When I saw Kristy of My Little Space posted this roast chicken at her blog I knew I have to try it out one day. They skin look so evenly brown and super crispy. True enough, they were perfect. Even Carlos who is not a fan of chicken skin eats it all. Kristy sun dried the chicken outside but I didn’t do that as I don't want my neighbor to wonder what was I doing to the poor chicken and moreover it was summer and I don’t want it to attract any flies or insects. So I just sit the chicken on top of a wine bottle and let it dries out for a few hours on the kitchen counter. It still turns out great. I adjust the seasonings a little bit as Carlos is not a fan of fermented soybean paste. You can check out the original recipe here .
1 whole free range chicken – about 2.5 pounds
3 cups waters
2 tbsp maltose
1 tbsp white vinegar
1 1/2 tsp Chinese 5 spice powder
1 tsp garlic powder
1 1/2 tsp salt
1 tsp white pepper
1 tbsp light soy sauce
1. Clean the chicken, remove fats and pad it dry with paper towel.
2. Combined water, maltose and vinegar in a wok or a large pot and bring it up to a boil
3. Bath the chicken in the boiling mixture for several times. I just submerged the chicken into the water and turn it around a couple of times after a few seconds.
5. After an hour, bring the maltose and vinegar to a boil again and bath the chicken for the 2nd time and dry it for another 1 ½ hours or until the skin is dry and hard skin formed.
6. Combined all the seasonings and rub it all over the inside cavity and under the thigh and breast skin of the chicken. Avoid rubbing the seasonings on the outer skin.
7. Baked the chicken in a pre-heated 350 degree oven for an hour (depend on the size of the chicken) or until the skin is dark golden brown and crispy.
8. Serve warm with some roasted vegetables.