Molly roasts the juiciest, stickiest and crispiest chicken using the beer can cooking technique and a sweet, tasty glaze!
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Cookbook author, food blogger and Midwest transplant Molly Yeh welcomes her country life and makes meals motivated by her Jewish and Chinese heritage– with a taste of the Midwest, too.

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Peking Chicken
DISH COURTESY OF MOLLY YEH
Level: Intermediate
Total: 12 hr
Active: 2 hr
Yield: 3 to 4 servings

Active ingredients

Dry Brined Chicken:

1 3-to-4 pound whole chicken, giblets removed
1 tablespoon kosher salt
1 teaspoon black pepper
1/2 tablespoon (1 1/2 teaspoons) store-bought five spice powder

Hoisin Glaze:

1/2 cup (114 grams) hoisin
3 tablespoons (46 grams) soy sauce
2 tablespoons (42 grams) honey
1 tablespoon lime juice
1 tablespoon neutral oil
1 1/2 teaspoons 5 spice powder
1 teaspoon sesame oil
1 teaspoon fresh grated ginger
1 teaspoon garlic powder
1 16-ounce high young boy can of beer
Pancakes and sliced scallion, for serving

Directions

For the dry brined chicken: Different the skin from the breast by moving a spoon or spatula in the back of the chicken, carefully pulling the skin from the breast meat but leaving the skin intact and connected. Sprinkle the chicken equally with salt, pepper and the five spice powder and rub into the skin. Leave discovered in the refrigerator on a cooling rack set over a baking sheet for 12 to 24 hr.

For the hoisin glaze: Mix together the hoisin, soy sauce, honey, lime juice, neutral oil, five spice powder, sesame oil, ginger and garlic powder in a bowl. Put half of the glaze into a small bowl, for serving, and set aside.

Arrange an oven rack in the lower 3rd position and pre-heat the oven to 400 degrees F.

Get rid of the chicken from the fridge. Pat dry with a paper towel to remove excess moisture. Open the beer and pour about 1 cup into a measuring cup and set aside. Insert the chicken onto the beer can in between the leg cavity and place standing up in a roasting pan. Roast until the skin is crisp and the chicken registers 140 to 145 degrees F on an instantaneous read thermometer inserted in the inmost part of the thigh, about 1 hour.

Remove the chicken from the oven and put the reserved beer into the pan. Brush the chicken all over with the remaining glaze. Continue to roast till the chicken is deeply glazed and the internal temperature level signs up 165 degrees F on an instantaneous read thermometer, about 20 more minutes, tenting with foil if it gets too dark.

To end up: Let the chicken rest before eliminating it from the beer can. Slice into preferred parts. To serve, remove both breasts keeping the skin undamaged. Slice thin to serve in pancakes. Cut the rest of the chicken into 6 pieces (2 legs, 2 thighs, 2 wings) and surface with green onions and scheduled hoisin glaze.

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Molly Yeh's Peking Chicken|Lady Satisfies Farm|Food Network