Peking Chicken

BlueSmoke

I did that chicken, and it turned out better than expected for a first trial. I think there are a few key elements. First, the skin is loosned all over, then the bird is blanched for a few minutes. I think this allows the skin to separate completely from the meat, and to begin cooking. Then the bird is dried off for 4 hours, glazed with a sugary solution, and dried off 4 hours more before going into the cooker. I used a vertical roaster in the small for the first (375º) half hour, then transferred bird and roaster to the large for the next (250º) hour, and back to the small for the final (400º) half hour. Problem I had was the bird was right at the chimney, and I never could get back to 400º after I put it in. Next time I'm going to start that phase at 450º.
More prep work than beer butt or spatchcock, but a very interesting change of pace, and a beautiful presentation.

The Naked Whiz

BlueSmoke,
Well, dang it, where's the photos!! :-) I love seeing the photos of the finished products. Sounds like you have a winner![p]TNW

Unknown

BlueSmoke,[p]Would love to try the Peking chicken, where may I find the recipe? Thanks,
NDE

BlueSmoke

Norman Edwards,
I got my recipe from Recipe Source, fellow named "Loo" contributed it. Here's the gist of it, all quoted.[p]"I'll just describe what to do, very briefly. If you want a good detailed recipe, check out Ken Hom's Chinese Technique (Simon & Schuster, 1981).[p]"Loosen the skin from the duck by massaging it, pulling the skin away where possible.[p]"Blanch the duck for a couple of minutes. [I blanched 5 mins. in simmering, salted, water.][p]"Hang it up to dry for 4 hours, then baste it with sherry or with honey-water 1/2 and 1/2 mixture. Hang it up again to dry for 4 hours. [I used molasses-water, and dusted on a new rub I'm working on. Then I put it in the icebox uncovered overnight.][p]"Roast duck -
30 minutes at 375º
60 minutes at 250º
30 minutes at 400º

"(The rationale for this I'm not sure of, but all recipes claim that changing the oven temperature makes a vast difference.)"[p]

BlueSmoke

The Naked Whiz,
I'm photographically (and photogenically) challenged. I don't even know how to load pictures into the computer, much less attach them. Trust me, it was beautiful. Okay, but it had a great personality...:-)))))))

Unknown

BlueSmoke,
Really appreciate the prompt response, thanks for your time and effort. NDE