Peking Chicken for dinner tonight

SSN686 · October 2007

Morning All:[p]EggHatter found a recipe for Peking Chicken in her store of recipes, so we gave it a try tonight. Here it is just after putting it on the egg.[p][p]Cook temp was 400 dome (most of the time as it ranged as high as 450 and as low as 375 at times). Here it is on the plate right after taking off the Egg.[p][p]It was very moist with very crisp skin.[p][p]Actually it was pretty simple to prep and cook (yes the recipe is below).[p]INGREDIENTS
1 - whole broiler/fryer, 3 lbs.
2 - tbsp sherry
2 - green onions, cut into 2" lengths
6 - quarter size slices ginger root
0.5 - apple, peeled & sliced
2 - tbsp soy sauce
1 - tbsp sesame oil
prepared hoisin sauce[p]
PREPERATION
1st - rub chicken cavity with sherry. place onions, ginger root & apple slices inside chicken. rub outside with peppercorns (cracked in pepper mill and soy sauce.
2nd - Roast at 400 breast side down for 45 minutes. turn, roast 45 minutes longer or until done. rub sesame oil into skin.
3rd - shred chicken, serve hot on buns with onion shreds and hoisin sauce[p]EGG setup was platesetter (feet down), pizza stone on platesetter and chicken in V-rack.[p]All in all a very easy and tasty meal.[p]Have a GREAT day!
Jay

BobS · October 2007

SSN686,
That looks good. I like the idea of the pulled chicken for sandwiches.

Big'un · October 2007

SSN686,
That looks really good! I'll have to try that. Nice Job!

egret · October 2007

SSN686,
That looks great, Jay! Is it the soy sauce that gives the skin color?

SSN686 · October 2007

Morning egret:[p]Probably the soy sauce (plus spending almost 90 minutes in a 400 degree Egg). It did turn out better than I expected. I was afraid that going that long at that high of a temp would leave me with a piece of lump, but the skin was very crisp and the meat still quite moist.[p]Have a GREAT day!
Jay

SSN686 · October 2007

Morning Big'un:[p]Thanks for the kind words. It really was pretty easy to prep (especially when EggHatter does the prep) and cook. Give it a try.[p]Have a GREAT day!
Jay

SSN686 · October 2007

Morning BobS:[p]Thanks for the kind words. Once we finished eating what we wanted for dinner last night, the rest was pulled off and will make a great lunch today. EggHatter also said she was going to keep the carcus to make some chicken stock.[p]Have a GREAT day!
Jay

GenesGrill · October 2007

SSN686,
Looks delicious! Did you use an internal temp probe to tell when to take the chicken off the egg???

SSN686 · October 2007

Morning GenesGrill:[p]No, I just followed the recipe, except I did cut the cooking time to 40 minutes instead of 45 minutes on the breast side up half of the cook because the ends of the legs were getting too dark for my taste. Going the full 45 minutes probably wouldn't have made that much difference. I have no idea what the internal temp was when I took it off.[p]Have a GREAT day!
Jay

Peking Chicken for dinner tonight

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