Mar. 21st, 2013

nverland: (Monthly-March)
[personal profile] nverland
Young Ibis

 photo 25-ibis_young_zps894d7b41.jpg


Tea Smoked Roast Chickens
TOTAL TIME: 3 HRS PLUS 24 HR BRINING
SERVINGS: 6 TO 8

BRINED CHICKEN
2 quarts water
6 garlic cloves, smashed
5 dried red chiles
4 star anise pods
3 tablespoons honey
One 2-inch piece of fresh ginger, peeled and thinly sliced
Zest of 1 small orange or tangerine, removed in strips with a vegetable peeler
One 1-inch piece of cinnamon stick
1 cup soy sauce
1 small yellow onion, quartered
1 tablespoon sugar
Two 3 1/2-pound chickens, wing tips removed

TEA-SMOKING MIXTURE
1/2 cup jasmine rice
1/4 cup plus 2 tablespoons sugar
1/4 cup plus 2 tablespoons loose black tea
6 star anise pods, broken into pieces
4 dried red chiles, broken into pieces
Vegetable oil, for rubbing
1 teaspoon Sichuan peppercorns, crushed
Salt

SCALLION-GINGER SAUCE
6 scallions, white and pale green parts only, minced
3 tablespoons finely grated fresh ginger
1/4 cup vegetable oil
Salt

MAKE THE SCALLION-GINGER SAUCE: In a pot, combine the water, garlic, chiles, star anise, honey, ginger, orange zest, cinnamon, soy sauce, onion and sugar. Simmer over moderate heat for 10 minutes. Let cool.
Set 2 large oven roasting bags or other sturdy bags in a roasting pan just large enough to hold the chickens. Set the chickens in the bags and pour in the brine. Turn the chickens to coat them completely with brine. Turn the chickens breast side down and tie the bags. Refrigerate for 24 hours.
Preheat the oven to 375°. In a bowl, combine the rice, sugar, tea, star anise and chiles. Remove the chickens from the roasting pan. Line the pan with a double layer of heavy-duty aluminum foil. Scatter the tea mixture on the foil and set a rack in the pan. Remove the chickens from the brine and pat dry. Transfer the chickens to the rack, breast side up; be sure they do not touch the side of the pan. Tent heavy-duty foil over the chickens and seal all around the edge of the pan. Seal overlapping pieces of foil with tape.
Set the roasting pan over high heat and cook for 2 minutes. Reduce the heat to moderately low and cook for 5 minutes. Remove the pan from the heat and let stand for 3 minutes. Uncover the chickens and let rest for 10 minutes.
Transfer the chickens to a rimmed baking sheet, breast side up. Rub the chickens with vegetable oil, sprinkle with the Sichuan peppercorns and season lightly with salt. Roast in the upper third of the oven for 35 minutes. Increase the oven temperature to 425° and continue to roast for about 35 minutes longer, until an instant-read thermometer inserted in the inner thighs registers 165°. Transfer the chickens to a carving board and let rest for 10 minutes.
In a bowl, combine the scallions, ginger and oil and season with salt. Carve the chickens and serve with the sauce.
nverland: (Poetry)
[personal profile] nverland
Happy World Poetry Day!

Every Day
by Thomas A. Clark

Awake the mind's hopeless so
At a quarter to six I rise
And run 2 or 3 miles in
The pristine air of a dark
And windy winter morning
With a light rain falling
And no sound but the pad
Of my sneakers on the asphalt
And the calls of the owls in
The cypress trees on Mesa Road

And when I get back you're
Still asleep under the warm covers
Because love is here to stay
It's another day and we're both still alive

Profile

carols_stuff: rose (Default)
Carols Stuff

June 2017

S M T W T F S
    123
45678910
11121314151617
181920 21222324
252627282930 

Most Popular Tags

Style Credit

Expand Cut Tags

No cut tags
Page generated Jul. 26th, 2017 08:25 pm
Powered by Dreamwidth Studios