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Categories:
vegetable oil garlic ginger serrano pepper soy sauce mustard Chinese black vinegar rice wine vinegar brown sugar sugar kosher salt pepper chicken white wine butter
Viewed: 56 - Published at: 7 years agoIngredients
- 1/4 cup vegetable oil
- 2 cloves garlic, minced
- 1 tablespoon minced ginger
- 1/2 serrano pepper, minced
- 2 tablespoons soy sauce
- 1 1/2 teaspoons Dijon mustard
- 1 1/2 teaspoons Chinese black vinegar
- 1 tablespoon rice wine vinegar
- 2 tablespoons packed brown sugar
- 1 1/2 teaspoons granulated sugar
- Kosher salt
- Cracked black pepper
- 5 to 6-pound whole roasting chicken
- 1/2 cup dry white wine
- 2 tablespoons butter
Method
- Adjust oven rack to lower-middle position and preheat oven to 375°F.
- Heat about 1 tablespoon of the oil in a small saucepan over medium heat. When oil is shimmering, add garlic, ginger and serrano peppers and saute until they start to soften, 3 to 4 minutes. Add the rest of the vegetable oil, along with the soy sauce, mustard, vinegars and sugars. Season with pepper and, if needed, salt. Raise heat to medium-high, bring to a boil and simmer until slightly reduced and thickened to a sauce-like consistency, about 10 minutes.
- Place chicken in a roasting pan and liberally brush the outside with sauce. Transfer chicken to oven to cook, basting periodically, for 1 to 1 1/2 hours, or until a thermometer inserted into thickest part of thigh registers 175°F and the juices run clear.
- Remove the chicken from the oven, transfer to a platter, tent with foil and let rest for 15 minutes.
- Meanwhile, place roasting pan on stovetop over medium-high heat and add wine. Bring to a boil, scraping browned bits off of bottom of the pan. Lower heat to a simmer and cook until reduced, about 10 minutes. Remove from heat and whisk in remaining 2 tablespoons butter. Taste and adjust seasonings if necessary.
- Carve chicken, drizzle with sauce and serve immediately with additional sauce.
