Mill Valley Native Peter Som’s Hoisin Honey Roast Chicken – Marin Independent Journal

Inspired by the famous roasted chicken at Zuni Cafe in San Francisco, fashion designer and food writer Peter Som has created this socket which involves the glazing of the bird in a sweet mix of hoisin, orange juice and honey. It is served at the top of Schmaltzy, crunchy bread and lined with parsley.

SOM’s next cooking book, “Family Style” (Harvest, $ 40), is based on family recipes from his childhood Mill Valley.

Roasted chicken with honey hisin

SERE 4

INGREDIENTS

A chicken of 3½ pounds, the Giblets withdrawn

Cosher salt, freshly ground black pepper

¼ cup of Hoisin

3 tablespoons of honey

2 tablespoons of orange juice

2 tablespoons of neutral oil

2 teaspoons of grilled sesame oil

3 cloves of garlic, finely chopped

2 green onions, cut into 2 inch pieces, as well as green onions in fine slices for the garnish

½ cup of parsley leaves with flat leaves and tender stems, more for the garnish

2 tablespoons of non -salty butter

2 or 3 (1 inch thick) contrasts the country’s bread, torn into pieces of the size of a bite

2 tablespoons of Furikake

INSTRUCTIONS

Cut the chicken under the breast of the tail cavity on each side, leaving a hinge. Open it like a suitcase and place the side of the skin upwards. Use the palm of your hand to flatten yourself, especially in the amontage. Tack the chicken with a paper towel, then generously season with salt and pepper.

In a large zipped bag, mix the hisin, honey, orange juice, neutral oil, sesame oil, garlic, green onions, parsley, a generous pinch of salt and 4 or 5 flies of pepper, then add the chicken. Push as much air of the bag as possible and seal. Use your hands to massage things, so that the chicken is coated with marinade. Place the bag on a plate and refrigerate for at least 1 hour or until 24 hours, turning the bag every few hours.

Remove the chicken from the refrigerator 30 to 45 minutes before being ready to cook and let it come at room temperature.

Preheat the oven to 400 degrees. Line a baking sheet on board with aluminum foil.

Remove the chicken from the bag, letting as much marinade run into the possible bag and transfer the side of the skin to the prepared baking sheet. Pour the marinade of the bag into a small bowl. Cover the aluminum paper baking sheet and roast for 45 minutes. Remove the aluminum foil, brushed generously with half of the reserved marinade and roast for 10 minutes, discovered. Badiser again (you should have used the whole marinade) and roast for another 10 minutes, or until the internal temperature is 165 degrees in the thickest part of the thigh and the chicken is brown and deep brown.

Remove from the oven and let stand for 15 minutes, then cut.

While the chicken rests, melt the butter in a large skillet over medium heat. Grill the bread in the butter on both sides until golden, about 3 minutes on each side.