It’s been awhile since I roasted a chicken. I think about a month and a half. That’s a long, chicken-less time for a chicken-lovin’ fool like myself. I have some plans for the leftovers of this little beauty, so stay tuned. This chicken was finger-licking good – sweet from the hoison, spicy from the sriracha, and tangy from the lime. The skin was crispy and sticky and salty and sweet. As always, see my recipe for Perfect Roast Chicken for a step-by-step how to on how to roast the perfect chicken.
The barley had a lovely citrus bite that worked well with the sweetness of the hoisin. As you can see from the picture after the jump, Roo Bear was hoping for a few bites. He even tried to climb up on the counter while the chicken was cooling so I could shred the leftovers. He’s a bad Roo Bear. A cute one, though.
Roast Chicken with Hoisin-Sriracha Glaze and Lime-Sage Barley
1 whole broiler/fryer chicken, giblets removed (about 4 lbs.)
2-3 cups water per pound of chicken
1/2 cup kosher salt per pound of chicken
1/2 cup sugar per pound of chicken
1 lemon, halved
2 stalks celery, cut into 3″ segments
2 cloves garlic, smashed and peeled
3 1″ knobs of ginger, smashed
1 bay leaves
1/2 tsp. whole cloves
1/2 tsp. ground coriander
1 tsp. freshly cracked black pepper
1 tsp. ground coriander
2 tbs. hoisin sauce
1 tbs. sriracha sauce
1 lime, halved
To begin, in a medium or large saucepan heat water. A little at a time, add kosher salt and sugar while whisking until dissolved. It may be necessary to add more water to the saucepan in order to dissolve all of the salt and sugar. Once the salt and sugar are dissolved, transfer the water to a container large enough to hold the brining solution and chicken. This can be done in a large ziplock bag, though I prefer to use a large stock pot.
Add all other brine ingredients and allow brining solution to cool to room temperature, placing solution in refrigerator for 15-20 minutes if necessary. Once the solution is room temperature or cool to the touch, add the chicken to the solution. Place the chicken in the refrigerator and let soak in brining solution about one hour per pound (round up to the nearest hour).
Remove chicken from brining solution by straining through a colander. Make sure you save all brining ingredients. Dress the chicken with lemon, celery, garlic, ginger, bay leaves, and cloves. Season freshly cracked black pepper and 1 tsp. coriander. Allow the chicken to rest overnight, at least 18 hours. This allows most of the moisture to evaporate from the skin of the chicken, which will result in a crispier skin (my favorite part!).
Preheat oven to 475°.
Remove chicken from refrigerator and place on a baking dish on top of a roasting rack. Juice 1/2 lime over the chicken, using a pastry brush to cover most of the exposed skin if necessary. Add lime to chicken’s cavity.
Place chicken in preheated oven on center rack. Roast at 475° for 15 minutes or until skin is light golden brown. After 15 minutes, reduce heat to 350°. Roast chicken roughly 20 minutes per pound (rounding up to nearest pound), or until meat thermometer inserted into the thickest part of the chicken’s thigh reads 165º (yay, FDA, for lowering the safe internal temperature!). If chicken becomes overly brown, tent with a piece of tinfoil.
While chicken is cooking, whisk together hoisin, sriracha, and juice from 1/2 lime.
With 15 minutes left in cooking time, use a pastry brush to coat chicken with hoisin-sriracha glaze.
When fully cooked, remove chicken from oven and cover with tinfoil. Rest 15-20 minutes, which will allow juices to redistribute and result in a tender, juicy bird.
3 cups homemade chicken stock
1 cup pearled barley
1 1/2 limes, juiced
1 tbs. olive oil
1 tbs. fresh mint, minced
1 tbs. fresh sage, minced
In a medium sauce pan, bring chicken stock to a boil over medium-high heat. Add pearled barley and reduce heat to low. Simmer 45 minutes until barley is cooked through and most of liquid is absorbed/evaporated. It will be tender but chewy.
Add olive oil, lime juice, fresh mint, and fresh sage. Combine thoroughly.