Cooking with Lucia - Roasted Chicken

I've never roasted a chicken before (although for many years I never owned a roasting pan), so I figured now would be the time.  To prep, start with large bowl and mix together white pepper, a little bit of oil, soy (light and dark if you have it), sugar, a bit of brandy or cooking wine, about an inch worth of cut up ginger (squeeze into the bowl), and finally oyster sauce (optional). 

Now to start on the chicken.  We had one that was between 4-5 LBs.  First thing you need to do is reach in and pull out the excess fat and guts and all of that fun jazz.  Do it from both ends.  Cut off any excess fat that you see.  Then bathe it in the mixture (insides also) that you've prepped.  Let that marinate for at least an hour and turn it midway through. 

Preheat the over to 350.

Stuff the insides with some larger pieces of ginger and green onions.

Place the chicken (drumsticks up) on the roasting pan and put it in the oven.  Then its a waiting game for the most part.  About every half hour, flip the chicken.  It should take about an hour and a half, maybe 2.  Near the end, with about 15 - 30 min left, you can brush the chicken with honey if so desired to give it a darker hue and make it a bit more crispy.  You can also, turn the broiler on near the end to get desired crispiness as well.  Finally, to check 'doneness,' poke into the drumstick.  If its bloody, its not done. 

All in all, an easier process than expected.  However, my cutting of the chicken was a disaster.  I may have to revisit that later on in this blog.