dinner · everyday
Air-dried roast chicken with chicken-fat rice
A Hong Kong-meets-French roast chicken: brined, poached briefly, air-dried, then roasted hot for glassy skin, with rice cooked in chicken stock and fat.
- Time
- 120min
- Steps
- 7
Ingredients
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Allergens
Contains milk, wheat and soy.
Worked out from the ingredient names, so it can miss what a brand adds or what a factory handles. Swaps change it too. Always read the labels, and if an allergy is serious, check every product. Allergies, food safety and our disclaimer.
Shopping list
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Equipment
You'll need: Oven.
Helpful, not essential: Kitchen thermometer.
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Method
-
1
Dissolve the salt in the water and brine the chicken for 12-24 hours.
-
2
Pat dry, put the garlic and butter in the cavity and tie the legs tightly.
-
3
Optional: dunk the bird in simmering water for 1 minute to tighten the skin, then pat dry.
-
4
Refrigerate uncovered on a rack for 1-3 days so the skin dries out completely.
-
5
Heat the oven to 230°C (450°F). Roast for 35-45 minutes until the skin is deep golden and crisp and the thigh reaches 75°C (165°F). Rest 10 minutes.
-
6
Rice: fry the rinsed rice in the chicken fat with the ginger for 2 minutes, add the stock and a pinch of salt, cover and cook on low for 15 minutes. Rest 10 minutes, then fold in the scallions and chives.
-
7
Carve the chicken, spoon over the pan juices and serve with the rice, soy and chili sauce.
