China | Poultry | Chicken | Tangerines | Winter | Roast

Tangerine Peel Chicken Recipe

Tangerine Peel Chicken

(Chinese citrus-scented roast chicken)

Yield: 4-6 servings


INGREDIENTS PREP AMOUNT
Tangerine 1 each
Garlic minced 2 cloves
Ginger, fresh sliced into thin discs 1" piece
Stock or water 1 1/2 cups
Soy sauce 1/2 cups
Sugar 2 Tbsp
Salt & pepper to season
 
Chicken whole 2 1/2 to 3 lbs
Sesame oil (opt.) 2 tsp

METHOD

Basic Steps:  Mix → Marinate → Roast → Rest → Cut in Portions → Sauce over
  1. Zest tangerine. Squeeze juice into a large bowl and add zest.
  2. Mix remaining marinade ingredients with the zest and juice in the large bowl. Adjust seasoning until marinade tastes good. Place chicken in marinade and refrigerate for 4-24 hours. Turn from time to time.
  3. Preheat oven to 425°. Take chicken out of marinade and pat dry. Reserve marinade. Place chicken on a rack in a roasting pan that just fits the bird. Place in the oven and let roast for 10-15 minutes.
  4. Turn heat down to 350° and let chicken roast another 1 to 2 hours. Brush with marinade every 15 minutes or so. Chicken is done when juices run clear, thigh moves easily in its joint, or an instant-read thermometer in the thickest part of the thigh registers 165°.
  5. Remove chicken to a platter, cover loosely with foil and let rest 15-20 minutes. Cut chicken into serving pieces and arrange neatly on a platter. Keep warm.
  6. Bring remaining marinade to a boil and reduce by half in volume. Strain and pour over chicken pieces. Sprinkle with sesame oil. Serve.

VARIATIONS

  • Substitute an orange if tangerines aren't available.

NOTES

  • Make this dish in the wintertime when tangerines are in season.