Scallion Whole Roasted Chicken
I love whole roasted chicken because I love Ina Garten. Me and my grandma used to watch her on the Food Network after school while she'd make me after school snacks. Even though the oven in our household was essentially a glorified pot holder, we still loved fantasizing over what those luscious roast chickens tasted like. This is my homage to those days with my grandma, a juicy, whole roasted chicken made in my own oven thats soaked in the nostalgic flavors of scallion, ginger, and childhood.
At a glance
Yield
4 servingsTime
1 hourIngredients
4-5 pound whole chicken
2 tbsp kosher salt plus more for sprinkling
10 scallions
1 tbsp ground ginger
1 tbsp granulated sugar
4 tsp of rice vinegar or lemon juice
2 cups water
Stuff the chicken with:
1 head of garlic, unpeeled and halved
4 scallions
1 ginger the size of finger, sliced
Brush the chicken with:
1 tbsp butter, melted
Preparation
Prep chicken the night before
Very generously sprinkle extra kosher salt on the whole chicken from front to back and inside the cavity. Let it rest for 30 minutes. While the chicken rests, prepare the marinade.
Blend scallions, kosher salt, granulated sugar, ground ginger, rice vinegar, and water until smooth. Once the chicken is ready, place into a gallon bag. Pour blended scallion brine into the bag and seal. Let it sit over night for 24 hours, flipping it around the halfway mark to let the chicken soak evenly.
Roast chicken
The next day, preheat an oven to 425°F. Remove the whole chicken from plastic bag and gently wipe off the excess brine. Place the chicken onto a roasting pan. Stuff garlic halves, sliced ginger, and scallions into the chicken cavity, then tie the legs together with twine. Brush a layer of melted butter all over the chicken to finish. Roast chicken at 425°F for 30 minutes. After 30 minutes, reduce the heat to 400°F and roast for another 35-40 minutes until the internal temperature is at 165°F or the juices run clear. Once cooked, remove from heat and let it rest for 15-20 minutes. After resting, carve and serve with chopped scallions and eat with comforting bowl of white rice.
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4-5 pound whole chicken
2 tbsp kosher salt plus more for sprinkling
10 scallions
1 tbsp ground ginger
1 tbsp granulated sugar
4 tsp of rice vinegar or lemon juice
2 cups water
Stuff the chicken with:
1 head of garlic, unpeeled and halved
4 scallions
1 ginger the size of finger, sliced
Brush the chicken with:
1 tbsp butter, melted
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