Hoisin Orange Whole Roast Chicken Recipes

GLAZED ORANGE-HOISIN CHICKEN

Steps:

• Combine ingredients up to marmalade in a large bowl and mix well.
• Wash and pat dry the chicken legs and thighs.
• Preheat oven to 375°F.
• Place the chicken in a large shallow roasting pan or baking dish Pour the hoisin marmalade sauce over the top. Bake for 45 to 50 minutes, or until the chicken is done. (Time also depends on how plump your legs and thighs are - the fatter, the longer the time).
• Baste with juices one or two times during the baking process.
• When finished, remove chicken from roasting pan onto serving platter. Spoon some sauce over it and garnish with the scallion. Serve immediately.

ORANGE HOISIN CHICKEN

Steps:

• In a zip lock bag, combine the orange juice, honey, soy sauce, hoisin sauce, ginger, garlic, and sesame oil. One at a time, put the chicken in the bag, seal, and gently shake to coat with the sauce. Transfer the coated chicken to the slow cooker, then pour the remaing sauce over the chicken.
• Cover and cook on low until the chicken is tender and cooked through 5-6 hours.
• Transfer the chicken to a warm platter. Strain the sauce through a fine mesh strainer into a small saucepan. In a small bowl, stir together the cornstarch and cold water. Bring the sauce to a boil over high heat, add the slurry, and cook, stirring a few times until thickened, 1-2 minutes.
• Pour some of the sauce over the chicken & pass the rest on the side. If desired, sprinkle the sesame seeds over the top.

HOISIN-GLAZED ROAST CHICKEN

Steps:

• Heat the peanut oil in a large skillet over high heat. Add the star anise and peppercorns; cook, stirring, until toasted, about 10 seconds. Add the cilantro, scallions and garlic and cook 30 seconds. Add the soy sauce mixture and simmer over medium heat until slightly reduced, 2 to 3 minutes. Transfer to a large bowl and let cool, then add the chicken and toss. Cover and refrigerate 4 hours.
• Transfer the chicken to a rack set in a roasting pan (reserve the marinade). Refrigerate the chicken, uncovered, about 3 hours to dry out the skin.
• Position a rack in the upper third of the oven; preheat to 400 degrees F. Pour 1/4 inch of water and the reserved marinade into the roasting pan. Roast the chicken 20 minutes. Baste with the pan juices, then reduce the oven temperature to 350 degrees F and continue roasting until the skin is glazed and a thermometer inserted into a breast registers 160 degrees F, 20 to 25 more minutes. Transfer the chicken (on the rack) to a board. Pour the pan juices into a skillet; simmer over medium-high heat until reduced by half, about 5 minutes. Drizzle over the chicken.
• Whisk the soy sauce, rice wine, hoisin sauce and honey in a bowl; set aside.

ORANGE HERB ROASTED CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C). Pour the chicken broth into a small roasting pan, and set aside.
• Loosen the skin from the breasts and thighs of the chicken. Stuff the butter pieces evenly underneath the skin of the chicken, and place into the roasting pan. Squeeze the orange halves over the chicken, and stuff the orange halves into the chicken cavity. Tie the legs together with kitchen twine. Sprinkle the chicken with salt and pepper to taste, then rub in the minced garlic. Drizzle the melted butter all over the chicken, then lay the herb sprigs onto the breast and around the legs.
• Cover the dish with aluminum foil, and bake in the preheated oven for 20 minutes. Uncover and baste the chicken with the pan juices. Continue cooking until the chicken is no longer pink, or until a meat thermometer inserted into the thickest part of the thigh reads 165 degrees F (74 degrees C), 1 to 2 hours. Baste the chicken every 10 to 15 minutes after you uncover it. Once cooked, allow the chicken to rest out of the oven for 10 minutes before slicing.

ROAST CHICKEN CHINESE-STYLE

Steps:

• In a large glass bowl, combine hoisin sauce, soy sauce, sugar, sherry, ginger, and mustard, mixing well. Add chicken, turn to coat, and marinate for at least 2 hours, turning often and allowing mixture to pour inside of chicken.
• After marinating, reserve marinade and place chicken in a roasting pan in a preheated 350 degree oven for 1-1/2 hours, until cooked. Remove from oven, and cut into serving pieces.
• Heat reserved marinate in a saucepan, and pour over chicken pieces. Garnish with chopped scallions.