- 2 1/2 cups boiling water
- 1 (1 x 2–inch) strip dried tangerine peel
- 1 (4.5- to 5-pound) roasting chicken
- 5 1/2 teaspoons coarse sea salt, divided
- 1/4 cup finely chopped shallots
- 2 tablespoons minced ginger
- 2 tablespoons Shaoxing (Chinese rice wine) or dry sherry
- 1 tablespoon low-sodium soy sauce
- 1 1/2 teaspoons sesame oil
- 1 teaspoon honey
- 2 green onions, cut into 1-inch pieces
- Cooking spray
- calories 171
- caloriesfromfat 0.0 %
- fat 4.4 g
- satfat 1 g
- monofat 1.4 g
- polyfat 1.2 g
- protein 26.8 g
- carbohydrate 2.5 g
- fiber 0.3 g
- cholesterol 85 mg
- iron 1.6 mg
- sodium 885 mg
- calcium 21 mg
How to Make It
Combine 2 1/2 cups boiling water and tangerine peel in a bowl; cover and let stand 30 minutes. Drain in a colander over a bowl, reserving liquid.
Remove and discard giblets and neck from chicken. Trim excess fat. Starting at neck cavity, loosen skin from breast and drumsticks by inserting fingers, gently pushing between skin and meat. Rub 1 tablespoon salt under skin; let stand 5 minutes. Rinse chicken under cold water; pat dry with paper towels. Place chicken on the rack of a roasting pan; let stand 1 hour at room temperature.
Preheat oven to 425°.
Transfer chicken to a work surface. Combine remaining 2 1/2 teaspoons salt, shallots, ginger, wine, soy sauce, oil, and honey in a small bowl. Rub 3 tablespoons shallot mixture inside cavity of chicken. Place onions and tangerine peel inside cavity. Rub remaining shallot mixture under loosened skin.
Place chicken, breast side up, on the rack of a roasting pan coated with cooking spray. Pour reserved tangerine soaking liquid into a shallow roasting pan; place rack in pan. Bake at 425° for 1 hour or until a meat thermometer registers 165° and skin has turned a dark golden brown color. Let stand 15 minutes. Discard skin, and slice.