Honey-Roasted Chicken ala ~DKBB~
(original recipe by Simpson Wong)
1 cup salt
½ cup sugar
1 gallon water
1 whole chicken (around 4½ pounds), giblets removed
1 cup honey
¼ cup low-sodium soy sauce
¼ cup teriyaki sauce
8 garlic cloves, finely minced
¼ cup white-wine vinegar
2 Tbsp. crushed red pepper flakes
3 Tbsp. corn starch
2 Tbsp. water
- Stir salt, sugar, and ½ gallon water together in large pot (big enough to hold the chicken) over low heat until salt and sugar completed dissolve; add ½ gallon cold water; submerge chicken in liquid and refrigerate overnight, or a minimum of 2 to 3 hours.
- Preheat oven (or Traeger) to 350° F when you are ready to cook the chicken.
- Whisk honey, soy sauce, teriyaki sauce, minced garlic, white-wine vinegar, and crushed red pepper flakes together in small bowl.
- Place a piece of aluminum foil (large enough to complete enclose the chicken) on a work surface; top this with a equivalent-sized piece of parchment paper.
- Remove the chicken from the brine and pat it dry with paper towels, then place it in the middle of the parchment paper; gather the sides of the foil and parchment paper around the chicken and place the bird into an appropriately sized roasting pan, leaving the top of the bird exposed.
- Pour the honey mixture over the top of the bird, then wrap the chicken tightly with the parchment paper and enclose that with the foil.
- Roast for 1 hour and 20 minutes; remove roasting pan from heat and fold back the foil and parchment paper.
- Pour (or remove) the pan drippings into a sauce pan, leaving chicken in the parchment paper/foil in roasting pan.
- Whisk cornstarch and water together in a small bowl; slowly stir cornstarch mixture into pan drippings while heating over medium heat; boil until sauce thickens.
- Baste chicken with some of the thickened sauce and return roasting pan to oven/Traeger; bake uncovered until skin is deeply golden brown (30 to 40 minutes), basting periodically.
- Serve with remaining pan sauce.