Honey-Roasted Chicken ala ~DKBB~

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.