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Rich Hein~Sun-Times

Rich Hein~Sun-Times

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Updated: December 17, 2012 3:09PM


1 approximately 4-pound chicken

1½ teaspoons honey

2 tablespoons dark soy sauce

1 teaspoon Tabasco sauce

2 tablespoons balsamic vinegar

12 ounces button mushrooms, trimmed

½ cup water

Preheat oven to 375 degrees and bring 10 cups of water to a boil in a large pot.

Truss the chicken with soft cotton twine.

Lower the chicken breast-side down into the boiling water, return water to a boil (about 3 minutes) then immediately lower heat and cook gently for 2 minutes. Drain and set chicken on a wire rack in a roasting pan.

Mix sauce ingredients through vinegar in a small bowl and brush chicken on all sides with about half of the mixture. Roast, breast-side up for 30 minutes.

Brush chicken again with the rest of the honey mixture and roast 30 minutes.

Arrange mushrooms in one layer under the rack in the pan and add the water. Roast another 15 minutes.

Transfer chicken to serving platter and keep warm. Pour juices and mushrooms into a saucepan and let stand 2 to 3 minutes. Remove as much fat from the surface as possible and reheat the sauce.

Remove twine from chicken and pour sauce over carved chicken.

To truss a chicken: Fold wings of chicken under its back. Slide a 36-inch piece of cotton twine under the tail and around the drumsticks, then cross the twine on top of the chicken and slide ends under the drumsticks to form a figure 8. Pull together to close the tail opening, then pull ends of twine around sides of the bird to join at the neck end, pulling wings into the body. Tie at the back of the wings using a double knot and pulling tightly so twine does not slide off.

From Essential Pepin by Jacques Pepin

Nutrition facts per serving:

557 calories, 62 g fat, 17 g saturated fat, 399 mg cholesterol, 9 g carbohydrates, 126 g protein, 717 mg sodium, 2 g fiber

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