That looks like a perfectly roasted chicken. I’ve only ever roasted a whole chicken once in my life and it was so stressful (I was cooking for a few people and had never roasted a chicken before!) that I’ve been avoiding doing it again! The peppercorn salt sounds like it will go well with fish too (*fingers crossed*).
Very detailed recipe. Looking at your beautiful bird, I am tempted to try this recipe.
I have always cooked whole chicken in boiling water with salt, ginger and garlic to make HaiNan Chicken. However, I think my kids would enjoy your chicken better especially the crispy, well seasoned skin.
I love roast chicken! But I agree with Bourdain that not many people take the time to roast chicken properly. From his Les Halles Cookbook:
Most people think that if you just scatter some salt and pepper and, God forbid, paprika on a chicken, then throw him, legs askew, into an oven and cook every bit of blood and moisture out of him — that that’s roasting a chicken. Hell, most people figure that if the crispy skin tastes good, and there’s no yucky blood or pink stuff near the bone, that’s a fine roast chicken … Chicken should taste like chicken. Understand also that legs and breasts cook at different rates. In your zeal to make sure that there is no pink (eek!) or red (oooohh!) anywhere in the legs, you are often criminally overcooking your breasts. Find a happy medium. A little pink color by the thigh bone does not necessarily mean you are eating rare poultry.
This recipe, Jaden, with its "Continue roasting until thickest part of thigh reaches temperature of 175F and breast is 160F", and its great attention to other details, seriously illustrates you know what you’re doing. Thanks for putting this stuff out there!
Oops! Forgot to add a link to my favorite recipe. It’s not on my blog … instead, I keep a downloadable PDF of it on my Michigan Cuisine web site’s Recipes page:
This recipe is going on my menu plan for next week. Thanks for the detailed roasting instructions. I am a sucker for a contest, and though it was hard to pick a favorite, as I only bake things I like, here’s my entry: http://cookiebakerlynn.blogspot.com/2007/03/tagalong-with-me.html
What a fun idea!
I’ve been an avid follower of your blog for a while now, but I’m a little shy – so this is my first comment (you suckered me in with the contest!) Thanks for blogging Jaden – I always drool over your recipes and photos
I’ve attached a link to some pork burgers and spicy eggplant. Enjoy!
hi jaden, i made some of the sichuan peppercorn salt after reading your post. very aromatic! not sure i did it correctly though. i dry cooked the peppercorns in a small pan, added a bunch of salt and mixed it around for less than a minute – as it was smoking. and then blended it in food processor. is that correct? thanks.
EatDrink&BeMerry- I dry-roasted SZP until smoking but not burnt. Let that cool a little bit. Dump in food processor to grind. Then you add your sea salt and pulse a just couple of times to fully incorporate the flavors together. I like my S&P a little chunky and not like a fine powder. I use equal amts of SZP and salt.
From one gadget queen to another, I’ll have to drag out my Flavorware Oven from the basement. Used it for one week, and it went back into the box.. til you help resurret it!
Hi Jaden — This sounds fantastic, and as varied as my spice cabinet is I don’t believe I’ve ever tasted szechuan peppercorns before!
To that end, I made good use of time while at work today (*cough*) and wrote this up for you — not precisely exotic, but strangely enough favorites never really are, are they?
the more traditional approach to this is to rub chicken (preferably dark meat) with salt and szechuan peppercorns and leave them to “marinate” in the rub overnight, then steam. the aroma penetrates through the meat, which takes on a sweetness and “bouncy” texture.
With the SZP rubbed on the chicken, it would have gone numb – gone numb and not “run” away from you, you don’t have to tie the drumsticks!!! buahahahha!
You could have cook some rice flavored with pandan leaves, scallions, ginger, then have a plate of Steamy’s chicken rice, with that special SZP chicken
Another roasted chicken recipe that I must try. Yours truly seems delicious. And you know what will go very well with your chicken? MY tartelettes, cherry tartelettes that is.
Yum. I happen to have a small stash of green Szechaun peppercorns, which are incredibly fragrant. I think I’ll try this with those for an interesting twist…
[...] And that’s just not lady-like (because….cough….telling the world about my Pocket Rocket is). Well, good thing husband is a great finisher, and he is so patient [...]
I have no idea on what I will use the peppercorns but I will make sure my husband (the cook in the house) will find a way. I don’t know a better cook than you jaden but the latest post is dreamy…….!
I happen to have a prized bottle of pink Szechuan peppercorns in my cabinet. In the past I just used it for ma-po tofu, but guess what I’m making in the very near future? Thanks for sharing! (And amen to the chemical-free chicken.)
Though it’s not posted on my blog, oven-fried chicken is my favorite recipe.
I’ve used SZP in stir-fries and braising recipes. Never thought of making SZP in roasting chicken, gosh..look at the juice pouring out from the bird..must be so m&t, yums
Sadly I do not have a food blog so no SZPs for me.
But if you like the pocket rocket, you might be interested in this: http://www.liberator.com/products_toys_cone.php
I totally want one but $100.00 seems excessive for such a gadget.
The tingle of Szechuan peppercorns…how I love it. Not sure that our strict customs laws would let the spice come through the postal system. Shame, but you have inspired me to make something with the peppercorn salt and maybe some tempeh.
[...] week, Jaden, writer of the food blog Steamy Kitchen down in Sarasota, Florida, offered a contest: “At the end of the week, I’ll draw a random name and the lucky ducky winner will get a [...]
I'm a food writer, food photographer and cooking teacher specializing in modern Asian. Come visit me at my award-winning website at SteamyKitchen.com.
You can read my weekly Steamy Kitchen food column in the Tampa Tribune newspaper, on ABC7 in Sarasota Florida, cooking once a month live as part of the morning news program and in the East County Observer newspaper in Bradenton Florida
Click here to be redirected to my new site!
Jaden, hehehe! we sound like we both have that gadget addiction! I just love the way this chicken sounds. The flavors are right up my alley. Nice one!
That looks like a perfectly roasted chicken. I’ve only ever roasted a whole chicken once in my life and it was so stressful (I was cooking for a few people and had never roasted a chicken before!) that I’ve been avoiding doing it again! The peppercorn salt sounds like it will go well with fish too (*fingers crossed*).
Very detailed recipe. Looking at your beautiful bird, I am tempted to try this recipe.
I have always cooked whole chicken in boiling water with salt, ginger and garlic to make HaiNan Chicken. However, I think my kids would enjoy your chicken better especially the crispy, well seasoned skin.
http://hipfood.wordpress.com/2007/04/05/secrets-to-success/
http://hipfood.wordpress.com/2007/04/11/heart-this-post-is-for-you/
http://hipfood.wordpress.com/2007/06/26/high-stock-%e9%ab%98%e6%b9%af/
http://hipfood.wordpress.com/2007/04/17/almond-crisps/
hi…the final photo looks so tempting…thanks for the detailed notes…will try this out!
Srivalli
http://www.cooking4allseasons.blogspot.com
[...] Here is another roast chicken recipe to try: Szechuan Peppercorn Roasted Chicken [...]
I love Szechuan peppercorns, though I don’t use them as often as I should. Here’s a recipe you might enjoy from The Perfect Pantry:
http://ninecooks.typepad.com/perfectpantry/2006/08/szechuan_pepper.html
I love roast chicken! But I agree with Bourdain that not many people take the time to roast chicken properly. From his Les Halles Cookbook:
This recipe, Jaden, with its "Continue roasting until thickest part of thigh reaches temperature of 175F and breast is 160F", and its great attention to other details, seriously illustrates you know what you’re doing. Thanks for putting this stuff out there!
Oops! Forgot to add a link to my favorite recipe. It’s not on my blog … instead, I keep a downloadable PDF of it on my Michigan Cuisine web site’s Recipes page:
German-Polish Roasted Potato Salad
Hey there– found your site via Tastespotting. I’ve tried your Tropical Salmon recipe, and it was a hit at home!
I’m sure I can find Szechuan peppercorns where I am, but heck, I’ll try my luck at a drawing here!
I’ve been on a zucchini kick, since it’s in season here. One of my favorite recipes is zucchini-basil muffins– it’s on Maki’s site, but I link to it here:
http://balladofyoko.wordpress.com/2005/09/15/master-of-the-savory-muffins/
That chicken looks really good! I guess i better start posting some recipes if I wanna ever win anything
This recipe is going on my menu plan for next week. Thanks for the detailed roasting instructions. I am a sucker for a contest, and though it was hard to pick a favorite, as I only bake things I like, here’s my entry: http://cookiebakerlynn.blogspot.com/2007/03/tagalong-with-me.html
What a fun idea!
I’ve been an avid follower of your blog for a while now, but I’m a little shy – so this is my first comment (you suckered me in with the contest!) Thanks for blogging Jaden – I always drool over your recipes and photos
I’ve attached a link to some pork burgers and spicy eggplant. Enjoy!
http://www.birdseyechili.ca/2007/06/pork-burgers-and-roasted-eggplant.html
hi jaden, i made some of the sichuan peppercorn salt after reading your post. very aromatic! not sure i did it correctly though. i dry cooked the peppercorns in a small pan, added a bunch of salt and mixed it around for less than a minute – as it was smoking. and then blended it in food processor. is that correct? thanks.
I would have never thought of using sichuan peppercorns on chicken! This looks like a great recipe, I’m definitely making this in the future!
EatDrink&BeMerry- I dry-roasted SZP until smoking but not burnt. Let that cool a little bit. Dump in food processor to grind. Then you add your sea salt and pulse a just couple of times to fully incorporate the flavors together. I like my S&P a little chunky and not like a fine powder. I use equal amts of SZP and salt.
From one gadget queen to another, I’ll have to drag out my Flavorware Oven from the basement. Used it for one week, and it went back into the box.. til you help resurret it!
Hi Jaden — This sounds fantastic, and as varied as my spice cabinet is I don’t believe I’ve ever tasted szechuan peppercorns before!
To that end, I made good use of time while at work today (*cough*) and wrote this up for you — not precisely exotic, but strangely enough favorites never really are, are they?
Enjoy, I hope
http://www.cybermenology.com/index.php?subid=0000000539
i don’t have a web blog but here is one of my most precious recipies:
1 chicken
2 small lemons
salt
pepper
garlic
wash the lemons and puncture with fork tines all over both then place in cavity of chicken after having seasoned to taste inside and out.
sew up the cavity and tie up the legs, and roast at 350 for about 1-1/2 hrs or until thermometer reads right.
JUICY
the more traditional approach to this is to rub chicken (preferably dark meat) with salt and szechuan peppercorns and leave them to “marinate” in the rub overnight, then steam. the aroma penetrates through the meat, which takes on a sweetness and “bouncy” texture.
Look at that chicken! I hope I win, this quite a prize! Will come back and post when I’ve selected my favourite recipe post.
With the SZP rubbed on the chicken, it would have gone numb – gone numb and not “run” away from you, you don’t have to tie the drumsticks!!! buahahahha!
You could have cook some rice flavored with pandan leaves, scallions, ginger, then have a plate of Steamy’s chicken rice, with that special SZP chicken
perhaps you think im nuts, but that chicken looks so ADORABLE! LOL
Another roasted chicken recipe that I must try. Yours truly seems delicious. And you know what will go very well with your chicken? MY tartelettes, cherry tartelettes that is.
http://thym-thym.blogspot.com/2007/06/tartelettes-for-your-brain-des.html
I’m happy you liked the pork burgers Jaden and I’m eagerly waiting for your recipe next week…
Oh the chicken looks good! Well it’s hard to choose a favourite recipe, but I hope it brings me good luck!
Stuffed Mushrooms
Yum. I happen to have a small stash of green Szechaun peppercorns, which are incredibly fragrant. I think I’ll try this with those for an interesting twist…
Ok, here is my favourite recipe: http://www.tasteslikehome.org/2007/05/favourite-dessert.html
[...] And that’s just not lady-like (because….cough….telling the world about my Pocket Rocket is). Well, good thing husband is a great finisher, and he is so patient [...]
I have no idea on what I will use the peppercorns but I will make sure my husband (the cook in the house) will find a way. I don’t know a better cook than you jaden but the latest post is dreamy…….!
I happen to have a prized bottle of pink Szechuan peppercorns in my cabinet. In the past I just used it for ma-po tofu, but guess what I’m making in the very near future? Thanks for sharing! (And amen to the chemical-free chicken.)
Though it’s not posted on my blog, oven-fried chicken is my favorite recipe.
I’ve used SZP in stir-fries and braising recipes. Never thought of making SZP in roasting chicken, gosh..look at the juice pouring out from the bird..must be so m&t, yums
Sadly I do not have a food blog so no SZPs for me.
But if you like the pocket rocket, you might be interested in this: http://www.liberator.com/products_toys_cone.php
I totally want one but $100.00 seems excessive for such a gadget.
The tingle of Szechuan peppercorns…how I love it. Not sure that our strict customs laws would let the spice come through the postal system. Shame, but you have inspired me to make something with the peppercorn salt and maybe some tempeh.
Lots of food for thought as usual!
[...] Look who won the Szechuan Peppercorn contest! [...]
[...] week, Jaden, writer of the food blog Steamy Kitchen down in Sarasota, Florida, offered a contest: “At the end of the week, I’ll draw a random name and the lucky ducky winner will get a [...]