Orange Honey Roasted Chicken, Jalapeno Lemongrass Vinaigrette
by Nick Mastrascusa, Chef, Kukio Golf & Beach Club, Kailua-Kona, Hawaii
- ½ gallon water
- ½ cup honey
- ½ cup sea salt
- Peel of 1 orange
- ½ gallon ice
- 1 whole Smart Chicken
In a stockpot, combine all ingredients, except ice and chicken, and bring to boil. Stir until the salt is dissolved, then remove from heat and transfer to a non-reactive, sealable container. Add the ice and cool the brine down. Once the brine is cool, submerge the whole chicken in the brine and refrigerate 12 hours or overnight.
- Orange-Honey Glaze
- ½ cup honey
- ½ cup freshly squeezed orange juice (reserve the remaining orange for stuffing the chicken)
- 3 whole star anise
- Pinch salt and pepper
Combine all ingredients in a bowl and mix well. Divide and set aside.
- Jalapeño-Lemongrass Vinaigrette
- ¼ cup honey
- ¼ lemon juice
- 1 lemongrass stalk, dry leaves removed and sliced thin
- 1 medium jalapeño, sliced with seeds
- ½ cup water
- Pinch salt
In a small saucepot, combine all ingredients and simmer for 10 minutes then set aside.
- Roasted Chicken
- Reserved orange pieces
- 3 coins fresh ginger
- Pinch chili flake
- 1 lemongrass stalk
- A few leaves fresh mint and cilantro, for garnish
Preheat the oven to 300°F. Remove the chicken from the brine and pat dry. Drizzle half of the orange glaze all over the chicken and massage to make sure it’s evenly distributed. Place the chicken on a roasting rack and season with salt, pepper, and chili flakes. Stuff the cavity with ginger, lemongrass, and the remaining pieces of orange.
Transfer the chicken to the oven and cook for 45 minutes, or until it reaches an internal temperature of 160°F. Remove the chicken from the oven and increase the temperature to 450°F. Once the oven reaches temperature, put the chicken back in the oven to crisp the skin, about 5 to 10 minutes more, basting with the remaining orange glaze.
Let the chicken rest for about 10 minutes. Serve on a platter, drizzled with Jalapeño-Lemongrass Vinaigrette and garnished with mint, cilantro, and sliced jalapeños. Carve and serve with a crisp, savory salad.
Pairing: Côte de Brouilly 2010 or Hitachino Saison du Japon