OK. I confess. I haven’t been much of a cackle fan over the years. I finally figured it out. 90% of the Americans who cook chickens just don’t take the time to do it right, and the majority of American chicken does not taste like chicken (funny, everything else is supposed to). Mostly American chickens don’t taste at all. Anyway, get free range birds that are not force grown when you can. The taste difference is rather dramatic. Even better – if you are somewhere that you can – raise your own and slaughter them when they are the proper age. We shall serve no bird before its time. (Does anyone else remember Orson Welles doing the wine commercials?) Anyway, Herself is a cackle connoisseur – or a yard-bird yokel, if you prefer, and has convinced me that all cackles are not bad. So now we cackle every now and then.
This is one of those things that can be done several different ways. The marinade can be muchly varied, but this is a very good basic. I’ll do some more elaborate marinades over the next couple of months.
|1||Roasting hen – 5 or 6 pounds|
|4||garlic cloves, minced|
|1/4||tsp||freshly ground black pepper|
||Nước Mắm – Vietnamese fish sauce (1)|
|1-1/2||Tbs||soy sauce (low sodium is good here)
|Nước Chấm (1)|
Mince the garlic, shallots, and sugar together. The best way to do this is a mortar and pestle, but you could use a food processor. Get the mix rather fine and add in the salt, pepper, and 5 spice powder and mix together well. Stir in the fish sauce, soy sauce, and sherry. A comment about soy sauce: if you use full sodium soy sauce cut the added salt by half or leave it out altogether – that stuff is salty. Gently slide your fingers between the skin and the meat as best you can without tearing the skin. Slip a good bit of the mix in and then rub the rest over the surface of the bird, working it in well. Let things soak at least 4 hours (or overnight) in a plastic bag in the refrigerator. You can use most any wine you like but the dry sherry is rather traditional Vietnamese.
You can do this three ways that are rather good:
- Rotisserie – on the spit for about 1-1/2 hours (my favorite)
- Vertical roaster in the oven at 450°F for about 15 minutes and then 350°F for about 1-1/4 hours
- Split the bird in half and cook on a grill over medium hot coals skin side down for about 15 minutes, flip and roast another 15 minutes.
No matter which method you use you are trying for done chicken – about 160°F with crisp skin. You will have blackish looking skin, BUT – it should be blackened from the Maillard reaction, not from burning. Let the bird sit for about 10 minutes. If you are using an indoor rotisserie then you can keep the spit turning with no heat. That keeps the juices in while they are being re-absorbed.
This goes nicely with a Nước Chấm (1) (2) dipping sauce. Rice is also handy, as is a side salad. The only disadvantage to this method is that the carcass shouldn’t be used for making soup or stock.
(1) Discussion of Nước Chấm and Nước Mắm is found HERE.
(2) Another discussion of Nước Chấm and Nước Mắm is found HERE.