If you’re looking for an elegant main course for your holiday table, and want to mix in a little bit of the Jewish Chinese food on Christmas tradition, this Peking chicken is your ticket. I served it with kimchi pickles and scallion-pancake-inspired sweet potato latkes which turned out to be a wonderful combination of flavors.
Total Time
1hr 10min
5.0
1 Rating
Author: Feed Me Phoebe
Servings:
4
Ingredients
•
4
lb
Whole Chickens
•
1/4
cup
Coconut Oil
•
1
tsp
Chinese Five Spice Powder
•
1
tsp
Sea Salt
•
as needed
Canola Oil
•
1/2
cup
Gluten-Free Tamari Soy Sauce
•
2
Tbsp
Rice Vinegar
•
2
in
Fresh Ginger
, thinly sliced
•
2
cloves
Garlic
, crushed
•
1
Tbsp
Raw Honey
•
to taste
Boston Lettuce
or Butter Lettuce Cups
•
to taste
Scallions
, sliced
Cooking Instructions
1.
Preheat the oven to 450 degrees F (230 degrees C).
2.
Rinse the Whole Chickens (4 lb) and trim any excess fat flaps. Pat the bird dry with paper towels and sit, breast-side up on a rack on a baking sheet.
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