2000s Recipes + Menus
Sichuan Pepper-Salt Roast Chicken
Serves 4
- Active time:15 min
- Start to finish:1 1/4 hr
September 2008
Sichuan peppercorns are a wonderful ingredient to have on hand—they lend such an unusual fragrance and flavor to foods (and not just savory foods; check out chef Raquel Carena’s Mocha Mousse with Sichuan Peppercorns). In China, cooks traditionally toast the peppercorns to release their aroma and then grind them together with salt. Juicy roast chicken liberally rubbed with this spice blend makes a universally appealing dish. Its flavor is warm and subtle—serve the extra spice blend on the side so guests can sprinkle more on if they want to.
- 1 tablespoon Sichuan peppercorns, toasted
- 2 teaspoons coarse salt
- 1 whole chicken (about 3 1/2 lb)
- 1 tablespoon olive oil
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Equipment:
an electric coffee/spice grinder; an instant-read thermometer
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Preheat oven to 425°F with rack in middle.
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Finely grind peppercorns with salt in grinder.
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Pat chicken dry, then rub with olive oil and 2 tsp pepper-salt (reserve remainder). Transfer to a rack set over a roasting pan. Pour 1 cup water into bottom of pan and roast chicken until skin is golden and crisp and a thermometer inserted into thickest part of thigh (do not touch bone) registers 170°F, 50 minutes to 1 hour.
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Transfer chicken to a platter and let rest 10 minutes. Serve chicken with remaining pepper-salt on the side.
- Keywords
- lillian chou,
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- poultry,
- chinese
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