Vertical Chicken Roast
- 2 cups button mushrooms
- 1/4 cups black peppercorns
- 2 cups soy sauce
- 1 cups mirin wine or other sweet chinese wine
- 1/4 cup soy paste (Kimlan makes a good one)
- 1 oz loose oolong tea (or lapsang souchong for stronger flavor)
- 6 oz. fresh ginger (6"), peeled and thinly sliced
- 1 tbsp salt
- 9 cups water, divided
- 1/3 cup peeled garlic cloves, divided
- 2 tsp cumin seeds, divided
- 2 bunches scallions, but into 3" pieces
- 2 lbs, ice cubes
- 1 chicken, trimmed
- Place mushrooms and peppercorns in large, heavy saucepan and cook until fragrant and peppercorns start to pop, 8 minutes. Add ingredients up to the water plus 4 cups water, half of the garlic and half of the cumin. Bring to a boil over high heat. Reduce heat and simmer, uncovered, for 30 minutes. Off hear att scallions and ice; let stand until ice is melted. Submerge chicken in brine. Cover and chill for at least 2 hours or overnight.
- Strain 2 cups of the brine into a small saucepan and reduce to 1/2 cup (about 20 minutes over medium-high heat).
- Place chicken in 350F oven in a roasting pan or, better yet, over a can with wings ends up inside a roasting pan. Fill pan with remaining garlic and water. Brush chicken with half of the reduced brine. Bake 1 hour; brush with the remaining brine and continue baking for another 1/2 hour or until a meat thermometer shows it is done.