Mimi - question about your Orange Glazed Hoisen Chicken (that was de-lish!!)

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deb-in-mi

Well-known member
I would like to make this recipe for a crowd - but I definitely messed up somewhere in the recipe (I think by cooking it on a rimmed cooking sheet).

I followed the recipe and was having trouble coming up with a "shallow baking dish". Should I have used a 9 by 13" Pyrex, or something similar? I cooked it on the rimmed baking sheet and although the chicken was beautifully glazed and yummy, all extra sauce burned (nothing for glazing).

Your thoughts and recommendations,

Deb

 
Hi Deb. I can't take the credit, it's Pat/NoCal's (I think) but actually I had the same problem...

I baked it in the bottom of a shallow roasting pan, like the one that comes with your range, and the extra sauce that dripped onto the pan did burn. So what I do is save the leftover marinade and baste the chicken several times with that (making sure of course that the last time I baste it, it has time to cook and kill any bacteria before I remove it from the oven). There's no juices in the bottom of the pan for basting or glazing but it doesn't need it, the marinade carmelizes very thickly on the chicken and it's wonderful. I think I put that in the recipe notes. The burnt marinade on the pan doesn't affect the chicken itself but it is a mess to clean up so I line the pan with foil.

The last time I made this, I made it in a high-sided roasting dish with just chicken drumsticks. The marinade that hit the bottom of the pan didn't burn, and there were juices that I could have glazed with, but the marinade didn't get that thickly carmelized sticky consistency on the chicken and I didn't like it nearly as much. I think the low-sided pan is needed to let the heat ciculate around the chicken in order to carmelize the marinade.

Hope that helps!

 
It does indeed! But another question

As I mentioned - I would like to make this for a crowd and I think it could use some sauce to pass with it. Do you think I could make extra marinade and perhaps thin it with chicken stock? Any ideas?

BTW - I made the recipe with orange juice concentrate instead of the marmalade simply because I had it on hand and it was marvelous - giving a beautiful glaze. But I'll make it with marmalade next time.

Thanks for your very quick reply:)

Debra

 
Deb... do be sure to use the sour orange marmalade... it was hard

for me to find, but there was really a difference in the end result!

 
Hah ---- where I live I'd be happy if

I could find any time of Orange Marmalade. But I will definitely be on the lookout for "Sour".

Thanks for the tip - much appreciated.

Deb

 
I grill these on the bbq and make 1 1/2 times the marinade. I baste with...

...the extra marinade that hasn't been in contact with the raw chicken.

Excellent stuff!

Michael

 
That sounds like the basic principal that they're getting at...

although I imagine it's supposed to be reduced somewhat from cooking in the bottom of the pan. After all it burned for us so it must at least have reduced for the original chef. Try it and see?

I am no great chef, Deb, I just know some really knowledgeable person is going to chime in here with a great idea! Come on guys...

 
Let me know how it goes, Deb. I was wondering if...

the steam from the water would interfere with the carmelization process. I thought of that too but I liked it so much the way it was that I've never tried to change it (except changing pans that one time because all I had on hand was a few drumsticks).

 
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