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New American cuisine

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Vertical-Roasted Chicken with Cucumber-Carrot Slaw

The warming spices of this marinated roast chicken, alongside the cooling cucumber-carrot slaw, gives this dish a perfect yin-yang balance. The vertical-roasting method is ideal for cooking both light and dark meat, allowing the chicken to come out moist and tender every time—no basting required!

Chef Bao Qiu

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Vertical-Roasted Chicken with Cucumber-Carrot Slaw

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Recipe

PRE TIME: 3 hr 30 min

COOKING TIME: 1 hr

TOTAL TIME: 4 hr 30 min

2 SERVING

Ingredients:

FOR the CHICKEN
1 medium White Onion
1/2 cup Garlic
2 inch Ginger
1 tsp. Ground Cinnamon
1/2 tsp. Ground Cloves
1¼ tbsp. Sugar
1½ tsp. Ground Coriander
1 tsp. Ground Cayenne Pepper
1½ tsp. Black Pepper Crushed
2 tsp. Sea Salt
3½ lb. Whole Chicken
1/2 tbsp. Fresh Lemon Juice
FOR the SLAW
1 large English Cucumber
2 medium Carrots
2 tsp. Salt
2/3 cup Cream Cheese, Softened
1/2 cup Mayonnaise
1 tbsp. Honey
1/2 tbsp. Fresh Lemon Juice

Directions:

Step 1

Step 1

1

Set cream cheese out to soften. Mince onion, mince peeled garlic cloves, and dice ginger. Place in a medium-size bowl.

Step 2

Step 2

2

Add cinnamon, cloves, sugar, coriander, cayenne pepper, black pepper, and salt. With your hand, mix well.

Step 3

Step 3

3

Rub the whole chicken with the juice of half a lemon, then rub with the spice mixture from step 2.

Step 4

Step 4

4

Tuck the wings and tie the legs together. Cover with plastic wrap, and let it marinate for 3 hours.

Step 5

Step 5

5

Preheat the oven to 390°F/200°C.

Step 6

Step 6

6

Place the chicken upright on a vertical roaster, have the top of the roaster poking through the neck cavity.

Step 7

Step 7

7

Bake for 1 hour.

Step 8

Step 8

8

Cut into thin strips or in julienne style the cucumber (with skin on) and the carrots.

Step 9

Step 9

9

Cut the ends off of the carrots and peel. Place into a large bowl.

Step 10

Step 10

10

Add salt, and mix well using your hand, set aside.

Step 11

Step 11

11

In another medium bowl, combine with a large spoon the cream cheese, mayonnaise, the juice of half a lemon, and honey.

Step 12

Step 12

12

Using your hands to squeeze out the water of cucumbers and carrots slices, and place them into cream cheese dressing.

Step 13

Step 13

13

Mix well with a large spoon. Chill before serving.

Step 14

Step 14

14

Take the chicken out of the oven, and the slaw out of the refrigerator, and you’ve got a meal. Garnish is optional.