Crispy Skinned Chicken - Old Old Old

[Kitchen Witch]

This recipe is so old - but it's another good one!! This is how it was made so very many years ago that it?s funny. I do have modern hints for making this.

Place a whole chicken (cleaned!) in a large pot and add enough boiling water to come halfway up the sides of the chicken; cover and simmer just until tender, about 45 - 60 minutes; drain; rinse under cold water and dry with paper towels.

In bowl, combine:
1 tablespoon vinegar
2 tablespoons soy sauce
2 tablespoons honey
1 tablespoon dry sherry
1 teaspoon golden syrup (corn syrup, light molasses, honey or maple syrup - your choice)

Brush this mixture over entire chicken and get this - HANG THE CHICKEN IN AN AIRY PLACE TO DRY!

Brush AGAIN with remaining mixture and hang again for 20 to 30 minutes.

NOTE: KEEP OUT OF REACH OF PETS, KIDS, ETC.

KW NOTE: Today it would be easy to ?hang? to let dry by using one of those beer-can chicken stands that they sell. Just prop your bird on that to "dry".


Combine 2 T flour with 1 t. salt and rub into the skin of the chicken. Deep fry until golden brown and crisp. Drain well on absorbent paper. Chop into 8 pieces.

Serve with dipping sauces:

CINNAMON - 1 T. cinnamon, ½ t. ground ginger, ¼ t. black pepper, ¼ t. salt - heat over low heat until very hot, stirring constantly.

PEPPER AND SALT DIP - 1 T. salt and ½ T. black pepper - heat over low heat until salt begins to brown.

Serve with a bowl of hoisin sauce (served cold); dip from bowl to bowl to enjoy.

ANOTHER KW NOTE: Make it easy on yourself - use chicken pieces and place on wire baking racks to "dry". And serve with any dipping sauce you want!!! We have tons of recipes for those on site!