I like the idea of this recipe, because Chef Choy gives a couple of alternative cooking methods if you don't have a rotisserie. He also provides instructions for cooking the chicken on a hibachi or under the broiler, turning it every 10-15 minutes, or to just bake it in the oven, untouched. I chose the broiling/turning method.
I don't know the purpose of the first step, but it's fun and barbaric. He instructs you to split the bird down the backbone and remove the neck bone. I chanted some ferocious "Huli Hulis" as I sawed through the ribcage with my almost-not-sharp-enough knife. My knife was definitely not sharp enough to cut through the neck bone, so I cut along the other side of the spine, too, and pulled the whole thing out. This process was so satisfying that I'm tempted to go buy another chicken so I can do it again.
|Isn't it ghastly? I love it.|
I popped it a bit too close to the broiler. I inhaled a face-full of smoke when I opened the oven door fifteen minutes later to huli my victim. After that, I put it on a lower rack, and didn't have that problem again.
|All the charred bits are from that first 15 minutes. Woops.|
Conclusion: Liked it. I'll use the seasonings, but not the method again.
Huli. Okay, that was the last one. Promise.