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Roast Rooster


Roast Rooster
1 whole chicken, head left on, wing tips and innards removed, head covered for foil for half of the cooking time, breast bone removed and diacarded, rooster flattened and set in a smoker or on a roasting pan rack.
2 whole oranges, quartered
1 whole tangerine, skin removed, innards separated and pierced
1 Tablespoon toasted ground Sichuan peppercorns
½ teaspoon pink or coarse salt
3 Tablespoons Chinese rice wine
3 scallions, each one knotted
8 slices fresh ginger
½ cup tea leaves
3 Tablespoons brown sugar
½ cup wheat bean paste

1. Stuff chicken with orange and tangerine pieces and with two skewers, use one to close the cavity at the neck, the other between its legs.
2. Mix crushed Sichuan peppercorns and the salt and rub the skin with this mixture, then pour the rice wine over this bird.
3. Prepare a smoker or a deep roasting pan with the scallion knots, ginger, tea leaves, brown sugar, and the bean paste. If using a smoker, put this mixture where it will ignite and burn; if cooking in an over, turn oven to
500 degrees F and put just the pan in the oven for half an hour, then put chicken on a rack above the pan for half an hour, then turn it over breast up for another half hour, then remove from the oven and allow to cool for twenty minutes, then cut the bird into pieces and serve.

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