Makes 6-8 servings
Preparation and cooking time: 4 hours (additional 6-7 curing days)


1/4 cup salt
3 1/3 tablespoons brown sugar
1 teaspoon prague powder
¼ cup honey
4 cups water, boiled
1 whole chicken (2 kilograms)

½ cup cooking oil
1/3 cup anisado wine (optional)

2 bay leaves
1 tablespoon black peppercorns
1 teaspoon cloves
6 pieces star anise
2 cups brown sugar
¼ cup garlic, crushed
1 tablespoon orange zest
2 tablespoons orange juice
1 tablespoon Dijon mustard
3 tablespoons honey
4 cups pineapple juice
1/3 cup anisado wine

1/4 cup brown sugar
½ teaspoon cloves, ground
½ teaspoon cinnamon, ground


1. In a bowl, mix salt, brown sugar, prague powder, honey, and water until all ingredients are well incorporated. Set aside.
2. Using a syringe, inject the brining solution in as many meaty parts of the chicken as possible to ensure that the solution will reach the inner parts of the chicken.
3. Completely submerge chicken in remaining brine. Cover with cling wrap and refrigerate to brine for 6-7 days.
4. After the brining period, drain out the solution and thoroughly rinse the chicken.
5. Cut off the neck and other unnecessary parts, then tie up the chicken securely with a string.

1. In a large wok with heated oil, sear the chicken on all sides until brown. Add anisado wine and continually rotate the chicken to cook evenly. Transfer chicken into a large pot.

1. In a small piece of cloth, combine and wrap together bay leaves, peppercorns, cloves, and star anise. Secure with a string.
2. In the large pot, pour over the brown sugar, crushed garlic, orange zest, orange juice, Dijon mustard, honey, pineapple juice, anisado wine, and the spice bag. Bring to a boil and cook for 2 ½ hours, or until meat is tender and sauce has reduced.

1. In a bowl, combine brown sugar, cloves, and cinnamon. Sprinkle evenly throughout the surface of the chicken ham.
2. Torch until sugar coating caramelizes. Carve and serve hot!

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