Roasted Peking Chicken

1. 1

   Place a pot containing 3 quarts of water over high heat.

2. 2

   When the water comes to a boil, lower the chicken into the water (it should be completely immersed).

3. 3

   Cook the chicken for about a total of 10 minutes. (It will take about 5 minutes for the water to return to the boil, and the chicken should cook for an additional 4 or 5 minutes at a gentle boil.)

4. 4

   Drain the chicken and place it, on a rack, uncovered, in the refrigerator, for 5 to 6 hours, or overnight.

5. 5

   The skin should be somewhat dry at this point.

6. 6

   (The drier the skin, the crispier it will be after cooking.)

No additional tips available.