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1
Place a pot containing 3 quarts of water over high heat.
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2
When the water comes to a boil, lower the chicken into the water (it should be completely immersed).
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3
Cook the chicken for about a total of 10 minutes.
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4
(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.)
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5
Drain the chicken, and place it on a rack, uncovered, in the refrigerator for 5 to 6 hours, or overnight.
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6
The skin should be somewhat dry at this point.
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7
(The drier the skin, the crisper it will be after cooking.)
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8
At cooking time, combine the honey, soy sauce and Tabasco sauce in a small bowl, and brush the mixture on all sides of the chicken.
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9
Place the chicken, breast side up, on a wire rack in a shallow roasting pan, and roast it in a 425-degree oven for 20 minutes, or until nicely browned on top.
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10
Turn the chicken over (breast side down), return it to the rack, and place the pan back in the oven for 30 minutes.
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11
Turn the chicken over again, and cook it, breast side up, for an additional 10 minutes, for a total cooking time of 1 hour.
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12
Let the chicken stand at room temperature for 10 minutes before carving and serving
