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Hoisin. The BBQ sauce of the Orient. We figured if a bagillion people like it in the far east, then we should probably give it a try. And the verdict was, drum roll please…it’s darn good. Different. A little sweet for us. But good. The ingredients vary from version to version, but you’re mostly looking at soy sauce, soy bean paste, garlic, and some sweeteners, like honey and sugar. It makes for a killer glaze, and as you could’ve guessed, it’s a perfect match for chicken. So guess what we did?
Find this Pin and more on OGT Blogger Friends by Mytartare.com.
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Hoisin. The BBQ sauce of the Orient. We figured if a bagillion people like it in the far east, then we should probably give it a try. And the verdict was, drum roll please…it’s darn good. Different. A little sweet for us. But good. The ingredients vary from version to version, but you’re mostly looking at soy sauce, soy bean paste, garlic, and some sweeteners, like honey and sugar. It makes for a killer glaze, and as you could’ve guessed, it’s a perfect match for chicken. So guess what we did?

Hoisin. The BBQ sauce of the Orient. We figured if a bagillion people like it in the far east, then we should probably give it a try. And the verdict was, drum roll please…it’s darn good. Different. A little sweet for us. But good. The ingredients vary from version to version, but you’re mostly looking at soy sauce, soy bean paste, garlic, and some sweeteners, like honey and sugar. It makes for a killer glaze, and as you could’ve guessed, it’s a perfect match for chicken. So guess what we…

Hoisin Roast Chicken

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9.5 hours
Hoisin, the BBQ sauce of the Orient. We figured if a bazillion people like it in…
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Ingredients
Meat
  • 2 Chickens, Whole
  • 1 Sheet Pan - with cooling rack
Baking & Spices
  • 1 tbsp Salt
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What’s your favorite part of a pig? Bacon? We love our bacon too, but that’s not our prized cut. That title belongs to the Tenderloin. If you treat her right, she is just darn amazing and not too hard on the wallet either. She’s like the Neiman’s of pork on Black Friday. And she only gets better after a brine bath and a dose of our sweet sauce potion.

What’s your favorite part of a pig? Bacon? We love our bacon too, but that’s not our prized cut. That title belongs to the Tenderloin. If you treat her right, she is just darn amazing and not too hard on the wallet either. She’s like the Neiman’s of pork on Black Friday. And she only gets better after a brine bath and a dose of our sweet sauce potion.
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James Beard award-winning TV host and Food & Wine magazine contributing editor Andrew Zimmern invites you into his kitchen with recipes inspired by his travels, childhood and his own family traditions.

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