Cantonese Baked Chicken - Part II

Behold the results of many a honey bath.

While I don't think I nailed the spices, I do have a new reverence for the ability of simple cold air to crisp a chicken skin to perfection. (And for those of you who have expressed concern at the microbacterial implications of leaving an uncovered bird in the fridge for several days, please fear not! High quality aged beef is traditionally dried this way, as is some of the best chicken in the world - see Thomas Keller's famous roast chicken at the French Laundry, for example.) Just keep it away from other food, preferably in a separate compartment.

Here's your recipe:

1. Rinse your birdie and pat it dry. Then pour a solution of baking soda and water over the top.

2. Roughly chop slices of orange peel, chunks of fresh ginger, and cubes of onion and garlic. Mix all together with about 3 tbsp of Chinese Five Spice powder and moisten with soy sauce. Stuff this mix into the cavity and tie the bird with cooking twine to close.

3. Place the chicken in the refrigerator on a wire rack, uncovered, with a dripping pan below it. Air circulation over the entire bird is important.

4. Dry for up to 72 hours, basting twice daily with a mix of honey diluted in white vinegar (I used rice vinegar).

5. Bake about 1 1/2 -2 hours, depending on the chicken's size, and baste with honey once or twice.

6. Cool and serve the meat, but not the stuffing (which just imparts flavor).