Chinese roast chicken - cooking time?

[Guest guest]

Thanks to whoever supplied the Chinese way of doing Roast Chicken (where you

boil it). I think it was Heidi. My mother says she tried it and it was really

good. I like that you can then make stock out of the water you initially boiled

it in with the leftover bones. Anyway, just wondering how long it all takes?

Going to make it today hopefully. My first foray into roasting.

TIA,

Filippa

For anyone who missed it, here is the recipe as posted below:

1. Take a big pan. I use a spaghetti pot with an insert, which makes the process

easier. Put water in the pan, and salt and poultry seasoning or whatever you

like (garlic powder is good!).

2. Add the chicken. Frozen if you want (I hate thawing). Boil til unfrozen and

almost done.

3. Take out the chicken (this is where the insert is handy) and let cool. Then I

take my kitchen shears and " butterfly " the chicken, though this isn't required.

Put the chicken over a bed of vegies, if you want (if the chicken is mostly

cooked, you should pre-cook the vegies too).

4. Bake til done (crispy skin). It will be very juicy and nice.

5. After the meal, toss the bones back in the broth and boil some more. Set the

pot in some cold water to cool it quickly, then strain the broth and keep it for

the week.

That's it! Works with duck and goose too, though I have to boil the goose in a

long pan I can set over 2 burners. Just be careful while the bird is hot -- give

yourself enough time to let it cool, or use silicone high-heat gloves to handle

it.