The food lab better home cooking through science ( PDFDrive ) 733

2smallfreshredThaichiles,finelyminced,or1red
jalapeủoorSerranochile(seeNoteabove)
ẵcuppalmorpackedlightbrownsugar
ẳcupdistilledwhitevinegar
ẳcupwater
2tablespoonsAsianfishsauce
Combine all the ingredients in a small saucepan, bring to a
simmer, and simmer gently until reduced by one-third,
about 10 minutes. Once cooled, the sauce should have a
syrupyconsistency.


PERUVIAN-STYLE
ROASTCHICKEN
This recipe re-creates the classic Peruvian-style roast
chickensyoufindinthosegreatrotisseriechainsallover
the country. While the rub works well with grilled
chicken,it’salsomarvelouswhenthechickeniscookedin
the oven. This is one case where I definitely prefer the
deeper char and crisper skin delivered by the Roasted
Butterflied Chicken method (seehere) as opposed to the
SimpleWholeRoastChicken(here).
NOTE:Forthejuiciestresultsandcrispestskin,dry-brine
thebirdandair-dryitovernightasdescribedhere.
SERVES3OR4
1tablespoongroundcumin
1tablespoonpaprika
3mediumclovesgarlic,mincedorgratedonamicroplane
(about1tablespoon)
1tablespoondistilledwhitevinegar
2teaspoonskoshersalt

1teaspoonfreshlygroundblackpepper
1tablespoonvegetableorcanolaoil
1wholechicken,3½to4pounds,butterfliedaccordingto
thedirectionshere