Dutch Oven Beggar’s Chicken

• •3.5 lb whole chicken, giblets removed
• •2 tablespoon soy sauce
• •1 tablespoon Shaoxing wine or dry sherry
• •1 teaspoon sesame oil
• •1 teaspoon five-spice powder
• •0.5 teaspoon white pepper
• •1 teaspoon salt
• •1 fresh ginger, 2-inch piece, peeled and thinly sliced
• •4 garlic cloves, smashed
• •4 scallions, cut into 2-inch pieces
• •5 dried shiitake mushrooms, rehydrated and stems removed, sliced (or 1 cup fresh shiitake)
• •0.5 cup water chestnuts, sliced (optional)
• •1 medium yellow onion, roughly chopped
• •2 medium carrots, roughly chopped
• •2 celery stalks, roughly chopped
• •0.5 cup chicken broth or water
• • as needed heavy-duty aluminum foil

Instructions

1. 1

   Preheat your oven to 325°F (160°C).

2. 2

   Rinse the whole chicken inside and out, then thoroughly pat it dry with paper towels. Ensure giblets are removed from the cavity.

3. 3

   In a small bowl, whisk together the soy sauce, Shaoxing wine, sesame oil, five-spice powder, white pepper, and salt to create the marinade.

4. 4

   Rub the marinade all over the chicken, both inside the cavity and on the exterior. Let it sit for 15-20 minutes while you prepare the stuffing.

5. 5

   Gently stuff the chicken cavity with the sliced ginger, smashed garlic cloves, 2-inch scallion pieces, sliced shiitake mushrooms, and optional water chestnuts. You may truss the legs with kitchen twine if desired, but it's not strictly necessary for this method.

6. 6

   Tear off two large sheets of heavy-duty aluminum foil, each long enough to fully enclose the chicken. Place one sheet over the other to create a double layer. Carefully place the marinated and stuffed chicken in the center of the foil sheets.

7. 7

   Bring the edges of the foil up and over the chicken, sealing it tightly to create an airtight packet. Ensure there are no gaps for steam to escape. This is crucial for tenderness.

8. 8

   Scatter the chopped yellow onion, carrots, and celery at the bottom of a large Dutch oven. Pour in the chicken broth or water. This layer helps create a steamy environment and prevents the foil from scorching.

9. 9

   Place the foil-wrapped chicken packet on top of the vegetables in the Dutch oven. Cover the Dutch oven with its lid.

10. 10

    Bake in the preheated oven for 2.5 to 3 hours, or until the chicken is incredibly tender and falling off the bone. A meat thermometer inserted through the foil into the thickest part of the thigh (avoiding bone) should read 165°F (74°C).

11. 11

    Carefully remove the Dutch oven from the oven. Let the chicken rest, still in its foil packet, inside the Dutch oven for at least 15-20 minutes. This allows the juices to redistribute, ensuring maximum moisture.

12. 12

    Carefully unwrap the chicken (be cautious of hot steam). You can collect the flavorful pan juices from the foil and Dutch oven to serve alongside the chicken as a sauce. Serve the chicken whole or carve it, making sure to scoop out the aromatic stuffing.

Chef's Tips

• 💡**Double-Wrap for Success:** Using two layers of heavy-duty foil is key to creating a truly airtight seal, trapping all the moisture and flavor inside for the most tender result.
• 💡**Don't Skip the Rest:** Allowing the chicken to rest in its foil packet after cooking is crucial. It redistributes the juices, ensuring the chicken remains succulent and moist.
• 💡**Flavorful Base:** The vegetables and liquid at the bottom of the Dutch oven not only create a moist environment but also infuse the cooking area with extra aroma. The resulting liquid can be strained and served as a light sauce.
• 💡**Crispy Skin (Optional Variation):** If you prefer a crispy skin (traditional Beggar's Chicken is more steamed-tender), carefully unwrap the chicken for the last 15-20 minutes of cooking, increase the oven temperature to 400°F (200°C), and baste with pan juices until golden brown. This will alter the classic texture but can be delicious.
• 💡**Stuffing Variations:** Feel free to experiment with other aromatics like dried tangerine peel, star anise, or even a few sprigs of fresh cilantro in the stuffing for different flavor profiles.