Roasted Peking Chicken - cooking recipe

Ingredients

1 chicken (3 1/2 to 4 lb.)
1 1/2 tsp. honey
1 Tbsp. soy sauce
1/2 tsp. Tabasco sauce

Preparation

Place a pot containing 3 quarts of water over high heat.
When the water comes to a boil, lower the chicken into the water (it should be completely immersed).
Cook the chicken for about a total of 10 minutes. (It will take about 5 minutes for the water to return to the boil, and the chicken should cook for an additional 4 or 5 minutes at a gentle boil.)
Drain the chicken and place it, on a rack, uncovered, in the refrigerator, for 5 to 6 hours, or overnight.
The skin should be somewhat dry at this point.
(The drier the skin, the crispier it will be after cooking.)