1/2 to 1 teaspoon paprika to dust over the chicken
-In a large tub or small cooler mix the water, brown sugar, hoisin, ginger, red pepper flakes, garlic, sliced plums, and rice wine vinegar. Place the cleaned chicken into the tub and refrigerate overnight.
-Preheat the oven to 375 degrees.
-Remove the chicken from the brine, drain, and truss.* Lay chicken in the baking pan. Surround with the halved plums. Sprinkle paprika over the chicken. Bake uncovered for 60 to 70 minutes.
- Remove the chicken from the pan, reserving the fruit and juices, and place on a cutting board to rest for 15 minutes before carving. Snip and discard the twine. Cut off the wings and drumsticks and carve the breast and thighs into slices. Arrange slices, wings, and drumsticks on a platter. Spoon baked fruits and juices from the baking pan over the chicken.
makes 6 servings. *Trussing the chicken makes for a nice presentation and, more important, ensures a moister, more evenly cooked bird. My first harvest of plums inspired this recipe. Sweet and sour Asian flavors infuse the chicken in this simple overnight brine.