Butter Roasted Chicken With Soy Garlic Glaze Contributed By Kay Ch Recipe 435

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BUTTER-ROASTED CHICKEN WITH SOY-GARLIC GLAZE



BUTTER-ROASTED CHICKEN WITH SOY-GARLIC GLAZE image

Categories     Chicken

Yield 4 Servings

Number Of Ingredients 17

F&W's Kay Chun rubs an Asian-spiced butter under chicken skin before roasting to create an incredibly juicy and delicious bird.
5 whole cloves
5 whole star anise
4 tablespoons unsalted butter, at room temperature
Kosher salt
Pepper
1/2 cup low-sodium soy sauce
2 tablespoons distilled white vinegar
One 2-inch piece of ginger, thinly sliced
3 garlic cloves, crushed
1 1/2 tablespoons sugar
One 3 1/2- to 4-pound chicken
2 tablespoons canola oil
1 cup all-purpose flour
1/3 cup plus 1 tablespoon boiling water
Toasted sesame oil, for brushing
Sliced cucumbers, sliced scallions and hoisin sauce, for serving

Steps:

  • 1. Preheat the oven to 450°. Finely grind the cloves and 3 of the star anise pods in a spice grinder and transfer to a small bowl. Mix in the butter and season with salt and pepper. 2. In a small saucepan, combine the soy sauce, vinegar, ginger, garlic, sugar and the remaining 2 star anise pods. Cook over moderate heat, stirring occasionally, until the glaze thickens, about 10 minutes. 3. Place the chicken on a rack set over a baking sheet. Beginning at the top of the breast, gently separate the chicken skin from the breast and thighs. Season the chicken cavity with salt and pepper. Rub the spiced butter under the skin, spreading it over the breast and thighs. Rub the canola oil all over the outside of the chicken and season with salt and pepper. Roast the chicken for 50 to 60 minutes, until golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°. Brush the chicken all over with the soy glaze and let rest for 15 minutes. 4. Meanwhile, in a small bowl, using a wooden spoon, stir the flour and boiling water until a shaggy dough forms. Turn out the dough onto a lightly floured surface and knead until smooth, about 5 minutes. Cut into 8 even pieces and roll into balls; keep covered with a damp paper towel. Using a lightly floured rolling pin, roll each piece of dough into an 1/8-inch-thick round. 5. Heat a griddle and brush it with sesame oil. Cook the pancakes, turning once, until golden in spots and cooked through, about 2 minutes. Transfer the pancakes to a plate and cover to keep warm. 6. Carve the chicken and serve with the warm pancakes, sliced cucumbers, sliced scallions and hoisin sauce. MAKE AHEAD The pancakes can be refrigerated overnight and rewarmed before serving.

SOY-GLAZED ROAST CHICKEN



Soy-Glazed Roast Chicken image

Provided by Food Network Kitchen

Time 2h45m

Yield 6 servings

Number Of Ingredients 12

2 3- to 4-pound chickens, giblets removed
1 tablespoon vegetable oil
Kosher salt
1/2 teaspoon ground white pepper
1 1/2 teaspoons ground coriander
1 1/2 teaspoons five-spice powder
1/4 cup honey
1/4 cup soy sauce
2 tablespoons grated peeled ginger
2 tablespoons toasted sesame oil
3 scallions, thinly sliced
Toasted sesame seeds, for topping

Steps:

  • About 30 minutes before roasting, bring the chickens to room temperature. Preheat the oven to 350 degrees F. Combine the vegetable oil, 2 teaspoons salt, the white pepper, coriander and five-spice powder in a small bowl; rub all over the chickens. Tie the legs together with kitchen twine and tuck the wings under the body.
  • Arrange the chickens breast-side up on a rack set on a rimmed baking sheet or in a shallow roasting pan, leaving a bit of space between them. Roast until the skin is slightly golden and crisp, about 1 hour.
  • Make the glaze: Combine the honey, soy sauce, ginger and sesame oil in a small bowl. Increase the oven temperature to 400 degrees F. Brush the chickens all over (including the underside) with half of the glaze. Continue roasting, brushing with the remaining glaze halfway through, until the skin is deep golden brown and crisp and a thermometer inserted into the thickest part of the thigh registers 165 degrees F, about 20 more minutes.
  • Remove the chickens from the oven; transfer to a cutting board or platter. Pour the pan drippings into a small bowl; skim off any excess fat. Brush the chickens with the pan drippings and let rest 15 minutes. Sprinkle the chickens with the scallions and sesame seeds. Remove the twine and carve the chickens; serve with any remaining pan drippings.

BUTTER-ROASTED CHICKEN WITH SOY-GARLIC GLAZE CONTRIBUTED BY KAY CH RECIPE - (4.3/5)



Butter-Roasted Chicken with Soy-Garlic Glaze CONTRIBUTED BY KAY CH Recipe - (4.3/5) image

Provided by GadgetGirl

Number Of Ingredients 16

5 whole cloves
5 whole star anise
4 tablespoons unsalted butter, at room temperature
Kosher salt
Pepper
1/2 cup low-sodium soy sauce
2 tablespoons distilled white vinegar
One 2-inch piece of ginger, thinly sliced
3 garlic cloves, crushed
1 1/2 tablespoons sugar
One 3 1/2- to 4-pound chicken
2 tablespoons canola oil
1 cup all-purpose flour
1/3 cup plus 1 tablespoon boiling water
Toasted sesame oil, for brushing
Sliced cucumbers, sliced scallions and hoisin sauce, for serving

Steps:

  • Preheat the oven to 450°. Finely grind the cloves and 3 of the star anise pods in a spice grinder and transfer to a small bowl. Mix in the butter and season with salt and pepper. In a small saucepan, combine the soy sauce, vinegar, ginger, garlic, sugar and the remaining 2 star anise pods. Cook over moderate heat, stirring occasionally, until the glaze thickens, about 10 minutes. Place the chicken on a rack set over a baking sheet. Beginning at the top of the breast, gently separate the chicken skin from the breast and thighs. Season the chicken cavity with salt and pepper. Rub the spiced butter under the skin, spreading it over the breast and thighs. Rub the canola oil all over the outside of the chicken and season with salt and pepper. Roast the chicken for 50 to 60 minutes, until golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°. Brush the chicken all over with the soy glaze and let rest for 15 minutes. Meanwhile, in a small bowl, using a wooden spoon, stir the flour and boiling water until a shaggy dough forms. Turn out the dough onto a lightly floured surface and knead until smooth, about 5 minutes. Cut into 8 even pieces and roll into balls; keep covered with a damp paper towel. Using a lightly floured rolling pin, roll each piece of dough into an 1/8-inch-thick round. Heat a griddle and brush it with sesame oil. Cook the pancakes, turning once, until golden in spots and cooked through, about 2 minutes. Transfer the pancakes to a plate and cover to keep warm. Carve the chicken and serve with the warm pancakes, sliced cucumbers, sliced scallions and hoisin sauce. MAKE AHEAD The pancakes can be refrigerated overnight and rewarmed before serving.

SOY-ROASTED CHICKEN



Soy-Roasted Chicken image

Provided by Molly O'Neill

Categories     dinner, weekday, roasts, main course

Time 1h

Yield Four servings

Number Of Ingredients 9

1/3 cup light soy sauce
1/4 cup peanut oil
1 tablespoon sesame oil
1 tablespoon Sherry
1 clove garlic, peeled and crushed
1/2 teaspoon salt
1/2 teaspoon finely grated ginger
2 teaspoons 5-spice powder
1 3-pound chicken

Steps:

  • In a shallow dish large enough to hold the chicken, mix the soy sauce, peanut and sesame oils and Sherry. Add the garlic, salt, ginger and 5-spice powder. Mix well. Rub the chicken inside and out with the mixture. Marinate, lightly covered, for at least 2 hours, and up to 24 hours, in the refrigerator, basting and turning frequently.
  • Preheat the oven to 450 degrees. Remove the chicken from the refrigerator and wipe well to remove the marinade. Place the chicken in a roasting pan. Strain the marinade through a sieve; discard the solids and spoon the liquid over the chicken. Place the pan in the oven and roast for 45 to 50 minutes, basting frequently, or until a meat thermometer registers 158 to 160 degrees when inserted in the thigh. Remove from the oven and allow to rest for 3 minutes before serving.

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2014-09-13 Advertisement. Step 2. In a small saucepan, combine the soy sauce, vinegar, ginger, garlic, sugar and the remaining 2 star anise pods. …
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  • Preheat the oven to 450°. Finely grind the cloves and 3 of the star anise pods in a spice grinder and transfer to a small bowl. Mix in the butter and season with salt and pepper.
  • In a small saucepan, combine the soy sauce, vinegar, ginger, garlic, sugar and the remaining 2 star anise pods. Cook over moderate heat, stirring occasionally, until the glaze thickens, about 10 minutes.
  • Place the chicken on a rack set over a baking sheet. Beginning at the top of the breast, gently separate the chicken skin from the breast and thighs. Season the chicken cavity with salt and pepper. Rub the spiced butter under the skin, spreading it over the breast and thighs. Rub the canola oil all over the outside of the chicken and season with salt and pepper. Roast the chicken for 50 to 60 minutes, until golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°. Brush the chicken all over with the soy glaze and let rest for 15 minutes.
  • Meanwhile, in a small bowl, using a wooden spoon, stir the flour and boiling water until a shaggy dough forms. Turn out the dough onto a lightly floured surface and knead until smooth, about 5 minutes. Cut into 8 even pieces and roll into balls; keep covered with a damp paper towel. Using a lightly floured rolling pin, roll each piece of dough into an 1/8-inch-thick round.


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