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

ROASTED CHICKEN WITH GARLIC BUTTER

Steps:

• Preheat the oven to 400F;
• Remove the neck and innards from inside the chicken and rinse it inside and out then pat dry and set aside;
• Melt the butter in a small bowl;
• Combine the melted butter, olive oil, minced garlic, the juice and zest of one lemon, parsley, and 1 sprig rosemary chopped together and whisk until blended;
• Sprinkle the salt and pepper over all sides of the chicken;
• Brush the butter mixture over the chicken coating all sides and adding more under the skin until the chicken is thoroughly coated inside and out with garlic butter;
• Inside the chicken cavity, stuff the halved clove of garlic, half a lemon sliced or quartered, a single sprig of rosemary, and if desired, chopped onion and celery;
• Roast at 400F for 45 minutes then remove the chicken and baste with the excess juices in the pan;
• Now, add the additional two sprigs of rosemary and slices of lemon to the pan and cover the chicken with aluminum foil, you may also squeeze the additional 1/2 lemon over the top of the chicken at this time;
• Roast for an additional 20 minutes or until the internal temperature reaches 165F;
• Uncover and broil for 4-5 minutes to crisp the skin;
• Remove from the oven and cover to rest for an additional 10 minutes before carving to serve.

GARLIC HERB BUTTER ROAST CHICKEN

Steps:

• Preheat oven to 430°F | 220°C (400°F or 200°C fan forced). Line a baking tray with foil, or lightly grease a roasting pan.
• Discard neck from inside the cavity and remove any excess fat and leftover feathers. Pat dry with paper towels.
• Pour the olive oil, melted butter, wine (if using) and the juice of half a lemon over the chicken, under the skin and inside the cavity. Season chicken liberally on the outside and inside the cavity with salt and pepper. Sprinkle over the parsley.
• Rub the minced garlic over the chicken, mixing all ingredients together over the chicken and under the skin.
• Stuff the garlic head into the chicken cavity along with the rosemary sprigs and the squeezed lemon halve. Tie legs together with kitchen string.
• Place breast-side up into baking tray or roasting pan. Roast for 1 hour and 15-20 minutes, basting half way through cooking time, until juices run clear when chicken thigh is pierced with a skewer.
• Baste again, then broil for a further 2-3 minutes, until golden.
• Remove from the oven, cover with foil and allow to stand for 10 minutes before serving. Serve, drizzled with pan juices and remaining lemon half cut into wedges or slices.

HONEY GLAZED CHICKEN

Steps:

• Preheat oven to 400 degrees F.
• Season chicken liberally with salt and pepper.
• Add 2 tablespoons butter to a large oven-proof skillet and melt over medium high heat.
• Add chicken and sear on both sides until golden brown, about 2-3 minutes per side; set aside.
• Add remaining tablespoon butter to the skillet and melt.
• Add garlic, and cook, stirring frequently, until fragrant, about 30 seconds. Remove from heat.
• Stir in brown sugar, honey, oregano, thyme, basil and crushed red pepper until combined.
• Return chicken to the skillet.
• Place skillet into oven and roast until chicken reaches an internal temperature of 165 degrees F, about 15 minutes.

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

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-GLAZED ROAST CHICKEN

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

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.