GLAZED ROAST CHICKEN
I like to make this for weeknight dinners. You can make this roast chicken with apricot glaze or quince jelly. -Victoria Miller, San Ramon, California
Provided by Taste of Home
Categories Dinner
Time 1h45m
Yield 6 servings.
Number Of Ingredients 6
Steps:
- Preheat oven to 375°. In a small saucepan, bring wine to a boil; cook until wine is reduced by half, 3-4 minutes. Stir in preserves and mustard. Reserve half of the glaze for serving., Place chicken on a rack in a shallow roasting pan, breast side up. Sprinkle with salt and pepper. Tuck wings under chicken; tie drumsticks together., Roast 45 minutes; baste with glaze. Continue roasting chicken until a thermometer inserted in thigh reads 170°-175°, basting occasionally with glaze. Cover loosely with foil if chicken browns too quickly. Remove chicken from oven; tent with foil. Let stand 15 minutes before carving. Serve with remaining reserved glaze.
Nutrition Facts : Calories 437 calories, Fat 17g fat (5g saturated fat), Cholesterol 104mg cholesterol, Sodium 458mg sodium, Carbohydrate 35g carbohydrate (23g sugars, Fiber 0 fiber), Protein 34g protein.
SOY-GLAZED ROAST CHICKEN
Provided by Food Network Kitchen
Time 2h45m
Yield 6 servings
Number Of Ingredients 12
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.
SAUTEED CHICKEN BREASTS WITH SOY GLAZE
This is a fabulously easy recipe. I adapted it from Mark Bittman's How to Cook Everything. The recipe calls for marinated chicken thighs. I made the recipe faster using chopped chicken breasts and not marinating. I think marinating would add to the taste, but not measurably. The sauce might be improved by adding some cornstarch to thicken it. I didn't mind a thin sauce.
Provided by Reddyrat
Categories Chicken Breast
Time 20m
Yield 3-4 serving(s)
Number Of Ingredients 6
Steps:
- Cook the chicken in oil in a large skillet until done.
- Remove from the pan and turn the heat to medium-low.
- Mix the first four ingredients.
- Add to skillet and let bubble for 1 to 2 minutes.
- Return the chicken to the skillet, turn the heat to high, and cook, stirring frequently, until much of the liquid has evaporated.
SOY-BROWN SUGAR-GLAZED CHICKEN THIGHS
Get sweet and savory chicken thighs on the table fast with this affordable main dish. Make it a meal by adding cooked frozen teriyaki vegetables or garden vegetable medley.
Provided by By Betty Crocker Kitchens
Categories Entree
Time 40m
Yield 4
Number Of Ingredients 7
Steps:
- Heat oven to 375°F. In small bowl, beat brown sugar, soy sauce, vinegar, ginger and garlic with whisk until well combined. Set aside.
- Heat 10-inch ovenproof skillet or roasting pan over medium-high heat. Rub chicken with oil; place skin side down in skillet. Sear chicken, without moving, 3 to 5 minutes or until skin is browned and chicken releases easily from skillet.
- Transfer chicken to plate. Pour off drippings from skillet. Return chicken to skillet, skin side up. Pour brown sugar-soy mixture over chicken.
- Roast 15 to 25 minutes or until juice of chicken is clear when thickest part is cut to bone (at least 165°F). Serve chicken with sauce.
Nutrition Facts : Calories 330, Carbohydrate 15 g, Cholesterol 90 mg, Fat 1, Fiber 0 g, Protein 30 g, SaturatedFat 4 g, ServingSize 1 Serving, Sodium 1000 mg, Sugar 14 g, TransFat 0 g
HONEY GLAZED CHICKEN
An easy and delicious twist to classic roast chicken
Provided by Good Food team
Categories Dinner, Lunch, Main course
Time 35m
Number Of Ingredients 4
Steps:
- Put 2 chicken breasts, skin side up in a small baking dish and season.
- Squeeze the lemon into a bowl and stir in the honey and soy sauce. Spoon the mixture over the chicken, then tuck the squeezed-out half of lemon between the pieces (this will moisten and add flavour to the chicken).
- Roast the chicken breasts in a baking dish, uncovered, for 30-35 minutes in a preheated oven (190C/gas 5/fan oven 170C). Cook until done and richly glazed, basting with the juices at least twice. To check if they are done, prod the chicken with your finger - if it's still a bit soft, give it a bit longer.
- Serve with salad and potatoes roasted with herbs and garlic.
SLOW-COOKED SOY-GLAZED CHICKEN
Enjoy this soy-glazed chicken as two courses; shred the leg meat and wrap in lettuce leaves for a starter. Then, slice the breast meat and serve with rice
Provided by Tom Kerridge
Categories Dinner
Time 2h30m
Number Of Ingredients 17
Steps:
- Combine the marinade ingredients in a small bowl. Sit the chicken in a casserole dish, rub the marinade all over, and put the ginger peel in the cavity. Cover and leave at room temperature to marinate for 1 hr, or in the fridge overnight.
- Heat the oven to 180C/160C fan/gas 4. Mix the stock ingredients in a jug, then pour over the chicken. Roast for 1 hr, uncovered, then baste with the liquid in the dish. Roast for 30-40 mins more, basting every 10 mins, until the chicken is deep brown. Keep an eye on the glaze in the base of the dish - you may need to add a splash of water to keep it from burning.
- Leave the chicken to rest for 20 mins, then transfer to a board. Skim the fat from the juices, bring to the boil, then turn off the heat. Shred the thigh and leg meat and wrap in the lettuce leaves along with the spring onions, cucumber, chilli, coriander and nuts. Slice the breast meat and serve withthe rice and warm roasting juices.
Nutrition Facts : Calories 439 calories, Fat 24 grams fat, SaturatedFat 6 grams saturated fat, Carbohydrate 6 grams carbohydrates, Sugar 5 grams sugar, Fiber 2 grams fiber, Protein 47 grams protein, Sodium 2.4 milligram of sodium
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BUTTER-ROASTED CHICKEN WITH SOY-GARLIC GLAZE RECIPE
From foodandwine.com
4/5 Total Time 1 hr 45 minsAuthor Kay Chun
- 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.
ROAST CHICKEN WITH MAPLE-SOY GLAZE RECIPE | BON APPéTIT …
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- Preheat oven to 375°F. Whisk maple syrup, soy sauce, rice vinegar, and hot pepper sauce in small bowl for glaze. Simmer Sherry in small saucepan until reduced to 1/2 cup, about 3 minutes.
- Run hands under chicken skin to loosen; rub most of butter under skin over breast and thighs. Rub remaining butter over outside of chicken. Sprinkle cavity with salt and pepper. Place chicken in roasting pan. Squeeze some juice from each orange piece over chicken. Stuff cavity with orange pieces, ginger, and garlic. Tuck wing tips under. Pour Sherry over chicken.
- Roast chicken 20 minutes. Add 1/4 cup water to pan. Roast 15 minutes longer. Brush chicken with glaze. Roast chicken until thermometer inserted into thickest part of thigh registers 170°F, brushing chicken with glaze every 10 minutes, about 40 minutes longer. Tilt chicken to allow juices from cavity to run into roasting pan. Transfer chicken to platter. Let stand 10 minutes (internal temperature will rise).
- Spoon fat from surface of pan juices. Add any remaining glaze to pan juices. Place roasting pan over 2 burners; bring sauce to boil. Serve sauce alongside chicken.
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