Savory Soy Roasted Chicken
Crispy Skin, Tender Chicken. Just Right For Dinner. Anytime
Savory Soy Roasted Chicken has been standard fare in our house for decades. It’s one of the meals everyone in the family enjoys and if we go too long without making it, someone is bound to ask, “When are we going to have’ ‘that’ chicken, you know the one you make with lemon and soy sauce?” Even though they might forget the name of the recipe, they never forget the flavor.
The beauty of this chicken recipe is that while it’s being infused in the boil pot with delicious soy sauce and lemon juice, it’s also getting prepared for the roasting pan. This hot bath in soy and lemon FIRST will make the skin crispy and savory after roasting. So have a go at it, and Happy Appetite!
Guest Participation in A Showpiece of Food
Make this dish a real a showpiece, with this trick: buy some small (4 or 6 ounces) paper cups, oil the inside with a small amount of vegetable oil, slice green onions in the bottom, then pack with hot cooked rice just before serving. When your guests are seated they find a paper cup on their plate, bottom side up. Tell them to tap the bottom of the cup lightly and then lift it. This leaves a cone of rice on their plate, with the beautiful green onion slices on top. While you’ve been getting all this together, you’ve simmered the soy and lemon juice in which the chicken previously boiled. At each place setting you put a small amount of this savory nectar in little sauce bowls. Float a slice of lemon (from which you’ve removed the seeds, please!) in each bowl. Cut the chicken into servings and allow each guest to choose their favorite, dark or light meat. Then show them how to dip their chicken in the soy lemon mixture before eating. Some people even drizzle a little of the soy-lemon juice on their rice cone. Many people enjoy this activity at the table, and makes them more relaxed.
Serves: 4 – 6
Savory Soy Roasted Chicken
- 1 3-to-4 pound roasting chicken
- ½ cup Soy Sauce
- 5 cups Water
- 1 onion, thinly sliced
- 1 teaspoon sugar
- 1 teaspoon salt
- 1 cup rice, uncooked
- 1 lemon, thinly sliced, seeds removed
- 3 green onions, thinly sliced
- Rinse chicken inside and outside, pat dry with paper towels.
- In a large saucepan bring soy sauce, water, onions, sugar and salt to a boil over high heat.
- Use poultry lifters and carefully put whole chicken, breast up, in the pot and cover. When the liquid returns to a boil, reduce heat to low and simmer 20 minutes.
- Use poultry lifters to carefully turn chicken, breast side down, and simmer 10 more minutes.
- Preheat oven to 400 degrees.
- Use poultry lifters and carefully remove chicken and drain.
- Put chicken on rack in roasting pan and baste with liquid. Roast for 30 minutes, basting 2 or 3 times. Remove to a platter and allow to cool for 5 minutes. Carve the chicken. When served, guests can choose dark or light meat.
- Meanwhile prepare the rice, either in a non-stick pot following directions on the rice package or using a rice cooker. Once the rice is finished, either mix in sliced green onions in a serving bowl with the rice or if you’re using the oiled paper cups, slice green onions in the bottom of the cup and then pack tightly with the rice.
- Cook the juice for another 10 minutes, place a slice of lemon in a small serving bowl beside each plate (remove seeds first please!) Pour the hot juice over the lemon slice into each serving bowl. Guests may dip their chicken in this sauce as they eat.
- Let each guest unmold their rice portion at the table. When unmolded the rice will be cone shaped with the green onion slices on top. This makes a classic plate display.
- If you prefer another accompanying side dish instead of rice, that’s fine too. This is just the way we enjoy it. Accompany this dish with any vegetable of your choice, we usually choose broccoli or mixed vegetables.
Two Things That Are Helpful
To make it easier to boil a whole chicken for the few minutes required, a big pot is needed. Make sure you have one on hand that will hold the amount of liquid needed (6 cups plus) PLUS the weight of the chicken, without spilling over the rim. Another helpful thing that can help you handle the chicken safely, as you’re turning it over and lifting it out of the pot, are the poultry lifters. You may already have a set of these on hand from using them for turkeys during the holiday. They work so well, keeping the chicken secure enough to move without splattering you with hot juice.