The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jul. 2, 2009
Amazingly good. I put oil and soy sauce on at the same time, put onion and garlic and soy sauce inside.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jun. 30, 2009
i have made this several times and have not been disappointed yet. my family loves it. i drizzle some of the sesame oil on it when i first put it in. also, i rub a mix of ginger, garlic powder, salt and pepper under the skin. great recipe.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jun. 26, 2009
I made this recipe on Wednesday for my family. All of us had several helpings so much so that there were no leftovers. I did as someone else did and rubbed the chicken with the sesame oil before pouring the soy sauce over it. It turned out really great. I also made the gravy and some rice. What an excellent recipe!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: May 13, 2009
My Mom loved this one!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Supporting Member (Click to learn more about Supporting Membership)

Cooking Level: Expert

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 13, 2009
Love it! I've made it twice and I'm in the process of making it a third time. I put the sesame oil on the chicken first then the soya sauce. I make sure that I baste it every 15 mins. Add chicken broth to the pan when cooking, it will prevent the soya sauce from burning. So good on egg fried rice!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Professional

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 30, 2009
Great chicken! Everyone diverts from the original, as did I. But the Skin comes out nice and crispy with the sesame oil, and very tasty overall. A great simple recipe, just the way I like them!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by yummygrouch

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Mar. 12, 2009
I make this all the time now because it always comes out moist and delicious. It's like brining the bird without all the trouble! I do put a cup of water or broth in the pan to prevent burning of the juices. I 'paint' on the soy and sesame oil, add the broth and roast at 400 the entire time. Takes about 1 hour and 10 minutes to get the internal temp to 170. I make at least 2 chickens at a time. My favorite thing at the moment is to make this recipe just using chicken breasts instead of a whole chicken. I do everything the same, except just half a cup or so water, enough to cover the bottom of the pan by about a quarter inch. Then bake at 400. It takes about 40 minutes for the biggest breasts to cook to 170, but less time for smaller ones that are sometimes in the same package. I just start checking around 35 minutes. Extremely yummy moist chicken. Thanks so much for the jumping off point!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Springboro, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Feb. 12, 2009
Was okay, have had better.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Feb. 6, 2009
Yum, yum! I made this last night for dinner and it was sooooo easy!!! It was moist and delicious - my whole family loved it! When I noticed the soy sauce starting to burn a bit on the bottom of the pan I just added a bit more chicken stock. The gravy was delicious, but a bit salty Be sure to use low-sodium chicken stock and soy sauce (I only had regular soy). Thanks for a great recipe - will make again!!!
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Beginning

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Feb. 3, 2009
I followed the advise of a reviewer and added the oil during cooking along with the chicken broth - turned out wonderfully. Very moist and the gravy was fantastic. I found it a little on the salty side even with reduced sodium soy sauce so next time I will use a little less and replace with a little more chicken broth.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

Cooking Level: Expert

Home Town: Cambridge, Ontario, Canada
Living In: Kitchener, Ontario, Canada

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Jan. 22, 2009
The only reason I gave this 4 stars was because my kids didn't like the gravy. The chicken was awesome, tender and juicy. Next time will skip the gravy and just serve the chicken to my family.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jan. 21, 2009
I made this recipe "as is" and it was a huge hit with my family. Better than the store made rotiiserie chickens! Thank you for sharing this treasure.--mgw
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Dec. 28, 2008
We loved this. I changed the recipe based on some of the other reviews and stuffed the chicken with chopped onion, garlic, celery and some grated fresh ginger. Basted the chicken with the sesame oil and then with some low sodium soy sauce. I kept basting it throughout the cooking time (30 mins at 400 and then 1hr 30 mins at 350). I only used about 1/3 cup soy sauce, since we do not like salty food. I added 1/2 cup chicken stock and 1/2 cup orange juice to the roasting pan at the beginning of the cooking time. When the chicken was cooked, I carved it and placed it in a seperate serving dish and removed the stuffing from the carcass and added it to the sauce in the pan. I did not make the gravy with the cornstarch since the sauce was thick enough and really tasty. I served it with brown basmati rice and it was truly wonderful.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Photo by JULIEDS
Reviewed: Dec. 6, 2008
This is excellent! I put on the oil first and it came out very moist. Thank you for sharing.
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Aug. 14, 2008
Easy to make and the gravy isn't overpowering.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

MsL

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 4 stars. This recipe averages a 4.19 star rating.
Reviewed: Jul. 10, 2008
This recipe was certainly easy to do. It seemed to cook a bit faster than I anticipated but I caught it in time so it was still very tender. I must have put too much chicken broth in the pan early on because when I tried to make the gravy it didn't thicken up well, but it was more of a light sauce and still tasted very good. I put a little brown rice and a salad on the side. It was great even the second day.
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

Photo by Corlett5151

Cooking Level: Intermediate

Home Town: East Lansing, Michigan, USA
Living In: Lansing, Michigan, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Jun. 3, 2008
We will definitely make this chicken again!! AWESOME!! I used a whole onion and stalk of celery with minced ginger in cavity. Slathered oil then soy sauce. Added 1 cup orange juice to roasting pan. Baked breast down for one hour and breast up for rest. Gravy: 2 cups chicken stock added to pan drippings and cornstarch diluted in water to thicken. Best gravy I ever ate. (and made)
Was this review helpful? [ YES ]
4 users found this review helpful

Reviewer:

Photo by Allrecipes

Cooking Level: Expert

Home Town: Windsor, Connecticut, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 1 stars. This recipe averages a 4.19 star rating.
Reviewed: May 29, 2008
One of the worst things I've tried. 3/4 cup is way too much soy sauce. It dripped into the bottom of the pan and burned. The chicken didn't have much flavor either. Maybe with less soy sauce it would be better.
Was this review helpful? [ YES ]
1 user found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 27, 2008
it is totaly awsome! yummy!
Was this review helpful? [ YES ]
0 users found this review helpful

Reviewer:

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog

The reviewer gave this recipe 5 stars. This recipe averages a 4.19 star rating.
Reviewed: Apr. 26, 2008
This is great! Changes...used 1/2 cup reduced soy sauce, added 1/2 tsp black pepper and 1/4 tsp salt to soy sauce, rubbed chicken with oil (under skin too)before I poured soy mixture over it, stuffed chicken with cut onions and garlic, poured chicken stock around bottom of chicken to bake, and used a 6 lb bid so increased cook time to total of 2 hours. I also didn't make the gravy. The skin was the best part! Man, the leftovers were incredible, too. Used them for chicken and noodles and it was way better than usual. A really easy recipe and wonderful results! Thanks!
Was this review helpful? [ YES ]
2 users found this review helpful

Reviewer:

Cooking Level: Intermediate

Home Town: Newark, Ohio, USA
Living In: Westerville, Ohio, USA

My Profile | Cooks I Like | Reviews
Photos | Recipes | Blog


Displaying 1-20 (of 56) reviews
« PREV 1 | 2 | 3 NEXT »

 
ADVERTISEMENT
 
Select Your Version:  United States  |  Canada  |  United Kingdom & Ireland  |  Australia & New Zealand  |  Germany  |  France  |  China  |  Japan  |  Frequently Asked Questions What's this?