Aug 13, 2005
Cooking chicken covered with oil and soy sauce is my favorite way to eat chicken... the soy sauce gives it good flavor and the oil keeps it moist. I had never thought to do it with a roasted chicken, however, until I read this recipe and thought, "why not?" I followed the recipe loosly: I made a mixture of chopped onions, chopped garlic, sage, ginger, a little bit of soy sauce, a little sesame seed oil and a little broth and put that inside the chicken. I then covered the chicken with the sesame oil first and then soy sauce (not the oil at the end like the recipe, which makes no sense to me... the oil keeps the chicken moist), added about a cup or so of broth to the pan and let it cook... I did cook it for a half hour at 400 and then for another hour and a half at 350. I made gravy with the drippings/broth mixture, which ended up being the BEST gravy to ever come out of my kitchen, but I didn't use this recipe for the gravy... I made it with flour (actually Wondra) and the pan stuff only. The chicken smelled GREAT the whole time it cooked, and looked awesome... the oil/soy sauce made the skin beatifully brown and crispy, the inside was SO moist. The gravy, like I said, was to DIE FOR (served it over the chix and white rice). This meal was really awesome.
—TABIJO
