I had a 6 pound whole roaster chicken sitting in the bottom of my fridge, begging for an opportunity to be cooked. Unfortunately we're also running low on some staple items in the kitchen that might usually lead me to make an old faithful recipe with balsamic vinegar or rosemary and lemons. So I turned to a women's league cookbook from cajun country called "Talk About Good II" that was given to Nick by some good friends of ours in Louisiana.
Simple, simple, simple.
Here's what I used:
1 6 pound whole roaster
1/2 cup soy sauce
garlic powder to taste
poultry seasoning (I used Goya) to taste
bake-safe rubber band (got these for christmas, they rock)
Here's what I did:
Preheated oven to 350.
Lined my roasting pan with foil, so that I didn't have to chisel off dried soy sauce later, and replaced roasting rack. Rinsed my chicken under luke-warm water, removed and discarded giblets, and patted chicken dry. Placed it in roasting rack, breast side up, and folded wings back behind the bird (to keep them from getting too crisped). I then liberally covered the visible parts of the bird (not underside, though you could do this too) with Goya seasoning and garlic powder. Once the bird was well and evenly covered with seasoning, I pulled the legs together and secured them together with my oven-safe cooking rubber bands (thanks for the cool kitchen gadget, Mom!), drizzled the bird with the soy sauce, and placed it in the oven, one rack lower than center.
I cooked the bird for 1.5 hrs, basting with soy sauce in the bottom of the pan 3-4 times throughout. By the end of the cooking time, the soy sauce had started to thicken and begin to burn - creating not the greatest aroma in the kitchen...but it didn't hurt the chicken or its flavor.
Nick cut up the chicken and we had it with steamed green beans and yellow squash, with just a hint of butter, salt and pepper. The chicken was very moist and not over-seasoned. The skin was very nicely crispy. I would definitely repeat this recipe, but maybe add some cajun seasoning next time, or kick up the asian flavors by adding some sesame oil to the drizzle/baste aspect of the recipe.
Simple, simple, simple.
Here's what I used:
1 6 pound whole roaster
1/2 cup soy sauce
garlic powder to taste
poultry seasoning (I used Goya) to taste
bake-safe rubber band (got these for christmas, they rock)
Here's what I did:
Preheated oven to 350.
Lined my roasting pan with foil, so that I didn't have to chisel off dried soy sauce later, and replaced roasting rack. Rinsed my chicken under luke-warm water, removed and discarded giblets, and patted chicken dry. Placed it in roasting rack, breast side up, and folded wings back behind the bird (to keep them from getting too crisped). I then liberally covered the visible parts of the bird (not underside, though you could do this too) with Goya seasoning and garlic powder. Once the bird was well and evenly covered with seasoning, I pulled the legs together and secured them together with my oven-safe cooking rubber bands (thanks for the cool kitchen gadget, Mom!), drizzled the bird with the soy sauce, and placed it in the oven, one rack lower than center.
I cooked the bird for 1.5 hrs, basting with soy sauce in the bottom of the pan 3-4 times throughout. By the end of the cooking time, the soy sauce had started to thicken and begin to burn - creating not the greatest aroma in the kitchen...but it didn't hurt the chicken or its flavor.
Nick cut up the chicken and we had it with steamed green beans and yellow squash, with just a hint of butter, salt and pepper. The chicken was very moist and not over-seasoned. The skin was very nicely crispy. I would definitely repeat this recipe, but maybe add some cajun seasoning next time, or kick up the asian flavors by adding some sesame oil to the drizzle/baste aspect of the recipe.
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