Holiday Roast Chicken With Rich Sauce
Holiday Roast Chicken With Rich Sauce

Hey everyone, it is John, welcome to my recipe site. Today, I’m gonna show you how to make a special dish, holiday roast chicken with rich sauce. One of my favorites. This time, I’m gonna make it a little bit unique. This will be really delicious.

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Holiday Roast Chicken With Rich Sauce is one of the most favored of recent trending meals on earth. It’s appreciated by millions every day. It is easy, it’s quick, it tastes delicious. Holiday Roast Chicken With Rich Sauce is something that I have loved my whole life. They’re nice and they look wonderful.

To begin with this recipe, we have to first prepare a few components. You can have holiday roast chicken with rich sauce using 14 ingredients and 11 steps. Here is how you can achieve it.

The ingredients needed to make Holiday Roast Chicken With Rich Sauce:
  1. Make ready 2 Bone-in chicken legs
  2. Make ready 2 tbsp ☆ Dashi soy sauce (soy sauce premixed with dashi)
  3. Take 2 tbsp ☆ Soy sauce
  4. Make ready 1 tbsp ☆ Sake
  5. Prepare 1 tbsp ☆ Mirin
  6. Prepare 1 tbsp ☆ Honey
  7. Prepare 1/2 tbsp ☆ Balsamic vinegar
  8. Take 1/2 tbsp ☆Ketchup
  9. Make ready 1/2 tbsp ☆ Oyster sauce
  10. Take 1/2 clove ☆ Grated garlic
  11. Take For the garnish (for example)
  12. Take 100 grams Lotus root
  13. Make ready 2 Potatoes
  14. Make ready 1/2 head Broccoli

Learn how to make perfect roast chicken right in your own kitchen. We'll tell you the tools, spices, and cooking tips you'll need to roast a whole chicken, including how long to cook it and how to get the juiciest meat, crispiest skin, and most delectable flavor. Pan-fry chicken and bacon, place over rice, and top with a rich, creamy sauce for this hearty but simple chicken and rice casserole. Reviews for: Photos of Chicken and Rice in Creamy Sauce.

Instructions to make Holiday Roast Chicken With Rich Sauce:
  1. Mix all the ☆ ingredients together in a bowl.
  2. Prick the back (not the skin side) of the chicken leg several times with a fork. Make an incision along the leg bone.
  3. Put the chicken and the mixed ☆ ingredients into a resealable bag and chill in the fridge for 4 hours or overnight. ＊Turn over the bag occasionally to allow the marinade to permeate the chicken legs.
  4. Pre-heat the oven to 230℃. Line the oven tray with parchment paper and arrange the chicken legs with the skin sides up. Roast for 10 minutes.
  5. Flip over the chicken legs and roast for a further 20 minutes.
  6. Meanwhile transfer the marinade from the bag into a sauce pan. Reduce the marinade over a low heat.
  7. Turn over the chicken legs again and brush the reduced marinade evenly all over. Return to the oven to roast for a further 10 minutes. ＊Roasting time altogether is 40 minutes.
  8. The shiny-looking chicken legs are now done.
  9. ＊By the way…if you want to roast the vegetables together
  10. Slice the lotus root and potatoes into 1-cm thickness and microwave at 600w for about 4 minutes. Microwave the broccoli for 2 minutes. ＊I use a Lukue silicon dish for doing this.
  11. Arrange the vegetables from step 10 and chicken legs on an oven tray. Roast in an oven pre-heated to 230℃ with the skin sides up for 20 minutes and turn over to roast for a further 20 minutes. Brush the skin sides with the marinade and roast for a further 10 minutes.

Try our tasty roast chicken recipes. Simon Hopkinson serves it with bread sauce and all the trimmings, whereas Nigel Slater has an easy option up his sleeve. To make a richer sauce from the cooking liquor, you can stir in freshly chopped tarragon and some double cream or crème fraîche. Place chicken in a roasting tin lined with foil. Take the chicken out of the oven and remove the foil.

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