Butter Roasted Chicken with Soy-Garlic Glaze
F&W’s Kay Chun rubs an Asian-spiced butter under chicken skin before roasting to create an incredibly juicy and delicious bird.
Ingredients
- 5 whole cloves
- 5 whole star anise
- 4 tablespoons unsalted butter, at room temperature
- Kosher salt
- Pepper
- 1/2 cup low-sodium soy sauce
- 2 tablespoons distilled white vinegar
- One 2-inch piece of ginger, thinly sliced
- 3 garlic cloves, crushed
1 1/2 tablespoons sugar
- One 3 1/2- to 4-pound chicken
- 2 tablespoons canola oil
- 1 cup all-purpose flour
- 1/3 cup plus1 tablespoon boiling water
- Toasted sesame oil, for brushing
- Sliced cucumbers, sliced scallions and hoisin sauce, for serving
Step 1
Preheat the oven to 450°. Finely grind the cloves and 3 of the star anise pods in a spice grinder and transfer to a small bowl. Mix in the butter and season with salt and pepper.
Step 2
In a small saucepan, combine the soy sauce, vinegar, ginger, garlic, sugar and the remaining 2 star anise pods. Cook over moderate heat, stirring occasionally, until the glaze thickens, about 10 minutes.
Step 3
Place the chicken on a rack set over a baking sheet. Beginning at the top of the breast, gently separate the chicken skin from the breast and thighs. Season the chicken cavity with salt and pepper. Rub the spiced butter under the skin, spreading it over the breast and thighs. Rub the canola oil all over the outside of the chicken and season with salt and pepper. Roast the chicken for 50 to 60 minutes, until golden brown and an instant-read thermometer inserted into the thickest part of the thigh registers 165°. Brush the chicken all over with the soy glaze and let rest for 15 minutes.
Step 4
Meanwhile, in a small bowl, using a wooden spoon, stir the flour and boiling water until a shaggy dough forms. Turn out the dough onto a lightly floured surface and knead until smooth, about 5 minutes. Cut into 8 even pieces and roll
flaky honey brioche bread.
This light, buttery, super soft, and eggy brioche bread is swirled with hints of sweet honey. Great on its own, toasted with butter and topped with cinnamon sugar (so good), or use it to make your favorite french toast...the options are endless!
prep time 45 minutes cook time 30 minutes total time 3 hours 15 minutes servings makes 2 (9x5 inch) loaves calories 119 kcal
- 2/3 cup warm whole milk
- 2 1/4 teaspoons instant yeast
- 1/4 cup honey
- 5 eggs - 4 used in dough, plus 1 egg beaten for brushing
- 3 1/2 - 4 cups all-purpose flour, plus more for rolling
- 1 teaspoon kosher salt
- 4 tablespoons (1/4 cup) salted butter, at room temperature
- 1 1/2 sticks (3/4 cup) cold salted butter, sliced into thin pieces
INSTRUCTIONS 1. In the bowl of a stand mixer, combine the milk, yeast, honey, 4 eggs, flour, and salt. Using the dough hook, mix until the flour is completely incorporated, about 4-5 minutes. Add 4 tablespoons room temp butter and mix until combined, about 2-3 minutes more.
2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
3. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12x18 inches. Lay the thin slices of cold butter on one half of the dough, pressing gently to adhere.
4. Fold the other half of the dough over butter, covering it completely. Roll the dough out into a large rectangle, roughly 12x18 inches. Fold 1/3 of the dough into the center, then fold the other 1/3 over the top of the first layer so you have three dough layers (like an envelope). Wrap the dough in plastic wrap and transfer to the freezer for 15-20 minutes until chilled. Alternately, you can chill the dough in the fridge for 1 hour or overnight.
5. Meanwhile, butter two (9x5 inch) bread pans.
6. Remove the dough from the freezer. Roll the (envelope shaped) dough into a rectangle (about 12x18 inches). Starting with the edge of dough closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.
7. Cut the dough in half and place seam side down in prepared pans. Cover and let rise 45 minutes to 1 hour.
8. Preheat the oven to 350 degrees F. Place the bread pans on a rimmed baking sheet and brush with the beaten egg. Transfer to the oven and bake 30-35 minutes or until dark brown on top. Let cool in the pans for 5 minutes, then flip out onto a cooling rack. Slice and serve warm or cold.
2. Cover the bowl with plastic wrap and let sit at room temperature for 1 hour or until doubled in size.
3. Punch the dough down and roll out onto a lightly floured surface, creating a large rectangle that’s about 12x18 inches. Lay the thin slices of cold butter on one half of the dough, pressing gently to adhere.
4. Fold the other half of the dough over butter, covering it completely. Roll the dough out into a large rectangle, roughly 12x18 inches. Fold 1/3 of the dough into the center, then fold the other 1/3 over the top of the first layer so you have three dough layers (like an envelope). Wrap the dough in plastic wrap and transfer to the freezer for 15-20 minutes until chilled. Alternately, you can chill the dough in the fridge for 1 hour or overnight.
5. Meanwhile, butter two (9x5 inch) bread pans.
6. Remove the dough from the freezer. Roll the (envelope shaped) dough into a rectangle (about 12x18 inches). Starting with the edge of dough closest to you, roll the dough into a log, keeping it tight as you go. When you reach the edge, pinch along the edges to seal.
7. Cut the dough in half and place seam side down in prepared pans. Cover and let rise 45 minutes to 1 hour.
8. Preheat the oven to 350 degrees F. Place the bread pans on a rimmed baking sheet and brush with the beaten egg. Transfer to the oven and bake 30-35 minutes or until dark brown on top. Let cool in the pans for 5 minutes, then flip out onto a cooling rack. Slice and serve warm or cold.
No comments:
Post a Comment