Slow-Roasted Tokyo Glazed Chicken
By Stephanie Izzard
Images
Serves
Yields 4 Servings
Ingredients
- 2-lb–5-lb roaster chicken
- 8 cups water
- ¾ cup This Little Goat Went to Tokyo
- ⅓ cup kosher salt
- 3 Tbsp unsalted butter
Procedure
In a large container or bowl, whisk together water, ½ cup of Tokyo sauce and kosher salt. Submerge chicken fully and cover tightly. Brine for 12–18 hours in the refrigerator.
Preheat oven to 325 degrees.
Remove chicken and discard brine liquid. Add chicken to a roasting pan and surround with your favorite vegetables. We love fingerling potatoes, leeks and baby carrots. Drizzle with oil and season with salt. Place everything in the oven.
While chicken is cooking, melt butter and whisk with ¼cup of Tokyo Sauce. Glaze chicken at the 30-minute mark. Continue to glaze every 30 minutes until thigh meat registers 165 degrees. Remove from oven and allow to rest for 10 minutes before serving.
Slow-Roasted Tokyo Glazed Chicken
By Stephanie Izzard
Serves
Yields 4 Servings
Ingredients
- 2-lb–5-lb roaster chicken
- 8 cups water
- ¾ cup This Little Goat Went to Tokyo
- ⅓ cup kosher salt
- 3 Tbsp unsalted butter
Procedure
In a large container or bowl, whisk together water, ½ cup of Tokyo sauce and kosher salt. Submerge chicken fully and cover tightly. Brine for 12–18 hours in the refrigerator.
Preheat oven to 325 degrees.
Remove chicken and discard brine liquid. Add chicken to a roasting pan and surround with your favorite vegetables. We love fingerling potatoes, leeks and baby carrots. Drizzle with oil and season with salt. Place everything in the oven.
While chicken is cooking, melt butter and whisk with ¼cup of Tokyo Sauce. Glaze chicken at the 30-minute mark. Continue to glaze every 30 minutes until thigh meat registers 165 degrees. Remove from oven and allow to rest for 10 minutes before serving.