Broasted Chicken
A special technique for cooking a chicken quickly. Marinate then broil placing the chicken low in the oven, not right under the broiler.
A special technique for cooking a chicken quickly. Marinate then broil placing the chicken low in the oven, not right under the broiler.
Use a whole chicken it’s
more economical and you’ll be eating just one chicken. If you purchase chicken
already cut up it’s usually from different chickens. (Some people ask if they
can use all breast meat and boneless. I would not recommend that for this
recipe.)
Cut it up into about 6-8 pieces depending on the size. First remove the backbone using shears or a cleaver. Then cut in half down the soft breastbone. Next, cut off the egg/thigh. Next, the breast with the wing attached and cut the breast in half.
It’s okay to cut off the wing separately.
Cut it up into about 6-8 pieces depending on the size. First remove the backbone using shears or a cleaver. Then cut in half down the soft breastbone. Next, cut off the egg/thigh. Next, the breast with the wing attached and cut the breast in half.
It’s okay to cut off the wing separately.
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| The raw chicken cut up. |
Create a marinade. I
like to use about ¼-1/2 cups soy sauce, depending upon the size of the chicken,
add about 6 cloves of garlic roughly cut or grated – your choice.
Add about 2 inches of chopped fresh ginger.
Optional additions are about 1tablespoon roasted sesame oil, a few star anise, and a couple of whole chili peppers.
Add about 2 inches of chopped fresh ginger.
Optional additions are about 1tablespoon roasted sesame oil, a few star anise, and a couple of whole chili peppers.
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| The chicken pieces with marinade in plastic bag. Refrigerate 3 hours to 2 days. |
Place it all, chicken
and marinade, into a plastic bag then seal the bag and move the chicken pieces
around so they are all coated. Refrigerate from 3 hours to 2 days. The longer
the better. I usually take it out at least once to move the pieces around.
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| Chicken pieces ready to cook. Marinade removed. |
When ready to cook
prepare a sheet pan with aluminum foil or parchment paper. Place an oven rack
way down at the bottom of the oven and preheat the broiler.
Shake off the marinade from the chicken and place the pieces skin side up on the pan. Drizzle with about 1 tablespoon roasted sesame oil.
Place the pan with the chicken on the low rack. Close the oven door.
Shake off the marinade from the chicken and place the pieces skin side up on the pan. Drizzle with about 1 tablespoon roasted sesame oil.
Place the pan with the chicken on the low rack. Close the oven door.
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| Add caption |
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| Chicken in the oven. |
Let it broast until you see it browning and bubbling, between 10 and 15 minutes should do it.
Then take the pan out and turn the chicken pieces over. Return to the oven and broast about another 10 minutes.
Turn the oven off. You can leave the chicken in the oven for about another 10 minutes if you like. Then remove the chicken.
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| Chicken after about 15 minutes. Take out and turn over. |
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| Chicken cooked after turning over. |
Serve it hot or room temperature. Top with cut green onion pieces and a sprinkle of lightly toasted sesame seeds. I like the unhulled seeds mixed white and black together.
The chicken remains very juicy using this method and cooks very quickly. I think you’ll like it.
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| SERVING SUGGESTION. |
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