Everyone has a favorite method for roast chicken -- a preferred way of crisping the skin, of keeping the meat nice and juicy. Some use herbs and spices, lemon and garlic, and some nothing but salt and pepper. This week, we want to know about your ultimate roast chicken (and yes, this includes poussin).
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As timWunotWoo explains, it should be the consistency of a thick gravy.
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The marinade goes inside the chicken as well as coating the outside -- a detail we love.
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A small visitor watches Mom cut an onion into perfect dice.
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Grated garlic -- it's pungent!
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Is there a better smell than onions sauteing in butter? We think not.
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The soy goes into the onion sauce.
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Followed by more mirin.
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We found that the only way to really scrape off the marinade is by using your hands.
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Although timWunotWoo doesn't specify, we decided to tie the chicken's legs together for even cooking. Amanda stands at the ready with a skewer for surgery (there was a small tear in the layer of fat covering the breast).
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The chicken goes in the oven, and the sauce gets finished off with more butter.
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