Roast Chicken With Ginger and Soy Sauce
- Total Time
- 1 hour 25 minutes
- Rating
- Comments
- Read comments
Advertisement
Ingredients
- 13-to-4 pound chicken, including liver, heart and gizzards Juice
- 3lemons
- 4slices fresh ginger
- 5cloves garlic, peeled
- ½cup tamari soy sauce
Nutritional analysis per serving (12 servings)
140 calories; 3 grams fat; 1 gram saturated fat; 0 grams trans fat; 1 gram monounsaturated fat; 1 gram polyunsaturated fat; 3 grams carbohydrates; 1 gram dietary fiber; 1 gram sugars; 25 grams protein; 763 milligrams sodium
Note: The information shown is Edamam’s estimate based on available ingredients and preparation. It should not be considered a substitute for a professional nutritionist’s advice.
Powered by
Preparation
- Step 1
Wipe the chicken dry with paper towels. Place in a Romertopf, a clay pot with a tight-fitting lid, and squeeze on the juice from the lemons. Place the lemon skins inside the cavity.
- Step 2
Place a slice of ginger and a garlic clove between the wing joints and between where the leg joins the chicken. Place a clove in the cavity.
- Step 3
Sprinkle with soy sauce. Slice liver, heart and gizzards and place around the chicken
- Step 4
Cover the Romertopf and put into a cold oven. Turn the oven to 425 degrees and roast the chicken for an hour. Take the lid off and brown for 15 minutes.
Private Notes
Comments
I love the tenderness of chicken cooked this way, and the way the meat absorbs the flavors it's cooked with.
Do you soak the clay pot first..seems like I remember that..haven't used it in years so this recipe attracted for that reason (and the ginger)