Lacquered chicken
This recipe is a little controversial, at least in my family. The reason being, when I made it I used root beer. As the root beer cooked down, its aromatics combined with the balsamic and mint to fill the house with a smell that my wife described as "super-mediciney." I honestly didn't mind it, and the dish still turned out great. The chicken was moist, with beautifully glisteny skin that was a little tangy and a little sweet. Still, because of my wife's complaint, I swapped out the root beer for plain cola in the recipe below. This should hopefully prevent your house from smelling like a turn-of-the-20th century apothecary*. More important than the cola, though, is to make sure you dry brine the chicken, to get maximum flavour and moisture into the meat.
*I'm only guessing what a turn-of-the-20th century apothecary smells like. I'm not that old.
Lacquered chicken
This recipe is a little controversial, at least in my family. The reason being, when I made it I used root beer. As the root beer cooked down, its aromatics combined with the balsamic and mint to fill the house with a smell that my wife described as "super-mediciney." I honestly didn't mind it, and the dish still turned out great. The chicken was moist, with beautifully glisteny skin that was a little tangy and a little sweet. Still, because of my wife's complaint, I swapped out the root beer for plain cola in the recipe below. This should hopefully prevent your house from smelling like a turn-of-the-20th century apothecary*. More important than the cola, though, is to make sure you dry brine the chicken, to get maximum flavour and moisture into the meat.
*I'm only guessing what a turn-of-the-20th century apothecary smells like. I'm not that old.
Cooking Instructions
- 1
Preferably the night before, season the chicken well with salt. Leave it uncovered overnight in the fridge, someplace where it can't touch and contaminate anything.
- 2
Add the remaining ingredients to a small saucepan, along with a good pinch of salt. Put it on medium heat and let it reduce until there's only about 1/2 cup of syrupy liquid left. Stir in 1 tbsp unsalted butter and turn the heat to minimum so it stays warm and loose.
- 3
While you wait for the glaze, preheat your oven to 375F and prep the chicken. Season the quarters with freshly cracked black pepper and lay them in a cold, medium pan. Put the pan on medium heat. You're not trying to fry the chicken here, but rather gently render out the fat, get a base colour, and cook the meat about 1/4 of the way. After about 10 minutes, flip the chicken over and cook another 10 minutes. Remove the quarters to a baking sheet lined with parchment paper.
- 4
Making sure that the presentation side of the chicken is facing up, brush on the first coat of glaze and put the tray in the oven. Bake for about 30 minutes, reapplying the glaze every 6 to 8 minutes. The skin should become darker and glossier with each application. Once the internal temperature of the quarters reaches 170F, they're done.
Cooksnaps
Did you make this recipe? Share a picture of your creation!
Similar Recipes
-
Lacquered Ham Lacquered Ham
Again Brittlby from Elliquiy has given an idea for an interesting recipe. This was originally lacquered bacon but I had some plain cheap ham lying around that looked like it needed the same sort of treatment.
-
-
Honey Dijon Glazed Chicken Honey Dijon Glazed Chicken
I really wanted chicken, but was bored with all the standard flavor profiles we usually go with in our house so I just started tinkering with throwing flavors together. This turned out better than expected!
-
Orange Glazed Whole Chicken Orange Glazed Whole Chicken
Hope everyone is staying safe with this craziness going on in the world. I decided to make a whole chicken today, that I can then use leftovers for 1 more meal tomorrow. We had an abundance of oranges in the fridge, so curiosity took over and this masterpiece was made♡
-
Orange Glazed Chicken Orange Glazed Chicken
7 Smartpoints on Weight WatchersI had a lot of extra sauce with this one (ended up thickening it with evaporated milk and cornstarch), I'm going to try reducing the orange juice next time I try this on.
-
Pickled chicken Pickled chicken
This easy, fuss-free Pakistani Pickled Chicken (Achari Chicken) recipe requires one pot and takes less than 50 minutes to make.Achari Chicken is a chicken curry made with ingredients used to make achaar, `Achar” means pickle and the most popular achar is mango--my favourite!So while the chicken itself isn’t pickled, it’s livened up with a zesty, tangy, ‘pickled’ flavour, obtained by the use of pickling spices.Unlike most recipes for achar gosht (meat) that calls for a heavy dose of tomatoes and yogurt, this recipe is tomato-yogurt free!Instead of roasting and grinding the spices you can use premix achar gosht masala.The name of the dish gives the flavours away. It's spicy, zesty and smells as fragrant as the achar pickle we all love to add to our less spicy food and especially with daal.For video recipe:https://youtu.be/nXApZ3TEmSs
-
Chicken lollipop Chicken lollipop
It is a very tasty dish loved by all....even kids. Just adjust the amount of chilli paste or substitute with hot and sweet sauce while making for children
-
Fabulous Chicken Fabulous Chicken
my 5 lb. bird wasn't done within the given time so I dropped the temp to 350 and cooked it another 10 minutes with a foil tent over the breast. :-)
Lucy Goosey -
Smoked Chicken Smoked Chicken
This chicken was the star of our Juneteenth celebration, and I'm pretty sure will make an encore performance for our Fourth of July celebration as well.
-
Pickled Chicken (ACAR AYAM) Pickled Chicken (ACAR AYAM)
Pickled chicken is sweet and sour chicken flavored with extra vegetables in it.The dish is often served during the celebration (weddings, circumcisions, teaching, gathering and others...) in South Sumatra. But in this recipe has a little modern touch, with the addition of asparagus and a sprinkling of sesame seeds.
-
Champagne Chicken Champagne Chicken
This is a quick elegant chicken dish good for company or the family. Juicy chicken is topped with a creamy delicious champagne mushroom sauce. Serve with rice pasta or bread and a salad for a great meal.
-
Honey glazed chicken breasts Honey glazed chicken breasts
5 min prep timeAlthough my directions say continue baking covered after the first 20 minutes, the original recipe says to bake uncovered. I found the chicken to be more moist by sustaining the cover.
More Recipes
Comments (2)