Ingredients:
For chicken
- 1 medium size chicken, about 3 to 3 1/2 lb(1.5 to 1.75 kg);
- 1 1/2 tablespoons ginger juice;
- 2 tablespoons Liquid Aminos (a healthier version of soy sauce can be find in health food store or upscale market like Whole Foods);
- 2 tablespoons dark soy sauce;
- 1 teaspoon sea salt;
- 5 rosemary stings, clean and pat dry.
For lemon butter sauce
- 3 1/2 tablespoons unsalted butter;
- 1/2 cup (120 ml) lemon juice;
- 1/4 cup (60 ml) Japanese vinegar;
- 1/4 cup (60 ml) sweet white wine.
For thickening sauce
- 1 teaspoon corn starch;
- 1 teaspoon cane sugar;
- 1/4 cup (60 ml) water.
Recipe:
Serving for 4
For chicken
- Clean chicken, remove extra fat and pat dry;
- Split the chicken from the back with a heavy duty scissors;
- Rub the outside of the whole chicken with sea salt;
- Marinate overnight;
- Preheat the oven to 450˚F (235˚C);
- Separate skin and fresh of chicken with your finger and place stings of rosemary in between;
- Place thick slices of lemon on the bottom of a roasting pan;
- Put the chicken flat on the top;
- Cover with aluminum coil and place in the oven for 15 minutes to seal in the juice;
- Lower the temperature to 350˚F (175˚C);
- Bake until the juices run clear when the thigh is pierced by a knife (about 30 minutes);
- Brush with honey and put it back under the broiler for 2-3 minutes, keep an eye on it to avoid burning;
- Let chicken rest for 10 to 15 minutes before cutting;
- Serve warm with sauce.
For lemon butter sauce
- Melt 3 tablespoons of unsalted butter in a sauce pan;
- Add lemon juice and Japanese vinegar mixture;
- Add wine when that comes to a boil;
- Let the alcohol evaporate;
- Mix thickening sauce well;
- Add to the sauce pan when sauce starts to bubble;
- Turn off heat when it comes back to a boil;
- Add more sugar and salt if desired;
- Melt 1/2 tablespoon of butter to finish the sauce.