Butter Roasted Chicken with Soy Glaze
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Butter Roasted Chicken with Soy Glaze

  • Servings: 4
  • Prep Time: 10 MINS
  • Cook Time: 30 MINS

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Directions

Step one
Preheat oven to 400 degrees. In a small bowl combine the ground anise and cloves with the butter. In a small saucepan, combine soy sauce, mirin, honey, ginger and garlic. Bring just to a simmer over medium heat, turn down heat to low and continue to cook, stirring occasionally, until sauce thickens enough to coat the back of a wooden spoon. Keep the glaze warm.
Step two
Pat dry the drumsticks with a paper towel. Gently pull the skin up from the legs and rub the spiced butter under the skin, then rub some vegetable oil on the outside of each leg and season with salt and pepper. Lay each leg on a rack over a baking sheet and place in the oven. Roast in oven for 20 minutes. Carefully remove from oven, turn each drumstick, return to oven and continue roasting for another 20 minutes. Chicken is ready when an instant-read thermometer inserted in the thickest part of the leg reaches 165 degrees.
Step three
Remove from oven, generously brush warm glaze over each leg then let rest for 5-10 minutes. Serve with remaining glaze and enjoy!

TIPS

If you have a grinder it is better to buy whole star anise and cloves and grind yourself at home to ensure the freshest flavor possible. If you can’t find Mirin use Rice Vinegar instead. Slightly different flavor profile but the glaze will be just as good. The extra glaze also makes a great dip for vegetable spring rolls.

Ingredients

2 lb ROXY™ Organic Chicken Drumsticks
1 1/2  tsp Ground Star Anise, (About 3 whole Star Anise ground)
1/4 tsp Ground Cloves, (About 2-3 whole Cloves ground)
2 oz. (1/2 stick) Butter, room temperature
  Vegetable Oil
  Kosher Salt
  Freshly Ground Black Pepper
1 cup Soy Sauce
1/4 cup Mirin (Japanese Sweet Rice Wine)
1/4 cup Honey
1/4 cup Ginger, peeled and minced
2 tbsp Garlic, minced

Directions

Step one
Preheat oven to 400 degrees. In a small bowl combine the ground anise and cloves with the butter. In a small saucepan, combine soy sauce, mirin, honey, ginger and garlic. Bring just to a simmer over medium heat, turn down heat to low and continue to cook, stirring occasionally, until sauce thickens enough to coat the back of a wooden spoon. Keep the glaze warm.
Step two
Pat dry the drumsticks with a paper towel. Gently pull the skin up from the legs and rub the spiced butter under the skin, then rub some vegetable oil on the outside of each leg and season with salt and pepper. Lay each leg on a rack over a baking sheet and place in the oven. Roast in oven for 20 minutes. Carefully remove from oven, turn each drumstick, return to oven and continue roasting for another 20 minutes. Chicken is ready when an instant-read thermometer inserted in the thickest part of the leg reaches 165 degrees.
Step three
Remove from oven, generously brush warm glaze over each leg then let rest for 5-10 minutes. Serve with remaining glaze and enjoy!

TIPS

If you have a grinder it is better to buy whole star anise and cloves and grind yourself at home to ensure the freshest flavor possible. If you can’t find Mirin use Rice Vinegar instead. Slightly different flavor profile but the glaze will be just as good. The extra glaze also makes a great dip for vegetable spring rolls.