https://guylyons.dev/tags/chicken/Recent content in Chicken on Guy LyonsHugoen-usSat, 21 Feb 2026 07:22:57 -0500https://guylyons.dev/recipes/buttermilk-marinated-roast-chicken/Fri, 20 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/buttermilk-marinated-roast-chicken/<h2 id="ingredients">Ingredients</h2> <ul> <li>1 whole chicken, 3 1/2 to 4 pounds (about 1.5 kg)</li> <li>Salt</li> <li>2 cups (475 ml) buttermilk</li> </ul> <h2 id="instructions">Instructions</h2> <ol> <li>One day before cooking, remove the wingtips by cutting through the first wing joint with poultry shears or a sharp knife. Reserve wingtips for stock.</li> <li>Season the chicken generously with salt and let sit 30 minutes.</li> <li>Stir 2 tablespoons kosher salt (or 4 teaspoons fine sea salt) into the buttermilk until dissolved.</li> <li>Place the chicken in a gallon-size resealable bag and pour in the buttermilk. If needed, use two produce bags to prevent leakage and tie shut.</li> <li>Seal and squish the buttermilk around the chicken, place bag on a rimmed plate, and refrigerate for about 24 hours. Turn occasionally if you want, but it is not required.</li> <li>Remove chicken from fridge 1 hour before cooking.</li> <li>Preheat oven to 425 F (220 C) with rack in center.</li> <li>Remove chicken from bag and scrape off excess buttermilk.</li> <li>Tie chicken legs tightly with butcher&rsquo;s twine and place chicken in a 10-inch cast-iron skillet or shallow roasting pan.</li> <li>Put pan at the back of the center rack with legs toward the rear-left corner and breast toward center of oven.</li> <li>Roast about 20 minutes, until it starts to brown.</li> <li>Reduce oven to 400 F and roast 10 minutes more. Rotate pan so legs face the rear-right corner.</li> <li>Continue roasting about 30 minutes more, until browned all over and juices run clear between leg and thigh.</li> <li>Transfer to platter and rest 10 minutes before carving.</li> </ol> <h2 id="notes">Notes</h2> <ul> <li>Back oven corners are often hottest; rotating leg orientation helps prevent overcooking the breast.</li> <li>Internal doneness check: juices should run clear and meat should not look pink at the bone.</li> </ul>https://guylyons.dev/recipes/soy-sauce-chicken/Thu, 19 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/soy-sauce-chicken/<p>Adapted from <a href="https://thewoksoflife.com/soy-sauce-chicken/">The Woks of Life</a>.</p> <p><img src="https://guylyons.dev/images/recipes/soy-sauce-chicken.jpg" alt="Soy Sauce Chicken"></p> <h2 id="ingredients">Ingredients</h2> <ul> <li>1 whole chicken (about 4 lb / 1.8 kg)</li> <li>1/4 cup salt</li> <li>2 tsp neutral oil</li> <li>7 slices ginger</li> <li>2 scallions, cut into 3-inch pieces and lightly smashed</li> <li>3 whole star anise</li> <li>3/4 cup Chinese rose wine (mei gui lu)</li> <li>3/4 cup Shaoxing wine</li> <li>2 cups light soy sauce</li> <li>1/2 cup dark soy sauce</li> <li>1 3/4 cups sugar</li> <li>12 cups water</li> </ul> <h2 id="basics">Basics</h2> <ol> <li>Bring chicken close to room temperature, clean and rinse well.</li> <li>In a pot, heat oil and aromatics (ginger, scallion, star anise), then add wines.</li> <li>Add soy sauces, sugar, salt, and water; simmer to build the braising liquid.</li> <li>Lower chicken in carefully and keep it mostly submerged.</li> <li>Maintain a gentle simmer, then cook covered until the chicken reaches safe doneness.</li> <li>Rest the chicken before chopping and serving.</li> <li>Spoon some braising liquid over the chicken when serving.</li> </ol>https://guylyons.dev/recipes/honey-soy-chicken/Thu, 19 Feb 2026 00:00:00 +0000https://guylyons.dev/recipes/honey-soy-chicken/<h2 id="ingredients">Ingredients</h2> <ul> <li>1 1/4 lbs boneless skinless chicken breasts, diced (1-inch cubes)</li> <li>1 tbsp olive oil</li> <li>1/4 cup low-sodium soy sauce</li> <li>1/4 cup water (or 2 tbsp water + 2 tbsp mirin)</li> <li>2 tbsp honey</li> <li>1 1/2 tbsp packed light brown sugar</li> <li>1 tbsp rice vinegar</li> <li>1/4 tsp toasted sesame oil</li> <li>2 tsp minced fresh ginger</li> <li>2 tsp minced fresh garlic</li> <li>2 tsp cornstarch</li> <li>Sesame seeds and green onions (optional)</li> </ul> <h2 id="instructions">Instructions</h2> <ol> <li>Heat olive oil in a skillet over medium-high heat.</li> <li>Cook chicken until browned (about 3 to 4 minutes per side), then continue until the center reaches 160°F.</li> <li>While the chicken cooks, whisk together all sauce ingredients.</li> <li>Pour sauce over chicken and cook until thickened, about 30 to 60 seconds.</li> <li>Serve warm, garnished with green onions and sesame seeds if using.</li> </ol>