AphroChic Magazine: Issue No. 12

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Food Sunday Best The Dish That Started It All This is a version of the very first dish I learned how to cook on my own, when I was about <strong>12</strong> years old. When my mom left for work one morning, she realized she’d forgotten to marinate the chicken she’d pulled from the freezer to defrost the night before. Since she was going to be working especially late that evening, she called me before I left for school, full of instructions. She had me sprinkle salt on that chicken, pour a beer in a big plastic bag, stick the chicken in the bag along with some bay leaves and celery, and stand the bag in a bowl in the fridge to keep it upright. When I got home from school, I was so proud GET THE BOOK Reprinted from Sunday Best. Copyright © 2022 Adrienne Cheatham with Sarah Zorn. Published by Clarkson Potter, an imprint of Random House. of myself. I said, “I marinated this chicken, and now I’m going to cook it!” I had my dad turn on the oven for me, and I roasted that chicken, so it was ready by the time my mom returned from work. Of course, I’ve played with the rubs and marinades since then, but this is definitely the dish that started it all. Words by Adrienne Cheatham Photographs copyright © 2022 Kelly Marshall 64 aphrochic
Stout-and-Soy-Roasted Chicken (serves 3 or 4) INGREDIENTS 1 (3- to 4-pound) whole chicken 1 cup soy sauce or tamari (wheat-free soy sauce) 1 <strong>12</strong>-ounce bottle stout beer (such as Guinness or Old Rasputin) 1 tablespoon fish sauce or Worcestershire sauce ½ teaspoon ground white pepper (black works, too) 6 garlic cloves, crushed 2 large white onions, sliced into rounds 2 tablespoons unsalted butter, at room temperature 1. Using kitchen shears or a sturdy knife, cut out the backbone of the chicken and set it aside. Cut the chicken in half lengthwise, between the breasts. 2. Combine the soy sauce, beer, fish sauce, pepper, and ½ cup of water in a large bowl. Add the garlic, half of the onions, the backbone, and the chicken halves, skinside down. Marinate for 2 hours or up to 8 hours, stirring occasionally. 3. Preheat the oven to 450°F and position a rack in the upper third of the oven. 4. Arrange the unmarinated sliced onions on a baking sheet. Remove the chicken pieces from the marinade, pat them dry, and place them skin-side up in the center of the sheet, on top of the onions. Rub the butter over the chicken skin, getting it into all those hard-to-reach places! 5. Add ⅓ cup of water to the baking sheet and transfer it to the oven. Roast for 20 minutes, then baste the chicken with its juices and continue cooking until the skin is deep brown and crispy, 10 to 20 minutes more. 6. I suggest eating the super-crispy skin and tender morsels from the backbone immediately (I firmly believe in rewarding yourself for your hard work), then plating and serving the rest! EASY UPGRADE To make this a one-pan meal, toss sliced mushrooms, halved brussels sprouts, split carrots, or other smallish vegetables in a little oil and salt and add them to the sheet to roast along with the chicken. issue twelve 65
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APHROCHIC a curated lifestyle magaz
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AphroChic Magazine: Issue No. 12

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