AphroChic Magazine: Issue No. 12

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 12-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