Carbolight Plan Cook Book

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PREP TIME

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TOTAL TIME

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person

SERVES

6-8

Chicken Roast

Prepared Three Ways

INGREDIENTS
  • 1 whole chicken

 

Soy, garlic, ginger marinade

  • ½ C soy sauce
  • ¼ C minced ginger
  • 3 cloves garlic-minced
  • 1 T roasted sesame oil

Katsu sauce

  • ¼ C tomato puree
  • 2 T soy sauce
  • 1 T mirin
  • 1 T Worcestershire sauce
  • 1 T grated fresh ginger
  • 1 clove garlic, minced

Directly on Cabbage Bed

  • 1 Cabbage sliced in 1-2 in slabs
  • 4 T butter, melted
PREPARATION
  1. One day before cooking, remove giblets from cavity.
  2. Rub all over with marinade or katsu sauce and refrigerate in 1 gal Ziploc bag containing marinade or sauce.
  3. Preheat oven to 400°F.
  4. Remove chicken from bag and place on roasting pan.
  5. For a juicier chicken, cut thigh away from body to expose thigh to oven heat.
  6. Insert temperature probe set to 150°F in thickest part of breast.
  7. Remove from oven when temperature reaches 150°F, let sit at room temperature for 15 min, carve and serve.
  8. Chicken can be cooked directly without marinating or on a bed of cabbage.
  9. Grease roasting pan, brush chicken with butter, season with salt and pepper, baste every 15 min with butter.
  10. Or place chicken on cabbage slices arranged to completely cover bottom of pan.

carbolightplan cookbook 2022