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Soy Brined Chicken

Image for Soy Brined Chicken
plate

Yield

Makes 4 servings

prep

Prep Time

10 minutes

cook

Cook Time

1 hour 35 minutes

kikkoman products used:

ingredients

4-5 pound whole chicken, giblets removed
7 cups water
1 cup Kikkoman® Soy Sauce
¼ cup sea salt
¼ cup cane sugar
4 whole garlic cloves, peeled
1 lemon, halved
2 sprigs rosemary
6 sprigs thyme
2 tablespoons whole peppercorns

directions

  1. Add all ingredients, except chicken, to a 5-quart pot or Dutch oven. Bring to a boil over medium heat. Remove from heat and cool to room temperature.
  2. Completely submerge the chicken in the brine and cover. Refrigerate for 4-6 hours.

To roast:

  1. Preheat oven to 425°F
  2. Remove the chicken from the pot and discard the brine. Pat the chicken dry and truss legs with kitchen twine.
  3. In a large roasting pan or Dutch oven, add any desired vegetables and herbs. Place the chicken on top and tuck wings behind the chicken. Cover the chicken and vegetables liberally with butter and desired herbs.
  4. Roast for 1 hour & 20 minutes or until the internal temperature reaches 170ºF. Allow chicken to cool for 10 minutes before carving and serving.

THE STORY OF SOY SAUCE

Even people who love soy sauce and use it all the time are often surprised to learn what it is and how it’s made. We make ours from just four simple ingredients—water, soybeans, wheat, and salt. Those ingredients are transformed through a traditional brewing process—much like making wine or beer—that has remained unchanged for centuries.

READ THE STORY OF SOY SAUCE

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