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Old 05-15-2012, 10:27 PM   #31
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Originally Posted by GotGarlic
This is my go-to recipe for baked/roasted chicken: Crispy Baked Chicken Leg Quarters. It works equally well with bone-in breasts. I use whatever seasoning mix I feel like - dried herbs or herb blends, garlic powder, onion powder, seasoned salt, etc.

It's the salt in the soy sauce that helps the skin dry and crisp and seasons the meat like a brine would. It doesn't taste like soy sauce, though. Really delicious. I also use the thermometer probe that came with my oven to let me know when it's done. It usually takes about an hour, rather than an hour and 15 minutes. YMMV.
Thanks for the recipe. Unfortunately soy is a no-no for me health-wise, so I would need to find a substitute. Any ideas?
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Old 05-15-2012, 10:49 PM   #32
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Thanks for the recipe. Unfortunately soy is a no-no for me health-wise, so I would need to find a substitute. Any ideas?
Say why soy is a problem and I'm sure there's a substitute. For example, is it soy protein? Is it the salt? (Different substitute depending on which it is.)
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Old 05-15-2012, 10:50 PM   #33
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Is it the wheat?
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Old 05-15-2012, 10:53 PM   #34
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Originally Posted by Gourmet Greg

Say why soy is a problem and I'm sure there's a substitute. For example, is it soy protein? Is it the salt? (Different substitute depending on which it is.)
Yes, I'm on a medical diet that prohibits soy protein, gluten, and dairy.
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Old 05-15-2012, 10:57 PM   #35
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Yes, I'm on a medical diet that prohibits soy protein, gluten, and dairy.

Thank pretty much rules out all soy sauces.
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Old 05-15-2012, 10:57 PM   #36
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Is it the wheat?
Can't have anything with gluten or soy, so it's both I guess.
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Old 05-15-2012, 10:58 PM   #37
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Originally Posted by Andy M.

Thank pretty much rules out all soy sauces.
I know...what a bummer!
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Old 05-15-2012, 11:28 PM   #38
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Originally Posted by Gourmet Greg View Post
That's a good point Charlie. Things depend on more than temperature. I roast chicken pieces by covering a cookie sheet with aluminum foil, then place a small wire rack on top, and the chicken pieces on that. The wire rack allows juices to drain off instead of being absorbed by the chicken, but it also allows hot oven air to circulate underneath the chicken pieces, and prevents the pieces from being burned by sticking to the greasy pan. I cook whole chickens by a similar method (different rack, foil covered casserole dish.
I've roasted chicken with and without the rack. The chicken fat is rendered and stays in the pan - it is not absorbed by the chicken. And it doesn't burn. So in my experience, the rack is just an extra item to clean and doesn't provide any benefit.

As for a substitute for soy sauce, fish sauce might work. I'm not very familiar with soy- and gluten-free diets, though, since it's not an issue for me.
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Old 05-16-2012, 12:24 AM   #39
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Yes, I'm on a medical diet that prohibits soy protein, gluten, and dairy.
Gotcha!

Use Asian fish sauce. It's got saltiness, taste dimensions, no soy, no gluten, no dairy. (But you should check the ingredients just to make sure.)

Quote:
Originally Posted by GotGarlic View Post
I've roasted chicken with and without the rack. The chicken fat is rendered and stays in the pan - it is not absorbed by the chicken. And it doesn't burn. So in my experience, the rack is just an extra item to clean and doesn't provide any benefit.

As for a substitute for soy sauce, fish sauce might work. I'm not very familiar with soy- and gluten-free diets, though, since it's not an issue for me.
Whenever I roast chicken pieces without the rack they simmer in the grease and burn, and get all greasy.

And I too had fish sauce in mind when KG posted a problem with soy sauce, if it was the soy protein.

I use fish sauce (nam pla) a lot. It's like an Asian liquid seasoned salt. Very good in many applications including dipping sauces.
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Old 05-16-2012, 12:54 AM   #40
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What is in Asian fish sauce?
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