Is this the recipe you’re looking for?
It’s one of over 1 million recipes indexed on Eat Your Books.

If this recipe is available online - click on the link “View complete recipe” below. But remember to come back and add this recipe to your Bookshelf.

If there’s no link, it does mean you have to own the book or magazine to see the complete recipe.

Become an Eat Your Books member and you can create your own searchable index of all your recipes in your cookbooks, magazines, online and clippings.

Sticky soy roast chicken from Bill's Everyday Asian by Bill Granger

  • soy sauce
  • whole chicken
  • garlic
  • red onions
  • oyster sauce
  • Chinese chilli sauce

Where’s the full recipe - why can I only see the ingredients?

Always check the publication for a full list of ingredients. An Eat Your Books index lists the main ingredients and does not include 'store-cupboard ingredients' (salt, pepper, oil, flour, etc.) - unless called for in significant quantity.

Notes about this recipe

  • Gio on October 12, 2015

    Pg. 123. I hadn't cooked this since 1 Jan. 14 and was hoping it would be as delicious as I remembered it when we had it last night 11 Oct. 15. It was. Absolutely delicious. Last year we cooked a whole chicken, this time we used four whole chicken legs. Perfect once again. The glaze ladled on the roasting chicken creates a tempting, lustrous brown sheen that calls attention to the enticing aroma and flavor, which is not too sweet nor sticky but definitely moorish.

  • stockholm28 on December 07, 2014

    Very easy, and the chicken was really moist. I had to roast it longer than the 40 minutes specified in the recipe. I think I would prefer this with chicken thighs, rather than the whole chicken.

You must Create an Account or Sign In to add a note to this book.

Reviews about this recipe

This recipe does not currently have any reviews.