Ingredients
1 fryer, cut up (you may use chicken pieces if you wish)
1/3 c. soy sauce
2 Tbsp. lemon juice
1/4 tsp. onion powder
1/4 tsp. garlic powder
1/4 tsp. poultry seasoning
1/4 tsp. powdered ginger
egg noodles
Method
Sources
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Adjustable stand — hold cookbook or tablet at eye level while cooking
Perfect ice spheres — minimal surface area, maximum chill
Spin-clarify juices, stocks, and sauces — crystal-clear results
Fast centrifugal juicer for fresh fruit and vegetable juice
Slow-press juicer — clarified juices for cocktails and modernist plating
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Cut fryer into serving pieces and place skin side down in ovenproof pan. Mix soy sauce, lemon juice, onion powder, garlic powder, poultry seasoning and powdered ginger. Pour over chicken, flip the coated chicken skin side up and bake at 375° for 1 1/4 hours, basting twice with pan juices. When chicken is almost done, cook enough egg noodles to serve 4 in boiling water. Drain noodles; remove chicken to another dish, then dump noodles into oven pan and swoosh them around in soy sauce mixture. Serve.