PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
EAST AFRICAN ROAST CHICKEN
Make and share this East African Roast Chicken recipe from Food.com.
Provided by Engrossed
Categories Whole Chicken
Time P1DT1h45m
Yield 6 serving(s)
Number Of Ingredients 14
Steps:
- Remove the giblets from the chicken, if necessary, rinse out the cavity and pat the skin dry.
- Put the butter and all the remaining ingredients in a bowl and mix together well to form a thick paste.
- Gently ease the skin of the chicken away from the flesh and rub generously with the herb and butter mixture. Rub more of the mixture over the skin, legs and wings of the chicken and into the neck cavity.
- Place the chicken in a roasting tin, cover loosely with foil and marinate overnight in the fridge.
- Preheat oven to 375F/190°C.
- Cover the chicken with clean foil and roast for 1 hour, then turn the chicken over and baste with the pan juices.
- Cover again with foil and cook for 30 minutes.
- Remove the foil and place the chicken breast-side up. Rub with a little extra butter and roast for a further 10-15 minutes until the meat juices run clear and the skin is golden brown.
- Serve with a rice dish or a salad.
Nutrition Facts : Calories 497.4, Fat 37, SaturatedFat 13.2, Cholesterol 152.8, Sodium 170, Carbohydrate 2.9, Fiber 0.3, Sugar 0.8, Protein 34
EAST AFRICAN BRAISED CHICKEN
This is a wonderful dish I found in "Cooking Light" magazine. This dish if full of flavor and despite all the ingredients, it is very easy to make. It's good served with rice and a flat bread. Braising in a this highly aromatic liquid yields an exceptionally flavorful and tender result.
Provided by L. Duch
Categories Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 15
Steps:
- Preheat oven to 350°F.
- Sprinkle chicken with salt and black pepper.
- Heat oil in a Dutch oven over medium-high heat.
- Add chicken, cook 4 minutes on each side or until golden brown.
- Remove the chicken from pan.
- Add the onions to pan; reduce heat to medium-low, and cook for 10 minutes, stirring frequently.
- Add the ginger and next 5 ingredients (ginger through garlic), cook for 1 minute.
- Stir in chicken, broth and the remaining ingredients, and bring to a boil.
- Cover and bake at 350°F for 1 hour.
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- Season both sides of the chicken with salt and pepper. Heat a Dutch oven or other oven-safe lidded pot over medium-high heat and add the oil. Brown chicken about 4 minutes per side, or until golden. Remove from pan and set aside.
- Add the sliced onions into the pot and turn the heat down to medium-low. Cook the onions for 10 minutes, stirring frequently to prevent burning. If the pan gets a little dry, add in a little extra oil or broth.
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5/5 (4)Total Time 1 hr 45 minsCategory Dinner, Main CourseCalories 466 per serving
- Sprinkle chicken with salt and pepper. Heat a Dutch oven over medium-high heat. Add oil to pan; swirl to coat. Add chicken; cook 4 minutes on each side or until golden brown. Remove chicken from pan and set aside.
- Add onion to the pan and reduce heat to medium-low. Cook for 10 minutes, stirring frequently. The onion will begin to caramelize. After 10 minutes, add ginger, curry powder, cinnamon, cardamom, red pepper and garlic. Stir in the chicken broth and white wine. Add chicken back to pan and add the dates and golden raisins. Stir gently and bring to a boil. Cover and bake at 350 for 1 hour.
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- Whole Roasted Chicken. Sometimes you just want to cook up the chicken whole. This perfect roast chicken is what you need. The marinade is to die for! Get the recipe here.
- Chicken and Plantains. Known in French as "Poulet DG", this chicken and plantain dish appeals to every single taste bud I have introduced it to. The combo of chicken and plantains marinated in tasty tomato sauce is epic!
- Chicken Pepper Soup. Pepper soup is a common meal in countries like Ghana, Nigeria, Sierra Leone and Cameroon. It is hot, spicy, light and so good! This version made with chicken is so full of flavour and easy to make.
- Chicken Rolls. Let's talk about chicken pastry! These chicken rolls which are entirely my creation are to die for. They are made with minced chicken, rolled in pastry dough and baked.
- Chicken and Mushroom Stir-Fry. This stir-fry made with chicken and mushroom is the perfect combination of healthy and delicious. Excellent on boiled brown rice!
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