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.
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
JAN'S ROASTED CHICKEN
Make and share this Jan's Roasted Chicken recipe from Food.com.
Provided by Barenakedchef
Categories Whole Chicken
Time 1h45m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Rub chicken and cavities with 2 tablespoons olive oil, garlic cloves, salt, and pepper.
- Tuck chicken wings under; tie legs together with string, if desired. Pour remaining 1 tablespoon oil into a large cast-iron skillet; place chicken, breast side up, in skillet.
- Place 1 rosemary sprig and 2 lemon quarters into neck cavity of chicken; repeat in lower cavity. Place remaining rosemary sprig underneath skin.
- Bake at 450° for 30 minutes; reduce heat to 350°, and bake 1 hour. Serve with Jan's Roasted Potatoes.
Nutrition Facts : Calories 823.7, Fat 63.2, SaturatedFat 16.6, Cholesterol 243.8, Sodium 810.6, Carbohydrate 4.7, Fiber 1.7, Protein 57.9
JAN BIRNBAUM'S ROASTED CHICKEN ON SUMMER GREENS WITH CORN
Provided by Michael Chiarello : Food Network
Categories main-dish
Time 13h40m
Yield 4 servings
Number Of Ingredients 36
Steps:
- To make the marinade, combine the vinegars, lemon juice, garlic, shallots, and tarragon. Slowly whisk in the olive oil and bacon fat. Add salt and pepper to taste. Coat chicken inside and out with 1 cup of the marinade and refrigerate, covered, overnight. Reserve the remaining marinade for the vinaigrette.
- Preheat the oven to 400 degrees F.
- Remove the chicken from the marinade and discard marinade. Season chicken inside and out with 1 1/2 tablespoons seasoning mix. Mix the stuffing ingredients, and stuff it into the chicken. Truss the chicken and roast for 40 minutes. Turn the oven off and allow the bird to continue to cook in the oven for about 20 more minutes.
- Season the rice flour with salt, pepper, and 1 tablespoon seasoning mix. Toss the oysters in the flour and shake off the excess. Heat the oil in a shallow saute pan. Brown the oysters in the fat, about 1 minute on each side. Drain on paper towels and immediately season with salt.
- Put the butter into a small skillet over medium heat and saute the corn for about 5 minutes. Turn off the heat and add the piquillo peppers, green onions, parsley and reserved marinade to make the vinaigrette. Taste and adjust seasoning with salt and pepper.
- Toss the greens with a few tablespoons of the vinaigrette. Top the greens with chicken, oysters, and the remaining vinaigrette. Serve and enjoy.
- Blend seasoning mix ingredients. Set aside.
JAN'S ALANI CHICKEN
Make and share this Jan's Alani Chicken recipe from Food.com.
Provided by JRuiz
Categories Chicken
Time 1h30m
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Mix together flour, salt, pepper and spices in a paper bag.
- Add chicken pieces, one at a time, and shake to coat evenly.
- In heavy skillet, brown chicken in butter, until golden on all sides.
- Combine orange juice, soy sauce and brown sugar; pour over chicken in skillet.
- Cover tightly and cook for 30 to 40 minutes, or until chicken is tender.
- Meanwhile heat chicken chow mein according to directions.
- Spoon hot chow mein onto a serving platter and arrange chicken attractively on top.
- Pour orange sauce into a separate serving bowl.
- Garnish with orange wedges.
Nutrition Facts : Calories 965.3, Fat 56.7, SaturatedFat 12.4, Cholesterol 96.4, Sodium 1723.4, Carbohydrate 84.3, Fiber 6.4, Sugar 11.8, Protein 33.1
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