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
WHOLE ROASTED CHICKEN WITH PLUMPED RAISINS, TOASTED PINE NUTS, AND ARUGULA
Succulent, tender, and aromatic, roast chicken is a dish that all cooks should have in their arsenal. There are many schools of thought on how to master the perfect roast chicken. My philosophy is the simpler the better. I don't use a big roasting pan or rack, truss the bird, or change the oven temperature fifty times. As far as technique goes, I like to start roasting the chicken breast side down to protect it from drying out in the initial intense heat. Gravity also works on your side that way; all of the juices gather in the breast meat during the first half of cooking, keeping the meat really moist. Then I turn the bird over to finish cooking and brown the breast. Swiss Chard and Caramelized Onion Panade (page 183) makes a terrific side.
Yield serves 2 to 4
Number Of Ingredients 10
Steps:
- Preheat the oven to 300°F.
- Put the raisins in a small ramekin and pour in the olive oil and 1 tablespoon water. Add the rosemary. Cover with aluminum foil and bake for 30 minutes, or until the raisins are plump. Remove the raisins from the oven and set aside to cool.
- Crank the oven temperature up to 450°F.
- Remove the neck and giblets from the cavity and rinse the chicken inside and out under cold water. Pat dry thoroughly with paper towels. Run your finger between the skin and the reast meat of the chicken, and slip the thyme sprigs in there. Season the body and cavity of the chicken generously with salt and pepper.
- Put a 10-inch ovenproof skillet over medium-high heat and add the canola oil. When the oil is hot, lay the chicken in the pan, breast side down, tucking the wings under. Put the skillet in the oven and roast until the chicken starts to brown, about 35 minutes.
- Carefully take the pan out of the oven. Insert tongs or a sturdy wooden spoon into the cavity of the chicken and gently lift the chicken out, being careful not to tear the skin. Tilt the chicken slightly so all of the juices from the inside run out into the pan. Set the chicken on a large plate for a minute. Discard all of the pan juices, which will mostly be fat. Nestle the chicken back in the pan, breast side up. Return it to the oven and roast for 30 minutes. The chicken is done when the juices run clear when the meat is pierced with a knife. To be extra sure, pop an instant-read thermometer into the thickest part of the thigh; it should read 165°F. Transfer the chicken to a cutting board and let rest for 5 minutes before carving so the juices can settle back into the meat.
- To make a quick pan sauce, pour off the excess fat from the pan drippings. Put the skillet over medium-high heat and add the wine. Using a wooden spoon, scrape up the brown bits stuck to bottom of the pan. Season with salt and pepper.
- To serve, put a bed of arugula on individual plates or on a platter and arrange the carved chicken on top. Scatter the raisins and pine nuts all over. Drizzle with the pan sauce and a little of the raisin oil.
SPINACH WITH CHICKPEAS, PINE NUTS & RAISINS
Enjoy this simple spinach side dish with Spanish-style chicken dishes. Toasted almonds work well, too
Provided by Janine Ratcliffe
Categories Side dish
Time 15m
Yield Serves 4 as a side
Number Of Ingredients 9
Steps:
- Heat the olive oil in a large non-stick pan. Add the shallot and garlic, and cook until softened. Add the spices, chickpeas and raisins, and cook for 2 mins.
- Tip in the spinach and cook until just wilted. Stir in the pine nuts and serve with an extra drizzle of oil.
Nutrition Facts : Calories 280 calories, Fat 13 grams fat, SaturatedFat 1 grams saturated fat, Carbohydrate 30 grams carbohydrates, Sugar 21 grams sugar, Fiber 5 grams fiber, Protein 8 grams protein, Sodium 0.1 milligram of sodium
ROASTED PEPPERS WITH PINE NUTS AND PARSLEY
This recipe is so delicious and easy. I enjoy it cold but it can be eaten immediately as well. I hope you enjoy this recipe!
Provided by TheChef2010
Categories Salad Vegetable Salad Recipes
Time 55m
Yield 10
Number Of Ingredients 8
Steps:
- Preheat the oven's broiler and set the oven rack at about 6 inches from the heat source. Line a baking sheet with aluminum foil. Cut the peppers in half from top to bottom; remove the stem, seeds, and ribs, then place the peppers cut sides down onto the prepared baking sheet. Cook under the preheated broiler until the skin of the peppers has blackened and blistered, about 10 minutes. Place the blackened peppers into a bowl, and tightly seal with plastic wrap. Allow the peppers to steam as they cool, about 20 minutes. Once cool, remove the skins and discard.
- Toast the pine nuts in a small dry skillet over medium-low heat, swirling the pine nuts in the skillet until they turn a light tan color and have a nutty fragrance, 1 to 2 minutes. Remove from heat and pour into a small bowl to prevent them from overcooking.
- Slice the roasted peppers into strips, and arrange decoratively onto a serving platter, alternating red and yellow strips. Sprinkle the peppers with toasted pine nuts, raisins, garlic, and parsley, drizzle with olive oil, and season to taste with salt and black pepper.
Nutrition Facts : Calories 159.5 calories, Carbohydrate 8.4 g, Fat 13.8 g, Fiber 1.3 g, Protein 2.1 g, SaturatedFat 2 g, Sodium 4.3 mg, Sugar 5 g
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