I am looking for recipes for roast chicken for tonight's dinner. Any suggestions?!
Answers: Also, any tips for getting the chIcken to come out browned on the top AND bottom. Thanks!
1 x 1.5k/ 3?lb organic chicken
? sea salt and freshly ground black pepper
? 115g/4oz or ? a pack of butter
? olive oil
? 1/2 cinnamon stick
? 1 good handful of fresh sage, leaves picked
? zest of 2 lemons
? 10 cloves of garlic, skin left on
? 565ml/1 pint milk
Preheat the oven to 190°C/375°F/gas 5, and find a snug-fitting pot for the chicken. Season it generously all over, and fry it in the butter and a little olive oil, turning the chicken to get an even colour all over, until golden. Remove from the heat, put the chicken on a plate, and throw away the oil and butter left in the pot. This will leave you with tasty sticky goodness at the bottom of the pan which will give you a lovely caramelly flavour later on.
Put your chicken back in the pot with the rest of the ingredients, and cook in the preheated oven for 1? hours. Baste with the cooking juice when you remember. The lemon zest will sort of split the milk, making a sauce which is absolutely fantastic.
To serve, pull the meat off the bones and divide it on to your plates. Spoon over plenty of juice and the little curds. Serve with wilted spinach or greens and some mashed potato.
As for the browning well it should be brown after you've fried it.
Brown on top and bottom: empty a tall boy beer can and put into cavity of chicken. stand beer can on roasting pan.
I can never come up with anything different because the same old thing is so good.
Bells poultry seasoning, salt , pepper, powdered garlic.
Roasted Chicken Courtesy of Alison Bowers
Show: Cooking Live
Episode: Sneak Peak: Calling All Cooks
1 (3 1/2 pound) chicken
Salt and pepper
1 bunch basil
5 cloves garlic
Kitchen twine
2 tablespoons vegetable oil
3 tablespoons butter
1/2 cup white wine
1/2 cup chicken stock
Preheat oven to 400 degrees. Remove fat from around neck and remove third joint of wing. Season chicken inside and out with salt and pepper. Stuff basil in cavity and under skin. Place garlic in cavity. Truss with twine. Heat oil in heavy oven-proof pan and brown chicken on both sides. Spread butter on breast and place the pan in the oven, breast side toward the back. Bake for 1 hour and 10 minutes, or 20 minutes per pound. Transfer the bird to a cutting board. Place the pan over heat and deglaze pan with the wine and then the stock. Serve with roast summer vegetables or salad.
OR Vertical-Roasted Chicken with Poultry Rub Recipe courtesy Emeril Lagasse, 2003
Show: Emeril Live
Episode: Kickin' Chicken
Poultry Rub:
1 tablespoon garlic powder
2 teaspoons salt
1 teaspoon dried basil
1 teaspoon dried oregano
1 teaspoon paprika
1/2 teaspoon crushed red pepper
1/2 teaspoon poultry seasoning
1/8 teaspoon ground cumin
1/8 teaspoon ground thyme
1/8 teaspoon finely ground black pepper
1 (3 to 3 1/2-pound) chicken, giblets and neck removed, rinsed and patted dry
2 teaspoons olive oil
Chicken stock, or water
Steamed long-grain white rice, accompaniment
Steamed assorted vegetables, accompaniment
Poultry Rub:
In a small bowl, combine all the ingredients thoroughly and store in an airtight container for up to 3 months.
Chicken:
Preheat the oven to 350 degrees F.
Rub the chicken on all sides with the oil and sprinkle with the poultry rub. Place the chicken upright on a vertical roaster, making sure the top of the roaster pokes through the neck cavity.
Place in a small roasting pan and add enough chicken stock or water to come about 1/4-inch up the side of the pan. Roast until the juices run clear and the chicken reaches an internal temperature of 165 degrees F, 1 hour to 1 hour and 15 minutes.
Remove from the oven and carefully transfer from the roaster to a platter. Let rest for 10 minutes before carving.
To serve, carve the chicken into pieces. Serve hot with the rice and vegetables
OR Charlotte's Boursin Roasted Chicken Recipe courtesy Emeril Lagasse, 2004
Show: Emeril Live
Episode: Chicken Four Ways
1 tablespoon olive oil
1 (3 1/2 to 4-pound) whole chicken
Salt and freshly ground black pepper
2 (5.2-ounce) packages garlic and fines herbs flavor cheese spread (recommended: Boursin)
Preheat oven to 400 degrees F. Coat the bottom of a roasting pan or shallow casserole dish with the oil.
Rinse the chicken well under cold running water and pat dry with paper towels. Season the chicken well, inside and out, with salt and pepper. Place the chicken in the prepared roasting pan and place 1 whole block of cheese inside the cavity of the chicken. Cut the remaining block of cheese into fourths and pat 1/4 of the cheese spread over the breast portion of the chicken. Allow the remaining 3/4 of the block of cheese to sit out at room temperature while the chicken is roasting.
Place the roasting pan in the center of the oven. After about 10 minutes, once the cheese has softened and begun to melt on the top of the chicken, remove the pan from the oven, and using the back of a spoon, spread the Boursin all over the chicken. Return the pan to the oven and roast for 25 minutes, until the chicken is golden brown on top.
Remove the pan from the oven and turn the chicken over so the back is now facing up. A small amount of cheese will probably begin to ooze out of the chicken cavity at this point, so take a bit of it and spread it all over the back side of the chicken. Return the pan to the oven and roast until the back side of the chicken is golden brown, about 25 minutes.
Remove the pan from the oven one more time. Reduce the oven temperature to 375 degrees F and turn the chicken over again, so the breast is once again facing up. Continue to cook until the chicken is done, 20 to 30 more minutes. Test for doneness by inserting a knife at one thigh joint and making sure that the juices run clear.
Remove the chicken from the oven and transfer to a platter or cutting board. Set aside, loosely covered with aluminum foil. Carefully remove and discard as much rendered fat from the roasting pan as possible. Add 1/2 cup hot water and the remaining cheese to the roasting pan. Remove any remaining melted cheese from the cavity of the chicken and add to the roasting pan.
Carve the chicken into serving pieces, allowing the juices from the chicken to run onto the platter. Add the juices to the roasting pan and mix well with the Boursin, drippings, and water. Serve the sauce spooned over the carved chicken.
Prep Time:
10 minTotal Time:
1 hr 50 minMakes:
10 servings1-1/2 cups hot water 3 Tbsp. margarine or butter, cut up 1 pkg. (6 oz.) STOVE TOP Stuffing Mix for Chicken 1 roasting chicken or capon (5 lb.) 1/4 tsp. dried thyme leaves or dried tarragon leaves PREHEAT oven to 325°F. Mix hot water and margarine in large bowl until margarine is melted. Add stuffing mix; stir just until moistened. Set aside. (Do not stuff chicken until ready to bake.)
STUFF chicken lightly with prepared stuffing; close openings with skewers and string. Place, breast-side up, on rack in baking pan; sprinkle with thyme.
BAKE 1 hour 40 min. or until chicken is cooked through (180°F) and stuffing is heated through (165oF), basting occasionally with the pan juices.
There's a lot of good chicken rubs in your spice isle, check them out!
go to allrecipes.com