I need chicken help!?!
i have to make a meal for a school assignment, but it cant use any butter, or spices originally from america!. I can use honey, lemons, salt and pepper, and i need a good chicken recipe!. any help!?!?!?Www@FoodAQ@Com
Answers:
Roast Chicken!.
1!.6kg whole chicken
1 lemon, halved
2 teaspoons olive oil
Method
Preheat oven to 220°C!. Lightly grease a roasting pan!. Place a wire rack into roasting pan!. Trim excess fat from chicken!. Discard neck!. Rinse chicken (including cavity) under cold running water!. Pat-dry with paper towels!. Season cavity with salt and pepper!.
Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin!. Place both lemon halves into chicken cavity!. Tie legs together with kitchen string!.
Brush both sides of chicken with oil!. Season chicken all over with salt and pepper!. Place, breast-side up, onto rack in roasting pan!. Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer!. Stand, covered, for 10 minutes!. Serve with roast vegetables, if desired!.
Www@FoodAQ@Com
1!.6kg whole chicken
1 lemon, halved
2 teaspoons olive oil
Method
Preheat oven to 220°C!. Lightly grease a roasting pan!. Place a wire rack into roasting pan!. Trim excess fat from chicken!. Discard neck!. Rinse chicken (including cavity) under cold running water!. Pat-dry with paper towels!. Season cavity with salt and pepper!.
Gently squeeze the juice from half the lemon over chicken, rubbing juice into skin!. Place both lemon halves into chicken cavity!. Tie legs together with kitchen string!.
Brush both sides of chicken with oil!. Season chicken all over with salt and pepper!. Place, breast-side up, onto rack in roasting pan!. Roast for 1 hour or until juices run clear when chicken thigh is pierced with a skewer!. Stand, covered, for 10 minutes!. Serve with roast vegetables, if desired!.
Www@FoodAQ@Com
Honey Glazed Lemon Roast Chicken
Ingredients
One 6 1/2- to 7-pound roasting chicken, rinsed, patted dry
1 1/4 cups fresh lemon juice (from about 6 large lemons)
Coarse kosher salt
Freshly ground black pepper
1/4 cup honey, heated until pourable
Method
1 Place the chicken in heavy-duty resealable plastic bag!. Add the lemon juice to the bag and seal!. Turn the chicken to coat!. Place bag in a large bowl, so that if it leaks it will leak into the bowl!. Refrigerate several hours to overnight, turning the bag occasionally!.
2 Preheat oven to 450°F!. Drain chicken; pat dry!. Sprinkle generously with salt and pepper!. Place chicken breast side down, on a rack in a large roasting pan!. Roast 15 minutes!. Reduce oven temperature to 375°F!. Roast 45 minutes!.
3 Turn chicken breast side up!. Brush all over with honey!. Continue to roast until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer (test for doneness starting about 40 minutes)!. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh!. Transfer chicken to platter!. Tent loosely with foil to keep warm and let stand 15 minutes!.
4 Meanwhile, pour pan juices into small saucepan!. Spoon off fat!. Rewarm pan juices!. Season with salt and pepper!. Serve chicken with pan juices!.
Serves 4!.
Www@FoodAQ@Com
How about roasted lemon chicken with potato's, it's a complete meal in a pan!.
Clean your chicken very well and place in an ovenproof pan!.
Remove all visible fat!.
Season with,salt,pepper,garlic powder all over and in cavity as well!.
Place an onion in the cavity along with some garlic
Get your potato's ready ,cutting them in thick wedges and place them all around chicken!.
In a bawl put a little olive oil the juice of 2 lemons 1 tbsp!.prepared mustard,salt and pepper,mix well and pour on top of potato's,ad some garlic and 1 cup water!.Broil chicken for a few min!. cover and
Bake at 350 for 1-11/2 hours!.This is lemon chicken from Greece!.Www@FoodAQ@Com
Clean your chicken very well and place in an ovenproof pan!.
Remove all visible fat!.
Season with,salt,pepper,garlic powder all over and in cavity as well!.
Place an onion in the cavity along with some garlic
Get your potato's ready ,cutting them in thick wedges and place them all around chicken!.
In a bawl put a little olive oil the juice of 2 lemons 1 tbsp!.prepared mustard,salt and pepper,mix well and pour on top of potato's,ad some garlic and 1 cup water!.Broil chicken for a few min!. cover and
Bake at 350 for 1-11/2 hours!.This is lemon chicken from Greece!.Www@FoodAQ@Com
Perfect Roast Chicken
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges (optional)
Olive oil
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!.
--Ina Garten
Www@FoodAQ@Com
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges (optional)
Olive oil
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!.
--Ina Garten
Www@FoodAQ@Com
Honey Glazed Lemon Roast Chicken Recipe
Ingredients:
One 6 1/2- to 7-pound roasting chicken, rinsed, patted dry
1 1/4 cups fresh lemon juice (from about 6 large lemons)
Coarse kosher salt
Freshly ground black pepper
1/4 cup honey, heated until pourable
Method
1 Place the chicken in heavy-duty resealable plastic bag!. Add the lemon juice to the bag and seal!. Turn the chicken to coat!. Place bag in a large bowl, so that if it leaks it will leak into the bowl!. Refrigerate several hours to overnight, turning the bag occasionally!.
2 Preheat oven to 450°F!. Drain chicken; pat dry!. Sprinkle generously with salt and pepper!. Place chicken breast side down, on a rack in a large roasting pan!. Roast 15 minutes!. Reduce oven temperature to 375°F!. Roast 45 minutes!.
3 Turn chicken breast side up!. Brush all over with honey!. Continue to roast until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer (test for doneness starting about 40 minutes)!. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh!. Transfer chicken to platter!. Tent loosely with foil to keep warm and let stand 15 minutes!.
4 Meanwhile, pour pan juices into small saucepan!. Spoon off fat!. Rewarm pan juices!. Season with salt and pepper!. Serve chicken with pan juices!.
Serves 4!.
YOU CAN USE A WHOLE CHICKEN, OR YOU CAN USE CHICKEN THIGHS WHICH WILL BE GREAT AND IT WILL BE JUICY AND SEPARATE PORTIONS! (:
GOOD LUCK! :DWww@FoodAQ@Com
Ingredients:
One 6 1/2- to 7-pound roasting chicken, rinsed, patted dry
1 1/4 cups fresh lemon juice (from about 6 large lemons)
Coarse kosher salt
Freshly ground black pepper
1/4 cup honey, heated until pourable
Method
1 Place the chicken in heavy-duty resealable plastic bag!. Add the lemon juice to the bag and seal!. Turn the chicken to coat!. Place bag in a large bowl, so that if it leaks it will leak into the bowl!. Refrigerate several hours to overnight, turning the bag occasionally!.
2 Preheat oven to 450°F!. Drain chicken; pat dry!. Sprinkle generously with salt and pepper!. Place chicken breast side down, on a rack in a large roasting pan!. Roast 15 minutes!. Reduce oven temperature to 375°F!. Roast 45 minutes!.
3 Turn chicken breast side up!. Brush all over with honey!. Continue to roast until cooked through and deep brown, basting with any juices in pan and brushing with honey occasionally, about 55 minutes longer (test for doneness starting about 40 minutes)!. The chicken is done when the juices run clear (not pink) when a knife tip is inserted into both the chicken breast and thigh, about 165-170°F for the breast and 180-185°F for the thigh!. Transfer chicken to platter!. Tent loosely with foil to keep warm and let stand 15 minutes!.
4 Meanwhile, pour pan juices into small saucepan!. Spoon off fat!. Rewarm pan juices!. Season with salt and pepper!. Serve chicken with pan juices!.
Serves 4!.
YOU CAN USE A WHOLE CHICKEN, OR YOU CAN USE CHICKEN THIGHS WHICH WILL BE GREAT AND IT WILL BE JUICY AND SEPARATE PORTIONS! (:
GOOD LUCK! :DWww@FoodAQ@Com
Try two mustard chicken!. You dont need any butter!. Just the mustards and honey and chicken breasts!.
http://www!.dvo!.com/recipe_pages/bestchic!.!.!.Www@FoodAQ@Com
http://www!.dvo!.com/recipe_pages/bestchic!.!.!.Www@FoodAQ@Com
http://getinfo!.iarin!.com
you can get much information in this website, If you will check anyone blue link in website
Www@FoodAQ@Com
you can get much information in this website, If you will check anyone blue link in website
Www@FoodAQ@Com