Go Chicken Go Recipes
GO CHICKEN GO
Found this recipe on line several years ago. Fine tuned it several times and ended up with this easy to make crock pot chicken that the whole family will LOVE. Be sure to save the "juice" after cooking so as to pour over your favorite rice.
Provided by Food By George
Categories Poultry
Time 8h15m
Yield 4-6 serving(s)
Number Of Ingredients 10
Steps:
- Remove skin from from the chicken. Skin will probably not come loose from wings so don't worry about it. Empty the cavity of contents. Wash thoroughly and place in the cooker breast side up.
- In a bowl combine all ingredients; mix well and pour over chicken.
- Cover and cook on low setting for 8 hours.
Nutrition Facts : Calories 1014.4, Fat 70.5, SaturatedFat 17.5, Cholesterol 255.4, Sodium 2262.8, Carbohydrate 22.2, Fiber 0.4, Sugar 18.7, Protein 70.6
SHEET-PAN GOCHUJANG CHICKEN AND ROASTED VEGETABLES
Gochujang, a Korean fermented chile paste, enlivens a straightforward dinner of roast chicken and vegetables with a salty, spicy and umami-rich layer of flavor. Freshly grated ginger, sliced scallions and quick-pickled radishes elevate the flavor even further. This recipe calls for a wintry mix of squash and turnips, but equal amounts of root vegetables like carrots, potatoes and beets, or lighter vegetables like cauliflower, brussels sprouts or broccoli will work well too.
Provided by Yewande Komolafe
Categories dinner, easy, weeknight, one pot, poultry, roasts, vegetables, main course
Time 45m
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Heat the oven to 425 degrees. Combine the gochujang, soy sauce, ginger and 3 tablespoons oil in a medium bowl or resealable bag. Add the squash, turnips and scallion whites, toss to coat with glaze, or seal bag and shake to coat. Lightly season with salt and transfer to a rimmed baking sheet. Season the chicken with salt and toss to coat in whatever is left of the glaze in the bowl or bag. Arrange the chicken pieces skin-side up between the vegetables on the sheet.
- Roast until vegetables are tender, chicken is cooked through and the skin crispy and browned in spots, about 40 minutes.
- While the chicken cooks, thinly slice the scallion greens. Using a sharp knife or a mandoline, cut the radishes into thin rounds. In a small bowl, toss the sliced scallion greens and radishes with the rice vinegar and sesame oil, if using. Season to taste with salt and set aside to lightly pickle.
- Top the roast chicken and vegetables with the quick-pickled scallion-radish mix and transfer to serving plates. Serve with steamed rice, if desired.
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