Roasted Chicken Deli Meat Recipes
SIMPLEST ROAST CHICKEN
With an ingredient list just four items long (chicken, olive oil, salt, pepper), the genius of this bare-bones roast chicken is in its technique. To make it, thoroughly preheat a cast-iron skillet before sliding into it a seasoned bird, breast side up. In under an hour you'll get a stunner of a chicken, with moist, tender white meat, crisp, salty chicken skin, and juicy dark meat all done to a turn. If you don't already have a cast-iron skillet large enough to hold a whole chicken, this recipe is a good enough reason to invest in one.
Provided by Mark Bittman
Categories dinner, easy, main course
Time 1h
Yield 4 servings
Number Of Ingredients 3
Steps:
- Put a cast-iron skillet on a low rack in the oven and heat the oven to 500 degrees. Rub the chicken all over with the oil and sprinkle it generously with salt and pepper.
- When the oven and skillet are hot, carefully put the chicken in the skillet, breast side up. Roast for 15 minutes, then turn the oven temperature down to 350 degrees. Continue to roast until the bird is golden brown and an instant-read thermometer inserted into the meaty part of the thigh reads 155 to 165 degrees.
- Tip the pan to let the juices flow from the chicken's cavity into the pan. Transfer the chicken to a platter and let it rest for at least 5 minutes. Carve and serve.
Nutrition Facts : @context http, Calories 673, UnsaturatedFat 34 grams, Carbohydrate 1 gram, Fat 51 grams, Fiber 0 grams, Protein 50 grams, SaturatedFat 13 grams, Sodium 949 milligrams, Sugar 0 grams, TransFat 0 grams
ROASTED CHICKEN DELI MEAT
Back to basics! How much do you pay at the deli counter for roasted chicken sliced thin at the deli counter? I made this for about $1.99 per pound. You will love the flavor and be very happy with the results. Once you have made this, you will want to start experimenting with additional flavor components.
Provided by Tammy Brownlow
Categories Sandwiches
Time 35m
Number Of Ingredients 4
Steps:
- 1. In a ziplock bag add chicken breast, milk, salt, and sugar. Turn to coat all sides of chicken.
- 2. Place in refrigerator for 24 hours.
- 3. Remove chicken from bag and place on sheet of aluminum foil-on a baking sheet.
- 4. Fold foil over chicken making sure juices can't escape.
- 5. Preheat oven to 325 degrees. Place chicken into oven and place a heavy object on top. I used a pyrex baking dish.
- 6. Bake until internal temperature reaches 165 degrees. Remove from oven and set aside. Keep chicken on the baking pan wrapped.
- 7. Place a towel folded over in your refrigerator. When pan is cool enough to handle, place in refrigerator with the weight on top. I chose a heavy canister to place in the dish.
- 8. Let your deli meat rest overnight before slicing.
- 9. Enjoy your roasted chicken deli meat!
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