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
SAVORY ROASTED CHICKEN
When you want an impressive centerpiece for Sunday dinner or a special-occasion meal, you can't go wrong with this golden chicken. The moist, tender meat is enhanced with a hint of orange, savory and thyme. -Taste of Home Test Kitchen
Provided by Taste of Home
Categories Dinner
Time 1h40m
Yield 10 servings.
Number Of Ingredients 7
Steps:
- Place chicken on a rack in a shallow roasting pan. Carefully loosen the skin above the breast meat. Combine the onion salt, thyme, savory, orange zest and pepper; rub half of the herb mixture under the loosened skin. Rub chicken skin with oil; sprinkle with remaining herb mixture., Bake at 375° until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/2 to 2 hours. Let stand for 10-15 minutes. Remove skin before carving. Skim fat and thicken pan juices for gravy if desired.
Nutrition Facts : Calories 197 calories, Fat 8g fat (2g saturated fat), Cholesterol 86mg cholesterol, Sodium 267mg sodium, Carbohydrate 0 carbohydrate (0 sugars, Fiber 0 fiber), Protein 29g protein. Diabetic Exchanges
SAVORY RANCH ROASTED WHOLE CHICKEN
Don't be intimidated by my overly detailed description, prep for this is no more than 6 minutes. This is the most perfect Roasted Chicken you'll ever make. The skin is crisp but not crunchy, the breast so moist you can cut it with your spoon and the dark meat is actually firm. All of this and yet seasoned to utter perfection. Not too salty, nor bland. I was so sick of Chicken, especially the roasted ones you get from Costco etc. The thought of the slimy consistency of the dark meat and the slippery skin of it makes me queezy. This is Perfect to make for company because they will never guess how simple and easy it was. ADDITIONAL: The onions in the onion soup have a tendency to burn so I'm going to sift them out next time and put them UNDER the skin with the butter....
Provided by Bess Ebee
Categories Whole Chicken
Time 1h36m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- pour the ranch dressing mix, onion soup mix and Paprika in a baggie and give it a good shake.
- Take about a Tablespoon of the mixture and smush it into 2-3T of the butter and set aside. To soften the butter microwave it for 10-12 seconds. Save at least half the butter without seasonimg.
- This will take about 2 minutes. Very carefully pat the Chicken dry with paper towel, then slowly separate the skin from the breast and top of drumsticks. Don't use anything but your fingers. Start at the breast cavity and slowly work your fingers between the skin and breast. Do not tear the skin at all costs! Once you have it loosened from the meat, take the softened, seasoned butter mixture and gently push it up under the skin, especially on the top of the breast and drumsticks. It will melt down into the breast as it cooks.
- Make sure you have patted the Chicken completely dry (or the butter won't stick) rub some of the spices into the skin, then take half the remaining butter and rub over the whole Chicken.
- Take the remaining spice mix and sprinkle over the whole Chicken, starting at the back, the flip and do the breast. Take the wing tips and bend them back behind the wing to prevent the wing tip from burning, and to keep the Chicken from rolling, and put uncovered in 350 degree oven.
- cook at 350 for 30 minutes.
- Reduce temp to 250 degrees. Drain whatever juice has accumulated and set aside. Cover the breast loosely with foil -once the skin has become light golden and crisp. (This keeps the spices from burning, especially the onions and allows the skin to keep the breast from drying out.) At this time you should carve the drumstick off the Chicken right at the joint (it will not be done) and put them on the bottom of the pan. This allows the dark meat to cook more efficiently, and keeps the skin nice and crisp all the way along the sides of the breast. For the best flavor, be careful to make sure the skin over the top of the Chicken is not disturbed.
- Continue to cook the chicken at 250 until you begin to smell it, probably and hour. Don't rush it, this is the only really tricky part. To test doneness take a fork, insert it INSIDE the breast cavity poke the thigh. Do not poke the skin. If it's done it will drain clear juice, and it will be really obvious if the dark meat isn't ready. Leave it in until you are sure the dark meat is done. As long as you have put foil over the breast and left the rest uncovered you will not burn or overcook the breast.
- Once it's done immediately remove the foil and drain the juices. This will be the most flavorful drippings you will ever taste. Save it for later, make a gravy or pour it over your dogs food if nothing else!
- dont let the chicken sit in juices, Remove from the oven it tastes much better cold than warm and slimy. The skin will remain crisp until the Chicken is cold. It should still be chewy until you refrigerate it though.
- Put the garlic cloves and 1T butter inside the breast cavity. Don't be tempted to put the cloves under the skin, it somehow affects the ability to crisp the skin and therefore causes the breast to dry out.
Nutrition Facts : Calories 292, Fat 19.3, SaturatedFat 8.2, Cholesterol 77, Sodium 1639.5, Carbohydrate 13.6, Fiber 1.7, Sugar 1, Protein 15.8
SAVORY ROAST CHICKEN
Did you know: when Herbert Hoover ran for president in 1927, his campaign promised that his presidency would lead to "a chicken in every pot?" During the Depression, and most of American history, chickens were rare and expensive. Only the well-to-do were able to dine on these birds regularly. Unlike their grandparents,...
Provided by Amy H.
Categories Chicken
Time 2h5m
Number Of Ingredients 6
Steps:
- 1. Preheat oven to 450
- 2. Remove neck and giblets from cavity from chicken. Rinse chicken and pat dry with paper towels.
- 3. Sprinkle whole chicken generously with salt, pepper and paprika, including inside cavity.Dot the outside of the chicken with butter, place a small mount inside cavity.
- 4. Truss chicken.
- 5. Place on a wire rack over a 9x13 pan, or roasting pan. If you don't have either of these, place on a broiler pan. (I use the wire rack)
- 6. Bake in oven uncovered for 15 minutes.
- 7. Reduce heat to 350 and continue to bake for twenty minutes per pound.
- 8. Remove from oven and let chicken rest for 15 minutes. (Do not skip this step!)
- 9. Carve chicken.
- 10. Plate, and serve.
HERB ROASTED WHOLE CHICKEN
Make and share this Herb Roasted Whole Chicken recipe from Food.com.
Provided by Theresa Thunderbird
Categories Whole Chicken
Time 1h10m
Yield 1 Whole roasted chicken, 4 serving(s)
Number Of Ingredients 7
Steps:
- Combine oil,water,herbs,salt and pepper.
- Stir.
- Pour or brush over the whole chicken before baking.
- The oil and water dosen't mix very well but thats ok.
- The water keeps it moist and the oil makes it crisp.
- Any other herbs you like can be used in place of these.
- Cover with foil and bake at 350 about an hour or until crispy and brown.
SAVORY RUBBED ROAST CHICKEN
In general, procedures for roasting meat apply to poultry, too. For this dry chicken rub recipe, a blend of paprika, onion powder, garlic powder and cayenne go on the skin and inside the cavity for a bright, spicy roast chicken. -Margaret Cole, Imperial, Missouri
Provided by Taste of Home
Categories Dinner
Time 2h35m
Yield 12 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 350°. In a small bowl, mix the first eight ingredients., Pat chicken dry and place on a rack in a roasting pan, breast side up. Rub seasoning mixture over the outside and inside of chicken. Place onion inside cavity. Tuck wings under chicken; tie drumsticks together., Roast 2 to 2-1/2 hours or until a thermometer inserted in thickest part of thigh reads 170°-175°. (Cover loosely with foil if chicken browns too quickly.) Remove chicken from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 272 calories, Fat 16g fat (4g saturated fat), Cholesterol 90mg cholesterol, Sodium 284mg sodium, Carbohydrate 2g carbohydrate (1g sugars, Fiber 1g fiber), Protein 29g protein.
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