INGREDIENTS
* 6 Callisons Holiday Herb Seasoned Skewers
* 1 (4 pound) roasting chicken, preferably organic or free-range
* 1 tablespoon melted butter or olive oil
* 1 teaspoon kosher salt
* 1/2 teaspoon freshly ground black pepper
* Cooking spray
DIRECTIONS
1. Remove the neck and any giblets from the chicken cavity. Rinse the chicken with cold water inside and out, and pat dry.
2. Insert 2 skewers, lengthwise, through each side of the breast and then 2 through the legs and thighs. With the last 2 skewers, insert them into each side of the breast, crisscrossing the first skewers.
3. Let sit at room temperature for at least 30 minutes or refrigerated overnight.
4. Preheat oven to 425 degrees F.
5. To roast the chicken, spray a roasting rack with cooking spray. Place the chicken on the prepared roasting rack and set on a rimmed baking sheet. Brush the chicken all over with the butter or olive oil and then sprinkle with the salt and pepper.
6. Roast the chicken for about 45 minutes, or until the inner, thickest part of the thigh registers 160 degrees F on an instant-read thermometer inserted in the back side of thigh by the body. Remove from the oven and let rest for 10 minutes to allow the juices to settle before carving.
7. Remove skewers before carving or serving. The chicken is beautiful presented on a platter and carved at the table.
INGREDIENTS
* 1 (4 pound) fresh or thawed whole roasting chicken
* 2 tablespoons Kikkoman Lite Soy Sauce
* 2 teaspoons dry sherry
* 1 teaspoon vegetable oil
* 1 large clove garlic, pressed
* 1/2 teaspoon fennel seed, crushed
* 1/2 teaspoon ground ginger
* 1/4 teaspoon sugar
* 1/8 teaspoon ground cloves
DIRECTIONS
1. Remove and discard giblets and neck from chicken. Rinse chicken under cold running water; drain well and pat dry with paper towels. Pierce chicken thoroughly with fork. Place chicken, breast side up, in shallow, foil-lined roasting pan.
2. Combine lite soy sauce, sherry, oil, garlic, fennel, ginger, sugar and cloves. Brush cavity and skin thoroughly with sauce mixture.
3. Roast in 325 degrees F. oven 1 hour and 45 minutes, or until meat thermometer inserted into thigh registers 180, brushing chicken occasionally with remaining sauce mixture during last 40 minutes of roasting time.
4. Remove chicken from oven and let stand 10 minutes before carving.
INGREDIENTS
* 3 tablespoons olive oil
* 1 tablespoon minced onion
* 1 clove crushed garlic
* 1 teaspoon dried thyme
* 1/2 teaspoon dried rosemary, crushed
* 1/4 teaspoon ground sage
* 1/4 teaspoon dried marjoram
* 1/2 teaspoon salt
* 1/2 teaspoon ground black pepper
* 1/8 teaspoon hot pepper sauce
* 4 bone-in chicken breast halves, with skin
* 1 1/2 tablespoons chopped fresh parsley
DIRECTIONS
1. Preheat oven to 425 degrees F (220 degrees C).
2. In a bowl, prepare the basting sauce by combining olive oil, onion, garlic, thyme, rosemary, sage, marjoram, salt, pepper, and hot pepper sauce.
3. Turn chicken breasts in sauce to coat thoroughly. Place skin side up in a shallow baking dish. Cover.
4. Roast at 425 degrees F (220 degrees C), basting occasionally with pan drippings, for about 35 to 45 minutes. Remove to warm platter, spoon pan juices over, and sprinkle with fresh parsley.
INGREDIENTS
* 1 lemon, juiced
* 1/4 cup brown sugar
* 1/4 cup white vinegar
* 1/4 cup water
* 1 1/2 pounds dried figs
* 1 lemon, sliced
* 12 chicken thighs
* salt to taste
* 1 tablespoon chopped fresh parsley
* 1 teaspoon dried parsley
DIRECTIONS
1. Preheat oven to 400 degrees F (200 degrees C).
2. In a small bowl, combine lemon juice, brown sugar, vinegar and water; set aside.
3. Place figs and lemon slices in the bottom of an 11×16 inch baking/roasting dish. Arrange chicken thighs on top, then pour vinegar mixture over chicken. Finally, sprinkle with salt and dried parsley to taste.
4. Bake/roast at 400 degrees F (200 degrees C) for 50 minutes, basting frequently (turn figs if they begin to brown).
5. With a slotted spoon, remove chicken, figs and lemon slices from baking dish and place on a warm platter. Skim fat from cooking juices, then pour over chicken as sauce. Garnish with fresh parsley and serve.
INGREDIENTS
* 4 cloves garlic, crushed
* 3 tablespoons soy sauce
* 2 tablespoons rice vinegar
* 2 teaspoons honey
* 1/4 teaspoon ground cardamom
* 6 chicken thighs
* 3/4 teaspoon kosher salt
* 3/4 teaspoon freshly ground black pepper
DIRECTIONS
1. Place the garlic, soy sauce, rice vinegar, honey and cardamom in a resealable plastic bag. Place chicken thighs in the bag, and squeeze to coat. Press out most of the air, and seal the bag. Marinate in the refrigerator for 4 to 5 hours.
2. Preheat the oven to 400 degrees F (200 degrees C). Remove the chicken from the marinade, and discard the marinade. Place chicken on a broiling pan or baking sheet. Season with kosher salt and freshly ground black pepper.
3. Roast in the oven for 40 minutes, or until chicken is browned and crisp, and cooked through.
INGREDIENTS
* 1 1/2 pounds baking potatoes
* 1 large onion, thinly sliced
* 1/3 cup Kikkoman Soy Sauce
* 3 tablespoons olive oil
* 2 tablespoons red wine vinegar
* 2 cloves garlic, pressed
* 1 teaspoon dried oregano leaves, crumbled
* 1 teaspoon dried rosemary, crushed
* 3/4 teaspoon pepper
* 1 (4 pound) whole roasting chicken
DIRECTIONS
1. Cut potatoes in half lengthwise; cut each piece crosswise into 1/2-inch thick slices. Place with onion in large, shallow foil-lined baking pan. Combine next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture and toss until evenly coated.
2. Discard giblets and neck from chicken. Rinse chicken under cold running water; drain and pat dry. Place chicken, breast side up, in center of pan, moving potatoes aside. Brush chicken, including cavity, thoroughly with soy sauce mixture.
3. Roast in 375 degrees F oven about 1 hour and 15 minutes, or until meat thermometer inserted into thickest part not touching bone registers 180 degrees F, brushing chicken with soy sauce mixture every 30 minutes and stirring vegetables. Remove from oven; let chicken stand 10 minutes before carving. Serve with potatoes.
INGREDIENTS
* 4 Rock Cornish hens
* 2 lemons, halved
* 2 sliced leeks, white part only
* 2 tablespoons poultry seasoning
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place hens in a lightly greased 9×13 inch baking dish. Stuff each hen with 1 lemon half and 1/4 of the sliced leeks, then sprinkle with seasoning.
3. Bake at 350 degrees F 9175 degrees C) for 1 hour, or until hens are cooked through and juices run clear. Let stand 10 minutes, then remove lemon and leeks.
INGREDIENTS
* 2 (2 to 3 pound) whole chicken
* 2 bunches fresh parsley, chopped
* 1 bunch fresh thyme
* 6 tablespoons dried rosemary
* 3 tablespoons grated lemon zest
* 12 cloves crushed garlic
* 3 tablespoons ground black pepper
* 1 cup olive oil
* 1 cup white wine
DIRECTIONS
1. To Make Marinade: In a food processor blend together the parsley, thyme, rosemary, lemon zest, garlic, pepper, oil and wine. Run processor until ingredients are mixed all together and mixture is smooth.
2. Remove first two wing joints of chickens and truss with twine so that the legs are held tightly against the bodies. Rub marinade both inside the cavity and all over the outside, making sure to get a little under the skin of the breasts. Place chickens in a glass dish, breast side up, and pack remaining marinade on top of the breast and around the legs. Cover dish and marinate in refrigerator for 24 to 36 hours.
3. Preheat oven to 350 degrees F (175 degrees C). Remove chickens from marinade dish, discarding any remaining marinade. Place in a lightly greased 9×13 inch baking dish and bake in the preheated oven for about 1 1/2 hours or until chickens are no longer pink inside and their juices run clear.
INGREDIENTS
* 1 (4 pound) whole chicken
* salt and pepper to taste
* 6 whole onions
* 4 carrots, cut into 2 inch pieces
* 4 stalks celery, chopped
* 6 potatoes, peeled
* 1 cup water
DIRECTIONS
1. Preheat oven to 325 degrees F (165 degrees C).
2. Season chicken with salt and pepper to taste; place in a large roasting pan. Arrange vegetables around chicken, add water to the bottom of the pan, and cover pan tightly.
3. Roast at 325 degrees F (165 degrees C), basting occasionally, for 2 hours or until chicken is golden brown and tender and juices run clear.
INGREDIENTS
* 1 (4 pound) whole chicken
* 1 tablespoon salt, or to taste
* 1 tablespoon ground black pepper, or to taste
* 1 lime, halved
* 1/2 (12 fluid ounce) can beer
* 1 cup water
DIRECTIONS
1. Preheat the oven to 350 degrees F (175 degrees C).
2. Season the chicken inside and out with salt and pepper. Squeeze the juice from the lime over the whole chicken, then place the halves into the cavity of the chicken. Set the half full beer can in the center of a roasting pan or baking dish, and place the chicken over it in an upright position with the beer inserted into the cavity. Pour water into the bottom of the pan. Cover the chicken with aluminum foil, and place roasting pan and all into the oven.
3. Roast the chicken for about 1 1/2 hours in the preheated oven, removing foil during the last 20 minutes. Baste occasionally with the drippings. When finished, the internal temperature of the chicken should be 180 degrees F (80 degrees C) when taken in the meatiest part of the thigh. Let the chicken rest for about 10 minutes before serving.
INGREDIENTS
* 1 (4 pound) whole chicken
* 2 tablespoons salt
* 1 lemon, halved
* 1 tablespoon paprika
* 1 cup water
DIRECTIONS
1. Preheat oven to 300 degrees F (150 degrees C).
2. Rub chicken with salt inside and out. Squeeze lemon juice from lemon halves over outside of chicken, then rub paprika over all. Place squeeze lemon halves inside chicken cavity, then place chicken in a lightly greased 9×13 inch baking dish. Pour a little water over chicken to prevent drying.
3. Bake at 300 degrees F (150 degrees C) for 3 hours, basting with water as needed.
INGREDIENTS
* 1 (3 pound) whole chicken
* 4 medium red potatoes, peeled and quartered
* 6 carrots, cut into 1/2 inch pieces
* 2/3 cup honey
* 1/3 cup Dijon mustard
* 3 tablespoons butter
* 2 tablespoons finely chopped onion
* 2 1/2 teaspoons curry powder
* 1/2 teaspoon salt
* 1/4 teaspoon red pepper flakes
* 1/4 teaspoon ground ginger
* 1/4 teaspoon finely chopped garlic
* 12 whole fresh mushrooms
* 2 apples, cored and quartered (optional)
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Place the chicken breast side down on a rack in a roasting pan, and roast 1 hour in the preheated oven.
3. Place the potatoes and carrots in a pot with enough water to cover, and bring to a boil. Cook 20 minutes, or until tender.
4. In a saucepan, mix the honey, mustard, butter, onion, curry powder, salt, cayenne pepper, ginger, and garlic. Bring to a boil, stirring constantly. Remove from heat, and set aside.
5. Drain the drippings from the roasting pan. Arrange the potatoes, carrots, mushrooms, and apples around the chicken. Drizzle the chicken and vegetables with the honey mixture. Continue roasting 20 minutes, or until the glaze has browned. The chicken meat should reach an internal temperature of 180 degrees F (85 degrees C).
INGREDIENTS
* 1 (3 pound) whole chicken, giblets removed
* salt and black pepper to taste
* 1 tablespoon onion powder, or to taste
* 1/2 cup margarine, divided
* 1 stalk celery, leaves removed
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. 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.
3. 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.
INGREDIENTS
* 2 teaspoons salt
* 1 teaspoon white sugar
* 1/8 teaspoon ground cloves
* 1/8 teaspoon ground allspice
* 1/8 teaspoon ground nutmeg
* 1/8 teaspoon ground cinnamon
* 1 (4 pound) whole chicken
* 5 cloves garlic, crushed
DIRECTIONS
1. In a bowl, mix the salt, sugar, cloves, allspice, nutmeg, and cinnamon. Rub the chicken with the mixture. Cover chicken, and place in the refrigerator for 24 hours.
2. Preheat oven to 500 degrees F (260 degrees C).
3. Stuff the chicken cavity with the garlic. Place the chicken, breast side down, on a rack in a roasting pan.
4. Roast 15 minutes in the preheated oven. Reduce heat to 450 degrees F (230 degrees C), and continue roasting 15 minutes. Baste chicken with pan drippings, reduce heat to 425 degrees F (220 degrees C), and continue roasting 30 minutes, to an internal temperature of 180 degrees F (85 degrees C). Let stand 20 minutes before serving.
INGREDIENTS
* 2 teaspoons Italian seasoning
* 1/2 teaspoon seasoning salt
* 1/2 teaspoon mustard powder
* 1 teaspoon garlic powder
* 1/2 teaspoon ground black pepper
* 1 (3 pound) whole chicken
* 2 lemons
* 2 tablespoons olive oil
DIRECTIONS
1. Preheat oven to 350 degrees F (175 degrees C).
2. Combine the seasoning, salt, mustard powder, garlic powder and black pepper; set aside. Rinse the chicken thoroughly, and remove the giblets. Place chicken in a 9×13 inch baking dish. Sprinkle 1 1/2 teaspoons of the spice mixture inside the chicken. Rub the remaining mixture on the outside of the chicken.
3. Squeeze the juice of the 2 lemons into a small bowl or cup, and mix with the olive oil. Drizzle this oil/juice mixture over the chicken.
4. Bake in the preheated oven for 1 1/2 hours, or until juices run clear, basting several times with the remaining oil mixture.
INGREDIENTS
* 1 (3 pound) whole chicken
* 1 tablespoon olive oil
* 1/4 teaspoon salt
* 1/4 teaspoon ground black pepper
* 1/4 teaspoon dried oregano
* 1/4 teaspoon dried basil
* 1/4 teaspoon paprika
DIRECTIONS
1. Preheat oven to 450 degrees F (230 degrees C).
2. Rinse chicken thoroughly inside and out under cold running water and remove all fat. Pat dry with paper towels.
3. Put chicken into a small baking pan. Rub with olive oil. Mix the salt, pepper, oregano, basil, paprika and cayenne pepper together and sprinkle over chicken.
4. Roast the chicken in the preheated oven for 20 minutes. Lower the oven to 400 degrees F (205 degrees C) and continue roasting 40 minutes, to a minimum internal temperature of 180 degrees F (85 degrees C). Let cool 10 to 15 minutes and serve.
* 1/8 teaspoon cayenne pepper
INGREDIENTS
* 4 Cornish game hens
* salt and pepper to taste
* 1 lemon, quartered
* 4 sprigs fresh rosemary
* 3 tablespoons olive oil
* 24 cloves garlic
* 1/3 cup white wine
* 1/3 cup low-sodium chicken broth
* 4 sprigs fresh rosemary, for garnish
DIRECTIONS
1. Preheat oven to 450 degrees F (230 degrees C).
2. Rub hens with 1 tablespoon of the olive oil. Lightly season hens with salt and pepper. Place 1 lemon wedge and 1 sprig rosemary in cavity of each hen. Arrange in a large, heavy roasting pan, and arrange garlic cloves around hens. Roast in preheated oven for 25 minutes.
3. Reduce oven temperature to 350 degrees F (175 degrees C). In a mixing bowl, whisk together wine, chicken broth, and remaining 2 tablespoons of oil; pour over hens. Continue roasting about 25 minutes longer, or until hens are golden brown and juices run clear. Baste with pan juices every 10 minutes.
4. Transfer hens to a platter, pouring any cavity juices into the roasting pan. Tent hens with aluminum foil to keep warm. Transfer pan juices and garlic cloves to a medium saucepan and boil until liquids reduce to a sauce consistency, about 6 minutes. Cut hens in half lengthwise and arrange on plates. Spoon sauce and garlic around hens. Garnish with rosemary sprigs, and serve.
INGREDIENTS
* 4 teaspoons salt
* 2 teaspoons paprika
* 1 teaspoon onion powder
* 1 teaspoon dried thyme
* 1 teaspoon white pepper
* 1/2 teaspoon cayenne pepper
* 1/2 teaspoon black pepper
* 1/2 teaspoon garlic powder
* 2 onions, quartered
* 2 (4 pound) whole chickens
DIRECTIONS
1. In a small bowl, mix together salt, paprika, onion powder, thyme, white pepper, black pepper, cayenne pepper, and garlic powder. Remove and discard giblets from chicken. Rinse chicken cavity, and pat dry with paper towel. Rub each chicken inside and out with spice mixture. Place 1 onion into the cavity of each chicken. Place chickens in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
2. Preheat oven to 250 degrees F (120 degrees C).
3. Place chickens in a roasting pan. Bake uncovered for 5 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Let the chickens stand for 10 minutes before carving.
INGREDIENTS
* 1 (3 pound) whole chicken
* 1 coconut, drained and meat grated
* 2 lemons, juiced
* 1 bunch green onions, chopped
* 3 tablespoons dried red pepper flakes
* salt to taste
DIRECTIONS
1. Preheat the oven to 375 degrees F (190 degrees C). Place whole chicken into a roasting pan. Roast in the oven for 1 hour, or until the leg moves easily within its socket. Remove from the oven, and allow the chicken to cool slightly.
2. Remove the skin from the chicken and discard. Tear the meat from the bones, and chop into small pieces. Discard bones, and place the chicken in a large bowl. Stir in green onions and grated coconut. Sprinkle liberally with lemon juice. Season with salt and red pepper flakes. Taste and adjust amounts of lemon juice, salt and red pepper so that one does not overwhelm the others.
INGREDIENTS
* 1/4 cup roast chicken drippings
* 1 head broccoli, cut into florets
* 2 cloves garlic, chopped
DIRECTIONS
1. After roasting a chicken, remove it from the roasting pan and place on a serving tray to rest. Leave the oven on. Pour off excess drippings from the roasting pan, leaving just enough to coat the broccoli. Toss broccoli and garlic in the drippings until coated and place in the still hot oven. Roast for 5 to 8 minutes, until tender.
