INGREDIENTS
* 1/4 cup olive oil
* 1 pound bratwurst links, cut into 1/2 inch slices
* 2 1/2 pounds chicken pieces
* 1 pinch kosher salt to taste
* 2 pounds potatoes, cut into 1-inch chunks
* 2 tablespoons extra-virgin olive oil
* 2 1/2 tablespoons fresh rosemary leaves, chopped
* 1 teaspoon red wine vinegar
DIRECTIONS
1. Preheat oven to 450 degrees F (230 degrees C). Prepare a large baking dish with cooking spray.
2. Pour half of the olive oil into a large skillet over medium heat. Cook the bratwurst in the hot oil until browned on both sides, about 5 minutes; set aside. Add the remaining olive oil to the skillet and return to heat; brown the chicken pieces in the hot oil 7 to 10 minutes; season with salt while cooking; set aside and return the skillet to heat. Heat the potatoes in the skillet until lightly browned. Arrange potatoes, chicken, and bratwurst in the prepared baking dish; season with salt and drizzle with 2 tablespoons olive oil; sprinkle with about half of the chopped rosemary.
3. Roast in the preheated oven 15 minutes. Turn each piece of chicken over and stir the potatoes and sausage. Sprinkle the remaining rosemary and the red wine vinegar over the dish; cook another 15 minutes.
Ingredients:
1½ lbs. fresh vegetables such as red and yellow bell peppers, zucchini, yellow squash, red onion, and mushrooms
1 lb chicken, cut into bite-size pieces
8 oz Spiral Pasta, cooked and drained
Fat Free Italian Dressing (Approximately 1½ cup)
Instructions
Brush chicken with enough dressing to coat. Place on broiling pan, and broil chicken 10 minutes or until cooked through. Meanwhile, cut the vegetables into large bite-size pieces. Keep zucchini and squash slices thick. Place vegetables in a 9 x 13 baking dish. Coat vegetables with dressing and broil 8 minutes or until tender. Then mix chicken, vegetables, and pasta. Toss with a small amount of additional dressing.
Ingredients:
3 lbs. chicken
1 tsp. salt
4 tbsp. butter or margarine
1 tsp. paprika
Instructions
Melt butter in a custard cup in microwave. Mix paprika into melted butter. Wash chicken (reserve giblets, these are best cooked conventionally). Sprinkle inside of chicken with salt. Cover ends of legs, tail, and wings with small pieces of saran wrap or wax paper. Place trivet on inverted saucer or small casserole lid in 12 x 7 inch baking dish. Place chicken breast side down on saucers. Brush with butter. Cover with waxed paper. Cook 12 minutes. Remove wax paper or saran warp from legs, tail, and wings. Turn chicken breast side up and brush with butter. Cover with wax paper and cook 12 minutes more or until meat thermometer registers 180 degrees (temperature will increase to 195 degrees during standing). DO NOT USE MEAT THERMOMETER IN OVEN WHEN COOKING!! Remove chicken from oven; cover with aluminum foil and let stand 15 to 20 minutes before carving. Note: For other weights of chicken, allow 8 minutes cooking time per pound.
Ingredients:
1 whole chicken
1 dash Salt
1 dash Pepper
1 teaspoon Oregano
2 Cloves minced garlic
2 tablespoons Butter
1/4 cup Water
3 tablespoons Lemon juice
Instructions
Wash chicken,pat dry, season with salt and pepper. Sprinkle 1/2oregano and garlic inside cavity. Melt butter in large frying pan. Brown chicken on all sides. Transfer to crock pot. Sprinkle with oregano and garlic. Add water to fry pan, stir to loosen brown bits. Pour into crock pot. Cover. Cook on LOW 8 hours. Add lemon juice in the last hour of cooking. Transfer chicken to cutting board. Skim fat. Pour juice into sauce bowl. Carve bird.
Ingredients:
1/2 cup roasted garlic cloves
2 cups water
1 Tbsp salt
1/2 teaspoon freshly ground black pepper
1 Tbsp olive oil
1/2 lemon, cut into 4 wedges
2 bay leaves
1 (3-4 pound) whole roasting chicken
Methods:
1. Prepare the brine by combining garlic, water, salt, pepper and olive oil in a blender. Squeeze the juice from the lemon wedges into the brine, blend. Stir in the bay leaves.
2. Place chicken in a large, resealable plastic bag, or in a large non-reactive bowl. Pour the brine all over the chicken in the bag, or in the bowl. Add the (already squeezed) lemon wedges. Squeeze out all the air from the bag and seal, or place plastic wrap over the chicken in the bowl. Refrigerate overnight - 12 to 24 hours.
3. Preheat the oven to 375°F. Remove the chicken from the brine. Sprinkle salt and pepper all over the chicken. Place the chicken on a rack, in a roasting pan, breast side up. Roast for about an hour, until the juices run clear from the thigh when pierced with a fork. (Breast meat should have an internal temperature of 165°F, thigh meat should have an internal temperature of 175°F.)
Let the chicken rest for 10 minutes before carving and serving.
Ingredients:
Freshly ground black pepper
1 lemon, sliced in half
1 bunch fresh thyme
10 cloves garlic, peeled
8 carrots, peeled, trimmed and halved crosswise
1 to 1½ cups chicken stock
4 tablespoons extra-virgin olive oil
3 tablespoons red-wine vinegar
Methods:
1. Preheat oven to 425°F. Rinse chicken and pat dry with paper towels. Season well with salt and pepper. Stuff with lemon, thyme and half of the garlic, then, using butcher’s string, secure the wings and legs to the body.
2. Place chicken in a small roasting pan or large, deep, oven-proof heavy skillet. Surround with the carrots and remaining garlic, then add 1 cup of the chicken stock. Drizzle with olive oil.
3. Roast the chicken for 15minutes at 425°F. If you have a convection oven, you can reduce the heat to 375°F for the remaining time (otherwise, just keep it at 425°F). Roast until chicken is golden and carrots are well caramelized, 1¼ to 1½ hours; baste, with broth and pan juices every 15 minutes for the first 45 minutes. Add stock if pan looks dry.
4. Transfer chicken, carrots and garlic to a platter. Discard twine, thyme and lemon, and let chicken rest for 10 to 15 minutes. Skim fat from pan juices and discard. Add vinegar to remaining pan juices and serve over the chicken.
Ingredients:
1 roasting chicken, about 4 to 5 pounds
1 lemon, sliced
salt and pepper to taste
1 onion, cut into eight wedges
1 large bunch of seedless grapes
A few sprigs of fresh rosemary, thyme, sage, and or tarragon
1 cup of white wine
Olive oil
Methods:
1. Preheat oven to 350 degrees F.
2. Rub inside of chicken with olive oil. Sprinkle insides with salt and pepper. Remove about a cup’s worth of grapes from their vines and cut in half. Insert grapes into cavity. Add a few onion wedges into the cavity, along with a few sprigs of fresh herbs. You do not need to remove the rosemary from the stalk. Add a half of the lemon slices to the cavity. If you still have more space in the cavity, add more grapes.
3. Rub olive oil over the outside of the chicken. Line the bottom of a roasting casserole dish with onion slices and lemon slices. Place the chicken in the roasting pan, on top of the lemon wedges and onion, breast side down. (Or you could use a roasting rack. Using a roasting rack will ensure that the entire chicken is roasted. If you place the chicken directly in the pan, the breast meat may braise in the juices, which is also quite good, but different from roasting.)
Sprinkle outside of chicken with salt and pepper. Place sprigs of herbs and slices of lemon between the wings and the body of the chicken. Arrange any remaining grapes, lemon slices, and herbs around the sides of the chicken.
4. Roast at 350 degrees F in the oven for about 20 minutes per pound. Baste with the juices from the chicken and the white wine several times during the cooking. 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.
