'FLIP THE BIRD' ROAST CHICKEN
Steps:
- Preheat the oven to 450 degrees F. Remove any giblets or innards from the chicken and rinse the chicken under cool water. Pat it dry both inside the cavity and over the skin, then trim away any excess or floppy skin and fat and gently cut out the wishbone with a paring knife (this is located beneath the "V" at the top of the chicken breast).
- Combine the olive oil, onion powder, salt, pepper and garlic in a small bowl and stir together with a fork to form a paste.
- Tuck the chicken's wing tips underneath the back of the breasts. Starting at the top of the breast, slide your fingers underneath the chicken skin, working to loosen the skin from the meat all over the bird, including around the legs and thighs. (Work slowly, and take extra care not to tear the skin.)
- Reserve 1 tablespoon of the spice rub, then rub the rest of the spice mix underneath the loosened skin all over the meat. (Be sure to try to reach the leg and thigh meat!) Rub the reserved tablespoon of spice mix all over the top of the chicken skin. Cross the chicken legs and tie them together at the bone with butcher's string.
- Scrunch a 12-inch piece of heavy-duty aluminum foil together and shape into a ring about 3 inches in diameter. Place the foil ring in the center of a roasting pan and set the chicken on top of it, breast-side up.
- Place the pan in the center of the oven and roast 35 minutes. Remove the whole pan from the oven and use a pair of strong tongs to flip the entire chicken over so that it now rests on the foil ring breast-side down (wing tips up). Return the pan to the oven and roast until a meat thermometer inserted into the thickest part between the leg and thigh reads 165 degrees F, 10 to 15 minutes longer.
- Remove the pan from the oven, flip the chicken back to breast-side up and tent a piece of aluminum foil over the top of the chicken. Allow the chicken to rest for at least 15 minutes before carving.
- Garnish with chopped parsley and lemon wedges.
FLIP FLOP CHICKEN
This is a recipe I always use when I grill chicken with my dad. I recommend using a Flip Flop Charcoal Grill, but a regular charcoal or gas grill will work just fine.
Provided by JPROK1
Categories Chicken Breast
Time 1h10m
Yield 4-8 serving(s)
Number Of Ingredients 5
Steps:
- In a small sauce pan, combine beer, butter and vinegar. Heat until butter is melted.
- Spray grill with nonstick cooking spray.
- Arrange chicken on grill, bone side down.
- Grill for 1 hour 15 minutes (or until cooked through), flipping chicken every 10 minutes.
- Every time chicken is flipped, brush chicken with beer/butter mixture.
- Sprinkle with salt 3-4 times while grilling.
Nutrition Facts : Calories 468.8, Fat 38.1, SaturatedFat 16.9, Cholesterol 149.3, Sodium 221.1, Carbohydrate 1.6, Protein 26.1
FLIP FLOP GRILLED CHICKEN
This is a tasty way to make chicken. Just add the good stuff!
Provided by Donald
Categories Chicken Breasts
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat.
- Melt the butter in a saucepan over medium heat. Mix in the beer, steak seasoning, seasoning salt, and black pepper. Coat the chicken with this mixture.
- Lightly oil the grill grate. Arrange chicken breasts on the grill. Cook for about 20 minutes, brushing frequently with the beer mixture during the last 10 minutes, until chicken is no longer pink and juices run clear. Discard any remaining beer mixture. Top chicken with green bell pepper slices to serve.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 5.9 g, Cholesterol 114.2 mg, Fat 18.9 g, Fiber 0.8 g, Protein 28.3 g, SaturatedFat 11.4 g, Sodium 720.4 mg, Sugar 1.1 g
FLIP FLOP PIE
My friend/ neighbour brought me round this pie, she claims to not be able to cook,but she must have hidden talent because we could not stop going back to sneak another piece.Delicious with vanilla ice cream.
Provided by ChefDebs
Categories Pie
Time 1h5m
Yield 6 serving(s)
Number Of Ingredients 11
Steps:
- In a 9inch pie plate spread evenly the butter and brown sugar which have been combined. Arrange pecan halves in a design, pressing into sugar.
- Cover with plain pastry, trim, leaving 1/2 inch hanging over all around.
- Combine all the dry ingredients with apples and lemon juice. Pile onto pastry and cover with second crust.
- Fold bottom crust over top crust wetting as you go, flute edges and prick top of crust.
- Bake at 450 for 10 mins then at 350 for 30 - 45 mins longer.
- When syrup in pan stops bubbling, place serving plate over pie and invert. Remove pie plate and serve with vanilla ice cream.
Nutrition Facts : Calories 650.9, Fat 35.8, SaturatedFat 10.6, Cholesterol 20.4, Sodium 478.7, Carbohydrate 81.7, Fiber 6.1, Sugar 47.5, Protein 5.2
FLIP FLOP GRILLED CHICKEN
This is a tasty way to make chicken. Just add the good stuff!
Provided by Donald
Categories Chicken Breasts
Time 45m
Yield 8
Number Of Ingredients 7
Steps:
- Preheat an outdoor grill for high heat.
- Melt the butter in a saucepan over medium heat. Mix in the beer, steak seasoning, seasoning salt, and black pepper. Coat the chicken with this mixture.
- Lightly oil the grill grate. Arrange chicken breasts on the grill. Cook for about 20 minutes, brushing frequently with the beer mixture during the last 10 minutes, until chicken is no longer pink and juices run clear. Discard any remaining beer mixture. Top chicken with green bell pepper slices to serve.
Nutrition Facts : Calories 332.5 calories, Carbohydrate 5.9 g, Cholesterol 114.2 mg, Fat 18.9 g, Fiber 0.8 g, Protein 28.3 g, SaturatedFat 11.4 g, Sodium 720.4 mg, Sugar 1.1 g
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