PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
MAHOGANY CHICKEN WINGS
These sweet, succulent wings look as delicious as they taste!
Provided by Christine
Categories Appetizers and Snacks Spicy
Time 1h5m
Yield 5
Number Of Ingredients 7
Steps:
- Place chicken in a shallow, medium dish.
- In a medium bowl, mix soy sauce, honey, molasses, chile sauce, ground ginger and garlic. Pour the mixture over the chicken. Cover and refrigerate approximately 1 hour, turning occasionally.
- Preheat oven to 375 degrees F (190 degrees C).
- In a large baking dish, arrange chicken in a single layer. Bake in the preheated oven approximately 50 minutes, brushing with remaining soy sauce mixture often and turning once, until meat is no longer pink and juices run clear.
Nutrition Facts : Calories 773.5 calories, Carbohydrate 43.1 g, Cholesterol 209.7 mg, Fat 43.6 g, Fiber 0.3 g, Protein 51.9 g, SaturatedFat 12.2 g, Sodium 1649.7 mg, Sugar 37.4 g
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
MAHOGANY CHICKEN
Quick and easy chicken with Asian flavors. My husband saw it in Cook's Country and asked me to try it--we all loved it! To use as a make-ahead meal, portion out the chicken and place in a zip-loc bag. Measure sauce ingredients in a second bag.
Provided by SharleneW
Categories Chicken Thigh & Leg
Time 45m
Yield 6 serving(s)
Number Of Ingredients 10
Steps:
- Dry chicken thoroughly with paper towels and season with pepper. Heat oil in large nontstick skillet over medium-high heat until shimmering. Cook chicken, skin side down (thighs will fit into pan snugly), until skin is deep brown and crisp, (15 to 20 minutes). Chicken should be moderately brown after 10 minutes. If too browned, reduce heat; if pale, increse heat. Turn chicken over, reduce heat to medium, and cook until second side is brown and meat is thoroughly cooked, about 10 minutes.
- Meanwhile, whisk soy sauce, sugar, mirin, ginger, garlic, and cornstarch together in small bow.
- Transfer chicken to plate and pour off fat. Add soy mixture to skillet and return to medium heat. Return chicken to skillet, turn to coat with sauce, and simmer, skin side up, until sauce is thick and glossy, about 2 minutes.
- Transfer chicken to serving platter and sprinkle with scallions. Pour remaining sauce into small bowl and pass separately.
MAHOGANY CHICKEN WINGS
These wings are awesome! My husband literally eats 20 at a time!! He told me to say that they are very flavorful! Be sure to watch the wings at the end because the sauce burns easily. Hope that you enjoy them! This recipe is for 4 people, but this would be great for a Superbowl party, or any other kind of party.
Provided by Loves2Teach
Categories Lunch/Snacks
Time 1h5m
Yield 4 serving(s)
Number Of Ingredients 9
Steps:
- Place chicken in a shallow baking dish, arranging in a single layer.
- In a separate bowl, mix the soy sauce, honey, molasses, chili sauce, ground ginger and garlic.
- Pour the mixture over the chicken.
- Cover and refrigerate approximately 1 hour, turning occasionally.
- Preheat oven to 375°F.
- Bake in the preheated oven approximately 50 minutes, or until the chicken is no longer pink and juices run clear.
- Turn the chicken once.
- Brush chicken with remaining mixture during the cooking time if desired.
MAHOGANY CHICKEN
Found this on delish.com. My new favorite roast chicken recipe. It is so delicious and browns up nice and crispy skin at the end of roasting time. So Good! Cooking time is not exact, I use a meat thermometer, and I would let it go to 165 degrees, not 180 as it says in the directions.
Provided by CookingLaura
Categories Whole Chicken
Time 1h25m
Yield 4 serving(s)
Number Of Ingredients 7
Steps:
- Preheat oven to 375 degrees F. Remove giblets and neck from chicken; refrigerate for use another day. Rinse chicken and drain well.
- With chicken breast-side up, lift wings up toward neck, then fold them under back of chicken so they stay in place. With string, tie legs together.
- Place chicken, breast-side up, on rack in small roasting pan; rub with salt and pepper. Insert meat thermometer into thickest part of thigh, next to body, being careful that pointed end of thermometer does not touch bone.
- Roast chicken 45 minutes. Meanwhile, prepare glaze: In small bowl, stir brown sugar, balsamic vinegar, and vermouth until sugar dissolves.
- After chicken has roasted 45 minutes, brush with some glaze. Turn oven control to 400 degrees F and roast chicken 30 minutes longer, brushing with glaze twice more during roasting, until chicken is a deep brown color, thermometer reaches 180 degrees F, and juices run clear when thickest part of thigh is pierced with tip of knife. Place chicken on warm large platter; let stand 15 minutes for easier carving.
- Meanwhile, add 1/4 cup water to roasting pan; over medium heat, heat to boiling, stirring to loosen brown bits. Remove pan from heat; skim and discard fat. Serve chicken with pan juices. Garnish with fresh herbs.
MAHOGANY ROASTED CHICKEN
This recipe is from an old magazine -- haven't made it yet & wanted to make sure I didn't lose it before the paper disintegrated!
Provided by Iva Lou J.
Categories < 60 Mins
Time 50m
Yield 6 Chicken pieces, 6 serving(s)
Number Of Ingredients 10
Steps:
- Heat oven to 450 Fahrenheit. Coat a roasting pan with nonstick cooking spray.
- Using a medium bowl, whisk soy sauce, honey, orange juice, ketchup and hot sauce. Set aside half for basting, half for serving.
- Place chicken, skinned side up, in pan. Brush generously with soy mixture for basting. Roast at 450 for 40 minutes, brushing with sauce every 10 minutes. Remove from oven when internal temperature registers 160 Fahrenheit on an instant read thermometer.
- Combine chicken broth and onion flakes in a saucepan. Bring to a simmer; stir in couscous, cover and remove from heat. Let stand 5 minutes. Fluff with fork.
- Serve the chicken with the reserved sauce, couscous and edamame.
Nutrition Facts : Calories 401.9, Fat 6, SaturatedFat 0.8, Sodium 462.1, Carbohydrate 69.5, Fiber 6.3, Sugar 14.2, Protein 19.6
MAHOGANY CHICKEN
Steps:
- In a small bowl, whisk together the soy sauce, sugar, mirin, ginger, garlic, and cornstarch.
- Pat the chicken dry and season with freshly ground black pepper.
- In a large nonstick skillet over moderate heat, heat the oil until hot but not smoking. Add the chicken skin side down, and cook until the skin is crisp and deep golden brown, 15 to 20 minutes. Flip and continue cooking until the other side is browned and the meat is thoroughly cooked, about 10 minutes. Transfer the chicken to a plate and drain the fat from the pan.
- Add the soy sauce mixture to the skillet and bring to a simmer. Return the chicken to the skillet and turn to coat in the sauce. Simmer the chicken, skin side up, until the sauce is thick and glossy, 4 to 5 minutes. Transfer the chicken to a platter, spoon the sauce over the top, sprinkle with the sliced onions, and serve.
CARAMELIZED LEMON CHICKEN
Making a chicken shine with glaze typically requires combining a form of sugar (like honey or maple syrup) with something to balance that sweetness, like lemon juice. But there is an ingredient in your baking arsenal that does both of those things: lemon curd. The sugars in the curd help the skin caramelize to a deep mahogany, while the curd's fat and moisture keep the meat juicy. Spread it on chicken and each bite gets perfumed with sunny lemon. While you can make this recipe using chicken just as you purchased it, the added step of removing the backbone (also known as spatchcocking or butterflying) ensures all parts get browned.
Provided by Ali Slagle
Categories dinner, poultry, main course
Time 1h10m
Yield 4 servings
Number Of Ingredients 5
Steps:
- Heat the oven to 400 degrees. Season the lemon curd with 2 teaspoons salt and 1 teaspoon black pepper.
- To butterfly the chicken, place the chicken on a cutting board, breast side down. Using sharp kitchen shears, remove the backbone by cutting on either side of the backbone. (Save the backbone for stock.) Flip the chicken, setting it breast side up, and flatten by pressing firmly in the center; you should hear a crack.
- Pat chicken dry. Season the chicken on both sides with 2 teaspoons salt and a generous grind of black pepper. Use the handle of a fork or spoon to loosen the skin from the chicken breasts and thighs (you'll find openings at their tops).
- Spread about three-quarters of the lemon curd between the skin and meat. Use your fingers to massage the curd around so it spreads out under the skin. Spread the rest of the lemon curd in a thin layer all over the chicken skin. Drizzle with the olive oil.
- Pour 3/4 cup water into a large (at least 12-inch) oven-safe skillet, shallow roasting pan or sheet pan. (The water keeps the pan drippings from burning and keeps the chicken moist.) Add the chicken, skin side up. Tuck the wings under to prevent burning and turn the legs so the thighs face up. Roast until a thermometer registers 165 degrees in the thickest part of the thigh, 45 minutes to 1 hour, starting to check the chicken at 30 minutes. If at any point it starts getting too brown, cover it with foil. Let rest 10 minutes before carving.
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