Time 9h10m Yield 8 Number Of Ingredients 10 Steps:
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. Preheat oven to 250 degrees F (120 degrees C). 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.
Number Of Ingredients 11 Steps:
Combine all the spices. Remove the giblets from chicken. Rinse the chicken. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place the seasoned chicken into a 9×13 inch pan, seal with foil and refrigerate overnight. If you’re using chicken parts, just rub the seasoning over both sides of the parts. When you’re ready to roast the chicken, stuff the cavity with onions or oranges. Roast, uncovered, at 250° for 5 hours. Roast chicken parts 3-5 hours. Roast a turkey 8-10 hours. After the first hour, baste the chicken with pan juices every half hour to 45 minutes. If you don’t have enough juices after 3 hours to baste, add 1 cup of water to the pan.
Time 18h Yield 8 Number Of Ingredients 20 Steps:
This recipe is a great way to roast a large chicken for planned leftovers. It is reminiscent of those rotisserie-style chickens that are so popular now, and it is very easy to make. The meat comes out very moist and flavorful, so it is as good leftover as freshly cooked. You need to start this the night before serving. In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees F for 5 hours. After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it. Let chicken rest about 10 minutes before carving. Variation: Get a lemon or two, use a fork and poke them full of holes, and put them in the chicken cavity. Roast as usual. The chicken will be moist, and have a faint lemon taste. The meat simply falls off the bones.
Time 5h25m Yield 2 Servings per Lb, 6 serving(s) Number Of Ingredients 10 Steps:
(Day 1) Blend all spices together and set aside. Remove neck and giblets from chicken cavity, rinse well inside and out, and pat dry with paper towels. Rub with spice mixture, both inside and out, then stuff cavity with onions. Wrap in a resealable"food grade" plastic bag (I just use a new, unscented, white kitchen can liner.), tie closed, and refrigerate overnight. (Day 2) Remove from plastic bag and place in a shallow baking pan. Roast uncovered in a 250 F oven 5 hours. (This is not an error, I repeat, 250 F for 5 hours!) If the chicken contains a pop-up thermometer, ignore it. This recipe is SAFE. According to the United States Department of Agriculture Food Safety and Inspection Service, a whole chicken should reach an internal temperature of 180 F. For more info check out their"Thermy" campign Web site! http://www.fsis.usda.gov/thermy/index.htm Baste with drippings every 30 minutes after the first hour. (I admit I’m not consistent on this point, but it still comes out wonderful!) Let rest for 10 minutes before carving.
Time 22m Yield 4 Number Of Ingredients 9 Steps:
Mix together brown sugar, honey, soy sauce, ginger, garlic and hot sauce in a small bowl. Lightly salt and pepper the chicken strips. Heat oil in a large skillet over medium heat. Add chicken strips and brown on both sides, about 1 minute per side. Pour the sauce over the chicken. Simmer uncovered until the sauce thickens, 8 to 10 minutes.
Time 2h Number Of Ingredients 9 Steps:
Heat oven to 190C/170C fan/gas 5. Squeeze all the limes into a bowl and pop the lime halves into the chicken cavity with the whole garlic, half the chilli, half the ginger and the coriander stalks. Place the chicken in a roasting tin and roast for 1 hr. While the chicken is roasting, make a sticky glaze. Add the remaining garlic, chilli, ginger, brown sugar and fish sauce to the lime juice and use a hand blender or small blender to blitz until smooth. Transfer to a small pan and reduce until thick enough to coat the chicken. When the chicken has been cooking for 1 hr, tip some water into the bottom of the tin. Pour half the glaze over the chicken and continue to roast for 45 mins more, covering with foil if it starts to brown too quickly. When cooked, leave to the side to rest. Pour the juices from the roasting tray, discarding the fat, into the rest of the glaze and pour into a small pan. Simmer over a low heat and taste, adding more sugar or fish sauce if it needs it. Serve the chicken with the cucumber, spring onions and coriander around it and the gravy on the side.
Time P2DT4h Yield 4-6 serving(s) Number Of Ingredients 11 Steps:
Combine all spices and rub inside and outside of hen, making sure spices are evenly and deeply distributed. Place into sturdy plastic bag and refrigerate 2 days or more. On the day of the meal, remove hen from refrigerator and bring to room temperature. Turn on oven to 250 degrees,. Add a bit of oil to a frying pan and gently fry onions until softened. Stuff hen with the warm onions and bake for 4 hours or until done. Remove hen to cutting board, add broth to baking pan, scraping up bits and thickening with flour or corn starch to your preferred thickness.
Number Of Ingredients 12 Steps:
Day 1: Blend the spice rub ingredients and set aside. Remove neck and giblets from inside chicken cavity, rinse well inside and out, and pat dry with paper towels. Rub with the spice mixture both inside and out, then stuff cavity with onions. Wrap in a resealable “food grade” plastic bag, tie closed and refrigerate overnight. Day 2: Remove from plastic bag, and place chicken in a shallow baking pan. Roast uncovered in a 250F oven for 5 hours. If the chicken contains a pop-up thermometer, ignore it. Baste with drippings every 30 minutes after the first hour. Let stand 10 minutes before carving.
Time 45m Yield 4 to 6 servings Number Of Ingredients 14 Steps:
Using paper towels, pat the chicken dry and trim off any excess fat. Place in a large resealable plastic bag or medium bowl with a lid. In a medium bowl, stir together the maple syrup, apple cider vinegar, garlic powder, onion powder, smoked paprika and 2 tablespoons salt. Pour into the bag with the chicken, seal and refrigerate overnight or for at least 1 hour. Heat oven to 400 degrees. Pull the brined chicken out of the fridge, drain off the brine and pat the chicken dry. On a rimmed sheet pan, rub the chicken with the olive oil, 1 teaspoon salt and the pepper. Set it skin side up and roast for 25 to 35 minutes, or until the juices run clear when pierced and the internal temperature reaches 165 degrees. As the chicken roasts, make the glaze: Add the maple syrup, cinnamon, salt, fennel, paprika and ½ cup water to a small saucepan. Bring to a simmer over medium heat and cook for 10 to 15 minutes, or until the mixture has reduced and thickened enough to coat the back of a wooden spoon. Brush the cooked thighs with the glaze and set under the broiler for 30 seconds to 1 minute, keeping an eye on the glaze as it is quick to burn. Serve hot.
Yield 4 servings Number Of Ingredients 8 Steps:
In a mixing bowl, combine the garlic, ginger, chili, honey, and soy sauce. Mix in the chicken drumsticks. Cover with cling film and leave to marinate in the fridge for 4-6 hours, or overnight. Fry the chicken in a large pan, on all sides for about 10-15 minutes, stirring often to prevent the marinade from burning, until golden brown. Remove from the pan and pour in the marinade. Bring to a boil and stir, until the marinade is thick and resembles a sauce. Throw the chicken back in the pan and fry for a further 5-10 minutes in the sauce, making sure each drumstick is evenly coated and cooked through. Garnish with sesame seeds and spring onions. Enjoy!
