GOLDEN CHICKEN
The mildly seasoned coating makes this chicken tender and juicy. I'm sure your family will enjoy the old-fashioned flavor and appearance as much as mine does.
Provided by Taste of Home
Categories Dinner
Time 1h5m
Yield 4 servings (4-1/2 cups coating).
Number Of Ingredients 10
Steps:
- In a large bowl, combine the first eight ingredients. Place 1-1/2 cups in a resealable plastic bag. Store remaining coating in a covered container in the refrigerator for future use. , Dip chicken in soda or milk, then place in bag; seal and shake to coat. Place chicken in a single layer in a greased 13-in. x 9-in. baking pan. , Bake, uncovered, at 375° for 50-60 minutes or until juices run clear.
Nutrition Facts : Calories 579 calories, Fat 29g fat (7g saturated fat), Cholesterol 153mg cholesterol, Sodium 1369mg sodium, Carbohydrate 25g carbohydrate (4g sugars, Fiber 1g fiber), Protein 52g protein.
GOLDEN ROAST CHICKEN
This is a really delicious Middle Eastern recipe, and a change from the ordinary roast chicken. I think it may be a Donna Hay recipe. (several hours marinading time)
Provided by Latchy
Categories Chicken
Time 1h40m
Yield 6-8 serving(s)
Number Of Ingredients 8
Steps:
- Preheat oven to 180C (350F).
- Place chicken in non metallic dish.
- Combine onion, salt and yogurt, spoon over chicken and marinate in refrigerate for several hours.
- Remove excess marinade.
- Combine remaining ingredients and season to taste.
- Stuff the chicken with the mixture.
- Truss and bake for 1-1/2 hours or until tender.
GOLDEN CHICKEN
Enjoy this tasty chicken hot or cold. It is great for buffets, as it looks so attractive and can be cooked a long time beforehand. From Easy Chinese cookbook by Elizabeth Chong.
Provided by Heydarl
Categories Whole Chicken
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 13
Steps:
- Wash chicken well and pat dry with paper towels.
- Place ginger and spring onion in the cavity of the chicken.
- Bring the sauce ingredients to the boil in a saucepan large enough to hold the chicken. Make sure honey and sugar dissolve completely.
- Place the chicken in the saucepan with the sauce. Bring back to the boil, basting the sauce over the chicken, then reduce heat to a low simmer.
- Simmer the chicken for 15 minutes; the sauce should be just bubbling. Turn the chicken over to cook for another 15 minutes, then return the chicken to its back again for a final 25-30 minutes of low simmering.
- The chicken is cooked when the flesh on the drumstick has shrunk back from the bone.
- Remove the chicken to cool to room temperatures, then chop into pieces, chinese style, for serving.
- To serve, spoon about 3 tablespoons of the reheated sauce over the chicken and garnish attractively with fresh spring onion curls.
Nutrition Facts : Calories 590.5, Fat 35.7, SaturatedFat 10, Cholesterol 171.2, Sodium 5083.9, Carbohydrate 13.6, Fiber 0.9, Sugar 9.2, Protein 51.8
ROASTED CHICKEN WITH CROUTONS
Steps:
- For the chicken: Preheat the oven to 425 degrees F. When hot, put a cast-iron skillet in the oven to preheat, about 5 minutes.
- Dry the chicken with paper towels. In a small bowl, mix together the salt, pepper and garlic powder. Generously season the chicken inside and out with the salt mixture. Stuff the chicken cavity with the thyme, rosemary, garlic and onion.
- Slice the baguette on the bias into five 2-inch-thick slices. Spread some butter on one side of each slice. Carefully remove the hot skillet from the oven and arrange the baguette slices buttered-side down in the center of the skillet. Place the chicken on the baguette slices, making sure all of the bread is covered by the chicken. Roast until the chicken is golden brown, an instant-read thermometer reads 165 degrees F and the juices run clear, about 1 hour and 15 minutes. Transfer the chicken to a cutting board and tent with foil. Let rest for 10 minutes before carving. Remove the baguette slices from the skillet and reserve.
- For the pan sauce: While the chicken is resting, put the skillet over medium-high heat. Pour in the wine and scrape with a wooden spoon to remove all the brown bits. Add the chicken stock and cook until the liquid is slightly reduced, about 2 minutes. If any juices from the chicken have collected on the cutting board, pour them into the skillet now. Add in the butter piece by piece, waiting for each to melt before stirring in the next piece. Stir in the rosemary and thyme. Season with salt and pepper.
- For serving: Carve the chicken and serve with the baguette slices, pan sauce, Dijon mustard and Bistro Salad.
- Combine the lettuce and herbs in a medium bowl. In a glass jar or plastic container with a tight-fitting lid, combine the olive oil, vinegar, shallots, mustard, salt and pepper. Shake to combine. Pour over the salad and toss. Serve immediately.
PERFECT ROAST CHICKEN
The almost universal appeal of roasted chicken stems from its power to comfort. The ideal roasted chicken recipe will leave your chicken golden brown and gleaming, tender, and juicy. The crackle of chicken as it roasts and the wondrous aroma that perfumes the kitchen provoke a feeling of satisfaction and fulfillment.
Provided by Martha Stewart
Categories Food & Cooking Ingredients Meat & Poultry Chicken
Number Of Ingredients 8
Steps:
- Let chicken and 1 tablespoon butter stand at room temperature for 30 minutes. Preheat oven to 425 degrees. Remove and discard the plastic pop-up timer from chicken if there is one. Remove the giblets and excess fat from the chicken cavity. Rinse chicken inside and out under cold running water. Dry chicken thoroughly with paper towels. Tuck the wing tips under the body. Sprinkle the cavity of the chicken liberally with salt and pepper, and set aside.
- In the center of a heavy-duty roasting pan, place onion slices in two rows, touching. Place the palm of your hand on top of lemon and, pressing down, roll lemon back and forth several times. This softens the lemon and allows the juice to flow more freely. Pierce entire surface of lemon with a fork. Using the side of a large knife, gently press on garlic cloves to open slightly. Insert garlic cloves, thyme sprigs, and lemon into cavity. Place chicken in pan, on onion slices. Cut about 18 inches of kitchen twine, bring chicken legs forward, cross them, and tie together.
- Spread the softened butter over entire surface of chicken, and sprinkle liberally with salt and pepper. Place in the oven, and roast until skin is deep golden brown and crisp and the juices run clear when pierced, about 1 1/2 hours. When chicken seems done, insert an instant-read thermometer into the breast, then the thigh. The breast temperature should read 180 degrees and the thigh 190 degrees.
- Remove chicken from oven, and transfer to a cutting board with a well. Let chicken stand 10 to 15 minutes so the juices settle. Meanwhile, pour the pan drippings into a shallow bowl or fat separator, and leave onions in the pan. Leave any brown baked-on bits in the bottom of the roasting pan, and remove and discard any blackened bits. Using a large spoon or fat separator, skim off and discard as much fat as possible. Pour the remaining drippings and the juices that have collected under the resting chicken back into the roasting pan. Place on the stove over medium-high heat to cook, about 1 minute. Add chicken stock, raise heat to high, and, using a wooden spoon, stir up and combine the brown bits with the stock until the liquid is reduced by half, about 4 minutes. Strain the gravy into a small bowl, pressing on onions to extract any liquid. Discard onions, and stir in the remaining tablespoon of cold butter until melted and incorporated. Untie the legs, and remove and discard garlic, thyme, and lemon. Carve, and serve gravy on the side.
GOLDEN ROAST CHICKEN WITH SWEETCORN, SAGE & GARLIC
Shake up Sunday lunch with a whole chicken oozing with sage & garlic butter, which bastes the corn cobs and onions as they roast
Provided by Jane Hornby
Categories Dinner, Main course
Time 2h10m
Number Of Ingredients 7
Steps:
- Heat oven to 200C/180C fan/gas 6. Untie the chicken, then loosen the skin from the breast meat using your fingers. Take care not to make any rips. Season half the butter, then mash the garlic into it. Push the butter and then the sage leaves under the skin (get the sage leaves as flat and spread out as you can, so that they look nice as you bring the bird to the table). Push half the onion into the cavity, then retie the legs loosely with string. Smooth the rest of the butter all over the chicken and season generously.
- Put the rest of the onion in a large roasting tin and set the chicken on top. Cover loosely with a large piece of foil and roast for 1 hr 40 mins.
- Remove the foil; the chicken will be almost cooked, and the onions turning dark gold and soft. Turn the corn cobs in the cooking juices, then return to the oven for 20 mins more, turning them over halfway, until tender and catching a little colour here and there.
- Insert a skewer into the thickest part of the chicken thigh. When it's cooked, the juices that run out will be clear. Cover the whole pan loosely with foil again and let the meat rest while you dress a salad and gather everyone to the table.
Nutrition Facts : Calories 443 calories, Fat 25 grams fat, SaturatedFat 8 grams saturated fat, Carbohydrate 11 grams carbohydrates, Sugar 3 grams sugar, Fiber 2 grams fiber, Protein 43 grams protein, Sodium 0.4 milligram of sodium
GOLDEN BAKED CHICKEN
This recipe makes a delicious crispy chicken without frying, and the paprika gives the chicken pieces a pleasant punch, plus pretty color. -Harriet Stichter Milford, Indiana
Provided by Taste of Home
Categories Dinner
Time 1h10m
Yield 12 servings.
Number Of Ingredients 9
Steps:
- In a shallow bowl, combine the potato flakes, cheese, parsley, paprika, garlic salt, onion powder and pepper. In another shallow bowl, add butter. Dip chicken into butter, then into potato flake mixture. , Place on two greased 15x10x1-in. baking pans. Bake at 375° for 50-60 minutes or until chicken juices run clear.
Nutrition Facts : Calories 323 calories, Fat 24g fat (12g saturated fat), Cholesterol 89mg cholesterol, Sodium 422mg sodium, Carbohydrate 10g carbohydrate (0 sugars, Fiber 1g fiber), Protein 17g protein.
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