Kicked Up Store Bought Whole Deli Chicken Recipes

Steps:

• Heat oil in a saucepan over medium-high heat; add in shallots and garlic (if using) and saute for 3-4 minutes or until tender.
• Stir in apricot preserves, lemon juice, hot sauce and Creole seasoning, reduce heat to low and cook for 5-6 minutes, stirring with wooden spoon until heated through.
• Place the deli chicken on top of a rack on a medium shallow baking dish, then brush the chicken all over with the prepared glaze.
• Bake at 350 degrees for 15 minutes.
• Enjoy with rice if desired.

Steps:

• Put all ingredients in a bowl and stir.
• Let sit for 15 - 30 minutes.
• Mixture may be "loose" - that is A - OK, but tighten it with more mayo if you want.

Steps:

• Clean chicken inside and out.
• Spray with olive oil.
• Sprinkle with seasoned salt.
• Spray inside of crock pot with PAM.
• Note: Don't put any water in the crock. Roll 3 or 4 wads of foil and put them in the bottom of the crock. The chicken is going to sit on these. Put chicken in the crock on top of aluminum balls. The chicken's breast will be on the foil. Cook on high (won't come out the same on low) 4-6 hours. You have to use the foil to get the deli taste. This chicken tastes very close to the one you would buy precooked at the deli.

Steps:

• Rinse chicken and place inside plastic freezer or ziplock bag.
• Mix up spices in a small bowl, pour over chicken.
• Seal bag and shake it to distribute spice evenly over chicken.
• Place chicken in fridge overnight.
• Either put chicken on spit in rotissiere and set for approximately 90 minutes, or put chicken on rack in roasting pan and cook in oven at 350 F for approximately 90 minutes, or until temperature registers 180 F on meat thermometer.
• Let sit on cutting board for about 10 minutes before carving.
• Carve into thin slices, and serve with warmed barbecue sauce on the side if desired.