Maxs Roasted Chicken Recipes

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MAX'S ROASTED CHICKEN

My neighbor gave me this recipe around 1962. It originated from Max, the owner of the former Chicken Roost Restaurant in Hamilton, Ontario, Canada. Double the sauce recipe for large quantities of chicken. It has a wonderful aroma while baking. If you don't have homemade or canned chicken stock, use a tablespoon of chicken soup base mix dissolved in 1 cup hot water.

Provided by foodtvfan

Categories     Chicken

Time 1h20m

Yield 6 serving(s)

Number Of Ingredients 10



Max's Roasted Chicken image

Steps:

  • Line deep pan with chopped celery and onion (optional).
  • Cut chicken into serving pieces.
  • Mix all the sauce ingredients; chicken stock, Worcestershire sauce, garlic powder, pepper, paprika, salt and vegetable oil.
  • Dip chicken pieces in sauce and place in a pan in a single layer.
  • Bake in a preheated 450 degrees Fahrenheit oven for 15 minutes.
  • Reduce heat to 250 degrees Fahrenheit.
  • Bake for another hour, basting frequently with sauce. Set your timer for every 15 to 20 minutes for a basting reminder.

Nutrition Facts : Calories 97.8, Fat 9.6, SaturatedFat 1.3, Cholesterol 1.2, Sodium 260.7, Carbohydrate 2.1, Fiber 0.2, Sugar 0.8, Protein 1.1

celery, chopped (optional)
onion, chopped (optional)
broiler chickens or broiler-fryer chicken
1 cup chicken stock, homemade, canned
1 teaspoon Worcestershire sauce
1/2 teaspoon garlic powder
1/2 teaspoon pepper
1 teaspoon paprika
1/2 teaspoon salt, to taste
1/4 cup vegetable oil

MAX'S FRIED CHICKEN

Provided by Food Network

Time 23m

Yield 8 pieces chicken

Number Of Ingredients 11



Max's Fried Chicken image

Steps:

  • In a large bowl, combine the chicken and buttermilk; refrigerate at least 24 hours and up to 2 days. In a food processor, combine the honey and chiles; blend until smooth. Set the chipotle honey aside.
  • In a large Dutch oven, heat the oil to 350 degrees F. In a large bowl, whisk together the flour, cornstarch, 2 teaspoons salt, 1 1/2 teaspoons pepper, garlic powder, onion powder, and paprika.
  • Working in batches, remove the chicken from the marinade and dredge in the seasoned flour; repeat. Add the chicken to the hot oil and fry until cooked through, about 12 to 15 minutes per batch. Repeat with the remaining chicken.

1 (3-pound) chicken, cut into 8 pieces
3 cups buttermilk
1 cup honey
2 teaspoons chopped chipotle chiles in adobo
8 cups vegetable oil
4 cups all-purpose flour
2 teaspoons cornstarch
Kosher salt and freshly ground pepper
2 teaspoons garlic powder
1 teaspoon onion powder
1 teaspoon smoked paprika

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