Mermaids Tender Roast Chicken Recipes
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
SALT-AND-PEPPER ROAST CHICKEN
Calling for just four ingredients - chicken, salt, pepper and whatever herbs you have around - this is a recipe for roast chicken at its simplest and best. The method is fairly straightforward. You season the bird, then roast it at high heat until the skin is bronzed and crisp and the flesh juicy. If you have time to season the chicken ahead, you should; it makes a difference in flavor. And bear in mind, if you have the kind of oven that starts smoking at high heat, you can cook your bird at 400 degrees instead of 450, though you'll need an extra 5 to 20 minutes to get it done.
Provided by Melissa Clark
Categories easy, weeknight, main course
Time 1h15m
Yield 4 servings
Number Of Ingredients 4
Steps:
- Season the chicken inside and out with salt and pepper. If you have time, refrigerate the chicken, uncovered, for an hour, or overnight.
- Heat oven to 450 degrees. Place chicken breast-side up in a roasting pan or large ovenproof skillet. Stuff cavity with herbs and tie the legs together with kitchen twine. (If you don't have twine, leave the legs as they are.)
- Roast 50 minutes, then baste chicken with pan juices. Continue roasting until chicken's juices run clear when skin is pierced with a knife, 5 to 10 minutes longer. Let stand 10 minutes before carving.
Nutrition Facts : @context http, Calories 587, UnsaturatedFat 26 grams, Carbohydrate 2 grams, Fat 41 grams, Fiber 1 gram, Protein 51 grams, SaturatedFat 12 grams, Sodium 933 milligrams, Sugar 0 grams, TransFat 0 grams
MERMAID'S TENDER ROAST CHICKEN
This is one of my newly adopted recipes. This is Mermaid's original description: The most tender, juicy chicken anywhere. My mom has made this for years. Great with baked potatoes and veggie.
Provided by riffraff
Categories Whole Chicken
Time 2h10m
Yield 4-6 serving(s)
Number Of Ingredients 6
Steps:
- Preheat oven to 325.
- Place 1 tablespoon oil on the bottom of glass pan.
- Thoroughly clean chicken, removing all excess from cavity.
- Put 1 tablespoon oil on a paper towel and lightly rub the chicken down with oil Salt and pepper the skin.
- Insert 1 tablespoon butter, garlic and some chopped onion into cavity.
- Place the chicken on it's back and insert one tablespoon of butter between the skin and the breast, for each breast.
- (You have to kind of pull the skin a little to get the butter underneath it. This is what causes the chicken to be so tender and juicy.) Cook for approx 2 hours, basting every 30 minutes if possible.
Nutrition Facts : Calories 782.6, Fat 61.9, SaturatedFat 19.6, Cholesterol 236.8, Sodium 276.6, Carbohydrate 3.1, Fiber 0.5, Sugar 1.2, Protein 50.7
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