Roasted Chicken Deli Meat Recipes

Steps:

• 1. In a ziplock bag add chicken breast, milk, salt, and sugar. Turn to coat all sides of chicken.
• 2. Place in refrigerator for 24 hours.
• 3. Remove chicken from bag and place on sheet of aluminum foil-on a baking sheet.
• 4. Fold foil over chicken making sure juices can't escape.
• 5. Preheat oven to 325 degrees. Place chicken into oven and place a heavy object on top. I used a pyrex baking dish.
• 6. Bake until internal temperature reaches 165 degrees. Remove from oven and set aside. Keep chicken on the baking pan wrapped.
• 7. Place a towel folded over in your refrigerator. When pan is cool enough to handle, place in refrigerator with the weight on top. I chose a heavy canister to place in the dish.
• 8. Let your deli meat rest overnight before slicing.
• 9. Enjoy your roasted chicken deli meat!

Steps:

• 1. In a small bowl, mix together salt, paprika, onion powder, thyme, pepper, cayenne pepper, and garlic powder.
• 2. Remove and discard giblets from chicken. Rinse chicken cavity and pat dry with paper towel.
• 3. Rub chicken with oil then inside and out and under the skin with spice mixture.
• 4. Place 1 onion into each cavity of the chicken.
• 5. Place chicken in a resealable bag or double wrap with plastic wrap. Refrigerate overnight, or at least 4 to 6 hours.
• 6. Preheat oven to 325 degrees F (120 degrees C). Place chicken in a roasting pan. Bake uncovered for 1 1/2 - 2 hours, to a minimum internal temperature of 180 degrees F (85 degrees C). Use meat thermometer to check in the thigh.
• 7. Baste a few times the last hour if not using a rotisserie.
• 8. Let the chicken stand, covered in foil, for 10 minutes.
• 9. Then carve.