FAKE ROTISSERIE CHICKEN
Make and share this Fake Rotisserie Chicken recipe from Food.com.
Provided by CCLady
Categories Chicken
Time 8h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Spray large crockpot with non-stick spray.
- Form six pieces of aluminum foil into balls the size of a golf-ball and place in the pot.
- Rinse the chicken thoroughly inside and out.
- Rub your favorite seasonings both inside and out.
- (I usually include a little soy for color.) Poke holes in the lemon and insert it in the cavity.
- Insert the onion in the cavity.
- Place the chicken on top of the foil.
- Add nothing else.
- Cover and cook on low for 8 hours.
Nutrition Facts : Calories 445.1, Fat 31.2, SaturatedFat 8.9, Cholesterol 155.2, Sodium 144.9, Protein 38.5
CITY CHICKEN (OR PORK)
A modified recipe from Grandma. She liked making kabobs from her meat and cooking it covered on the stovetop, but it tends to come out juicier and more flavorful with my modifications. The original recipe calls for pork, but it can also be made with chicken. I usually make it with pork chops. Easy and delicious- I have to remind my husband to leave leftovers or he'll eat it all! You can easily cook for a crowd by using chicken breasts, just use two pans to brown the meat.
Provided by PorcelainDoll
Categories Chicken Breast
Time 1h10m
Yield 4-6 serving(s)
Number Of Ingredients 9
Steps:
- Preheat oven to 350 degrees.
- Combine flour, salt, and pepper on a plate.
- Roll meat in mixture until coated.
- Heat butter and oil in frying pan.
- Brown meat on both sides.
- Drain off excess grease, place meat in baking dish
- Mix onion soup mix, chicken broth, and water, then add to dish with meat.
- Bake 1 hour, meat should be tender.
- *You can thicken juices for gravy and serve with mashed potatoes , YUM!
Nutrition Facts : Calories 897.9, Fat 54.4, SaturatedFat 13.1, Cholesterol 154.8, Sodium 5241.4, Carbohydrate 47.2, Fiber 4.2, Sugar 11.6, Protein 54.1
ARISTA (TUSCAN HERB-INFUSED ROAST PORK) - FROM THE "MEAT&AM
This is one of the best pork dishes I make. It has never failed to please (except the one time I drank too much vino and forgot to pull it from the oven...but that's another story! The flavors are really tremendous! If you need a bigger dish, double it to an 8 lb roast, just be sure to double the herb mixture! I always serve it with white beans cooked in tomatoes/garlic and sage....yummy!
Provided by Warren B.
Categories Pork
Time 1h50m
Yield 1 4 lb Roast, 8 serving(s)
Number Of Ingredients 12
Steps:
- FLAVOR STEP: Combine all the ingredients in a small bowl. Rub all over the meat to provide it with a genrous coating.
- Preheat the oven to 450°F.
- Brush the meat with 2 tablespoons of the oil.
- Brush a shallow roasting pan with the remaining 1/2 tbs. oil and scatter the sliced garlic on the bottom to provide a bed for the roast.
- Lay the roast on the garlic, fat side up.
- Put the pan in the center of the oven and roast for 15 minutes.
- Turn the oven down to 300 F and roast for 1 1/4 hours longer if cooking a 4 pound roast, 2 hours longer for a double roast.
- Test the meat: when the center reads 145F to 150F on an instant read thermometer, remove the meat from the oven and cover it loosely with foil whil you prepare the sauce.
- PAN SAUCE: Pour off the fat and add the wine to the roasting pan and bring it to a boil over high heat, scraping up any browned bits from the bottom.
- Add the stock and cook until the sauce is reduced by half.
- Strain the sauce.
- Salt and pepper to taste and server over 1/4 inch slices of the meat!
Nutrition Facts : Calories 479.1, Fat 29.4, SaturatedFat 10.1, Cholesterol 143.8, Sodium 1030.2, Carbohydrate 3.4, Fiber 0.7, Sugar 0.6, Protein 46
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