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
CRISPY ROAST CHICKEN
Here's how to get a ROASTED CHICKEN really crispy and crunchy. (For extra crispy Fried Chicken, see my recipe #207405.) It's easy...your guests will be impressed! There's a secret: cornstarch. After piercing the chicken and rubbing the skin with the cornstarch rub, the fat escapes and mixes with the starch, creating the crisp coating.
Provided by GREG IN SAN DIEGO
Categories Whole Chicken
Time 1h10m
Yield 4 serving(s)
Number Of Ingredients 5
Steps:
- Line roasting pan with foil.
- Adjust oven rack to middle position.
- Place roasting pan on rack and heat oven to 475 degrees.
- Coat V rack with cooking spray.
- Combine cornstarch and 2 teaspoons salt in small mixing bowl.
- Poke holes all over chicken skin, using skewer.
- Rub cornstarch mixture evenly over chicken.
- Remove roasting pan from oven.
- Place chicken in V-rack, wing side down.
- Roast for 15 minutes.
- Remove roasting pan from oven and, using wad of paper towels, flip chicken so that other wing is facing up.
- Roast another 15 minutes.
- Again remove roasting pan from oven and, using wad of paper towels, flip chicken so that breast side is up.
- Roast chicken another 20 minutes.
- Remove chicken from oven and insert chicken on angelfood cake pan or empty soda can.
- Rest for 10 minutes.
- Carve chicken and serve.
Nutrition Facts : Calories 578.7, Fat 42.9, SaturatedFat 11.9, Cholesterol 187.2, Sodium 174.4, Carbohydrate 1.2, Protein 44
CHEF JOHN'S SALT ROASTED CHICKEN
This is one of those rare recipes where the name is the same as the ingredient list. You're going to be so shocked at how flavorful, juicy, and amazing this roast chicken comes out.
Provided by Chef John
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h15m
Yield 4
Number Of Ingredients 9
Steps:
- Preheat oven to 450 degrees F (230 degrees C).
- Dry the outside of chicken with paper towels. Tuck the wing tips underneath the chicken and place into a large oven-safe skillet. Use scissors to snip off the tail, if desired.
- Generously sprinkle kosher salt into the cavity and over the back and sides of chicken. Tie chicken legs together with kitchen twine. Sprinkle salt generously over the breasts, coating them thoroughly. Wipe excess salt out of skillet with paper towels.
- Bake chicken in the preheated oven until an instant-read meat thermometer inserted into a thigh, not touching bone, reads 160 degrees C (70 degrees C), 50 to 60 minutes. Remove from skillet to a serving platter and let rest 5 to 10 minutes.
- Blot about 90 percent of the chicken fat from the skillet with a paper towel held with tongs, leaving the browned bits of food in the skillet. Place skillet over medium-high heat and add thyme leaves. Cook and stir until thyme is wilted, 1 to 2 minutes. Pour lemon juice, chicken broth, and water into skillet, stirring until the browned bits dissolve and the sauce has reduced by about half, 1 to 2 minutes.
- Reduce heat to low, add cold butter, and stir until butter has begun to melt. Add any accumulated juices from the chicken to sauce and continue to stir until butter is incorporated and sauce is slightly thickened, about 1 minute. Remove from heat and season with salt, black pepper, and cayenne pepper to taste. Spoon sauce over chicken to serve.
Nutrition Facts : Calories 553.6 calories, Carbohydrate 1.2 g, Cholesterol 185.4 mg, Fat 35.7 g, Fiber 0.1 g, Protein 53.7 g, SaturatedFat 12 g, Sodium 4604.2 mg, Sugar 0.4 g
UNCLE BILL'S METHOD FOR COOKING TURKEY
Scalding the turkey makes for a very nice moist turkey. I have been doing this method for over 25 years. Cooking time shown in the method is for a 16 pound stuffed turkey.
Provided by William Uncle Bill
Categories Whole Turkey
Time 5h30m
Yield 14-18 serving(s)
Number Of Ingredients 6
Steps:
- Turkey must be thoroughly thawed before preparing for the oven unless you are using a fresh turkey.
- Remove turkey parts from cavities and use as you desire.
- Wash cavities well with cold water.
- Boil a kettle of hot water (scalding hot.).
- Place turkey in a clean sink or a large roasting pan.
- Pour hot water over the entire turkey including in the cavities.
- The skin will shrink tightly to the turkey.
- "This will help hold the natural juices in the turkey while it is cooking. Do not peel skin back to layer herbs under the skin. This will destroy the process for a moist turkey.
- "Pat dry both inside and outside of turkey.
- Preheat oven to 400°F.
- Sprinkle cavities with salt and black pepper and granulated garlic powder.
- If you are stuffing the bird, then line inside of cavity with cheesecloth, then stuff with your favorite dressing,"stuff loosely",.
- Tie legs and wings with a good meat wrapping twine and leave a lifting loop to remove the turkey from the pan when cooked.
- Place a wire rack in the bottom of roasting pan.
- Place the turkey on the wire rack, breast side up.
- Pour 2 cups of water or 2 cups of chicken broth into the pan.
- Pour about 1/2 cup or more if required of extra virgin olive oil over the exterior of the turkey.
- Cover the turkey with heavy aluminum foil, but do not let the foil touch the turkey as it will stick to the turkey while cooking.
- Pinch foil tight to the sides of the pan.
- Place turkey on lower rack in oven and cook for 1 hour.
- Reduce heat to 325 F and cook for 2 1/2 hours.
- Now turn heat up to 350 F and cook for another 1/2 hour.
- Remove foil from turkey. At this time test for doneness by inserting an instant read thermometer into the breast to see how the cooking temperature is. We are cooking towards a reading of 175°F.
- Baste,the turkey and continue cooking, uncovered, for an additional 1 hour at 350 F, basting about every 15 minutes so that the turkey turns a nice brown color.
- When the time for cooking is finished, test for doneness. Insert the instant read thermometer into the thickest portion of the turkey breast, reading should be 175 F and no more. .
- Remove from oven, lift turkey out the roasting pan using the string loops.
- Cover with foil and let the turkey rest for about 1/2 hour before carving.
- Total time for cooking a 16 pound stuffed turkey is 5 hours.
- There is no need to baste the turkey until the last 1 hour of cooking, this saves you a lot of time as you do not have to remove the foil tent during the first 4 hours.
- For a crispy browner skin, you may wish to consider rubbing butter over the entire bird after pouring olive oil. This works very nicely.
- COOKING TIMES: Left Side -Stuffed---- Right Side - Unstuffed.
- *12-14lbs.
- 4 - 4 1/2 hours-- 3 1/2 - 3 3/4 hours.
- *14-16lbs.
- 4 1/2 - 5 hours-- 3 3/4 - 4 hours.
- *16-18lbs.
- 5- 5 1/2 hours-- 3 3/4 - 4 1/4 hours.
- *18-20lbs.
- 5 1/2 - 6 hours-- 4 1/4 - 4 1/2 hours.
- *20-22lbs.
- 6 - 6 1/4 hours-- 4 1/2 - 5 hours.
- *22-24lbs.
- 6 1/4- 6 1/2 hours-- 5 - 5 1/4 hours.
- NOTE: Test for doneness by inserting a meat thermometer in the thickest part of the breast, reading should be 175 F and in the thickest part of the leg or thigh, reading should be 180°F.
Nutrition Facts : Calories 675.3, Fat 38.1, SaturatedFat 9.6, Cholesterol 258, Sodium 246.8, Protein 77.5
YAKITORI
Grilled chicken skewers popular in Japan. Chicken thigh meat, green onion, chicken liver, hearts, gizzards, chicken skin can be prepared this way. It tastes best cooked over charcoal. Mirin is a sweet Japanese sake (rice wine). Ordinary sake may be substituted for the mirin, with additional sugar. Translated from Shinkatei Hyakkajiten Vol. 1, Kodan-sha, 1967, with adaptations by me. The garlic is from a suggestion from a person selling this by the side of the street. Use standard American cups. Please use a roomy saucepan for the sauce, as it has a tendency to boil over. Watch both sauce preparation and meat grilling carefully.
Provided by mianbao
Categories Chicken
Time 45m
Yield 8 skewers
Number Of Ingredients 7
Steps:
- Put mirin, soy sauce, sugar and garlic, if using, into a medium-sized sauce pan, and cook over medium heat until there is only half as much sauce remaining.
- Let cool slightly while you are preparing the chicken.
- Cut chicken into bite-sized pieces; keeping the skin on is usual in Japan.
- Thread chicken onto skewers, alternating with green onion if desired.
- Begin grilling the chicken skewers on both sides without the sauce, when the meat starts changing color, brush the sauce on both sides, and continue grilling, brushing on sauce about 3 times total, and turning until done.
Nutrition Facts : Calories 182.1, Fat 8.7, SaturatedFat 2.4, Cholesterol 47.7, Sodium 1823.7, Carbohydrate 10.5, Fiber 0.2, Sugar 7.4, Protein 12.9
TOPSY-TURVY PIE
I've enjoyed this since I was a little girl, when my mother used to make it. It's both filling and flavorful.-Kara Kimberline, Galion, Ohio
Provided by Taste of Home
Categories Dinner
Time 35m
Yield 4-6 servings.
Number Of Ingredients 11
Steps:
- In a large skillet, cook the beef, onion and green pepper until meat is no longer pink; drain. Stir in the tomato sauce, olives, chili powder and salt. Pour into a 9-in. pie plate; set aside. , For topping, in a small bowl, combine the baking mix, milk and butter just until combined. , Turn onto a floured surface and knead 8-10 times. Roll into a 10-in. circle. Place over meat mixture; crimp edges to seal. Cut small slits in pastry. , Bake at 425° for 15-20 minutes. Let stand for 5 minutes.
Nutrition Facts : Calories 281 calories, Fat 16g fat (7g saturated fat), Cholesterol 49mg cholesterol, Sodium 906mg sodium, Carbohydrate 18g carbohydrate (3g sugars, Fiber 2g fiber), Protein 16g protein.
CRISPY ROAST CHICKEN
Make and share this Crispy Roast Chicken recipe from Food.com.
Provided by alizaweeza
Categories Chicken
Time 1h40m
Yield 6 serving(s)
Number Of Ingredients 6
Steps:
- Put beaten egg in one plate, and mixture of the dry ingredients in another.
- Roll chicken first in the egg, then in the breadcrumb mixture.
- Cook covered for an hour, uncovered for half an hour at about 180C.
TOPSY TURVY CAKE
Butternut squash, apple and yes, pineapple makes this unique variation of a pineapple upside down cake the perfect choice for autumn. It has the traditional brown sugar-pineapple topping with a very moist and oh so delicious spice cake twist. The recipe was tested in a 4 quart oval crock-pot and would work fine in a 4 quart round crock-pot as well. A friend of mind reported that the cake worked well in a 5 quart round crock-pot.
Provided by PaulaG
Categories Dessert
Time 1h50m
Yield 6-8 serving(s)
Number Of Ingredients 19
Steps:
- Place the butter in a microwavable bowl or measuring cup and microwave for 30 to 40 seconds.
- Spray the crock with non-stick cooking spray, add the melted butter, sprinkle with brown sugar, drained pineapple tidbits and chopped pecans.
- Place the butternut squash in a microwave safe dish with a small amount of water; cover and microwave for 5 to 6 minutes or until squash is fork tender; drain.
- Transfer the squash to a blender and puree; set aside. There should be 1 cup of squash puree.
- Combine the brown sugar through soda in a medium size mixing bowl; add beaten egg, oil, vanilla extract, yogurt and squash puree. Stir until blended, fold in grated apple.
- Pour cake batter over pineapple mixture,cover and cook on high for 1 1/2 to 1 3/4 hours or until skewer inserted in center comes out clean.
- Remove lid, turn off crock-pot and allow cake to stand for 10 minutes. Run a sharp knife around rim of cake, turn cake out onto serving platter.
- Serve warm topped with frozen vanilla yogurt or whipped cream. Also delicious the next day.
- Please note: If using old fashioned oats, whirl a couple times in food processor to break up flakes.
CRISPY ROASTED CHICKEN
This oven-roasted chicken is inspired by the Brathaehnchen served commonly in Bavarian Biergartens, small shops, and food carts. You can serve this chicken with many side dishes, but favorites are fried potatoes or spaetzle and a nice garden salad. Weiss beer doesn't hurt at all!
Provided by Doc Simonson
Categories World Cuisine Recipes European German
Time 1h30m
Yield 6
Number Of Ingredients 12
Steps:
- Preheat oven to 425 degrees F (220 degrees C).
- In a spice grinder or mortar, combine kosher salt, caraway seeds, sage, fennel, coriander, and rosemary. Grind to a coarse powder. Transfer spice mixture to a bowl and stir in paprika, garlic powder, flour, and onion powder; mix in vegetable oil to make a smooth paste.
- Pat chicken halves dry with paper towels and tuck wing tips up behind the back. Brush spice paste onto chicken halves, coating both sides, taking care to season under wings and legs. Place chicken halves in baking dish or roasting pan with skin sides up, leaving space around chicken so halves aren't touching.
- Roast in preheated oven until a thermometer inserted in a thigh reads 165 degrees F (74 degrees C), about 1 hour. Remove from oven and let rest for 10 minutes before slicing.
Nutrition Facts : Calories 495.3 calories, Carbohydrate 3.1 g, Cholesterol 129.3 mg, Fat 34.5 g, Fiber 1.2 g, Protein 41.5 g, SaturatedFat 8.2 g, Sodium 445.6 mg, Sugar 0.6 g
TOPSY TURVY CRISPY ROAST CHICKEN WITH SALT CRUST SEASONING
A great method for cooking a perfect whole roast chicken - no dried out breast meat and no half raw leg and thigh meat, just moist chicken with crispy, seasoned skin. I like to use corn-fed chickens for a truly lovely texture, flavour and colour. The salt crust and seasoning mix that I suggest, really gives a great flavour and crispy finish; however, if you have your own favourite seasoning mix, please use that instead. Salting chicken before cooking draws out excess moisture, making the flesh firmer and the skin crispy. Serve this roast chicken with traditional accompaniments such as roast potatoes, stuffing, fresh seasonal vegetables and gravy. (It is nice to buy and cook organic or humanely produced chickens; I realise that they cost a little bit more, but the taste is superior and you will not be supporting a cruel and unnecessary way of animal husbandry - you taste what you pay for!)
Provided by French Tart
Categories Whole Chicken
Time 9h45m
Yield 4 serving(s)
Number Of Ingredients 11
Steps:
- Mix all the seasoning mix ingredients together and store in a jar until needed.
- Remove all the wrapping from the chicken and snip the elasticated string that ties the chicken together. Wipe the chicken all over with kitchen paper to dry the skin. Sprinkle a good amount of rock salt over, making sure that you cover all the chicken. Now chill overnight or for at least 8 hours so the salt can draw out any excess moisture.
- Preheat the oven to 190C, 375F or gas mark 5.
- Remove the chicken from the fridge 30 minutes before cooking, brush and shake off the excess rock salt.
- Place the chicken in the roasting tin and season inside the cavity. Push the lemon and onion inside with the herbs. These will produce steam and flavour, to keep the chicken moist. Brush the chicken all over with melted butter or olive oil, then season liberally with the rest of the seasoning mix. (The salt makes the skin crispy and the butter will keep the chicken moist.).
- Roast the chicken, breast side up, in the centre of the oven for 1 hour, then carefully remove the chicken, and with two roasting forks to aid you, turn the chicken over, so the breast is underneath now. Continue to cook for a further 30 minutes. Then take the chicken out and turn it over once more, with the breast side up now, and continue to roast for a further 15 minutes until crispy and golden brown.
- To check that it is cooked, pierce the fattest part of the thigh with a fine skewer. If the juices are pink or show traces of blood, cook the chicken a further 10-15 minutes, then check again. If the juices are pale golden, the chicken is cooked.
- Using two forks, lift the chicken from the roasting tin onto a large plate and reserve the cooking juices. Leave for 10 minutes before carving. This allows the juices, which have risen to the surface during cooking, to be reabsorbed into the meat to give a moist texture.
- Cook's tips.
- How to make Gravy.
- Drain all but 3 tbsp of the juices from the roasting tin. Set the roasting tin on a hob and reheat the juices. Sprinkle in 2 tsp of plain flour and stir well with a wooden spoon. Gradually stir in 300ml chicken stock. Bring to the boil, stirring until thickened and smooth. Season well. If the gravy is bland, add a little mustard and a splash of soy sauce. For a special gravy, some of the stock can be replaced with red or white wine.
- Carving the Chicken.
- Hold the chicken steady with a fork, then insert a large sharp knife between the body and leg. Cut off the leg. Divide the leg in half at the joint to give a drumstick and thigh portion. Cut away the wing on the same side. Carve down the breast in thick slices. Repeat on the other side of the chicken.
Nutrition Facts : Calories 175.8, Fat 11.8, SaturatedFat 3.4, Cholesterol 53.5, Sodium 342.2, Carbohydrate 4.4, Fiber 1, Sugar 1.6, Protein 13.1
More about "topsy turvy crispy roast chicken with salt crust seasoning recipes"
WHOLE ROASTED CHICKEN {SUPER CRISPY SKIN!} - THE …
From theseasonedmom.com
Ratings 4Calories 719 per servingCategory Dinner
- Place a wire rack on top of a rimmed baking sheet. Liberally sprinkle salt all over the outside of the chicken. Cover the chicken loosely with parchment paper and refrigerate overnight (about 24 hours).
- Preheat oven to 500° F. Let the chicken sit on the counter and come to room temperature for about 30 minutes before roasting.
- In a large bowl, toss together the potatoes, 2 tablespoons of olive oil, and salt and pepper, to taste.
- Place potatoes in the bottom of a cast iron Dutch oven. Add the lemon, garlic and onion. Drizzle with about 1 more tablespoon of olive oil. Place thyme and rosemary on top.
TOPSY-TURVY - ROTTEN TOMATOES
From rottentomatoes.com
90% (89)
CHICKEN SEASONING (FOR ROASTED OR ROTISSERIE CHICKEN)
From flavormosaic.com
FOODCOMBO
BEST WHOLE ROASTED CHICKEN IN SALT CRUST RECIPES
From alicerecipes.com
TOPSY TURVY CRISPY ROAST CHICKEN WITH SALT CRUST SEASONING
From copymethat.com
HOW TO ROAST A CHICKEN WITH CRISPY SKIN | EPICURIOUS
From epicurious.com
PERFECT SIMPLE ROAST CHICKEN - DINNER, THEN DESSERT
From dinnerthendessert.com
HOME - TOPSY TURKEY/CHOICE CHICKEN
From topsyturkey.com
176 SYNONYMS & ANTONYMS OF TOPSY-TURVY - MERRIAM WEBSTER
From merriam-webster.com
#course #main-ingredient #cuisine #preparation #occasion #main-dish #poultry #french #oven #easy #european #roast #dinner-party #heirloom-historical #holiday-event #kid-friendly #english #chicken #dietary #christmas #comfort-food #low-carb #toddler-friendly #low-in-something #meat #whole-chicken #taste-mood #equipment #presentation #served-cold
You'll also love