CHICKEN HALF RECIPES
CRISPY ROASTED CHICKEN RECIPE | ALLRECIPES
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 European German
Total Time 1 hours 30 minutes
Prep Time 20 minutes
Cook Time 1 hours 0 minutes
Yield 6 servings
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, CarbohydrateContent 3.1 g, CholesterolContent 129.3 mg, FatContent 34.5 g, FiberContent 1.2 g, ProteinContent 41.5 g, SaturatedFatContent 8.2 g, SodiumContent 445.6 mg, SugarContent 0.6 g
RECIPE: GRILLED HALF CHICKEN - MOODY'S BUTCHER SHOP
Provided by Moody's Foodie
Number Of Ingredients 3
Steps:
- Pre-heat grill with one side hot and the other medium.
- Season the chicken or remove from marinade.
- Oil the grate and place the chicken half or halves, skin side down, on the hotter section of the grill and cook until the skin starts to brown, 2 to 4 minutes. Watch for flare-ups. Move to cooler side of grill and continue to grill until the skin is thoroughly browned, 5 to 7 minutes more. If flare-ups occur on either side, use tongs to move chicken away.
- Turn the pieces over and move them back to the hotter side of the grill. Brown the second side for 3 to 5 minutes and then move to the cooler side of the grill to finish cooking. Total cooking time will be 16 to 24 minutes. The chicken is perfectly done at 165° or when the juices run clear when pierced.
- If you are basting the chicken with oil or wine based marinade, you can do that throughout the cooking process. If it’s as sugar based marinade, begin brushing during the last 5 minutes of grilling.
- Option for the chicken-hearted:
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