CHICKEN N RIBS RECIPES
MAPLE CHICKEN ‘N’ RIBS RECIPE - NYT COOKING
If meat is involved, you can find me covering it in flavor-enhancing tenderizing liquids before grilling, broiling, baking or roasting it. The more you do to the meat before you cook it, the less you have to do during or after. In this case apple juice or cider gives tang and wards off stringiness, a small amount of oil keeps things juicy and maple syrup, soy, star anise, cinnamon and garlic impart deep, luscious flavor. These two meats work well in conjunction: the relatively lean chicken is enhanced in taste and texture by the pork ribs, which give off flavorsome fat as they roast. You can use whatever ribs you like; meaty ones are best, but as long as the ribs are separated, rather than in a slab, they'll do just fine. As for the chicken, I implore you to use thighs, bone-in, skin-on because the meat is more tender and the taste infinitely better. (Make sure you use a large enough roasting pan so you don't have to crowd the pan. If the pan is crowded, the meat will steam, not brown.)
Provided by Nigella Lawson
Total Time 1 hours 25 minutes
Yield 4 to 6 servings
Number Of Ingredients 10
Steps:
- In a small mixing bowl whisk together the apple cider, maple syrup, vegetable oil and soy sauce. Add star anise, cinnamon stick, garlic and hot pepper flakes and stir to combine.
- In a large freezer bag or bowl combine pork and chicken. Pour in the apple cider mixture, and seal bag or cover bowl. Refrigerate overnight or up to 2 days.
- Remove marinated mixture from refrigerator, and heat oven to 400 degrees. Pour contents of bag or bowl (including liquid) into a large enough roasting pan to avoid crowding. Turn chicken pieces skin side up.
- Roast until chicken is opaque throughout and ribs are tender, about 1 1/4 hours; 35 to 40 minutes into roasting turn ribs over, but leave chicken skin side up and turn the heat to 425 degrees to increase browning if desired.
- When the chicken and ribs are finished roasting, there will be quite a lot of fat in the sauce. Strain the sauce and use a fat separator to remove this excess. Place the meat in a large dish along with the strained sauce and serve hot.
Nutrition Facts : @context http//schema.org, Calories 833, UnsaturatedFatContent 38 grams, CarbohydrateContent 16 grams, FatContent 63 grams, FiberContent 1 gram, ProteinContent 48 grams, SaturatedFatContent 18 grams, SodiumContent 534 milligrams, SugarContent 12 grams, TransFatContent 0 grams
BARBECUED CHICKEN AND RIBS RECIPE | MARTHA STEWART
Try this delicious recipe for barbecued chicken and ribs for the perfect picnic fare.
Provided by Martha Stewart
Categories Chicken Recipes
Number Of Ingredients 3
Steps:
- Heat ovens to 325 degrees and 350 degrees. Coat the bottoms of two large roasting pans with enough sauce to cover. Add chicken to one pan and ribs to the other. Coat chicken and ribs with remaining sauce.
- Bake ribs at 325 degrees until cooked through, about 1 hour. Bake chicken at 350 degrees until cooked through, 1 1/4 to 1 1/2 hours.
- Prepare a charcoal or gas grill. Place chicken and ribs on grill, discarding remaining sauce in roasting pans. Grill chicken and ribs, turning and basting frequently with more sauce until well browned and heated through, 10 to 15 minutes.
- In a small saucepan heat sauce to serve with chicken and sauce.
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MAPLE CHICKEN 'N' RIBS - NIGELLA LAWSON RECIPE - FOOD.COM
Make and share this Maple Chicken 'n' Ribs - Nigella Lawson recipe from Food.com.
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Total Time 1 hours 30 minutes
Calories 952.3 per serving
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Total Time 1 hours 30 minutes
Calories 952.3 per serving
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From tasteofhome.com
Total Time 55 minutes
Category Dinner
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