ROASTED CHICKEN RECIPE: HOW TO MAKE IT
This tender chicken is a real time-saver on a busy weekend. A simple blend of seasonings makes it a snap to prepare, and it smells heavenly as it roasts. —Marian Platt, Sequim, Washington
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 25 minutes
Prep Time 10 minutes
Cook Time 01 hours 15 minutes
Yield 12 servings.
Number Of Ingredients 5
Steps:
- Preheat oven to 400°. Mix seasonings., Place chickens on a rack in a roasting pan, breast side up. Rub seasonings over outside and inside of chickens. Tuck under wings; tie together drumsticks. Roast until a thermometer inserted in thickest part of thigh reads 170°-175°, 1-1/4 to 1-1/2 hours. (Cover loosely with foil if chickens brown too quickly.), Remove from oven; tent with foil. Let stand 15 minutes before carving.
Nutrition Facts : Calories 293 calories, FatContent 17g fat (5g saturated fat), CholesterolContent 104mg cholesterol, SodiumContent 370mg sodium, CarbohydrateContent 0 carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 33g protein.
SMOKED HAM RECIPE | MEATEATER COOK
Skip the deli section at the grocery store and make your own sandwich meat instead. This ham is brined to keep the meat juicy, then smoked and finished with a sweet mustard glaze for tons of flavor. It’s excellent served hot or cold and it freezes well, too. This recipe is versatile enough to work...
Provided by Danielle Prewett
Yield 4-8
Number Of Ingredients 19
Steps:
- Prepare the brine. Blend half the water (12 cups), kosher salt, sugar, pink salt, peppercorns, bay leaves, and mustard seeds together in a large stockpot. Bring to a gentle boil and stir until the salt and sugar have dissolved. Remove from heat and let it cool. Stir in the remaining 12 cups of cold water. You can add some ice to speed up the cooling process. The brine needs to be completely cool before adding the meat.
- Prepare the meat. While the brine is cooling, prepare the ham. Use a sharp boning knife to remove the shank and femur. The shank has more connective tissue and takes almost twice as long to break down as the rest of the meat. Reserve it for another cooking application. Removing the femur is optional. Keep in mind that the meat cooks quicker, more evenly, and is easier to slice when boneless. Trim any tough outer silverskin but keep the fat on. Don’t cut away too much tissue or the muscles won’t stay intact. Use kitchen twine to truss the ham into an even, round piece of meat if desired.
- Submerge the hog ham or hams in the brine and refrigerate for 3-5 days, or about 8-12 hours for every pound.
- Prepare your smoker according to manufacturer’s instructions using your choice of wood: hickory, apple, or cherry. Set the temperature to about 180 degrees.
- Remove the meat from the brine and rinse very well with cold water. Pat dry with paper towels and set it on the top rack of the smoker if possible. Have a small bowl or tray of foil filled with water sitting on the bottom rack directly underneath to release steam.
- While the ham is smoking, prepare the glaze. In a small bowl, stir the mustard, vinegar, honey, and pepper together until smooth.
- About 2 hours into the smoking process, and every hour after, lightly baste the ham with the glaze. Smoke the ham until it reaches 160 degrees internally in the thickest part of the meat. If smoking a venison ham, smoke to 150 degrees. If you find that the meat begins to stall, you might need to increase the heat of the smoker to 200 degrees. The total cook time will be anywhere between 8-12 hours, depending on the size of the ham.
- Serve warm or let it cool to room temperature and chill in the refrigerator for 24 hours before eating.
- *Brine the shanks with the rest of the hind quarter and add to the smoker for a few hours. It will absorb plenty of wood-smoked flavor and can then be transferred to a crockpot to finish tenderizing with onions, beans, and greens for a smoked hock stew.
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Skip the deli section at the grocery store and make your own sandwich meat instead. This ham is brined to keep the meat juicy, then smoked and finished with a sweet mustard glaze for tons of flavor. It’s excellent served hot or cold and it freezes well, too. This recipe is versatile enough to work...
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- *Brine the shanks with the rest of the hind quarter and add to the smoker for a few hours. It will absorb plenty of wood-smoked flavor and can then be transferred to a crockpot to finish tenderizing with onions, beans, and greens for a smoked hock stew.
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