ROAST CHICKEN FOIL RECIPES

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CHICKEN COOKED IN FOIL RECIPE - FOOD.COM



Chicken Cooked in Foil Recipe - Food.com image

Make and share this Chicken Cooked in Foil recipe from Food.com.

Total Time 55 minutes

Prep Time 15 minutes

Cook Time 40 minutes

Yield 4 serving(s)

Number Of Ingredients 5

4 boneless skinless chicken breasts
1/2 cup olive oil
1 teaspoon salt
1/4 teaspoon pepper
1 teaspoon garlic powder

Steps:

  • Pre-heat oven to 425 degrees F.
  • Rinse chicken and pat dry with paper towel.
  • Cut 4 10" squares of heavy-duty foil.
  • Pour 1 tbsp oil on each sheet of foil- spread to cover foil.
  • Place chicken on foil squares.
  • Sprinkle with salt, pepper and garlic powder.
  • Fold and seal foil.
  • Place foil packs on cookie sheet.
  • Bake for 40 minutes.
  • Serve chicken from foil packets.
  • Be careful when opening- steam is trapped inside.

Nutrition Facts : Calories 371.1, FatContent 28.5, SaturatedFatContent 4.1, CholesterolContent 68.4, SodiumContent 658.9, CarbohydrateContent 0.6, FiberContent 0.1, SugarContent 0.2, ProteinContent 27.4

SIMPLE/EASY STUFFED ROAST CHICKEN WITH GRAVY (FOR ...



Simple/Easy Stuffed Roast Chicken With Gravy (For ... image

This method can be used for roast chicken or turkey. It turns out a lovely moist delicious bird with a tasty stuffing and gravy.

Total Time 3 hours 5 minutes

Prep Time 20 minutes

Cook Time 2 hours 45 minutes

Yield 6 serving(s)

Number Of Ingredients 16

1 (120 g) box chicken flavor stuffing mix
1 1/4 cups hot water (hot tap water is ok)
2 tablespoons butter or 2 tablespoons margarine
1 (8 ounce) can water chestnuts, drained and rough chopped
1 small onion, chopped
1 -2 tablespoon poultry seasoning, to taste
1 (5 lb) chicken (fresh or frozen, thawed) or 1 (5 lb) turkey (fresh or frozen, thawed)
salt & fresh ground pepper, to taste
1/4 cup butter, softened
aluminum foil
chicken giblets
water, to cover
salt and pepper, to taste
1 teaspoon poultry seasoning
3 -4 tablespoons flour or 3 -4 tablespoons cornstarch
hot water, to thin if necessary

Steps:

  • Preheat oven to 400°F.
  • Empty contents of stuffing box, both the bread crumb and seasoning envelopes, into a medium bowl.
  • Add hot water and butter; stir to mix.
  • Add chopped water chestnuts, onion and poultry seasoning, mix thoroughly and set aside.
  • Check inside the chicken for giblets, remove and set aside.
  • Rinse chicken inside and out with cold running water.
  • Dry thoroughly inside and out with paper towel.
  • Sprinkle salt and fresh ground pepper inside the cavity and all over the outside.
  • Place chicken in a roaster.
  • Loosely pack the stuffing mix into the main cavity and any left into the neck cavity folding the skin over it.
  • If necessary secure the neck skin with a pick.
  • Take a length of kitchen string and tie the ends of the legs as close together as possible.
  • Rub the butter all over the outside of the chicken making sure to cover the whole outside surface.
  • Take two lengths of aluminum foil, place one piece over the chicken lengthwise, take the other piece and place it sideways over the first piece.
  • Tuck the foil tightly to the chicken so it is touching the bottom of the roaster but not under the bird.
  • If the bird is not completely covered (except for the underside) Use a third piece to finish covering.
  • Place the roaster on the middle rack of the oven and roast at 400f degrees for 15 minutes.
  • Reduce the heat after 15 minutes to 350f degrees and roast for approximately 2 hours.
  • At about 2 hours, carefully lift the aluminum foil and poke the chicken with a fork, if the juice runs clear, remove the foil and roast a further 30 minutes to brown the skin to golden.
  • If the juice is not yet clear, roast a little longer and check again.
  • Once the chicken is well browned, remove to platter, cover with foil and let rest.
  • In the meantime, if you wish to make giblet gravy, take the giblets (and neck if it's there), place in a saucepan, cover with water, add salt and pepper and a little poultry seasoning if you wish, bring to boil, reduce heat and simmer for at least an hour.
  • Remove to strainer, reserving liquid.
  • Chop the giblets and pick any meat off neck bones, add to a blender and add the liquid.
  • Blend to liquefy level, add 3 or 4 tablespoons flour or corn starch and blend to mix well.
  • Pour off as much fat as possible from the roaster, take a whisk and move up any bits and pieces of stuffing/chicken stuck to the bottom, remove any large pieces of skin, add the giblet mix from the blender, whisk around; place in 450°F to 500°F degree oven until bubbly, about 10 minutes; add a small amount of hot water if necessary if it is too thick until it is the consistancy you want, cook another 5 minutes.
  • (We like ours very thick) Whisk and pour into gravy boat and serve hot with the roast chicken.
  • Gravy can also be made without the giblets, just whisk up the brown bits in the roaster and add 1 cup of hot water and make a slurry of cold water and either flour or corn starch, add the slurry and whisk, cook the same as above adding a little more water if necessary.

Nutrition Facts : Calories 1049.2, FatContent 69.4, SaturatedFatContent 23.8, CholesterolContent 314.8, SodiumContent 679.9, CarbohydrateContent 28.4, FiberContent 2, SugarContent 4.4, ProteinContent 74.1

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