BRINED ROASTING CHICKEN RECIPE: HOW TO MAKE IT
I discovered the art of brining turkey a few years ago and transferred the technique to roasting a whole chicken. I guarantee you will have a moist bird and rich flavorful gravy from the pan drippings. -Julie Noyes Louisville,Kentucky
Provided by Taste of Home
Categories Dinner
Total Time 01 hours 50 minutes
Prep Time 30 minutes
Cook Time 01 hours 20 minutes
Yield 8 servings.
Number Of Ingredients 12
Steps:
- For brine, combine the first seven ingredients in a large kettle. Bring to a boil; cook and stir until salt is dissolved. Remove from the heat. Cool to room temperature., Remove giblets from chicken; discard. Place cold water in a 2-gal. resealable plastic bag; add chicken. Place in a roasting pan. Carefully pour cooled brine into bag. Squeeze out as much air as possible; seal bag and turn to coat. Refrigerate for 3-4 hours, turning several times., Discard brine. Rinse chicken with water; pat dry. Skewer chicken openings; tie drumsticks together. Brush with oil. Place chicken in a roasting pan. , Bake, uncovered, at 350° for 80-90 minutes or until a thermometer reads 180°, basting occasionally with pan drippings (cover loosely with foil if chicken browns too quickly)., Remove chicken to a serving platter and keep warm. Pour drippings and loosened browned bits into a measuring cup; skim fat and discard. Add enough broth to measure 1 cup. , In a small saucepan, combine flour and broth mixture until smooth. Bring to a boil; cook and stir for 2 minutes or until thickened. Serve with chicken.
Nutrition Facts : Calories 404 calories, FatContent 24g fat (7g saturated fat), CholesterolContent 134mg cholesterol, SodiumContent 277mg sodium, CarbohydrateContent 1g carbohydrate (0 sugars, FiberContent 0 fiber), ProteinContent 42g protein.
SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS RECIPE ...
Add this easy dinner recipe to your repertoire - simply pop herby chicken thighs into a roasting tin with colourful veg and spicy sausage
Provided by Sara Buenfeld
Categories Dinner, Lunch, Main course, Supper
Total Time 1 hours 15 minutes
Prep Time 15 minutes
Cook Time 1 hours
Yield 4
Number Of Ingredients 10
Steps:
- Heat oven to 200C/180C fan/gas 6. Using a pestle and mortar, crush the garlic and thyme leaves with a little seasoning and 2 tsp oil to make a paste. If you don’t have a pestle and mortar, finely grate the garlic, then stir everything together.
- Rub the herb and garlic paste on the underside of the chicken to flavour it.
- Cut each of the pepper halves into 2 or 3 chunky strips, depending on their size. Pile into a large roasting tin with the chorizo and olives, toss with the remaining oil, then sit the chicken on top, skin-side up. Scatter over the tomatoes, spoon over the vinegar, season and tuck in the thyme sprigs.
- Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.
Nutrition Facts : Calories 438 calories, FatContent 29 grams fat, SaturatedFatContent 8 grams saturated fat, CarbohydrateContent 12 grams carbohydrates, SugarContent 10 grams sugar, FiberContent 6 grams fiber, ProteinContent 28 grams protein, SodiumContent 0.9 milligram of sodium
More about "roasting bag chicken recipes"
SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS RECIPE ...
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Spanish
Calories 438 calories per serving
- Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.
NIGELLA'S CHICKEN SHAWARMA RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.8
Cuisine Turkish and Middle Eastern
- Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my introduction.
SKILLET ROAST CHICKEN WITH SCHMALTZY POTATOES - PUREWOW
From purewow.com
Reviews 3.9
Total Time 5 hours 45 minutes
Calories 553 calories per serving
- 1. Season the chicken generously all over with salt. Rest at room temperature for 30 minutes. 2. Combine 1 tablespoon kosher salt with the buttermilk. Transfer the chicken to a resealable bag and pour the buttermilk on top. Seal the bag and squish everything around to ensure the chicken is coated. Refrigerate for at least 4 hours and up to a day. (The longer you brine the chicken, the more flavorful it will be.) 3. About 1 hour before cooking, remove the chicken from the fridge and transfer to a plate; discard the brine. Use kitchen twine to tie the legs together. (This will encourage even cooking.) Preheat the oven to 425�F. 4. Arrange the potatoes in a large oven-safe skillet, and drizzle with olive oil. Season with salt and pepper; toss to coat. 5. Nestle the chicken on top of the potatoes and transfer to the oven with the legs pointing toward the back left corner. Roast for 30 minutes, then lower the heat to 400�F. Rotate the skillet so the legs are facing the back right corner; roast for another 30 minutes or until the internal temperature of the chicken reaches 165�F. 6. Rest the chicken for 10 to 15 minutes before carving and serving. Garnish with fresh chopped parsley.
SPANISH CHICKEN TRAYBAKE WITH CHORIZO & PEPPERS RECIPE ...
From bbcgoodfood.com
Total Time 1 hours 15 minutes
Category Dinner, Lunch, Main course, Supper
Cuisine Spanish
Calories 438 calories per serving
- Roast for 1 hr until the chicken skin is crispy and the vegetables have softened. Serve with crusty bread, pasta or potatoes.
CHICKEN & NEW POTATO TRAYBAKE RECIPE - BBC GOOD FOOD
From bbcgoodfood.com
Total Time 1 hours 30 minutes
Category Dinner, Lunch, Main course
Cuisine British
Calories 323 calories per serving
- Remove the roasting tin from the oven. Press down on the roasted garlic cloves with the back of a spoon, discard the skins, and mix the mashed garlic with the meat juices. Serve with watercress or your favourite salad leaves on the side.
NIGELLA'S CHICKEN SHAWARMA RECIPE - BBC FOOD
From bbc.co.uk
Reviews 4.8
Cuisine Turkish and Middle Eastern
- Line a platter or a couple of plates with crisp lettuce, shredded or torn into pieces, and then top with the piping hot chicken, pouring the oily juices over them, unless you are, for some inexplicable reason, anti-oily-juices. If you wanted to make the chicken go further, you could cut the thighs into chunky slices rather than leaving them whole. And please do add any of the suggested accompaniments, itemized in my introduction.
SLOW-COOKER GREEN CHICKEN CHILI (CHILE VERDE) RECIPE ...
From epicurious.com
Reviews 5
Total Time 4 hours, 15 minutes
- Chili can be made 3 days ahead; cover and chill.
ROASTING A HALF CHICKEN - LOW CARB MAVEN
From lowcarbmaven.com
HOW TO ROAST A CHICKEN PERFECTLY EVERY TIME | TASTE OF …
From tasteofhome.com
CHICKEN STOCK RECIPES | ALLRECIPES
From allrecipes.com
60+ HEALTHY CHICKEN BREAST RECIPES | COOKING LIGHT
From cookinglight.com
CHICKEN COOKING TIMES - RECIPES - HOW TO COOKING TIPS
From recipetips.com
MARINADE FOR CHICKEN RECIPE | ALLRECIPES
From allrecipes.com
OVEN READY ROAST CHICKEN - PERDUE
From perdue.com
SWEET & SPICY ROAST CHICKEN WITH CARROTS, DATES ...
From onceuponachef.com
OVEN READY ROAST CHICKEN - PERDUE
From perdue.com
SWEET & SPICY ROAST CHICKEN WITH CARROTS, DATES ...
From onceuponachef.com
GRILLED MEDITERRANEAN CHICKEN KEBABS - DELICIOUS MEETS HEALT…
From deliciousmeetshealthy.com
BAKED GARLIC PARMESAN CHICKEN RECIPE | ALLRECIPES
From allrecipes.com
ROASTED CHICKEN AND VEGETABLES - JO COOKS
From jocooks.com
CLASSIC BAKED CHICKEN RECIPE - SIMPLY RECIPES
From simplyrecipes.com
OVEN READY ROAST CHICKEN - PERDUE
From perdue.com
SWEET & SPICY ROAST CHICKEN WITH CARROTS, DATES ...
From onceuponachef.com
GRILLED MEDITERRANEAN CHICKEN KEBABS - DELICIOUS MEETS HEALT…
From deliciousmeetshealthy.com
TIPS ON HOW TO ROAST A LARGE CHICKEN (8 LBS) - HOME ...
From chowhound.com
ROASTED CHICKEN AND VEGETABLES - JO COOKS
From jocooks.com