SLOW ROASTED OVEN CHICKEN RECIPES

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INSTANT DUTCH OVEN – ROASTED GARLIC RISOTTO – INSTANT POT ...



Instant Dutch Oven – Roasted Garlic Risotto – Instant Pot ... image

Provided by Instant Brands Culinary Team

Prep Time 75 minutes

Cook Time 30 minutes

Yield 4 servings

Number Of Ingredients 14

1 head of garlic
olive oil (drizzle)
salt (pinch)
1 tbsp oil
1 tbsp butter
1 onion (diced small)
1 carrot (diced small)
1 head of garlic (roasted )
1 cup Arborio rice
1/2 tsp salt
1/2 cup Parmesan cheese (grated)
3 tbsp fresh parsley (chopped)
1/4 cup white wine (or 2 tbsp white wine vinegar)
5 cups chicken stock

Steps:

  • Select Manual Mode 2 – 325F for 1 hour.
  • Cut the top of the garlic head off.
  • When preheated, place a piece of foil in the bottom of the pot, and place the head of garlic in the center.
  • Drizzle with oil and a pinch of salt.
  • Place the lid on and let the garlic roast slowly. Try not to open the lid, until the one-hour time is completed.
  • Select Manual Mode 2 – 350°F for 30 minutes.
  • When preheated, add the oil, butter, diced onions, carrots and ½ tsp of salt. Sauté for 5 minutes stirring occasionally.
  • Add the arborio rice and cook for 3 minutes stirring frequently.
  • Add the roasted garlic cloves, they can be added whole, as they will break down as the rice cooks.
  • Add the white wine, stir, and cook for about 1 minute.
  • Add one ladle, about ½ cup to 1 cup of chicken stock to the pot and stir gently until the stock is absorbed into the rice.
  • Continue adding one ladle of stock at a time, stirring frequently until absorbed, before adding another ladle of stock.
  • Continue adding the stock, one ladle at a time, until all the stock is added, and the rice is cooked to al dente.
  • Press CANCEL if there is any remaining time.
  • Using the handle grips, remove the cooking pot from the base and place on the countertop protector.
  • Stir in the parmesan cheese and parsley.
  • Serve and enjoy!

SLOW-ROASTED GARLIC CHICKEN RECIPE | AIDA MOLLENKAMP ...



Slow-Roasted Garlic Chicken Recipe | Aida Mollenkamp ... image

Provided by Aida Mollenkamp

Categories     main-dish

Total Time 2 hours 15 minutes

Prep Time 5 minutes

Cook Time 1 hours 40 minutes

Yield 4 servings

Number Of Ingredients 8

2 tablespoons kosher salt
1/2 teaspoon freshly ground black pepper
1 (5 pound) chicken
4 heads garlic, top 1-inch cut off
2 tablespoons olive oil
1 medium lemon, halved
1 medium yellow onion, quartered
1 cup low-sodium chicken broth

Steps:

  • Heat the oven to 375 degrees F and arrange a rack in the middle.
  • Mix together salt and pepper in a small bowl and set aside. Pat chicken dry and rub all over with 1 of the garlic heads. Rub all over (under skin too) with oil and season with salt and pepper. Place 1 garlic head and 1 lemon half in the chicken cavity.
  • Arrange remaining garlic, lemon, and onion on the bottom of a 3 to 4-quart baking dish to create a bed. Place chicken on top, add broth to baking dish, and cover tightly with foil. Roast until chicken reaches 135 to 140 degrees F on an instant-read thermometer, about 1 hour.
  • Remove foil, brush chicken with pan juices, and increase oven temperature to 450 degrees F. Roast, basting occasionally, until temperature of chicken on inner thigh is 165 degrees F, skin is golden brown, and juices run clear, about 30 to 40 minutes more.
  • Let rest 10 minutes before carving. Meanwhile, pour pan juices into a small saucepan and simmer over medium heat until thickened, about 7 to 10 minutes. Taste and adjust seasoning, as desired. Carve chicken and serve each portion with 1 head of garlic and pan sauce.

Nutrition Facts : Calories 324, FatContent 8 grams, SaturatedFatContent 2 grams, CholesterolContent 190 milligrams, SodiumContent 690 milligrams, ProteinContent 58 grams

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