WATERMELON CHICKENS RECIPES
CHICKEN IN A WATERMELON RECIPE - NYT COOKING
“Consider the madness of roasting a hen inside a hollowed-out watermelon with soy sauce and a lemon,” Rozanne Gold wrote in 1994, when she brought this recipe to The Times, part of a roundup of April Fools’ Day recipes. It’s an unconventional recipe, with roots in Hawaii and meant to surprise. (Step 5 encourages cooks to show the full chicken and watermelon to guests before carving.) Do, as one commenter suggests, and have someone on hand to record the reactions. And what to do with the leftover watermelon pulp? Take Gold’s advice. “With some sugar, champagne and a little imagination, it makes a decent sorbet.”
Provided by Rozanne Gold
Total Time 5 hours
Yield 8 servings
Number Of Ingredients 7
Steps:
- Cut a 1/4-inch-thick horizontal slice off bottom of watermelon, so it won't roll. Discard. Cut off the top third of the melon horizontally, then scoop out seeds and enough of the pulp from both remaining parts to make room for the chicken.
- Season cavity of chicken with salt and pepper. Insert lemon pricked with fork, along with 1 tablespoon of the soy sauce. Brush outside of chicken with remaining soy sauce, and sprinkle with five-spice powder.
- Place chicken in the larger part of the melon, and position the other piece of melon on top, securing with long skewers.
- Preheat oven to 400 degrees, and bake 2 hours. Then, reduce heat to 300 degrees and bake 2 1/2 hours longer.
- Place watermelon on a tray and show it to guests. Return it to kitchen: remove chicken and carve. With a ladle, remove juices from watermelon and reduce in skillet until thickened; whisk in cold butter and spoon over chicken before serving
CHICKEN IN A WATERMELON | SO DELICIOUS
These chicken parts borrow the watermelon flavor which, together with those of rosemary and onion make them both refreshing and savory. Also, the watermelon shell acts like an oven bag keeping all the flavors inside and helping them mingle. Use the remaining pulp and integrate it into the dish by mashing it and serving the chicken with a glass of iced watermelon juice.
Provided by Andrei Gusty
Total Time 2 hours 30 minutes
Yield 6
Number Of Ingredients 12
Steps:
- Place the chicken on the work surface, butterfly it and cut it up.
- Season and coat with chili flakes, oregano, turmeric, Cajun seasoning, garlic powder, salt, and pepper.
- Add 1/4 of vegetable oil to a skillet over medium heat and add the chicken parts. Fry for 5 minutes on each side. Drizzle with honey and remove from heat. Set aside.
- Place the watermelon on the work surface and cut its cap off (don’t discard it). Scoop out 1/3 of the pulp to make some room, then mash the remaining pulp using a hand mixer. Transfer the mixture to a bowl and set aside.
- Transfer the fried chicken parts into the watermelon shell. Insert onion and rosemary between them.
- Cover with the cap and fasten it with toothpicks. Place the stuffed watermelon on a roomy baking dish and bake for 2 hours at 380°F/190°C.
- Strain the smashed watermelon pulp into a pitcher using a strainer and a rubber spatula. Discard the seeds and the resulting pulp.
- Serve the chicken with a proper side-dish, like mashed potatoes and sweet corn, or a salad. Serve together with iced watermelon juice.
Nutrition Facts : Calories 593 calories , ProteinContent 34 grams , FatContent 24 grams , CarbohydrateContent 66 grams
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