WHOLE BRAISED CHICKEN RECIPES
BRAISED WHOLE CHICKEN RECIPE - FOOD.COM
Braising a whole chicken makes the whole bird emerge succulent from wing tip to drumstick beneath crispy skin - so very good!!!!
Total Time 1 hours 30 minutes
Prep Time 0S
Cook Time 1 hours 30 minutes
Yield 6 serving(s)
Number Of Ingredients 12
Steps:
- Preheat oven to 350°F Season chicken inside and out with salt and pepper. In a large ovensafe saucepan or Dutch oven, heat oil on medium-high. Add chicken and brown, breast side down, 5-10 minutes. Turn over and brown second side. Transfer chicken to a platter. Add celery and onion and sauté 5 minutes. Add carrots and sauté another 5 minutes. Remove pot from heat.
- Place chicken, breast side down, overtop vegetables . Combine broth, water and vinegar and pour over chicken. Add potatoes to the pot, cover and braise 45 minutes. Turn chicken, breasts side up, cook another 10-15 minutes with lid off to brown.
- Remove chicken and vegetables from pan and keep warm. Skim fat from cooking liquid and discard. Carve chicken and place slices into shallow bowls, adding vegetables and broth. Garnish with fresh chives and serve.
Nutrition Facts : Calories 856.6, FatContent 37.2, SaturatedFatContent 10.5, CholesterolContent 162.6, SodiumContent 781.4, CarbohydrateContent 79.8, FiberContent 10.9, SugarContent 6.3, ProteinContent 49.8
WHOLE BRAISED CHICKEN | ONE POT WITH VEGETABLES AND PASTA
A delicious, fall off the bone, whole braised chicken. Potatoes, carrots and cous cous round out the meal in an easy, one pot dish that's great for Sunday dinner or when you need to feed a crowd.
Provided by Susan Nguyen
Categories Main Course
Prep Time 20 minutes
Cook Time 75 minutes
Yield 6
Number Of Ingredients 16
Steps:
- Preheat oven to °350 F (180°C). Heat a large dutch oven (at least 5 quart size) over medium high heat. Pat chicken dry with paper towel. Season all sides liberally with 2 teaspoons salt (or to taste) and pepper. Add the oil to the pot. Place whole chicken, breast side down, into the pot. Sear the chicken until skin is golden brown, about 5-6 minutes. Remove and set aside.
- Add the onions and carrots to the pan. Saute' vegetables for about 5 minutes, until onions are softened and translucent. Push the vegetables aside to make a clear spot in the pan. Add the tomato paste and allow it to brown for 30 seconds. Scatter in the garlic and dried herbs. Saute', stirring everything together. Cook for 1-2 minutes.
- Add the white wine, if using (if not using, just skip to canned tomatoes). Bring to a boil and cook, reducing liquid to about half. Add the canned tomatoes, juice and all. Break the tomatoes apart, slightly, with the back of a wooden spoon. Add the potatoes. Season everything with 1-2 teaspoons salt (or to taste) and pepper.
- Place the chicken, breast side up, on top of everything. Fill the tomato can with water. Pour water into the pot so it comes up to about half way up the chicken. Bring to a boil. Cover with a lid. Place in oven and cook for 1 hour. Add the cous cous, orzo or other small pasta, if using, around the chicken. Stir into the broth. If using pearl cous cous, cook in oven with lid on for another 15 minutes. Orzo or other small pasta may take 5 minutes more (taste pasta for doneness).
- When done, stir some parsley or dill into the brothy pasta. You can bring the pot to the table and remove the entire chicken, shredding up the meat. Or, leave the bird in the pot and ladle out portions of the stewed vegetables and parts of the chicken. Top with more parsley or dill and serve with parmesan on the side, if desired.
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MEXICAN ROASTED OR BRAISED CHICKEN RECIPE - FOOD.COM
This is loosely based on Rick Bayless' recipe for Cochinita Pibil (Achiote Pork) from his book Mexican Everyday. This is a whole braised chicken with a rich flavor with a bit of spice. Preparation is quick, and the chicken is beautiful, once it's done.
For simplicity, you can simply cook it in a large 6-8 quart stew pot or dutch oven (I prefer the enameled, cast-iron type, but any heavy pot with a lid will do. I like to bake plantains or sweet potatoes to go with it, so I remove the pot from the oven at about 2 1/2 hours and put it on the stove on med-low heat to finish.
You can also cook this in a slow cooker on low for 10-12 hours. I suggest wrapping the lid in foil, if it's loose, or there's a gap between the crock and the lid.
The dish is actually braised, but this is what I always think of, when someone mentions roasted chicken.
If you really like garlic, you can add an full head, then pull it apart, when the dish is finished. The garlic cloves will fall apart, and you can squeeze them out on the chicken, tortillas (good with a bit of butter or cheese), or you can spread them on crusty bread.
You can find Achiote Molido (Annatto) in the Mexican foods' spice section of most good markets, or you can visit a Mexican or other Hispanic market. You can usually find it in inexpensive cellophane bags with other spices and dried chiles. You can also buy Comino Molido (ground cumin) and Mexican Oregano, there. Both are inexpensive and have great flavor.
By the way, 'Zaar insists on 'chickens' in the ingredients, but you want one 5-6 pound bird.
From food.com
Total Time 3 hours 10 minutes
Calories 826.4 per serving
From food.com
Total Time 3 hours 10 minutes
Calories 826.4 per serving
- The chicken will need to cook 2 1/2-3 hours. Check the temperature at the thickest parts and remove when the chicken is done (approx 170, a bit lower, if you want to finish the chicken on the stove top). If you want to brighten up the dish a bit and restore a sour bite, add another 1/4 cup of lime juice a couple of minutes before serving.
See details
WHOLE BRAISED CHICKEN | ONE POT WITH VEGETABLES AND PASTA
A delicious, fall off the bone, whole braised chicken. Potatoes, carrots and cous cous round out the meal in an easy, one pot dish that's great for Sunday dinner or when you need to feed a crowd.
From cookbooksonrepeat.com
Category Main Course
Cuisine American
From cookbooksonrepeat.com
Category Main Course
Cuisine American
- When done, stir some parsley or dill into the brothy pasta. You can bring the pot to the table and remove the entire chicken, shredding up the meat. Or, leave the bird in the pot and ladle out portions of the stewed vegetables and parts of the chicken. Top with more parsley or dill and serve with parmesan on the side, if desired.
See details
MEXICAN ROASTED OR BRAISED CHICKEN RECIPE - FOOD.COM
This is loosely based on Rick Bayless' recipe for Cochinita Pibil (Achiote Pork) from his book Mexican Everyday. This is a whole braised chicken with a rich flavor with a bit of spice. Preparation is quick, and the chicken is beautiful, once it's done.
For simplicity, you can simply cook it in a large 6-8 quart stew pot or dutch oven (I prefer the enameled, cast-iron type, but any heavy pot with a lid will do. I like to bake plantains or sweet potatoes to go with it, so I remove the pot from the oven at about 2 1/2 hours and put it on the stove on med-low heat to finish.
You can also cook this in a slow cooker on low for 10-12 hours. I suggest wrapping the lid in foil, if it's loose, or there's a gap between the crock and the lid.
The dish is actually braised, but this is what I always think of, when someone mentions roasted chicken.
If you really like garlic, you can add an full head, then pull it apart, when the dish is finished. The garlic cloves will fall apart, and you can squeeze them out on the chicken, tortillas (good with a bit of butter or cheese), or you can spread them on crusty bread.
You can find Achiote Molido (Annatto) in the Mexican foods' spice section of most good markets, or you can visit a Mexican or other Hispanic market. You can usually find it in inexpensive cellophane bags with other spices and dried chiles. You can also buy Comino Molido (ground cumin) and Mexican Oregano, there. Both are inexpensive and have great flavor.
By the way, 'Zaar insists on 'chickens' in the ingredients, but you want one 5-6 pound bird.
From food.com
Total Time 3 hours 10 minutes
Calories 826.4 per serving
From food.com
Total Time 3 hours 10 minutes
Calories 826.4 per serving
- The chicken will need to cook 2 1/2-3 hours. Check the temperature at the thickest parts and remove when the chicken is done (approx 170, a bit lower, if you want to finish the chicken on the stove top). If you want to brighten up the dish a bit and restore a sour bite, add another 1/4 cup of lime juice a couple of minutes before serving.
See details
EMERIL'S BRAISED CHICKEN THIGHS RECIPE | MARTHA STEWART
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Reviews 3.9
Total Time 1 hours 0 minutes
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Calories 542.9 calories per serving
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