Garlic Roasted Chicken

Garlic Roasted Chicken

1 (5 pound) roasting chicken
Salt
Pepper
Paprika
5 garlic cloves, mashed
1/4 pound sweet butter
1/2 cup canned chicken broth

Sprinkle the chicken, inside and out, with salt, pepper and paprika. Spread half of the garlic in the cavity and spread the remainder on the outside of the chicken. Place the chicken into a crockpot and place a few pats of butter on its breast. Add the remaining ingredients and cook on LOW for 6 to 8 hours.

Serve the hot garlic butter sauce with the chicken.

The medium is the message. — Marshall McLuhan

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Roasted Sticky Chicken

Roasted Sticky Chicken

4 teaspoons salt
2 teaspoons paprika
1 teaspoon cayenne pepper
1 teaspoon onion powder
1 teaspoon thyme
1 teaspoon white pepper
1/2 teaspoon garlic powder
1/2 teaspoon black pepper
1 very large roasting chicken
1 cup chopped onion

In a small bowl, thoroughly combine all the spices. Remove giblets from chicken, clean the cavity well and pat dry with paper towels. Rub the spice mixture into the chicken, both inside and out, making sure it is evenly distributed and down deep into the skin. Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast chicken, stuff cavity with onions, and place in a shallow baking pan. Roast, uncovered, at 250 degrees F for 5 hours. After the first hour, baste chicken occasionally (every half hour or so) with pan juices. The pan juices will start to caramelize on the bottom of pan and the chicken will turn golden brown. If the chicken contains a pop-up thermometer, ignore it.

Let chicken rest about 10 minutes before carving.

Un croquis vaut mieux quun long discours.Fr., A picture is worth a thousand words. — Napoleon

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orange chicken

Orange Chicken

Posted by WingsFan91 at recipegoldmine.com 9/5/2001 8:14 am

1 1/4 pounds skinned and boned chicken, 1 1/2-inch pieces
6 tablespoons dry sherry, divided
1/4 teaspoon salt
4 teaspoons peanut oil
1/2 cup julienne-cut red bell pepper
1/4 cup diagonally sliced scallions
Zest of 1/2 small orange, cut into 2 x 1/8-inch strips
    and blanched (use lemon zest)
1 garlic clove, minced
1 tablespoon each reduced-sodium soy sauce and water
1 teaspoon each cornstarch, sugar, and rice vinegar
4 trimmed scallions, 4 inches long for garnish

In glass or stainless steel bowl combine chicken, 3 tablespoons of the sherry, and the salt and let stand at room temperature for 30 minutes.

In 9-inch skillet or a wok, heat oil over medium-high heat; add bell pepper, scallions, orange zest and garlic and cook, stirring quickly and frequently, until vegetables are tender-crisp, about 3 minutes.

Drain chicken, reserving marinade. Add chicken to skillet (or wok), increase heat, and stir-fry until chicken is browned, about 5 minutes. Add reserved marinade, add remaining 3 tablespoons sherry, and the soy sauce, water, cornstarch, sugar, and vinegar and stir to dissolve cornstarch. Pour over chicken mixture and cook, stirring constantly, until mixture thickens.

Serve garnished with scallions.

Nothing, it appears to me is of greater value in a man than the power of judgement and the man who has it may be compared to a chest fulled with books, for he is the son of nature and the father of art. — Pietro Aretino

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