Creative Ways to Add Flavor to Roasted Chicken

Roasting a whole chicken is relatively easy. Clean out the chicken cavity, rinse lightly, pat dry and place on a rack in a baking dish. Bake in a preheated 350-400 degree F. oven for 60-90 minutes or until the internal temperature has reached 170 F. To insure the inside out of the chicken cooks thoroughly before the skin, you can cover the skin with foil for the first 30 minutes. In the event the skin is not browning properly, you can baste the outside with butter as it bakes. Roasting whole chickens is a great way to feed the family; the leftovers can be used for creating all kinds of other dishes including soups, salads, casseroles and stocks.

Have you ever tried whole roasted chicken sold in a good restaurant and wonder how they make them to taste so good? Not only is roasting a whole chicken economical, it is also a great way to cook moist, juicy, flavorful chicken. You can adjust the flavors and seasonings to accommodate personal preferences and the different combinations for flavoring the chicken are endless.

Pan Fried Chicken

Honey-Lemon Glaze

The lemon juice marinade is what makes the chicken more tender while the honey glaze incorporates a sweet balance to the tang of the lemon. You just let the chicken absorb the lemon juice marinade in a zip lock plastic bag and place the bag in the fridge for a number of hours or overnight if you prefer a stronger taste. Remove the chicken from the marinade and discard the marinade.

Before baking, season the chicken with pepper and salt, and put some thyme sprigs into the cavity. About halfway through baking utilize a basting brush to coat the chicken all over with honey. Baste with the juices on the baking pan and brush with honey on occasion until baking time is completed.

Brown Sugar and Bacon Glazed

This glaze will incorporate a quite intense flavor from different ingredients. You'll get the sweetness of brown sugar, flavor from smoky bacon and spiciness of cayenne pepper. Simply massage the top of the chicken with olive oil and add a generous amount of salt and pepper. Keep in mind that the salt will tend to seep out of the chicken as it roasts, so use some extra salt. With the usual roasting procedure, baste the chicken occasionally as it cooks.

In a small pan, melt some butter and mix in some flour to create a roux. Once the butter is melted and the mixture is a golden brown color, pour in the juices from the baked chicken and bring to a light boil while mixing. Now place a few pieces of bacon over your chicken so that the flavor is absorbed into the skin. Drizzle the glaze you just created all over the chicken and bacon.

Balsamic Glaze

Balsamic glaze is a tangy and sweet glaze that works well with all kinds of grilled meats. Simply mix together balsamic vinegar, garlic, basil, brown sugar and crushed red pepper flakes into a sauce pan at medium high heat. The garlic and basil should be whole. Once you notice a thick glaze coating the spoon, take out the garlic and basil. Place the glaze in another container to rest from heat. If the glaze thickens, thin with a bit of water once you're ready to use it. Glaze chicken lightly, as this glaze has an intense flavor.

Mango Rum Glaze

This one is a bit more daring and has a very exotic flavor to it. You can enjoy a sweet fruitiness with a bit of zest. All you have to do is season the chicken with a few basic dry seasonings like dried basil and thyme, and pepper and salt. Puree some mango nectar, chutney and rum and use that as a glaze.

The key to a great roasted chicken, aside from cooking it right of course, is all in the glaze. You can instantly add flavor by creating your own, homemade roast chicken glaze.

Creative Ways to Add Flavor to Roasted Chicken

Inspired from cuisines around the world, we offer the best chicken recipes for every occasion. Whether it is fried, broiled, grilled, sauteed, baked, or braised, chicken is the perfect choice. You'll find tips for cutting, handling, storing, and safe preparation. Find a great chicken recipe for your next party, picnic, or family get together.

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Roasted Chicken Recipes - Easy & Quick To Prepare!

These roasted chicken recipes are easy, quick and delicious. Just check these out and I'm sure you'll be amazingly surprised.

So put your hat on and get ready for some quick easy roasted chicken recipes:

>> Roasted Pecan Chicken

3/4 c Pecans, chopped

2 oz Creamy Goat Cheese

1 sm Clove Garlic, chopped

2 tb Olive Oil

1 1/2 ts Lemon Juice Pepper

3 1/2 lb Whole Broiler/Fryer Chicken

1 md Onion, sliced

1 Lemon, sliced

2/3 c Dry White Wine

2/3 c Chicken Broth

2/3 c Chicken Broth

1 tb Cornstarch

1 tb Cold Water

Cheese Spread: In a food processor combine pecans, goat cheese,
garlic, olive oil, lemon juice and pepper to taste. Process until
mixture forms a paste.

Roast Chicken: Preheat oven to 400F.Carefully loosen skin on chicken
breast by gently working fingers under the skin starting from both
the neck and body cavity ends. Be careful not to pierce or tear the
skin. Spread cheese mixture in an even layer in chicken breast
underneath the skin. Pull skin back oven cheese layer and secure with
wooden picks. Tie chicken legs together.

Arrange chicken in a 13x9x2 baking pan on a bed of onion and lemon slices. Add wine and 2/3 cup broth. Roast, uncovered, at 400F for 1 1/4 to 1 1/2 hours until thermometer inserted between leg and thigh registers 180øF. Baste occasionally with pan juices during baking. If necessary, tent with foil toward end of cooking to prevent over browning. Remove chicken from pan and keep warm. Strain pan juices, discarding lemon and onion slices. Skim fat from pan juices.

>> Chicken and Roasted Pepper Soup

Ingredients:

2 boneless skinless chicken breast halves (1/2 pound)

1 jar roasted red bell peppers -- drained (7-1/4 oz.)

1 medium onion -- chopped (1/2 cup)

2 cups chicken broth

2 tablespoons lime juice

1 tablespoon cilantro -- fresh chopped

1/2 teaspoon salt - optional

1/4 teaspoon pepper

2 cloves garlic -- finely chopped

1 cup jacamar -- peeled, cubed

Directions:

Set oven control to broil. Trim fat from chicken. Place chicken on
Rack in broiler pan. Broil with tops 4-6 inches from heat 15-20 minutes, turning once, until juice is no longer pink when centers of thickest pieces are cut. Cut into 1/4 inch strips; set aside. Place peppers and onion in blender or food processor. Cover and blend
On medium speed until smooth.

Heat pepper mixture, broth, lime juice, cilantro, salt, pepper, and
Garlic to boiling in 2 quart saucepan; reduce heat. Simmer uncovered 15 minutes. Stir in chicken and jacamar; heat until hot.

That's it for today! If you want more roasted chicken recipes just check below:

Nathalie Sanders is a chef mom. She reveals her delicious recipes and up-to-date cooking tips in a very famous newsletter: Quick Easy Recipes Secrets. She is also a fan of Secret Restaurant Recipes. You can grab a copy here: Copycat Recipes.

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How Long Does a Perfectly Roasted Chicken Need to Cook?

Although cooking chicken can be a simple task, there are many determining factors that lead to a perfectly juicy and tender well cooked bird. Chicken is probably one of the most popular meats around for it offers a range of versatility and possibilities! You can boil it, grill it, broil it, bake it, roast it, fry it, sauté it, rotisserie it and stir fry it and always end up with a delicious meal. However, one of the big challenges with chicken is that it must always be well cooked to prevent food borne illnesses. You can never eat chicken rare or medium rare. If the meat is pink cook it longer. Raw chicken can make you very sick. OK, so why is this such a big deal? It's a big deal because chicken, specially the white meat breast area, tends to be overcooked and dry. It does not have to be! I would like to concentrate on roasted whole chickens in this article as these seem to be the ones that are hardest to perfect. Because of the way a chicken is shaped, it is very easy to end up with overcooked, stringy breast meat; undercooked leg and thigh meat; and inedible, chewy skin.

A well roasted chicken should have juicy tender breast meat, fully cooked dark meat and perfectly crisp and well seasoned skin. So how do we end up with such a wonderful production? The very first thing you need to do is preheat your oven with the roasting pan inside. Keep the rack out of the oven to use later. Since everyone's oven is different I would say a good rule of thumb is to heat it for a good 20 minutes before you start roasting. I have roasted many a chicken in my life and I can tell you that 375 degrees Fahrenheit (190 degrees Celsius) is where my chicken has come out with the best results. Higher heat cooks the bird faster but tends to scorch the skin and dry up the meat; lower heat - slow and low in the beginning and high in the end - ends up in dry meat as well. So, preheat your oven to 375 degrees and let's get the chicken ready! Remove the giblets and the neck from the cavity. Unless you are planning on using them (let's say to make gravy for instance) throw them away. Wash the chicken inside and out and pat dry it well. You want nicely dried chicken skin. Next, trim off the excess fat. Throw that away. Starting at the neck, insert your fingers under the skin and gently push away the skin from the breast meat. Generously season the inside and outside of the chicken with salt and pepper.

Melt some butter in a pan or microwave and brush melted butter directly on the breast and on the skin. Place the chicken sideways on the roasting rack. Open the oven and place the rack into the roasting pan. Cook it like this for 20 minutes. Flip the chicken on to its other side and cook for an extra 20 minutes. Finally, turn the chicken onto its back, breast meat up and cook for an additional 20 minutes. You need to make sure the internal temperature is 165 to 170 degrees. Another way to check it is by pulling the thigh away from the body. If the juices run clear and not pink or red, the chicken is probably done. The average roasting chicken is between 3 and 3 ½ pounds. This will render approximately 3 to 3 ½ cups of cooked meat. I am assuming that you will be roasting a whole chicken and not a butterflied one- a chicken who has had the backbone removed. Butterflied chicken will cook faster. At any rate, if you are roasting a larger bird make sure to adjust the cooking time. 20 to 25 minutes per pound is a great rule of thumb! Good luck!

Click Here, for a great Herbed Roasted Chicken Recipe

Mary Ann Allen, The Frugal Chef, is dedicated to show people how to eat well without spending a fortune. Her website http:///www.TheFrugalChef.com is loaded with free recipes, cooking videos and tips on how to save money without sacrificing nutrition and flavor!

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roasted quail with caponata - Italian Guide

Celebrity chef Lee Severino shows how easy it is to prepare roasted quail with caponata is internally. Enjoy!

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Roasted Black Bean, corn and pepper salad

This salad is always a success and a stable in our diet, especially in summer when the corn and peppers are plentiful. It's delicious and colorful and can also serve a lunch of salads or as a main coarse sauce. (See Note Easy until the end)

1 c blacks beans, cooked and drained

1 c toasted corn kernals (see note 1 below)

1 red pepper, roasted and chopped (see note 2 below)

1 / 3 c sweet onion, chopped

T 1 jalapeno, diced (see note 3below)

1 / lime juice 3 c

2 T chopped cilantro

Salt and pepper to taste

Combine the seasoning, and coverage. You can pre-made, but best served at room temperature.

Note 1: There are several ways to cook corn. If all that is fresh and from scratch for this recipe I would roast corn grilled with peppers. They left the husks of wheat, take the last layer, lifting, removing the silk, and the recovery of maize. They Wetwell and fry, turning, until charred. Alernatively, you can heat the same procedure, but cooked in a pan in a C. 300 ° Sometimes I even cut off the piston and fry the kernals on a
Pan with olive oil.

Note 2: peppers grilled or baked at high temperature, turning, until skin is charred, then settle into a document or a sealed plastic bag for about 15 minutes before peeling and deveining hoes.

Note 3: You can roastwith jalapeno peppers after the same procedure. Alternatively, the jalapeño in the dish with fresh or pickled jalapenos.

Final note: You can make this dish the easy way, but frozen, canned, blacks beans, corn, floating in a pan with olive oil and canned roasted red peppers and the whole dish together in a case of 15 minutes.

Makes about 3 cups.

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