Cooking Chicken in Rotisserie Oven, Recipes Please
lola8325 zone5KS
7 years ago
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that grocery store rotisserie chicken...
Comments (23)Been thinking about this... here are the steps that might have any affect on the outcome. The chickens came in 50lb boxes, there was come juice, but not much and then only thing I can think of is that they might have gone through a brining before packing. The boxes were clearly marked 'rotisserie chicken' The chickens were threaded onto the big skewers 4 per skewer and we did at least 36 at a time and were hung at least 24 hrs ahead of time. Then wheeled into the big walk-in cooler, where a circulation fan was running all the time. Thought I'd mention this because I was thinking about AnnT's method of salting poultry and then putting it in the fridge.....there is something about drying out that skin that works. It is crisper and almost thicker, if that makes sense. Nancy...See MoreLooking 4 dairy free chicken recipes I can just throw in the oven
Comments (8)I hear ya' about the cooking and more cooking and more cooking...... I bake this Moroccan Chicken recipe instead of grill it...have made it 4 times already, it is that good! Grilled/Baked Moroccan Chicken Good with rice pilaf or couscous and a green salad. 1/2 cup extra virgin olive oil (good quality) 1/4 cup chopped scallions (white part only or chopped onion) 1/4 cup chopped parsley 1/4 cup chopped fresh cilantro 1 tablespoon minced garlic 2 teaspoons paprika 2 teaspoons ground cumin 1 teaspoon salt 1/4 teaspoon turmeric 1/4 teaspoon cayenne pepper 4 boneless skinless chicken breasts or 8 chicken thighs/pieces or leg quarters or chicken halves Optional use 1 heaping TB ras-al-hanout seasoning instead of the ground spices Combine oil, scallions, parsley, cilantro, garlic, paprika, cumin, salt, turmeric and cayenne pepper in the container of a food processor. Process until smooth. Rub the mixture on both sides of the chicken breasts and let stand 30 minutes. Preheat the grill to medium hot. Grill chicken breasts 5-7 minutes on each side, until done or bake at 375 for one hour for half a chicken or 45 minutes for chicken pieces Pizza Chicken Roll-ups - variation from my friend Keren 4 chicken breast halves sliced horizontally into 2 pieces and pounded thin Deli pepperoni very thin slices, 2-3 slices per roll Deli provolone cheese 1 slice per roll Pasta sauce, large jar of Prego or homemade tomato sauce Mozzarella cheese slices, 1 per roll On each piece of pounded chicken breast, layer on 2-3 slices pepperoni and 1 slice provolone cheese. Roll up and secure with a toothpick. Grease a 9x13 or equivalent baking dish. Pour in 1 cup of the pasta sauce. Place rolls in dish and pour rest of sauce over all. Cover with foil and bake at 350 for 30-40 minutes. Uncover and top with the slices of mozzarella then return to oven to melt cheese. Sprinkle with chopped basil or parsley and serve over hot cooked spaghetti that has some melted butter and garlic salt, pepper added....See MoreHow do you cook chicken for a recipe?
Comments (23)There is a difference between poaching and simmering. I would not poach a chicken but simmer it. Found this online. Poaching Cooking in liquid with a temperature ranging from 140F to 180F is called poaching and is typically reserved for cooking very delicate items like eggs and fish. At the correct temperature, the poaching liquid won't show any visible signs of bubbling at all, though small bubbles may form at the bottom of the pot. This means that the best way of checking that the temperature is correct is with an instant-read thermometer. Simmering Simmering is cooking in liquid that's a bit hotter than poaching from 180F to 205F. Here we will see bubbles forming and gently rising to the surface of the water, but the water is not yet at a full rolling boil. Because it surrounds the food in water that maintains a more or less constant temperaure, simmering cooks food very evenly. It's an excellent choice for culinary preparations including stocks or soups, starchy items such as potatoes or pastas, and many others. One of the downsides to cooking this way is that it can cause the food to lose vitamins and other nutrients by leaching into the cooking liquid. Boiling The hottest of these three stages is boiling, where the water reaches its highest possible temperature of 212F. It's actually the least likely of the three to be used for cooking. That's because the violent agitation caused by the rolling boil can be too rough on food and will often damage it. Water at a full boil would be a bad choice for cooking an egg outside its shell, as we do when preparing poached eggs, because the agitation would cause the egg to fall apart. The same holds true for delicate fish as well as some pastas. Sue...See MoreBest (oven) Barbecue Chicken Recipe?
Comments (16)Didn't you ask what the problem was with her attempt(s)? If the problem is something like seasoning, then all the recipes in the world won't help. Some people like minimal seasoning. Some consider "barbecue" chicken to be a chicken with BBQ sauce poured on it. Some insist it has to be smoked. Some do a BBQ seasoning. Or any number of other ways. Maybe she burned it on the grill? Maybe she undercooked it? Too much seasoning or too little? Too much of one thing and not another? Or maybe she expected it to taste like her favorite restaurant or family/friend would make and it didn't? I'd start by determining what the problem is first, then try to suggest ways to solve it....See Morelola8325 zone5KS
7 years agoseagrass_gw Cape Cod
7 years agolast modified: 7 years agolola8325 zone5KS thanked seagrass_gw Cape Codlindac92
7 years agoseagrass_gw Cape Cod
7 years agolast modified: 7 years agoJasdip
7 years agoseagrass_gw Cape Cod
7 years agosleevendog (5a NY 6aNYC NL CA)
7 years agoannie1992
7 years ago
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