A favorite way to have chicken, especially on these crisp fall evenings is roasting a chicken in the pan for a few hours. The danger of this, besides the crispy skin, which is an addiction, is that the chicken can often dry out. I’m always looking for new ways to spice things up so here is a quick recipe I tried last week. It made the most phenomenal roasted chicken plus it is a great way to use some of the sweet apple cider that is still available at your local farm stands.
So here are the tips and the ingredients.
Get a large roasting chicken (Best chicken to buy – use the leftover parts and meat for delectable homemade chicken soup the next day.)
Line a large roasting pan with aluminum foil. (This avoids a ‘yuck’ pan that must soak for days if you forgo the liner.)
Wash and remove the innards of the chicken.
Place correctly in the pan (unlike me who sometimes has the back-end up!)
Use ½ to 1 cup of apple cider and ½ cup of orange juice and pour over the chicken. The pan will have at least a 1/2 inch of juice surrounding the entire chicken.
Okay, all you Trans fat cats, don’t blow your stack on the next step but this is the trick to crispy chicken. Take a few tabs of Crisco and slather on various parts of the chicken skin.
Salt and pepper the skin.
Cut up one medium size onion and place in the pan with all the juices surrounding the chicken.
Cut one lime in half and stuff inside the chicken with a sprig of rosemary.
That’s it – time to cook for a few hours on a 325 oven for about 1 hour and then increase the temp to 375 or 400 depending on your crispy factor for another 1 hour to 1 ½. Make sure the popper on the chicken has popped. The trick is that the juice mixture does not dry out while cooking; the pan should maintain at least a ¼ inch of liquid at all times.
If you serve with homemade pilaf (another easy cinch to make) and fresh fall squash roasted in the oven, you have yourself a winner. If you aren’t thinking calories, you can skim the fat from the juice and top your veggies with it. You can also use any leftover pilaf the next day for your soup!
Post your favorite ways to use Apple Cider. Today’s quote for the day is by Luciano Pavarotti. “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. “P.S. I just may try this trick on the Thanksgiving bird. We will get back on track tomorrow with shop talk - more on garden and design tips.
So here are the tips and the ingredients.
Get a large roasting chicken (Best chicken to buy – use the leftover parts and meat for delectable homemade chicken soup the next day.)
Line a large roasting pan with aluminum foil. (This avoids a ‘yuck’ pan that must soak for days if you forgo the liner.)
Wash and remove the innards of the chicken.
Place correctly in the pan (unlike me who sometimes has the back-end up!)
Use ½ to 1 cup of apple cider and ½ cup of orange juice and pour over the chicken. The pan will have at least a 1/2 inch of juice surrounding the entire chicken.
Okay, all you Trans fat cats, don’t blow your stack on the next step but this is the trick to crispy chicken. Take a few tabs of Crisco and slather on various parts of the chicken skin.
Salt and pepper the skin.
Cut up one medium size onion and place in the pan with all the juices surrounding the chicken.
Cut one lime in half and stuff inside the chicken with a sprig of rosemary.
That’s it – time to cook for a few hours on a 325 oven for about 1 hour and then increase the temp to 375 or 400 depending on your crispy factor for another 1 hour to 1 ½. Make sure the popper on the chicken has popped. The trick is that the juice mixture does not dry out while cooking; the pan should maintain at least a ¼ inch of liquid at all times.
If you serve with homemade pilaf (another easy cinch to make) and fresh fall squash roasted in the oven, you have yourself a winner. If you aren’t thinking calories, you can skim the fat from the juice and top your veggies with it. You can also use any leftover pilaf the next day for your soup!
Post your favorite ways to use Apple Cider. Today’s quote for the day is by Luciano Pavarotti. “One of the very nicest things about life is the way we must regularly stop whatever it is we are doing and devote our attention to eating. “P.S. I just may try this trick on the Thanksgiving bird. We will get back on track tomorrow with shop talk - more on garden and design tips.
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