Cebu Style Roast Chicken Food

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CEBU-STYLE ROAST CHICKEN



Cebu-Style Roast Chicken image

This recipe was born out of homesickness during my first year in Germany. We were lucky enough to have an Asian store close by for the lemon grass. Its best to use the regular/young chicken. I tried using hen, but turned out rubbery and it didn't smell too good either. Sea salt really brings out the flavor while the lemon grass adds to the "kick" factor of the dish. If you have a coal-burning oven, then you will have a more flavorful effect. Now, its been my family's favorite and I prepare it during gatherings. Enjoy!

Provided by Anne Co

Categories     Filipino

Time 1h25m

Yield 4-6 serving(s)

Number Of Ingredients 6

1 whole chicken
sea salt
black pepper
garlic powder
2 stalks lemongrass
2 bunches spring onions

Steps:

  • Preheat oven to 475°F.
  • Rinse and pat the chicken dry (this will make the skin crunchy). Set aside.
  • Wash the spring onions and the lemon grass stalks well. Slice the stalks in half. Set aside.
  • Sprinkle sea salt and black pepper into the inside of the chicken.
  • Stuff the chicken with the spring onions and the lemon grass.
  • Rub the chicken with sea salt, black pepper, and garlic powder. In an oven-safe pan or stoneware, roast the chicken @ 475F for 45 minutes.
  • Lower the oven temperature to 375F and continue to roast for 30 minutes.
  • Serve with hot rice and cold Coca-cola.

Nutrition Facts : Calories 721.4, Fat 52.9, SaturatedFat 15.1, Cholesterol 243.8, Sodium 227.1, Protein 57.2

LE CREUSET FRENCH-STYLE ROAST CHICKEN WITH TARRAGON CREAM SAUCE



Le Creuset French-Style Roast Chicken With Tarragon Cream Sauce image

French-style whole roast chicken with the most delicious creamy tarragon sauce! This is a wonderful Sunday or company meal served with heaps of fluffy mashed potatoes, a green leafy salad or seasonal vegetables, and some crusty bread. Very easy recipe that can be made either in the oven, -or- in the crock-pot. Adapted from the Le Creuset website.

Provided by BecR2400

Categories     Whole Chicken

Time 2h10m

Yield 4-6 serving(s)

Number Of Ingredients 8

4 1/2 lbs roasting chickens
2 -3 teaspoons dried tarragon
salt and pepper
2 cups hot chicken stock
1/2 cup heavy cream
2 -3 teaspoons dried tarragon
2 teaspoons cornstarch
salt and pepper

Steps:

  • Preheat the oven to 350°F.
  • Lightly grease the inside of Le Creuset or crock pot. Wash and dry the chicken and truss into shape. Grease it lightly all over with olive oil and rub a little salt and pepper on the skin. Place the chicken, breast side up, in Le Creuset or crock pot, and sprinkle the tarragon over the breasts and legs.
  • Cover Le Creuset with the lid, place it in the heated oven, and roast for 2 to 2 1/2 hours until the juices run clear, not pink, when the thigh is pierced with a skewer, or an instant-read thermometer reads 180°F (For crock pot, cook covered on HIGH for 6 to 8 hours, less time for a smaller bird).
  • Lift out the chicken onto a warm platter, cover it with aluminum foil and a clean dish towel and leave to rest while making the sauce.
  • SAUCE:.
  • To make the sauce, pour out any excess fat from the pan. Pour the hot stock into Le Creuset and place it over medium heat on the stove top and bring to a boil. Stir to remove any residues from the bottom, which can be incorporated into the sauce. Once the liquid is boiling, stir in the cream blended with the tarragon and cornstarch. Reduce the heat and simmer for 2 to 3 minutes, stirring constantly. (For crock pot, after pouring off any excess fat, place hot stock and the blended cream, tarragon & cornstarch into the crock pot and stir well. Cover and cook on LOW for 30 minutes).
  • Taste and adjust the seasoning of the sauce, if needed, before serving it with the carved chicken, fluffy mashed potatoes and a vegetable side.

JULIA CHILD'S ROAST CHICKEN



Julia Child's Roast Chicken image

A delicious and fairly simple to prepare roast chicken recipe. The key is in the attention you give the chicken while it is roasting, the more you baste, the juicier it will be! This is a delicious recipe on it's own but is also a wonderful base recipe for anything that calls for shredded or diced cooked chicken. Would be great to roast a few and then keep the shredded chicken/chicken pieces in the freezer for use in salads or on sandwiches.

Provided by KellyMac6

Categories     One Dish Meal

Time 1h35m

Yield 1 3 pound chicken, 4 serving(s)

Number Of Ingredients 8

3 lbs roasting chickens or 3 lbs frying chicken
3/4 teaspoon salt
6 tablespoons softened butter
1 small sliced carrot
1 small sliced onion
1 tablespoon good cooking oil
1/2 tablespoon minced shallots or 1/2 tablespoon green onion
1 cup brown chicken stock, canned chicken broth or 1 cup beef bouillon

Steps:

  • Preheat oven to 425 degrees.
  • Sprinkle the inside of the chicken with 1/4 teaspoons salt and 1 Tb. butter.
  • Truss the chicken and dry it thoroughly.
  • Rub the skin with 1 Tb. butter.
  • In a small saucepan melt 2 tb. butter, and 1 tb. cooking oil. Set aside for basting.
  • Place the chicken, breast up, in a shallow roasting pan. Strew the vegetables around it and set it on the rack in the middle of a preheated oven.
  • Allow the chicken to brown lightly for 15 minutes, turning it on the left side after 5 minutes, and the right side for the remaining 5 minutes. Baste after each turn with the butter and oil mixture.
  • Reduce oven to 350 degrees.
  • Leave the chicken on its side and baste every 8 to 10 minutes using the fat in the roasting pan when the butter and oil are exhausted.
  • Halfway through estimated roasting time (about 40 minutes in) salt the chicken with 1/4 teaspoons of salt and turn it on its other side. Continue basting.
  • Fifteen minutes before the end of estimated roasting time (about 1 hour and 5 minutes in) salt again and turn the chicken breast up. Continue basting.
  • When done, discard trussing strings and set on a hot platter. Chicken should sit at room temperature for 5 to 10 minutes before being carved so the juices are absorbed by the meat. Chicken is done when it registers between 175 and 190 degrees, depending on your preferred doneness.
  • While the chicken is sitting, remove all but two tablespoons of fat from the pan.
  • Stir in the minced shallot and cook slowly for 1 minute. Add the stock and boil rapidly over high heat, letting it reduce to about 1/2 cup.
  • Season with salt and pepper and swirl in the last 1-2 tablespoons butter.
  • Pour a spoonful over chicken and serve the rest at the table as gravy.

PORTUGUESE-STYLE ROAST CHICKEN



Portuguese-Style Roast Chicken image

Make and share this Portuguese-Style Roast Chicken recipe from Food.com.

Provided by AlisVolatPropriis

Categories     Whole Chicken

Time 1h

Yield 6 serving(s)

Number Of Ingredients 8

2 kg whole chickens (2x 1kg whole chickens)
2 lemons, quartered
1 tablespoon olive oil
2 garlic cloves, crushed
1 tablespoon dried oregano
2 teaspoons sweet paprika
1 teaspoon cayenne pepper
1 teaspoon salt

Steps:

  • Preheat oven to 200°C or 180°C fan. Using kitchen scissors or poultry shears, cut down either side of the backbones of chickens and discard. Open out chickens and flatten, pressing with the heel of your hand.
  • Rub chicken skin with cut lemon; reserve lemons. Combine oil, garlic, oregano, paprika, cayenne and salt, and rub into skin. Arrange chickens skin side up in a large baking dish and add reserved lemons.
  • Roast for 45 minutes, until golden brown and cooked through. Set aside to rest for 10 minutes, then carve into pieces. Drizzle with reserved pan juices to serve.

MOROCCAN-STYLE ROAST CHICKEN



Moroccan-Style Roast Chicken image

Make and share this Moroccan-Style Roast Chicken recipe from Food.com.

Provided by lazyme

Categories     Whole Chicken

Time 1h10m

Yield 4 serving(s)

Number Of Ingredients 5

1/4 cup unsalted butter, melted
1/4 cup honey
1 teaspoon ground cinnamon
1/4 teaspoon turmeric
1 whole chicken, rinsed, patted dry

Steps:

  • Position rack in bottom third of oven; preheat to 400°F
  • Whisk butter, honey, cinnamon, and turmeric in small bowl.
  • Season with salt and pepper.
  • Transfer 1/4 cup honey butter to small bowl; reserve.
  • Place chicken on rack in roasting pan.
  • Brush with some of remaining honey butter; sprinkle with salt and pepper.
  • Roast chicken until thermometer inserted into thickest part of thigh registers 165°F to 170°F, brushing occasionally with honey butter and covering loosely with foil if browning too quickly, about 1 hour 10 minutes.
  • Transfer to platter. Serve with reserved honey butter.

Nutrition Facts : Calories 889.5, Fat 64.5, SaturatedFat 22.4, Cholesterol 274.3, Sodium 229.7, Carbohydrate 18, Fiber 0.4, Sugar 17.4, Protein 57.5

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