PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
PEKING STYLE CHICKEN
This is a dish we were served one night on one of the Princess Cruise ships. Tender, with a wonderful flavour. Of course when they served it, it was "dressed to the nines". When I make it at home, I serve it with rice and a vegetable. ;) This is also great served in a wrap. NOTE: For those thinking of substituting Splenda for the sugar, please read the review posted by Oolala on Feb 11/09. Thanks Oolala for the heads up.
Provided by Diana 2
Categories Chicken Breast
Time 35m
Yield 4 serving(s)
Number Of Ingredients 10
Steps:
- In a small bowl, mix together the mustard, sugar, soy sauce, sesame oil, chili peppers (if using) and vinegar. Blend thoroughly and set aside.
- Coat chicken pieces in cornstarch. Dip into beaten egg whites.
- Saute the chicken in hot oil until crispy and brown.
- Drain oil from the pan and add sauce.
- Cook for 5 minutes over low heat.
THE BEST ROASTED CHICKEN
This is the best chicken I have ever made. My husband liked this so much that, because I had leftover potatoes, gravy, and cornbread stuffing, I had to make another chicken.
Provided by Patricia Feeney Monson
Categories Meat and Poultry Recipes Chicken Whole Chicken Recipes
Time 1h35m
Yield 6
Number Of Ingredients 9
Steps:
- Preheat oven to 400 degrees F (200 degrees C).
- Mix butter, garlic, thyme, rosemary, lemon zest, 1/2 teaspoon salt, and 1/2 teaspoon pepper together in a bowl.
- Loosen skin on chicken breast; rub butter mixture between skin and breast meat. Press on the skin to distribute evenly. Rub oil, remaining 1/2 teaspoon salt, and 1/2 teaspoon pepper all over; place lemon halves inside cavity. Set in a baking pan.
- Roast in the preheated oven, basting after 30 minutes, until chicken is no longer pink, about 1 hour. An instant-read thermometer inserted into the thickest part of the thigh, near the bone, should read 165 degrees F (74 degrees C). Let rest before carving, about 15 minutes.
Nutrition Facts : Calories 380.8 calories, Carbohydrate 3 g, Cholesterol 117.4 mg, Fat 27.1 g, Fiber 1.1 g, Protein 31.1 g, SaturatedFat 10 g, Sodium 536.5 mg
PEKING-STYLE CHICKEN
Give the Sunday roast an Asian twist with this crispy-skinned Peking chicken recipe
Provided by Good Food team
Categories Buffet, Dinner, Main course
Time 1h30m
Number Of Ingredients 8
Steps:
- Pare the zest from the orange in thick strips then mix with the soy sauce, sherry and fivespice powder in a large food bag. Bash the garlic cloves and ginger with the back of a knife to bruise them, then add to the bag and give everything a good mix. Put the chicken in the bag, rub the marinade all over the flesh then leave to marinate in the fridge for at least 3 hrs, overnight ideally.
- Heat oven to 190C/fan 170C/gas 5. Remove the chicken from the marinade (keep it for later). Halve the orange and put both halves inside the cavity along with the bashed ginger and garlic from the marinade. With the chicken sitting on a rack in the sink, pour a kettleful of boiling water over it. Pat completely dry with kitchen paper. Set the chicken on its wire rack over a roasting tray and roast for 50 mins per kg or until the juices run clear when the thigh is pierced with a skewer.
- Strain the marinade into a pan along with the honey. Bring up to the boil then simmer for a couple of mins. Just before serving, turn the oven up as high as it will go. Brush some of the marinade all over the chicken. Return to the oven and cook until the chicken is crisp and browned. This will only take a couple of mins. Leave to rest, uncovered, for 5 mins. Serve with the remaining warmed marinade, some plain rice and bok choi or spinach stirfried with a little garlic and oyster sauce.
Nutrition Facts : Calories 235 calories, Fat 14 grams fat, SaturatedFat 5 grams saturated fat, Carbohydrate 5 grams carbohydrates, Sugar 5 grams sugar, Protein 21 grams protein, Sodium 2.26 milligram of sodium
ROASTED PEKING CHICKEN
Provided by Jacques Pepin
Categories dinner, main course
Time 1h30m
Yield 6 servings
Number Of Ingredients 4
Steps:
- Place a pot containing 3 quarts of water over high heat. When the water comes to a boil, lower the chicken into the water (it should be completely immersed). Cook the chicken for about a total of 10 minutes. (It will take about 5 minutes for the water to return to the boil, and the chicken should cook for an additional 4 or 5 minutes at a gentle boil.)
- Drain the chicken, and place it on a rack, uncovered, in the refrigerator for 5 to 6 hours, or overnight. The skin should be somewhat dry at this point. (The drier the skin, the crisper it will be after cooking.)
- At cooking time, combine the honey, soy sauce and Tabasco sauce in a small bowl, and brush the mixture on all sides of the chicken. Place the chicken, breast side up, on a wire rack in a shallow roasting pan, and roast it in a 425-degree oven for 20 minutes, or until nicely browned on top.
- Turn the chicken over (breast side down), return it to the rack, and place the pan back in the oven for 30 minutes. Turn the chicken over again, and cook it, breast side up, for an additional 10 minutes, for a total cooking time of 1 hour.
- Let the chicken stand at room temperature for 10 minutes before carving and serving
Nutrition Facts : @context http, Calories 421, UnsaturatedFat 18 grams, Carbohydrate 2 grams, Fat 29 grams, Fiber 0 grams, Protein 36 grams, SaturatedFat 8 grams, Sodium 284 milligrams, Sugar 1 gram, TransFat 0 grams
PEKING CHICKEN
Make and share this Peking Chicken recipe from Food.com.
Provided by Ashley U
Categories Chicken
Time 8h20m
Yield 8 serving(s)
Number Of Ingredients 10
Steps:
- Combine first 6 ingredients in a medium bowl; stir well.
- Reserve 1 cup hoisin sauce mixture; set aside.
- Cut chicken diagonally across the grain into thin slices.
- Add chicken to the remaining sauce mixture in bowl and stir well.
- Cover and marinate in refrigerator up to 8 hours, stirring occasionally.
- Remove chicken from bowl; discard marinade.
- Coat a large nonstick skillet with cooking spray; add 1 1/2 teaspoons oil and place over medium-high heat until hot.
- Add half of chicken; cook 5 minutes or until done.
- Remove chicken and set aside.
- Repeat procedure with remaining oil and chicken.
- Warm tortillas.
- Spread 2 tablespoons reserved hoisin sauce mixture down the center of each tortilla.
- Arrange one-eighth of chicken slices and 2 tablespoons green onions down the center of each tortilla; roll up.
PEKING CHICKEN RECIPE - (4.1/5)
Provided by Susan52
Number Of Ingredients 9
Steps:
- In a medium bowl, combine scallion, soy sauce, sherry, cornstarch, ginger, sugar, and pepper; mix well. Add chicken chunks and toss to coat completely. Cover and marinate in refrigerator for 3 hours. In a large skillet, heat oil over medium heat. Remove chicken from marinade, discarding marinade, and cook chicken in batches 8 to 10 minutes, or until crispy on all sides and no pink remains.
BAKED CHICKEN MEATBALLS
My family loves these chicken meatballs, so they're on the menu often. They're wonderful as an appetizer or when we're watching the game, but I love to turn them into easy dinner options as well. -Haley Herridge, Columbus, Indiana
Provided by Taste of Home
Categories Dinner
Time 40m
Yield 4 servings.
Number Of Ingredients 10
Steps:
- Preheat oven to 400°. In a large bowl, combine the first 9 ingredients. Add chicken; mix lightly but thoroughly. Shape into 1-1/2-in. balls. Place meatballs on a greased rack in a 15x10x1-in. baking pan. Bake until cooked through, 20-25 minutes. If desired, top with additional chopped fresh parsley.
Nutrition Facts : Calories 326 calories, Fat 20g fat (6g saturated fat), Cholesterol 129mg cholesterol, Sodium 647mg sodium, Carbohydrate 11g carbohydrate (1g sugars, Fiber 1g fiber), Protein 25g protein.
CHICKEN PEKING
Provided by Marian Burros
Categories dinner, main course
Time 30m
Yield 2 servings
Number Of Ingredients 10
Steps:
- Coarsely grate ginger. Mince garlic. Combine ginger and garlic with hoisin sauce, soy sauce, sherry and sesame oil.
- Wash, trim and seed whole peppers; cut into julienne strips. Wash and dry chicken, and cut into 1/4-inch strips. Mix peppers and chicken with marinade, and set aside.
- Wash, trim and chop scallions, wrap two tortillas in aluminum foil and preheat toaster oven to 400 degrees.
- Heat a nonstick pan large enough to hold chicken mixture. When pan is medium-hot, add chicken mixture and stir-fry for a couple of minutes, until chicken is opaque.
- Meanwhile, heat tortillas in the toaster oven for a couple of minutes, until they are warm.
- Reduce heat under chicken to low, cover pan and cook for a couple of minutes longer.
- Place a quarter of the filling on each of two tortillas; sprinkle with a quarter of the scallions.
- Repeat Steps 5 and 6 for remaining two tortillas.
Nutrition Facts : @context http, Calories 638, UnsaturatedFat 15 grams, Carbohydrate 74 grams, Fat 21 grams, Fiber 5 grams, Protein 35 grams, SaturatedFat 5 grams, Sodium 1228 milligrams, Sugar 8 grams, TransFat 0 grams
PEKING CHICKEN HOTDISH
Easy Chinese hotdish to take with you anywhere!
Provided by Kel Kel
Categories World Cuisine Recipes Asian
Time 55m
Yield 8
Number Of Ingredients 12
Steps:
- Preheat the oven to 375 degrees F (190 degrees C).
- Mix rice, water, and mushroom soup together in a 9x13-inch baking dish. Top with chicken, bell pepper, and onion. Cover with foil.
- Bake in the preheated oven for 25 minutes.
- Whisk soy sauce and cornstarch together in a bowl. Mix in hoisin sauce, rice vinegar, and red pepper flakes. Uncover baking dish and pour sauce over casserole. Top with peanuts.
- Continue baking, uncovered, until heated through, about 20 minutes more.
Nutrition Facts : Calories 385.6 calories, Carbohydrate 49.1 g, Cholesterol 44.3 mg, Fat 10.4 g, Fiber 2.5 g, Protein 22.6 g, SaturatedFat 2.3 g, Sodium 962.5 mg, Sugar 4.1 g
More about "roasted peking chicken food"
OVEN ROASTED PEKING CHICKEN - OMNIVORE'S COOKBOOK
From omnivorescookbook.com
5/5 (6)Total Time 1 hr 40 minsCategory MainCalories 441 per serving
- Remove the chicken from the fridge 30 minutes prior to cooking. Transfer the chicken from the ziploc bag to a big plate. Remove the ginger from the marinade and add it to the cavity of the chicken. Reserve the marinade for cooking the basting sauce.
- Transfer the leftover marinade into a small pot. Cook it on the stove stop over medium-low heat for 5-10 minutes.
RECIPE: PEKING CHICKEN THIGHS - THE GLOBE AND MAIL
From theglobeandmail.com
OVEN ROASTED FIVE SPICE PEKING CHICKEN - PUPS WITH …
From pupswithchopsticks.com
5/5 (53)Total Time 1 hr 40 minsCategory MainCalories 1197 per serving
- Remove the chicken from the fridge 30 minutes prior to cooking it and stuff the chicken with the ginger that it was in the marinade.
- With the leftover marinade, cook it in a small pot over the stop top for 5-10 minutes on low heat.
CHINESE FIVE SPICE ROASTED PEKING CHICKEN RECIPE
From sidechef.com
5/5 (1)Total Time 1 hr 10 minsCuisine Chinese, AmericanCalories 92 per serving
- Rinse the Whole Chicken (4 pound) and trim any excess fat flaps. Pat the bird dry with paper towels and sit, breast-side up on a rack inside a baking sheet.
- In a small mixing bowl, stir together the Coconut Oil (1/4 cup), Chinese Five Spice Powder (1 teaspoon) and Sea Salt (1 teaspoon).
- Gently separate the skin from the chicken and rub the coconut oil mixture underneath. If the bird is very cold, the oil might seize up – don’t worry about it.
ROASTED PEKING CHICKEN BREASTS - TAY'S BIPOLAR KITCHEN
From taysbipolarkitchen.com
Occupation Blogger And Mental Health Wellness AdvocateGender FemaleBorn 1974-09-11
PEKING CHICKEN RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OVEN ROASTED FIVE SPICE PEKING CHICKEN - FARLONA
From farlona.com
PEKING CHICKEN WRAPS | COOK SMARTS
From mealplans.cooksmarts.com
ROASTED PEKING CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
PEKING ROAST CHICKEN RECIPE : SBS FOOD
From sbs.com.au
ROASTED CHICKEN RECIPES - FOOD NETWORK
From foodnetwork.com
HOW TO ROAST A CHICKEN WITH CRISPY SKIN | EPICURIOUS
From epicurious.com
WHOLE ROASTED CHICKEN {SUPER CRISPY SKIN!} - THE SEASONED MOM
From theseasonedmom.com
PEKING ROAST CHICKEN WITH HOISIN, SPRING ONION AND WRAPS
From haughtonhoney.com
PERFECT SIMPLE ROAST CHICKEN - EASY COMFORT FOOD RECIPES
From dinnerthendessert.com
HOW TO MAKE PEKING STYLE CHICKEN - DELISH
From delish.com
CRACK CHICKEN DIP - EASY CHICKEN RECIPES
From easychickenrecipes.com
PEKING CHICKEN | ASIAN INSPIRATIONS
From asianinspirations.com.au
PEKING ROAST CHICKEN? : FOOD
SLOW COOKER PEKING CHICKEN RECIPE - SIMPLY STACIE
From simplystacie.net
HOW TO ROAST A CHICKEN LIKE JACQUES PEPIN - ANDREW ZIMMERN
From andrewzimmern.com
CHICKEN WITH PEKING SAUCE RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
OVEN ROASTED FIVE SPICE PEKING CHICKEN | RECIPE | ROAST CHICKEN …
From pinterest.ca
EASY ROASTED CHICKEN GUIDE - BAKING MISCHIEF
From bakingmischief.com
CHINESE FIVE SPICE ROASTED CHICKEN - CHINA SICHUAN FOOD
From chinasichuanfood.com
CHINESE ROAST CHICKEN RECIPE- HOW TO MAKE THE SKIN SUPER CRISPY
From tasteasianfood.com
BEST PEKING STYLE CHICKEN RECIPE - FOOD NEWS
From foodnewsnews.com
CHICKEN WITH PEKING SAUCE RECIPES ALL YOU NEED IS FOOD
From tutdemy.com
CHINESE FIVE SPICE ROASTED PEKING CHICKEN | GLUTEN-FREE
From feedmephoebe.com
PEKING CHICKEN | MRFOOD.COM
From mrfood.com
PEKING CHICKEN - CHATELAINE
From chatelaine.com
PEKING STYLE CHICKEN | PANLASANG PINOY MEATY RECIPES
From panlasangpinoymeatrecipes.com
26 ROASTED PEKING CHICKEN IDEAS | COOKING RECIPES, DUCK RECIPES ...
From pinterest.com
ROAST PEKING-STYLE WHOLE CHICKEN | TASTEMADE
From tastemade.com
10 BEST PEKING CHICKEN SAUCE RECIPES | YUMMLY
From yummly.com
PEKING-INSPIRED ROAST CHICKEN – HIROKO'S RECIPES
From hirokoliston.com
Are you curently on diet or you just want to control your food's nutritions, ingredients? We will help you find recipes by cooking method, nutrition, ingredients...
Check it out »
You'll also love