Baked Chicken Breast Recipes Easy Calories Bone in And Rice and Vegetables Dinner with Stuffing : Simple Chicken Breast Recipes Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Sunday 25 January 2015

Simple Chicken Breast Recipes Baked Chicken Breast Recipes Easy Calories Bone In And Rice And Vegetables Dinner With Stuffing Marinade With Mushrooms

Simple Chicken Breast Recipes Biography

Source (Google.com.pk)
This is very close to that “ideal” recipe of just throw something in the oven and have it come out great. Based on a Cooks Illustrated recipe called Weeknight Roast Chicken. I took the technique and added some of my 7:2:1 garlic season and got a recipe you can do on a weeknight or for Sunday dinner for the family.

The general idea is to preheat an over with a skillet to 450, prep the chicken with some oil (I used butter) and salt/pepper (I added some garlic also) and then putting the chicken in the hot pan so the dark meat will cook more being in direct contact with the skillet. Also the pan will keep the liquid from evaporating completely for a pan sauce or in my case gravy. Cook until breast temp of 120 and then turn off the over and let it continue to cook in the hot oven. It really works well.

Rating

rating system 5
This will become a fav in this household.

Notes: This CI recipe called for a 3 1/2 to 4 pound chicken. Mine was 5 pounds so a little bigger. Mine took 35 minutes to reach the “turn off the oven” point vs their 20-25. CI always likes a pan sauce. I love grave and used the accumulated liquid to make a tasty grave.

spray cast iron pan with PAM
Spray an oven safe pan with PAM. Place in oven and preheat to 450 convection.

clean the chicken
Clean chicken under running water include inside.

bind legs
Pat dry, tie legs together with butcher twine and tuck wings under.

smear with butter
Rub surface with 1 T butter. I use a baggie here.

season chicken
Sprinkle with seasoning. I’m using my 7:2:1 mix here but just salt and pepper would be OK.

add chicken to hot pan
Transfer to your preheated pan. Let roast until breast temp is 120 and thigh is 135. For my 5 lb. bird that was 35 minutes. For a 4 lb. bird this would be more like 25 minutes.

golden brown chicken
Turn OFF oven and let set in hot oven until breast temp is 160 and thigh is 175. About 25 minutes. Move chicken to a plate and pour any liquid in the chicken cavienty into the pan.

mix flour with cold water
In a Tupperware gravy shaker combine 3/8 cup AP flour with equal amount of cup cold water and shake until combines. You should be able to use a whisk and bowl if you don’t have this.

whisk flour mixture it liquid
Over high heat, bring the dripping to a hard boil. If you didn’t have enough liquid, add some chicken broth. I had about 3/4 cup of liquid to start and didn’t need more volume. Slowly add the water/flour mixture while stirring continuously. In about 2-3 minutes, the mixture will thicken. Add salt to taste.

great looking chicken

SIMPLE EVERYDAY ROAST CHICKEN WITH GRAVY

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PREP TIME
10 mins
COOK TIME
1 hour 5 mins
TOTAL TIME
1 hour 15 mins

This is very close to that "ideal" recipe of just throw something in the oven and have it come out great. Based on a Cooks Illustrated recipe called Weeknight Roast Chicken. I took the technique and added some of my 7:2:1 garlic season and got a recipe you can do on a weeknight or for Sunday dinner for the family.
Author: Dan Mikesell
Recipe type: Main
Cuisine: American
Serves: one chicken
INGREDIENTS
1 about 4-5 lb. Whole chicken
1 T Butter
to taste 7:2:1 or 7:2:2 seasoning
⅜ cup AP flour
to taste salt
INSTRUCTIONS
Spray an oven safe pan with PAM. Place in oven and preheat to 450 convection.
Clean chicken under running water include inside. Pat dry, tie legs together with butcher twine and tuck wings under.
Rub surface with 1 T butter. Sprinkle with seasoning. I'm using my 7:2:1 mix here but just salt and pepper would be OK.
Transfer to your preheated pan.Let roast until breast temp is 120 and thigh is 135. For my 5 lb. bird that was 35 minutes. For a 4 lb. bird this would be more like 25 minutes.
Turn OFF oven and let set in hot oven until breast temp is 160 and thigh is 175. About 25 minutes. Move chicken to a plate and pour any liquid in the chicken cavienty into the pan.
In a Tupperware gravy shaker combine ⅜ cup AP flour with equal amount of cup cold water and shake until combines. You should be able to use a whisk and bowl if you don't have this.
Over high heat, bring the dripping to a hard boil. If you didn't have enough liquid, add some chicken broth. I had about ¾ cup of liquid to start and didn't need more volume. Slowly add the water/flour mixture while stirring continuously. In about 2-3 minutes, the mixture will thicken. Add salt to taste.