Place chicken in a large roasting pan.
b>Roast Chicken Seasoning: Mix all ingredients. Store in a covered container.
Roast Chicken
revent sticking.
Chop the roast chicken into bite-size pieces. Use
gredients (note description that original recipe used fresh rosemary and juniper
CHICKEN RECIPE: In a large bowl, combine
400\u00b0F.
Stuff chicken with herbs and orange zest
Preheat oven to 200 C.
Place vegetables and rosemary in a roasting dish with 2 tblsp of the oil.
Season , toss to coat , roast for 25 minutes.
Heat a non stick pan on high heat, add oil and cook chicken 3 minutes each side or till golden.
Add chicken to roasting dish and roast further 10 minutes till cooked through.
Add stock and honey to fry pan simmer 5 minutes till thickened.
Serve with chicken and vegetables.
pice salt per lb. of chicken) on inside and outside of
venly. **Note: Celery does not roast well.
Prepare the garlic
o 475\u00b0F.
Wash chicken and pat dry with paper
rlic in small bowl. Place chicken in center of vegetables.
o 400\u00b0F.
Place chicken skin and bones, 1/2
an over high heat. Cook chicken until browned all over. Transfer
Preheat oven to 350\u00b0F. In a saucepan, boil cider until reduced to 1/3 cup. Remove from heat and stir in broth, herbs, garlic and lemon juice. Let stand for 30 mins.
Meanwhile, season chicken cavity. Tie legs together with twine. Place on a rack set in a roasting pan and coat with oil. Season. Roast chicken for 1 hour, or until a thermometer inserted in the thickest part of the thigh reads 175\u00b0F, basting occasionally with cider reduction.
Let rest for 10 mins then brush with any remaining glaze.
Remove the necks and backbones from the chicken parts and reserve for another use.
Season chickens with salt and pepper. Lay in a shallow baking dish.
Cover with 2/3 of the almonds.
Mix the 3 cans of soup together with the wine.
Pour over the chicken and almonds.
Sprinkle Parmesan cheese and remainder of almonds over top.
Bake in a preheated 350\u00b0 oven for 2 hours.
Serves 6 to 8.
Place each chicken breast between 2 pieces of
Mix chicken, buttermilik and 3 packets of NOH Chinese Roast Chicken seasoning.
Mix well and allow to marinate overnight if possible.
When ready to cook, heat oil.
Scramble 4 eggs in a bow and add 1/2 cup of milk. Set aside.
Sift flour with 4 tablespoons of NOH Chinese roast chicken seasoning.
Dredge chicken pieces in flour, then egg, then flour again.
Allow dredged pieces to sit for 15 minutes before frying.
Fry chicken pieces for about 15-20 or until juices run clear.
Lay chicken in a shallow baking dish.
Mix all soup with 1 can of water and pour over chicken.
Sprinkle with Parmesan cheese, salt and pepper.
Bake at 350\u00b0 for 2 hours.
Makes its own gravy.
edium high heat.
Season chicken breast with paprika, lemon pepper
ntainer to make brine. Place chicken into brine, cover, and refrigerate