Rotisserie chicken recipes5/18/2023 ![]() Mixed it right in there with the other powders. The only different thing I did, was use lemon pepper seasoning in place of the lemon. Let’s just say, how easy this is to make. I’m a pretty good cook & roast a damned good chicken, but this recipe makes me a Damned Delicious Cook every single time with none of the guess-work that arises when you’re oven roasting a chicken & trying to make sure it’s cooked but not drying out. When it’s done I shove it under the broiler for 10-12 minutes to crisp up the skin while I thicken the broth with a bit of corn starch. ![]() I use the herbs in the recipe but blend sweet & smoked paprika & add a tsp each of chili powder & cumin OR a generous tsp of lemon-herb seasoning, the stuff I use on salmon - it’s amazing on this chicken! I often add a squeeze of lemon juice to the broth & toss in some chopped celery or celery tops, a spring or two of fresh parsley & a carrot for added flavour. I season the chicken well inside & out, toss in a quartered lemon, truss the legs together with string & sautee it until dark golden in a heavy cast iron frying pan on the stove top, turning it until I get most of the skin browned. Tips: I don’t use the sautee feature on my 6qt IP to brown things because I find it awkward (I’m not very tall & reaching down into the pot without burning myself isn’t that easy). One of our favorite recipes - I make it 3 or 4 times/month at least. Maybe make some black beans in the instant pot. We have a ton leftover, so I think we will make fajita’s tonight. Bonus points for the seasoning, it was spot on and I would absolutely use it again when grilling. ![]() My wife thought the meat was dried out maybe I should have let it cool down a bit more before slicing. I let it cool down a bit, but it was still not firm enough for slicing. I used a wood spatula inserted into the cavity to pull the bird from the pot, but the legs and thighs just stayed in the pot. Due to its size, I increased the cook time to 45 minutes. ![]() There was no time to cook it in the oven, so I decided to try this recipe. My wife picked up an oven stuffer chicken, it was about 7 lbs. The skin would be crisp and the meat would be juicy from roasting/grilling. chicken, I would probably spatchock it and cook it on my grill. Unless I’m missing something, I don’t see the time savings. The estimated total time from start to finish is an hour and a half. It seems that when you factor in the time needed to brown both sides (4-5 minutes didn’t do the job), then wait to build up steam, then time to cook and release its steam naturally, there is little time savings. I guess I’m still trying to figure out the allure of the Instant Pot. ![]()
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