This may be shocking to those who know I like to cook and have cooked for some time, but I’ve never really made more than one or two roaster chickens in my day. Perhaps, I hesitate because I’m never quite sure if the chicken is done. I know cookbooks say when the thermometer reaches a certain degree the meat is done, but I always have my Mom in my head saying, “Nobody likes dry meat!” And when it comes to meat sadly many overcook it.
I’m proud to say this recipe came out pretty good. I did trust my cooking time gut and pulled it a bit sooner than the recipe read and was glad I did. The meat was delicious and the barbecue sauce went very well with it. My other half said the sauce was a bit too spicy (and he likes hot/spicy things) and that’s why he gave the recipe four out of five stars. We both decided it would be in our best interest if I made it again and tried other roaster recipes.
- 1 (3 3/4-pound) whole roasting chicken (The smallest one I could find was 4.25 lbs.)
- 3 tbsp ketchup
- 3 tbsp chili sauce (I used sriracha)
- 2 tsp Worcestershire sauce
- 1 tsp chili powder
- 1 tsp cider vinegar
- 1/4 tsp freshly ground black pepper
- 1/8 tsp salt
- 1 (12-oz) can beer (I used Modelo)
- 3 tbsp barbecue smoked seasoning (such as Hickory Liquid Smoke)
- Preheat oven to 375 degrees. (Lower oven rack to the lowest shelf, and the recipe should have mentioned this.)
- Remove and discard the giblets and neck from chicken; trim excess fat. Starting at neck cavity, loosen skin from breasts and drumsticks by inserting fingers, gently pushing between skin and meat.
- Combine ketchup, chili sauce, Worcestershire sauce, chili powder, vinegar, pepper, salt, and garlic. Reserve 1/4 cup ketchup mixture for sauce, rub the remaining ketchup mixture under loosened skin and over breasts and drumsticks. Lift wing tips up and over back, tuck under chicken.
- Discard 1/2 cup beer. Add barbecue smoked seasoning to remaining beer in can. Holding chicken upright with body cavity facing down, insert beer can into cavity. Place chicken in a roasting pan, spread legs out to form a tripod to support the chicken. Bake at 375 degrees for 40 minutes. (I increased my roasting time by 5 minutes because my roaster weighed more.)
- Increase oven temperature to 450 degrees; bake an additional 30 minutes or until a thermometer inserted in meat part of thigh registers 170 degrees. (After I increased the oven temperature the top of the chicken was becoming really crispy so I covered it with a small piece of tinfoil. I also checked the roaster at 25 minutes and decided it was done, and the thermometer supported my decision and I probably could have taken it out sooner.) Lift chicken slightly using tongs; place spatula under can. Carefully lift chicken and can; place on a cutting board. Let stand for 15 minutes. Gently lift chicken using tongs or insulated rubber gloves. Carefully twist can and remove from cavity; discard can.
- Remove skin from chicken, and discard. Carve chicken; serve with the reserved 1/4 cup ketchup mixture. Yield: 4 servings (serving size: 5 ounces meat and 1 tablespoon sauce.)
This recipe is from The Best of Cooking Light 8, Special Edition (2007)and can be found online here.
When it comes to poultry I have never really had a need for dark meat or have really cooked much with chicken thighs. Perhaps it’s the gristle or that I can never tell if it’s cooked all the way through, but this recipe has convinced me to keep trying new recipes with chicken thighs. (Thank you, Cooking Light – Annual Recipes, 2008.)
The flavor was awesome, especially if you’re a lover of Indian food. No, there was no curry present, but all the other familiar spices were present.
This recipe is just meat, spices, and couscous (I used whole wheat orzo because that’s what I had). I think next time I’ll add some mushrooms or tomatoes to the couscous mixture. I love veggies and I felt like it needed something else. I chose to make the yogurt sauce first and put it in the frig while I was preparing everything else.
- 1 cup uncooked couscous (I used orzo.)
- 1 tsp ground cumin
- 1 tsp ground coriander
- 1 tsp ground tumeric
- 1/4 tsp ground ginger
- 1/4 tsp ground red pepper
- 1/2 tsp salt, divided
- 8 skinless, boneless chicken thighs (about 1.5 lbs)
- Cooking spray
- 1/4 c chopped fresh cilangro
- 1 tsp bottled minced garlic
- 1 (6 oz) carton plain fat-free yogurt
- Cilantro sprigs (optional)
- Cook couscous according to package directions, omitting salt and fat.
- Combine cumin & next 4 ingredients in a bowl; stir in 1/4 teaspoon salt. Spirnkle spice mixture over chicken. Heat a large nonstick skillet over medium heat. Coat pan with cooking spray. Add chicken to pan; cook6 minutes on ewach side or until done.
- Combine 1/4 teaspoon salt, chopped cilantro, garlic, and yogurt in a bowl, sitrring well. Serve with chicken and couscous. Garnish with cilantro sprigs; if desired.
Need something new for dinner this weekend? I tried this number out on a Friday night a couple of weeks ago and we were very impressed how flavorful it was and my ability to improvise when I overlooked an ingredient. Hooray for clean recipes that you would normally get at your local Chinese restaurant and it leaves you feeling good inside afterwards. 🙂
- 2 cloves garlic, finely chopped
- Zest of 1 navel orange
- 3/4 cup fresh orange juice (from about 2 navel oranges)
- 3/4 cup low-sodium chicken broth
- 2 tbsp raw honey
- 4 tsp reduced-sodium tamari
- 1 tbsp potato starch
- 2 tsp rice, white wine or apple cider vinegar
- 1 tsp ground ginger
- 1/4 tsp red pepper flakes
- 1/4 cup white whole-wheat flour
- 1 tsp Chinese 5-spice powder
- 1 tsp ground coriander
- 1/4 tsp seat salt
- 1 lb boneless, skinless chicken breasts, cut into 3/4-inch pieces
- 2 tbsp safflower oil
- Olive oil cooking spray
- 1 red bell pepper, seeded & cut into 1/2-inch cubes
- 6 oz snow peas, trimmed
- 8 scallions, cut into 1/2 inch lengths
- To a medium bowl, add garlic, orange zest and juice, broth, honey, tamari, starch, vinegar, ginger and pepper flakes. Whisk until combined and set aside.
- To a large zip-loc bag, add flour, 5-spice, coriander and salt; seal and shake to combine. Add chicken to bag, seal and shake well to coat chicken with mixture.
- In a large skillet on medium-high, heat 1 tbsp oil. Add half of chicken, taking care not to crowd skillet. Cook until golden brown and no longer pink in center, turning 2 or 3 times, 4 to 5 minutes total. Repeat with remaining 1 tbsp oil and other half of chicken (NOTE: Leave any excess flour in bag and discard bag.)
- Mist same skillet with cooking spray and return to medium-high. Add bell pepper and saute, stirring occasionally, until crisp-tender, 2 to 3 minutes. Add snow peas and saute, stirring occasionally, until crisp-tender, about 3 minutes. Add scallions and saute for 1 minute, stirring frequently. Whisk orange juice mixture again and add to skillet. As soon as liquid starts to simmer, reduce heat to low. Simmer until thickened, stirring frequently, about 30 seconds. Return chicken to skillet and simmer until heated through, about 1 minute.
Chinese Orange Chicken, Clean Eating Magazine, March 2014
Resurrected the barbecue tonight in style.