Roasted Chicken I am now in the pursuit of knowing the best way to make Roasted Chicken. I want to do it in a Electrical Oven. I've seen some recipes in internet, but I want to know if I can roast the chicken with Canola Oil. If possible, someone pls give me the full recipe of doing a good roasted chicken which does'nt loses its moisture in it. And also, let me know on how to do it with the whole chicken or with the small chicken pieces like breasts/thighs.. Thanks.
Re: Roasted Chicken Suganya: Baking (roasting) chicken in the oven is super simple. Take your chicken and wash it off and wash in the cavity, drain it, and salt a little heavy the inside of the cavity. Take a pan with at least a 1/2-1 inch edge or more. Spray the bottom with pan spray (or spread a little oil...couple tablespoons). If you want to put masala on the outside of the chicken you can do at this point. That Chicken Broast Masala you could use...one idea. Preheat your oven to 350F. You will bake the whole chicken 20 mins for each pound and then add 20 mins for the oven so if you have a 3 lb chicken you will bake it for 1 hr 20 mins. DO NOT pierce the chicken outside with a fork before cooking or until it is almost done. At one hour check and see if the skin is getting brown. If it is brown, then you can check it with a sharp kitchen fork. Put it into the meat to the bone and if it goes in easily then it is done. You will tap the bone easily. Take the chicken out of the oven and let it sit for 15 mins before you cut it up so the juices can go into the meat. Remember: don't be flipping, piercing, poking etc on the chicken or it will be dry. If you just let it cook it will be moist inside. There is so much fat under the skin you don't need to add oil. The skin this way also become browned and tasty.
Re: Roasted Chicken Hi Tashi, We are only two people at home. So eating 2/3pounds of chicken at one time is highly impossible for us. So let me know, how to store the roasted one and eat it some time later. Also, if u can share the recipe of small pieces it would be great. Thanks.
Re: Roasted Chicken If you bake the whole chicken with out masala (or little masala) you can use it many ways, adding spice as needed later. Curried chicken salad is nice. Chicken sandwich. Cut up small pieces and get some canned chicken broth and add veg and noodles or rice for a soup. Baking pieces is similar to the whole chicken: wash and pat dry, oil a pan, bake at 350F but you will bake it less long: check at 30 min but it might go up to 45...just watch it. You don't need stand time on pieces as you won't be cutting them up to serve.
Chicken cutlet (Deep fry) Ingredients 1) Bone less chicken – 250gms 2) Pepper powder – 1 to 2 spoons 3) Egg – 1 4) Bread crumbs 5) Turmeric powder – ¼ spoon 6) Oil for deep frying Method 1) In a pan add one glass of water and half boil the bone less chicken with turmeric powder and salt for 10 minutes 2) Now drain the water and put the half boiled bone less chicken in a mixy, add pepper powder and salt (Salt if required as we have already put the salt while boiling) and make it as a paste. 3) Now roll the chicken past in finger shapes. 4) In a bowl beat one whole egg. 5) Dip the finger shaped chicken one by one in the beaten egg and roll it in bread crumbs. 6) Now deep fry it. Note – 1) You can make any shape out of chicken paste as you desire. While making finger shapes you can make fingers perfectly if it is rolled in a plate rather than hand. 2) After coating with bread crumbs you should fry it after 15 minutes so that excess bread crumbs coating would shred. 3) You can store it with the bread crumbs coating for 2 hours to 4hours also, so that when required you can fry and eat hot.
Bread chicken Lollypop (Deep fry) Ingredients 1) Thigh piece of chicken – 2 2) Curd – 1/2 cup 3) Turmeric powder – ½ spoon 4) Gram masala – 1 spoon 5) Red chilly powder – ½ sp 6) Ginger and garlic paste – 1 sp 7) Oil for deep frying Method 1) In a pan add 1 spoon of oil and put the Thigh piece of chicken, turmeric powder and salt and fry it for 5 minutes 2) Now pour 2 glass of water to it and boil it, till the chicken is 75% cooked. 3) Drain the excess water. 4) In a bowl add little curd and ½ spoon of gram masala and marinate the boiled thigh piece for 15 mins. Bread coating 1) Take any bread wheat bread/White bread and remove the edges 2) Mix the bread with curd, ½ sp gram masala, salt, read chilly powder, ginger & garlic paste and make it as a chapatti Doug. Give a thin coating of bread paste to the marinated chicken all over except the bone spot of the thigh piece (Where you hold the thigh piece while eating) and deep fry the thigh piece.
Chicken pepper fry (dry) Ingredients 1) Chicken - ½ kg 2) Onions – 3 3) Tomatoes – 2 4) Pepper powder – 2 spoon 5) Turmeric powder – ½ sp 6) Red chilly powder – ½ spoon 7) Ginger and garlic pas – 1 sp 8) Curry leaves – 10 nos 9) Coriander leaves – ¼ cup 10) Green chilly – 1 11) Oil – 2 sp Method 1) In a pressure pan add 1 big chopped onions, 2 medium size tomatoes, turmeric powder, salt, red chilly powder, ginger & garlic paste, chicken and 1 glass of water. Close the lid and pressure cook for 3 whistles. 2) In a pan add two spoons of oil curry leaves, 2 chopped onions, green chilly and fry it till the onions are light golden color. 3) Add the pressure cooked chicken pieces and fry it till the water evaporates and becomes dry. 4) Finally add the pepper powder and cook for 2 minutes 5) Garnish it with coriander leaves.
Chicken soup Ingredients 1) Chicken with bones – 150 g 2) onion – 1 big 3) tomato – 1 big 4) Pepper powder – 1 spoon 5) Ginger garlic paste – ½ spoon 6) Curry leaves – 5 nos 7) Coriander leaves – ¼ cup 8) Mint leaves – 10 nos 9) Red chilly powder – ½ spoon 10) Green chilly – 1 11) Oil - 1 sp Method 1) In a pressure pan add onion, tomato, chicken, ginger garlic paste, curry leaves, coriander leaves, mint leaves, red chilly powder, green chilly, salt, and 1 spoon of oil. Close the lid and pressure cook for 3 whistles. 2) Finally add the pepper powder and serve the soup.
Tandoori chicken Ingredients 1 cup nonfat plain yogurt 1 small onion, minced 2 cloves garlic, minced 1 1/2 tablespoons lemon juice 1 teaspoon chopped fresh cilantro 1/2 teaspoon paprika 1/2 teaspoon ground cumin 1/2 teaspoon ground turmeric 1/2 teaspoon ground ginger 1/2 teaspoon salt, or to taste 1/4 teaspoon freshly ground pepper 1/4 teaspoon ground cinnamon Pinch of ground cloves 4 bone-in chicken thighs, skinned and trimmed of fat method Stir together yogurt, onion and garlic in a shallow glass dish. Add lemon juice, cilantro, paprika, cumin, turmeric, ginger, salt, pepper, cinnamon and cloves. Add chicken and coat well. Cover and marinate in the refrigerator for at least 2 hours or overnight. Preheat oven to 500 degrees F. Coat a wire rack with cooking spray and set it over a foil-covered baking sheet. Place the chicken on the prepared rack. Bake the chicken until browned and no trace of pink remains in the center, 25 to 30 minutes. Serve hot. Yield: 4 servings
