Wednesday, November 19, 2014

Roasted Chicken

Roasted Chicken

 I love my Wolf Gang Puck Heavy Duty Digital Convection Oven that I picked up brand new at a yard sale for 20.00 dollars. I used the rotisserie attachment and made this yummy chicken recipe that I amended from : epicurious.com

Yield: 2 to 4 servings

Ingredients
One 2-3 pound farm-raised chicken
Kosher salt and ground black pepper
Unsalted butter
2 teaspoons minced thyme
1 teaspoon of paprika
1 teaspoon of onion powder
1 teaspoon of Dijon mustard

Preparation
Preheat the oven to 450 F.
Rinse the chicken,then dry it very well with paper towels, inside and out
The less it steams, the drier the heat, the better
Salt and pepper the cavity, then truss the bird
When you truss a bird the wings and legs stay close to the body
This helps the chicken to cook evenly, and makes a more beautiful roasted bird
 Salt the chicken
Mix the butter with  pepper, thyme, paprika, and onion powder
Add the Dijon mustard to the butter mixture and stir until smooth
Rub the butter mixture on the bird
Roast for  1hr 30 minutes
The internal temperature needs to reach 180 degrees
Place the meat thermometer in the thigh of the chicken
Remove from rotisserie and let stand for 10 to 15 minutes before cutting into pieces and serving.



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