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How To make Bake and Baste Chicken(Boston Chicken)
1/4 cup Canola oil
1 tablespoon Honey
1 tablespoon Lime juice
1/4 teaspoon Paprika
4 Chicken breast halves -- washed and patted dr
Preheat oven to 400 degrees. In a small bowl, combine canola oil, honey, lime juice and paprika. Place chicken, skin side up, in a 7x11 inch baking dish. Apply mixture to chicken pieces in a single layer. Bake in over for 35-40 minutes, basting every 8-10 minutes or until well browned and juices run clear when you cut into the thickest part of chicken. Remove from oven. Cover with foil for 15 minutes. This softens chicken and keeps it hot until served. Serves 4. CREAMED SPINACH (like at Boston Chicken) 10 3/4 can cream of celery soup 1 tbs. flour 1/4 cup butter or margarine or canola oil 1/2 tsp. garlic salt or to taste Salt to taste Pepper to taste 20 oz. frozen chopped spinach, cooked according to package directions, well drained OR 2 pounds fresh spinach, cleaned, stems removed, chopped, cooked and drained 1 tbs. dry onion, chopped, or 1 small onion, peeled, ends removed, diced In a large saucepan over medium heat, whisk together celery soup, flour, butter or margarine or canola oil, garlic salt, salt and pepper until smooth and piping hot. Add cooked and drained spinach, dry chopped onion or diced onion. Serve. Serves 4-6 as a side dish. From Gloria Pitzer, The Detroit Free Press, March 10, 1993 From: SUZZE TIERNAN Refer#: NONE
How To make Bake and Baste Chicken(Boston Chicken)'s Videos
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This baked chicken is probably the easiest you will ever find. All you need is three ingredients and you will end up with a crisp skinned, moist bird. You will find that we have many recipes for baked and roasted chickens on this webpage. This particular one is so simple people doubt it is good sometimes. You will be pleasantly surprised.
All you need to do for this baked chicken is add a thick layer of sea salt to the bottom of a roasting pan, rinse and pat dry a chicken and place it on a rack over the salt with a lemon in the cavity. The moisture in the lemon will capture the evaporating salt in the oven and it will end up on the skin. It will also crisp the skin beautifully.
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1-5 to 6 pound whole roasting chicken
Sea salt
½ a large lemon, cut in two
Preheat the oven to 350 degrees.
Wash and pat dry the chicken.
Cover the bottom of a roasting pan with sea salt.
Place the lemon inside the chicken's cavity.
Place a roasting rack over the salt. Place the chicken on the rack.
Place the roasting pan in the oven and cook for 2 ½ to 3 hours (30 minutes per pound) or until a meat thermometer registers 160 degrees when inserted away from the bone. You also want to wiggle the thigh and see that no clear juices run off of it.
Remove from the oven and allow to sit for 10 to 15 minutes.
Carve and serve!
CALORIES 225.15; FAT 9.68 grs (sat 3.04; mono 4.26; poly 2.38); PROTEIN 33.82 grs ; FIBER 0.28 grs; CARBS 0.70 grs; CHOLESTEROL 132.26 mg; IRON 4.54 mg; SODIUM 364.93 mg; CALCIUM 50.18 mg
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One-Pot Roast Chicken with Rhoda Boone | Made In Cookware
In this week’s video, Culinary Creative Director Rhoda Boone tackles a nostalgic favorite: Poulet Rôti Grand-mère, or grandma-style roast chicken. One of those comfortingly simple French dishes that relies on patience to develop deep, satisfying flavor, this one-pot meal is assembled entirely in Made In’s brand new Enameled Cast Iron Oval Dutch Oven. The Oval Dutch’s romantic silhouette is a perfect match for this elegant take on the rustic original. Here, Rhoda subs in fennel, root vegetables, and small potatoes, all roasted underneath a dry-rubbed bird until tender, golden, and schmaltzy. Paired with roasted garlic-slathered toast for soaking up the jus, this dish needs little more than a quick side salad dressed in Dijon vinaigrette—get the recipe (and the Dutch) below, and thank yourself at dinner.
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Rotisserie Chicken Carver by Boston Market
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