How To make Copper Chicken
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon paprike
plus 1/2 teaspoon
1 roasting chicken :
5 to 6 pounds
2 tablespoons melted butter or vegetable oil
2 heads garlic :
(about 24 cloves)
1 orange peel -- grated
2 bay leaves
2 sprigs fresh rosemary
3 1/2 cups chicken stock
1 tablespoon chopped fresh rosemary
Freshly ground black pepper
Preheat the oven to 400 degrees. Peel the garlic. In a small bowl, combine the salt, pepper, and 1 tablespoon of the paprika. Rub the chicken with the butter or oil and then with the spice mixture. Stuff the cavity of the bird the garlic cloves, half of the orange peel, bay leaves, and rosemary sprigs. Truss the legs and place the chicken in a large baking dish. The trussed chicken can be refrigerated for 3 or 4 hours, well wrapped. Bring to room temperature before cooking.
Add enough stock to come 1 inch up the side of the chicken. Place in the oven and bake 1 to 1 1/2 hours, or until a meat thermometer inserted in the thigh registers 180 degrees. Transfer the chicken to a cutting board and let sit 10 minutes before carving. Add any remaining stock to the pan and bring to the boil over medium-high heat, stirring and scraping the cooked bits from the bottom of the pan. Add the remaining orange peel -- chopped rosemary, and 1/2 teaspoon paprika; season to taste with salt and pepper. Continue to boil until the sauce is reduced by about one-third, about 5 to 10 minutes. Arrange the carved chicken on a serving platter and pass a bowl of the sauce separately.
How To make Copper Chicken's Videos
Quick and Easy Chicken Pot Pie in a Copper Chef pan
This is one of my most favorite ways of making a Quick & Easy Chicken Pot Pie and using my most favorite pan by Copper Chef!
Ingredients used:
3 to 6 Chicken Breast (I prefer whole chicken breast instead of boneless)
Potatoes (optional)
Mixed Vegetables (whatever kind you like)
Peppers and Onions
1 can of each: Cream of Chicken, Cream of Mushroom and Cream of Broccoli Soup, 1 can of Chicken Broth
Pilsbury Grands Biscuits (I also love Bisquick mix as well)
I am using my favorite pan by Copper Chef! I LOVE THIS PAN!!!!!
Instructions:
1. Pre-cut your potatoes and vegetables if needed. Set to side.
2. Season your Chicken Breast to taste, then brown the chicken over medium heat in a Non-Stick Pan. (PLEASE NOTE: It is optional if you would like to pre cook your potatoes a bit to ensure that they are tender enough to your taste.)
3. Blend and Simmer a mixture of all your cans of soup together over low heat.
4. Cut up cooked chicken and then add your cream mixture to the pot.
5. Add in potatoes and veggies, mix well to make sure everything is evenly coated.
6. Add in needed amount of Chicken Broth depending on the desired consistency of your cream mixture you want for your Chicken Pot Pie. Some people prefer more of a soupy mixture while others prefer it to be much thicker. Keep in mind that some of the juice from the mixture will absorb.
7. Top mixture with Biscuits, bake in over for about 20 mins or until biscuits are golden brown.
8. Serve Hot and Enjoy!
RAMADAN SPECIAL RECIPE ✨✨???? | COPPER CHICKEN???? | LIVE COOKBOOK
Cooking in Copper: Chicken Sammie
OK! So here's how I cook in copper when I don't want to spend time waiting for my oven. Notice even though the bottom of the pans aren't completely covered with food or oil, it's manageable. Partly because I do NOT walk away, so I can see if the pans are getting too hot. Also, I adjust the heat to lower when I see the oil and food getting kind of fried and brown. You don't want to scorch anything and it can happen insanely fast.
I have a way to do this in the oven in like a cast iron skillet or in a ceramic casserole dish (whatever works for you) if you don't have copper. So you can go to the blog if you want to read that.
But copper goes fast, so this meal / video is almost in real time. Easy. :)
Recipe here:
This is meant to be a hot sandwich as well – so serve it shortly after taking it out of the oven – and you need to eat it with a knife and fork. Totally worth it!
Ingredients:
(serves 4)
4 boneless skinless chicken breasts
2 Portobello mushroom caps, sliced
1 red bell pepper, cut into 4 large pieces
Fresh goat cheese
Fresh basil leaves
Olive oil
Balsamic vinegar
Salt
Pepper
DIW: The Copper Crisper
In this Does It Work, WREG`s Corie Ventura recruits some professional help to test The Copper Crisper.
Whole Roasted Chicken in the Copper Chef Wonder Cooker XL
Unique style Chicken Fry || Copper Chicken || with easy raita || Recipe by Gohar n mom
#chickenfry #copperchicken #uniquestyle #goharnmom #easyraita
Hi everyone,
Today I am sharing a very unique and easy chicken fry recipe with you all.
Ingredients:
12 pcs chicken drumsticks
12 cloves of garlic paste
1 juice of lemon
2-3 Tbsp chopped coriander leaves
1/3 cup cornflour
1 medium onion finally chopped
2 eggs
2 Tsp salt or according to taste
1 Tsp red chili powder
2 Tsp white pepper powder
4 green chili paste
oil to fry
Method:
mix all the ingredients and marinate the chicken for 2 hours or overnight.
Heat oil in a wok on medium flame and fry the chicken until golden brown.
enjoy COPPER CHICKEN with tandori roti and raita.....
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