Ingredients:
BASIC RECIPE
3 1/2 lb frying chicken
1/2 cup water
1 tbsp dry white wine
1/2 tsp paprika
ORIENTAL FLAVORING
1 large garlic clove, minced
3 tbsp soy sauce
2 tbsp cider vinegar
1 tbsp brown sugar, tightly packed
SWEET SPICE FLAVORING
1 large garlic clove, minced
3 tbsp fresh lemon juice
1 tbsp soy sauce
1 tsp honey
1/8 tsp ground ginger
1/8 tsp ground cardamom
1/8 tsp ground allspice
1 pinch ground cumin
Instructions:
Optionally omit wine and paprika from Basic Recipe.
Place rack in lowest position of oven; preheat oven to 450F. Mix wine
and paprika in a small bowl and set aside. Rinse chicken under cold
water and pat dry thoroughly with paper towels. Gently press chicken
onto vertical roaster. Set roaster in 8- or 9-inch baking pan. Add
water. Roast for 15 minutes. Reduce heat to 375F; roast for an
additional 15 minutes per pound. During last 20 minutes of cooking,
brush with wine-paprika mixture to aid browning. Carve from the rack
and serve immediately.
FLAVORING: Mix all of the ingredients of either one together and
blend well. Loosen the skin from chicken breast, thighs, and
drumsticks (do not puncture skin). Rub or spoon sauce under skin and
spread evenly. Roast as directed, basting with the pan juices.
Bon Appetit LIGHT AND EASY SPECIAL
Servings: 4
Chicken is ideal
for weight loss
and dieting
Healthy eating is far better than strict dieting, and weight loss achieved by a change of lifestyle lasts far longer than 'faddy' diets that are difficult to adopt for long periods.
Cooking more low fat chicken can enable you to lose weight gradually as part of a a controlled and healthy diet.
The chicken is the country's, but the city eats it. - George Herbert
The Vertically Roasted Chicken Recipe provided by Recipes To-Go
More information on low carb and low fat diets:Open Directory: Yahoo: |
