The Vertically Roasted Chicken Recipe




The Vertically Roasted Chicken 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

A Recipe for
The Vertically Roasted Chicken

 

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Both the leaves and flowers of the sage plant are used in cooking in both fresh and dried varieties. A must in most homes at Thanksgiving for the holiday stuffing served, you can also add sage to eggs, poultry, pork, beef, lamb or pasta.




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Herb Tip
Using Rosemary:
The leaves of the rosemary plant are available in both fresh and dried varieties and the stems make easy skewers that add a ton of flavor to shish-ka-bobs. Rosemary is an excellent herb to be used with beef, lamb, fish, poultry, stuffings, fruit cups, vegetables and marinades. Rosemary carries a very bold, piney and perfumy flavor so remember: A little goes a long way.


This is a recipe for The Vertically Roasted Chicken from the recipe cookbook of Recipes-to-go (Asian)


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The Vertically Roasted Chicken

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The Vertically Roasted Chicken Directions

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

Serves: 4

 

 

 

 

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The Vertically Roasted Chicken Recipe from the Recipes-To-go.com Asian Recipe Cookbook

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