Vegetables
 
Cooking Cache
samattie@cox.net
Register  | Login  | Help  
Notifications here?

HyperLink

Cooking Cache Site Sections

•  Cooking Cache Home
•  Nutrition Facts
•  Equivalency & Conversions
•  Cooking Forum
•  Holiday Recipes
•  Cooking Tips
•  Reviews

Cooking Cache Newsletters

Submissions
Want to publish a food related article or recipe?  E-mail news@cookingcache.com.  We accept txt, pdf and doc files.
Thank you.

Cooking Cache Newsletters coming soon...

Signup for a free newsletter below.
Your Email:

Recent Reviews
 - Kitchen Knives Review 
 - Japanese Knives Review 
 - Chef Knives Review 
 - Meat Slicer Review 
 - Wusthof-Knives-Review 
 - Le Creuset Cookware Review
 - Global Knives Review
 - All-Clad Cookware Review

Press Releases
 - 2006-02-08: Recipe of the Day

 
Pampered Chef Roasted Chicken Recipe
Stoneware Fluted Pan

Rinse and pat dry one roasting chicken. Stand the chicken upright on the post of the Stoneware Fluted Pan. The post goes up inside the cavity of the chicken. Tuck wing tips behind back. Spritz chicken lightly with oil and season with Italian Herb Seasoning. Roast according to instructions for weight of chicken. Check doneness with pocket thermometer. The fats and oils from the chicken drain away from the chicken and into the bottom of the pan. I cooked a 2-pound chicken for a little over 2 hours and 15 minutes at 350°F. The skin cooks golden brown and crispy and the meat is so juicy and tender because the chicken is also cooking from the inside out! After baking for 1 hour I put large chunks of potatoes, carrots and onions around the bottom of fluted pan and they roasted beautifully alongside the chicken. A nice touch is to separate skin slightly from chicken before cooking and stuff with a herbed butter or just add a few garlic cloves and thin onion slices under skin for a wonderful aromatic flavoring.





Show Reviews (0)

Continue Searching:    
Searching for recipes...
Searching for categories...

Copyright © 2004-2008, UBR, Inc. All Rights Reserved.