Best Upright Chicken In The Oven With Garlic And Cider Recipes

UPRIGHT CHICKEN IN THE OVEN WITH GARLIC AND CIDER

Steps:

• Preheat the oven to 350°F.
• Pour cider into the cup on the roasting dish.
• Peel and crush garlic and drop into cider.
• Drop rosemary into cider.
• Remove giblets, neck, etc. from chicken and freeze for soup later.
• If the chicken is on the large size (depends on your roasting dish), cut off the tail to make it sit more upright. Freeze the tail with the other pieces.
• Rinse chicken and rub all over (inside and out) with steak seasoning.
• Place chicken on dish over roasting cup. If the wingtips are hanging beyond the edge of the dish, tuck them behind to prevent juices dripping in your oven. You can also put a cookie sheet or foil on the second oven rack below the one holding the chicken.
• Bake for 20 minutes per pound at 350°F.
• Cut into the joint between the leg and the body to make sure the meat is fully cooked. It should almost be falling off the bones, with a crispy skin all around.
• If the meat is done, take the chicken out of the oven, wrap in foil, and let it "rest" for at least 5 minutes before serving. This gives the juices time to redistribute and makes the meat really moist.

CIDER VINEGAR CHICKEN

Steps:

• Preheat oven to 350 degrees F (175 degrees C).
• Place chicken breasts in a 9x13 inch baking dish. Sprinkle with garlic salt, then pour vinegar over all.
• Bake at 350 degrees F (175 degrees C) for 35 minutes or until chicken is browned and cooked through, and juices run clear.

VINEGAR-AND-GARLIC-BRAISED CHICKEN

Steps:

• Combine vinegar, soy sauce, sugar, bay leaves, garlic, and 1 teaspoon pepper in a bowl; add chicken and toss until coated with marinade. Cover bowl and refrigerate at least 2 hours and up to overnight.
• Remove chicken (reserving marinade) and pat dry with paper towels. Heat oil in a large Dutch oven over medium. Add half of chicken and cook until golden brown, 3 to 5 minutes. Turn and brown other sides about 2 minutes more; transfer to a plate and repeat with remaining chicken.
• Return all chicken and any accumulated juices to Dutch oven; add reserved marinade, making sure liquid comes halfway up sides of chicken (you may need to nestle it). Bring to a simmer over high, then reduce heat to low, cover, and cook until chicken is cooked through and tender, 20 to 25 minutes. Transfer chicken to a clean plate. Skim fat from liquid with a spoon and discard bay leaves. Increase heat to medium‐high and reduce liquid until syrupy (you should have about 1 cup). Spoon sauce over chicken and serve.

VERTICAL-ROASTED CHICKEN WITH POULTRY RUB

Steps:

• Poultry Rub:
• In a small bowl, combine all the ingredients thoroughly and store in an airtight container for up to 3 months.
• Chicken:
• Preheat the oven to 350 degrees F.
• Rub the chicken on all sides with the oil and sprinkle with the poultry rub. Place the chicken upright on a vertical roaster, making sure the top of the roaster pokes through the neck cavity.
• Place in a small roasting pan and add enough chicken stock or water to come about 1/4-inch up the side of the pan. Roast until the juices run clear and the chicken reaches an internal temperature of 165 degrees F, 1 hour to 1 hour and 15 minutes.
• Remove from the oven and carefully transfer from the roaster to a platter. Let rest for 10 minutes before carving.
• To serve, carve the chicken into pieces. Serve hot with the rice and vegetables.

CHICKEN WITH VINEGAR

Steps:

• Preheat the oven to 450 degrees. Set a large ovenproof skillet over medium-high heat. Add oil; when it is hot, place chicken in the skillet, skin side down. Cook undisturbed for about 5 minutes, or until chicken is nicely browned. Turn and cook 3 minutes on the other side. Season with salt and pepper.
• Place skillet in the oven. Cook 15 to 20 minutes, or until almost done (juices will run clear, and there will be just a trace of pink near the bone). Remove chicken to an ovenproof platter. Place it in the oven; turn off the heat, and leave the door slightly ajar.
• Pour all but 2 tablespoons of the cooking juices out of the skillet (discard them). Place skillet over medium-high heat, and add shallots; sprinkle them with a little salt and pepper, and cook, stirring, until tender, about 2 minutes. Add vinegar, and raise the heat to high. Cook a minute or two, or until the powerful acrid smell has subsided somewhat. Add 1/2 cup water, and cook for another 2 minutes, stirring, until the mixture is slightly reduced and somewhat thickened. Stir in butter, if desired.
• Return the chicken and any accumulated juices to the skillet, and turn the chicken in the sauce. Serve immediately.

CHEF JOHN'S BROILED CHICKEN

Steps:

• Set oven rack about 6 inches from the heat source and preheat the oven's broiler.
• Spread onion slices in a single layer on the bottom of a baking dish. Season chicken with salt. Place chicken halves, skin-side down, over onion rings.
• Cook chicken in the preheated oven, turning every 7 minutes, until caramelized, no longer pink at the bone, and the juices run clear, about 30 minutes. An instant-read thermometer inserted into the thickest part of the thigh, near the bone should read 165 degrees F (74 degrees C).