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Oakbrook Broasted Chicken

When you searched for Oakbrook Broasted Chicken did you actually mean Oakbrook Roasted Chicken? We have searched the internet to be able to find out why so many people are searching for "Broasted" but we haven't be able to find the answer to that question. Therefore we have concluded that it has to be Roasted Chicken and therefore we will provide some recipes for Roasted Chicken.

Broasted Chicken Recipe

November 13, 2006
Boasted Chicken Recipe

If you want you can use the low-fat versions of the ingredients. Thay are just as good. Mix sour cream and chicken soup in sauce pan and heat.

Put a layer of tortillas in bottom of large baking dish or pan. Layer with tortillas, shredded chicken, and sauce mix.

Repeat the procedure but you may want to exclude the chicken in 2nd layer.

Top with cheese and drained chiles. Crush up some tortilla chips and sprinkle on top as well. Heat for 15 minutes on 325, preheated oven. If not hot enough, heat a little longer.

Ingredients:
8-16oz of shredded Colby/Monteray Jack cheese
corn or flour tortillas
one store roasted whole chicken
16 oz low-fat sour cream
2 cans fat-free cream of chicken soup
2 4 oz cans green chiles, drained

Vertically Roasted Chicken

September 19, 2006
Vertically Roasted Chicken

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.

Ingredients:
3 1/2 lb Frying chicken
1/2 c Water
1 tb Dry white wine
1/2 ts Paprika

ORIENTAL FLAVORING
1 lg Garlic clove (minced)
3 tb Soy sauce
2 tb Cider vinegar
1 tb Brown sugar, tightly packed

Salt Roasted Chicken with Marinade

Fill the chicken with the marinade, skewer it shut, and allow it to dry for 1 1/2 hours.

Wrap the chicken in a large piece of caul fat or cheesecloth soaked in oil.

Heat the salt in a pot (heavy Dutch oven, big wok or whatever can take the heat) on top of the stove over a low flame or in the oven at 350F for at least 1 hour. Pour off some of the salt, leaving just enough to cover the bottom of the pot. Lay the chicken on top of the salt in the pot and cover it with the remaining salt. Cover the pot and bake the chicken for 1 1/2 hours.

Remove the chicken from the salt.

Pull off the salt that remains caked on the chicken. Be careful, because the salt is hot.

With a paper towel, wipe away the remaining salt (The salt in the pot can be reused).

Peel off the caul fat, drain the marinade, and cut the chicken into bite-size pieces. Serves 4 to 6 as a main course.

May be served hot or cold; if cold, the chicken may be prepared up to a day in advance (do not reheat).

Ingredients:
1 Roasting chicken (4 1/2 to 5 lbs.)
1 lg Piece caul fat or cheesecloth soaked in oil
5 to 6 lb coarse (kosher) salt or rock salt

Marinade:
3 sl Fresh ginger root
3 Whole garlic cloves (lightly crushed)
3 Whole scallions (cut into 3-inch sections)
1 tb Peanut oil
1 tb Bean sauce
2 tb Thin soy sauce
1 tb Shaoxing wine or dry sherry
1 tb Sugar
1 Whole star anise
1 ts Whole Sichuan peppercorns (roasted)
1/4 c Chicken broth
8 Whole stems Chinese parsley

Roasted Chicken with Vinegar and Rosemary

Place chicken on roasting rack in shallow baking pan, skin side up. In a small bowl, combine vinegar, garlic and rosemary. Brush chicken with vinegar mixture. Place broth in bottom of roasting pan.

Place chicken in a 350'F. oven and baste with pan juices until nicely browned and crisp, about 1 hour. Transfer chicken to platter and cut each section in half between breast and upper portion of leg. Cover with foil.

Spoon off fat from roasting pan. Add 2 tablespoons of cold water to pan and place over high heat, scraping any fragments left in bottom of pan with wooden spoon. Strain pan juices into bowl; season with salt and pepper. Spoon pan juices over chicken and garnish with rosemary. Remove skin before serving.

Ingredients:
1 Frying chicken (cut in half and well trimmed of fat (3 lb))
1/3 c White wine vinegar
1 tb Minced garlic
2 tb Minced fresh rosemary OR 2 t Crumbled dried rosemary
3/4 c Chicken broth
1/2 t Coarse salt
1/2 t Freshly milled ground pepper
4 Fresh rosemary sprigs