4-5 lbs bone-in, skin on chicken
1.5 Tbsp dried oregano
1 Tbsp salt
1/2 Tbsp black pepper
1 Tbsp dried onion flakes
Zest and Juice of one lemon, lime OR orange
Mix all spices, zest and juice in a small bowl. Pull chicken skin back from meat, without completely detaching it. Distribute spice mixture evenly among chicken thighs, usually about a spoonful per thigh is what I get. Fold skin back over and rub any remaining spice mixture on your hands over the skin (More for looks than anything else :)
Roast in the oven for any of the following intervals/temperatures.
350 degrees for 1 hour and 45 minutes
400 degrees for 1 hour and 20 minutes
425 degrees for 1 hour and 5 minutes
Once they are done, if you aren't ready to eat, you can simply turn the oven off and leave them in for up to about an hour and then serve without drying them out (LOVE chicken thighs for this reason).
Showing posts with label meat. Show all posts
Showing posts with label meat. Show all posts
Saturday, August 3, 2013
Sunday, December 30, 2012
Easy Turkey Rub & Fail Proof Moist Turkey (gluten free)
For a 12 - 14 pound turkey...rub it down right before you roast it, almost as good as a 3 day brine and WAY easier!
1/3 cup brown sugar
1 Tbsp salt
1/2 Tbsp rosemary
1 Tbsp thyme
1/2 Tbsp sage
1/2 Tbsp black pepper
1 tsp nutmeg
How I cook my turkeys...
Rub the dry rub under the skin all over the turkey (don't waste a lot on the back). Put any extra in the cavity.
Place breast side up in the roasting pan. It doesn't hurt to put a few carrots and some celery in the bottom of the pan for the gravy...
Cover the skin with 5-6 pieces of bacon.
Roast, uncovered at 425 degrees for 30 - 45 minutes, or until the bacon is pretty crispy.
Dump either a bottle of hard cider or 1/2 a bottle of sparkling wine (champagne) into the cavity of the bird - it will spill out, that's ok.
Cover with foil, or a lid, if your roasting pan has one. You want a tight seal...
Return to the oven, lower the temperature to 325 and cook for approximately 2.5 - 3 hours, depending on the size of your bird. Your turkey legs should be falling off the bone by the time that sucker is done. Plus, the booze makes for an excellent pan gravy, thickened with tapioca starch and reduced on the stove top for 15 minutes or so...DELICIOUS and so easy!
1/3 cup brown sugar
1 Tbsp salt
1/2 Tbsp rosemary
1 Tbsp thyme
1/2 Tbsp sage
1/2 Tbsp black pepper
1 tsp nutmeg
How I cook my turkeys...
Rub the dry rub under the skin all over the turkey (don't waste a lot on the back). Put any extra in the cavity.
Place breast side up in the roasting pan. It doesn't hurt to put a few carrots and some celery in the bottom of the pan for the gravy...
Cover the skin with 5-6 pieces of bacon.
Roast, uncovered at 425 degrees for 30 - 45 minutes, or until the bacon is pretty crispy.
Dump either a bottle of hard cider or 1/2 a bottle of sparkling wine (champagne) into the cavity of the bird - it will spill out, that's ok.
Cover with foil, or a lid, if your roasting pan has one. You want a tight seal...
Return to the oven, lower the temperature to 325 and cook for approximately 2.5 - 3 hours, depending on the size of your bird. Your turkey legs should be falling off the bone by the time that sucker is done. Plus, the booze makes for an excellent pan gravy, thickened with tapioca starch and reduced on the stove top for 15 minutes or so...DELICIOUS and so easy!
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