Tuesday, November 3, 2009

Broiled Chicken

It's easy to broil a chicken!
Pre-roasted chickens from the store may be less expensive, but I find that I can do so much more with a home-cooked chicken's left-over parts.

So, here is what you need:

- 1 chicken
- 2 carrots, julienned
- 2 branches of celery, julienned
- 1 clove of garlic (I forgot the garlic this time!)
- 1 onion, sliced (I forgot this too. Late night baking makes me forgetful!)
- vegetable oil
- paprika
- 1/2 cup of water


Pre-heat the oven at 400F

Mix the oil and the paprika.
Oil and paprika mixture

Coat the bottom of the roasting pan with the vegetables.

Use this to coat the chicken. Make sure to get every nook and cranny!

Coating the chicken

Put everything uncovered on the 2nd lower rack in the oven. If it's in the middle, I find it's too close to the top element and makes it burn too fast.

Leave it in there for 20 minutes.

After 20 minutes, reduce the oven temperature to 325F. Still keeping uncovered, pour the water into the pan and leave to cook for about an hour.

TIP: Fire alarms usually don't like this stage. They'll go off, even though nothing is actually BURNING. So, be prepared to open a window or air out with a towel.

To check if your chicken is done, check the meat temperature. It is cooked at 180F.
If you don't have a thermometer, the chicken is cooked when the juices run clear.

TIP: Another trick to ckeck how done the chicken is. Grab the thigh bone and try twisting it around. If you feel the meat easily coming off and letting go, it's cooked.

Cooked chicken, out of the oven

You can use the vegetable either as a side or combine them with some BBQ sauce to make a tasty sauce.

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