MW 6qt #63847 10/25/01 2:30 PM Page 19 Sally Mercury:65946 Metalware books:63847:
Reduce temperature to 300˚F. Add apple juice. Cover; roast 30 to 40 minutes for well done (170˚F. on a meat thermometer) or until tender.
Serves 2 to 4.
Whole Chicken
1 | Tbsp. Minced parsley | ||
1 | Tbsp. Vegetable oil | 1 | Tsp. Italian herb seasoning |
2 | Tbsp. Paprika |
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Set Rack in Cookwell. Preheat 6-Qt. Roaster Oven to 400˚F.
Rub skin with oil; rub on seasonings. Lightly spray Cookwell and Rack with spray cooking oil. Place bird on Rack in preheated Cookwell. Reduce temperature to 375˚F.; cover; roast 1 to
P O A C H I N G / S T E A M I N G
Poaching Liquid
1 | Cup Apple Cider | 1 Cup Hot water |
1/2 Tsp Ground Allspice | 1/4 Tsp. Nutmeg | |
2 | Whole Black Peppercorns |
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Combine all ingredients in Cookwell.
Preheat Roaster Oven to 350°F. for 20 minutes, add fish and poach according to recipe followed.
Makes 2 Cups.
Chicken and Spinach Salad
Salad:
2 Whole Chicken breasts, boned, skinned (12 to 14 Oz. ea. before boning)
1/4 Cup Italian salad dressing |
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4 | Oz. Spinach leaves, rinsed, stems removed | |
1 | Large Apple, coarsely chopped* | 1 Stalk Celery, thinly sliced |
2 | Green onions, thinly sliced | 1/2 Cup Coarsely chopped walnuts |
Dressing:
1/2 Cup Italian salad dressing
1/4 Cup Mayonnaise or salad dressing Ground black pepper, to taste
Cut each chicken breast in half. Place chicken and 1/4 Cup Italian salad dressing in a shallow dish, cover, marinade 3 to 4 hours.
Set Rack in
Remove chicken from marinade and place on Rack with wide spatula. Cover; steam 20 to 25 minutes or until meat is white and firm.
Meanwhile, place spinach leaves in a large salad bowl. Arrange apples, celery, onions and walnuts over spinach. Cover; chill while chicken is being steamed.
Stir together dressing ingredients.
To serve, remove hot chicken from Rack. Slice thin retaining shape of meat, set on chilled salad. Pour dressing over salad. Serve immediately.
Serves 4.
*i.e. Delicious apple
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