Re: ISO: Baked Chicken in PC Stoneware baker

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: : Searching for the basic "baked chicken" recipe with NO stuffing and possible BBQ seasoning on the outside (NO lemon either). : : Want to cook it in Pampered Chef stoneware cookware (deep dish baker with bowl as cover) : --------------------------------------- : : A NINETIES TWIST TO A GRANDMOTHER'S ROAST CHICKEN : : My grandmother made a great Friday night dinner in her two-story limestone in Crown Heights, Brooklyn. She might as well have run a restaurant. There was lots and lots and lots of stuff — kreplach, gribenes, gefilte fish, blintzes, homemade noodles, roast chicken, glazed carrots, egg barley with dried Polish mushrooms. In 1918 during an influenza epidemic my grandmother was 20 years old with two children. First her husband died and two days later her mother died. With eight younger siblings and two of her own she took care of ten kids in the family. Then an aunt caught the flu and died leaving 8 or 9 children. My grandmother then married her uncle and raised 18 kids. : The secret to her roast chicken was to cook it long enough to render the fat from the chicken and make it crispy. : — Eddie Schoenfeld, New York restaurateur : 4 cloves garlic or to taste : 1 4-pound chicken, cut into 8 pieces : salt and freshly ground pepper to taste : sprigs of fresh rosemary, thyme, and sage : 1/4 cup vegetable or olive oil : Smash the garlic slightly with a knife and rub into the chicken well. Salt and pepper the chicken and cover with the herbs. Dribble with a little of the vegetable or olive oil. Cover and leave in the refrigerator overnight, turning the herbs and chicken once. : Remove the herbs from the chicken. Heat a heavy ovenproof skillet large enough to hold all the pieces. Add the remaining tablespoon or 2 of the oil and place the chicken skin side down. Brown the chicken over a medium-high heat for about 5 minutes on one side. : Remove the skillet with the chicken to a preheated 350-degree oven and bake for 30 to 40 minutes or until the chicken is crisp and the juices run clear. : Yield: 6 servings. : : APPLE-GLAZED BARBECUED CHICKEN : : For even more flavor, try marinating the chicken in the glaze before doing the grilling. : 1 6-ounce can frozen apple juice concentrate, thawed : 1/4 cup firmly packed brown sugar : 1/4 cup catsup : 1 tablespoon cider vinegar : 1 teaspoon dried thyme, crumbled : 1/8 teaspoon hot pepper sauce (such as Tabasco) : : 1 3-pound chicken, cut into 4 pieces : Vegetable oil : Combine first 6 ingredients in heavy small saucepan. Stir over medium heat until sugar dissolves. : Prepare barbecue (medium-high heat). Brush chicken with oil. Season generously with salt and pepper. Grill until chicken is almost cooked through, turning occasionally, about 20 minutes. Brush with glaze and continue grilling until chicken is tender and cooked through, brushing chicken frequently with glaze and turning occasionally, about 10 minutes longer. : Serves 4. : : : Bon Appétit : July 1992 : Brenda Tunstill: Ozark, Missouri : : : : BAKED CHICKEN WITH TANGY BARBECUE SAUCE : : For this robust and easy entrée, chicken is baked with a barbecue-style glaze. Removing the skin cuts back on fat. : 1 cup all purpose flour : 1 tablespoon garlic powder : 1 tablespoon onion powder : 1 tablespoon poultry seasoning : 2 4-pound chickens, each cut into 6 pieces : : 1/4 cup vegetable oil : : 1/2 cup finely chopped onion : 2 large garlic cloves, minced : 1 20-ounce bottle ketchup : 3 tablespoons (packed) golden brown sugar : 1 tablespoon Worcestershire sauce : 1 tablespoon Dijon mustard : Preheat oven to 325°F. Mix first 4 ingredients in large bowl. Season chicken with salt and pepper. Drop chicken 2 pieces at a time into flour mixture; toss to coat. : Heat oil in heavy large Dutch oven over medium heat. Working in batches, add chicken to pot; fry until brown, about 5 minutes per side. Arrange chicken on baking sheet. Bake 20 minutes. : Meanwhile, pour off all but 1 tablespoon oil from pot. Add onion and garlic; sauté over medium heat 5 minutes. Add ketchup. Fill ketchup bottle with water; pour water into pot. Mix in sugar, Worcestershire sauce and mustard. Boil sauce until slightly thickened, stirring occasionally, about 10 minutes. : Remove chicken from oven. Spoon some sauce over chicken. Return chicken to oven. Bake until chicken is cooked through and glazed, about 20 minutes. Serve chicken with remaining sauce. : Serves 6 to 8. : : : Bon Appétit : November 1995 : Idelle Levey : : : BEER CAN CHICKEN : : This odd recipe makes some of the most moist, succulent, flavorful barbecued chicken I've ever tasted. The secret: an open can of beer is inserted into the cavity of the bird, which is cooked upright on the grill. Besides being incredibly tender, the bird makes a great conversation piece. The recipe was inspired by the Bryce Boar Blazers, a barbecue team from Texas I met at the Memphis in May World Championship Barbecue Cooking Contest. The proper beverage? Beer, of course. : 1 large whole chicken (4 to 5 pounds) : 3 tablespoons Memphis Rub* or your favorite dry barbecue rub : 1 can (12 ounces) beer : 1. Remove and discard the fat just inside the body cavities of the chicken. Remove the package of giblets, and set aside for another use. Rinse the chicken, inside and out, under cold running water, then drain and blot dry, inside and out, with paper towels. Sprinkle 1 tablespoon of the rub inside the body and neck cavities, the rub another 1 tablespoon all over the skin of the bird. If you wish, rub another 1/2 tablespoon of the mixture between the flesh and the skin. Cover and refrigerate the chicken while you preheat the grill. : 2. Set up the grill for indirect grilling** placing a drip pan in the center. If using a charcoal grill, preheat it to medium. : If using a gas grill, place all the wood chips in the smoker box and preheat the grill to high; then, when smoke appears, lower the heat to medium. : 3. Pop the tab on the beer can. Using a "church key" –style can opener, make 6 or 7 holes in the top of the can. Pour out the top inch of beer, then spoon the remaining dry rub through the holes into the beer. Holding the chicken upright, with the opening of the body cavity down, insert the beer can into the cavity. : 4. When ready to cook, if using charcoal, toss half the wood chips on the coals. Oil the grill grate. Stand the chicken up in the center of the hot grate, over the drip pan. Spread out the legs to form a sort of tripod, to support the bird. : 5. Cover the grill and cook the chicken until fall-off-the-bone tender, 2 hours. If using charcoal, add 10 to 12 fresh coals per side and the remaining wood chips after 1 hour. : 6. Using tongs, lift the bird to a cutting board or platter, holding the metal spatula underneath the beer can for support. (Have the board or platter right next to the bird to make the move shorter. Be careful not to spill hot beer on yourself.) Let stand for 5 minutes before carving the meat off the upright carcass. (Toss the beer can out along with the carcass.) : *Memphis Rub : 1/4 cup paprika : 1 tablespoon firmly packed dark brown sugar : 1 tablespoon granulated sugar : 2 teaspoons salt : 2 teaspoons accent (MSG; optional) : 1 teaspoon celery salt : 1 teaspoon freshly ground black pepper : 1 to 3 teaspoons cayenne pepper, or to taste : 1 teaspoon dry mustard : 1 teaspoon garlic powder : 1 teaspoon onion powder : Combine all the ingredients in a jar, twist the lid on airtight, and shake to mix. Store away from heat or light for up to six months. Makes about 1/2 cup. Enough for 4 to 6 racks of ribs. : ** Indirect grilling on a Charcoal Grill: : To set up you grill for indirect grilling, light the coals. When they are blazing red, use tongs to transfer them to opposite sides of the grill, arranging them in two piles. Some grills have special half-moon-shaped baskets to hold the coals at the sides; others have wire fences that hook onto the bottom gate. Let the coals burn until they are covered with a thin layer of gray ash. Set the drip pan in the center of the grill, between the mounds of coals. Place the food on the grate over the drip pan, and cover the grill. You’ll need to add about 10 to 12 fresh briquettes to each side after an hour of cooking. : If you want to add a smoke flavor, add 1 to 2 cups of presoaked wood chips, or 2 to 4 chunks, to the coals just before you start to cook, and again whenever you replenish the coals. : Serves 4 to 6. : : : The Barbecue Bible : : Steven Raichlen

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