Question about George Foreman GV5 Indoor Grill
I need directions on how long to cook a pork roast on my grill
I set the roaster for 60 minutes for any size chicken (or parts) that fits after it warms up for the 5 minutes(PH). Best to coat the inside with oil or cooking spray, even though it is non-stick, it will stick.
Anything that fits inside the drip pan area (not soft plastic--grease will melt it) will work. Try using a saucer, you can swap it out with a second if the first gets full. Place in a cookie sheet if you are afraid you'll spill drippings on your counter.
I've had mine for 2 years and it works great. Much better than heating up the house with the oven.
Posted on Dec 14, 2007
use an actual oven, trust me.
soften a stick of butter and mix into it about a 1/4 tsp of white pepper, 1/4 tsp of paprika, a tsp of garlic powder, 1/4 tsp of salt, 1/4 tsp of celery seed and small palm full of minced up sage or tarragon or rosemary. spread the mixture with your hands on the inside of the bird, under the skin and on top, with a dash of extra salt on top of the skin to get it extra crispy. freeze any unused butter to use for next time.
stuff the cavity of the bird with a roughly chopped onion, carrot, celery and smashed garlic(optional). put it in a roasting pan and roast the ****** in the oven at 500 for 50minutes to an hour. check the temp of the leg and make sure its 160.
after you take out the chicken, let it rest for 15minutes before cutting it up so that it re-absorbes all the juices.
optional gravy part: pour the drippings into a pan along with about a cup of chicken broth and a cup of white wine, a couple pinches of whichever herb you used in the rub and some of the roasted garlic and let it simmer down and reduce by half. serve it along side the chicken or on some mashed potatoes.
Posted on Dec 01, 2009
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