Ho w do I cook a roast chicken in a George foreman contact cooker
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.
Nov 26, 2009 |
George Foreman GV5 Indoor Grill