CONVECTION OVEN ROAST CHICKEN

 

CONVECTION OVEN ROAST CHICKEN

CONVECTION OVEN INGREDIENTS

• 1 (5 lb) roasting chickens
• 3⁄4 teaspoon kosher salt
• 1⁄2 teaspoon fresh ground black pepper
• fresh herb (rosemary, thyme, oregano, marjoram, etc.,1/4-inch sprig)
• 1 garlic clove, peeled and cut in half
• 1 small onion, peeled and quartered (about 2 ounces)
• 4 slices lemon zest (1/2-x-3-inches each)
• 1 tablespoon extra virgin olive oil
• 1 tablespoon fresh lemon juice

CONVECTION OVEN DIRECTIONS

Place the toaster oven rack to the lowest position in the oven. Preheat the oven to 400°F on the convection setting.

Remove giblets and neck from cavity of chicken, reserve for another use or discard. Rinse chicken with cold water and pat dry.

Place a baking rack into the broiling pan (that is lined with foil) add 1/4 cup water to the pan and lightly spray the baking rack with cooking spray.

Tuck the wings under and place the chicken on the baking rack pan. Clean work surface and hands with soap and hot water before continuing.

Combine the salt and pepper. Rub half the mixture in the cavity of the chicken; then place the herb sprig(s), garlic halves, onion quarters and lemon zest in the cavity of the chicken.

Loosely tie the legs together. Rub the chicken with the olive oil and remaining salt and pepper. Drizzle with the lemon juice.

Place the chicken in the oven and roast at 400°F for 20 minutes, then lower the temperature to 375°F and continue to roast for an additional 12 minutes per pound longer.

Considering my chicken was 5 lbs. I will roast it for 60 minutes. You will have to calculate the time according to your chicken's weight by multiplying 12 minutes times the size per pound of your chicken.

The Internal temperature of the chicken should be 170°F when tested in the breast, and 180°F when tested in the dark meat.

Juices should run clear.

Turn off oven and remove the chicken to a platter. Let stand 10 - 15 minutes before carving (may cover loosely with foil if desired, but skin will lose its crispness).

Bon Appetit! Cool. Enjoy the  CONVECTION OVEN ROAST CHICKEN recipe !!!

 CONVECTION OVEN ROAST CHICKEN VIDEO :

Baked Hubbard Squash

Baked Hubbard Squash 

Convection oven recipes INGREDIENTS:

• 1 7/8 qt WATER; WARM
• 1 c WATER
• 1 lb BUTTER PRINT SURE
• 29 lb SQUASH SUMMER FZ
• 1 lb SUGAR; BROWN, 2 LB
• 1 tb CINNAMON GROUND 1 LB CN
• 1 tb SALT TABLE 5LB
• PAN: 12X20X2 1/2 INCH STEAM TABLE PAN TEMPERATURE: 400 F. OVEN

Convection oven recipes INSTRUCTIONS 

1. CUT SQUASH IN HALF; REMOVE SEEDS. CUT INTO 4 1/2 OZ PIECES. 

2. PLACE SQUASH CUT SIDE UP IN PANS. 

3. ADD 1 1/2 CUPS WATER TO EACH PAN. COVER PANS. 

4. BAKE 1 HOUR OR UNTIL TENDER. 

5. COMBINE BUTTER OR MARGARINE, WATER, BROWN SUGAR, CINNAMON, AND SALT; MIX WELL. SIMMER ABOUT 5 MINUTES OR UNTIL HEATED THOROUGHLY IN STEAM-JACKETED KETTLE OR STOCK POT. 

6. POUR BROWN SUGAR SAUCE OVER SQUASH IN EACH PAN. 

 NOTE: 1. IN STEP 1, 32 LB 8 OZ FRESH HUBBARD SQUASH A.P. WILL YIELD 29 LB SQUASH. 

 NOTE: 2. IN STEP 1, 34 LB 12 OZ ACORN SQUASH (40 LB A.P.)MAY BE USED. CUT IN HALF, LENGTH-WISE; REMOVE SEEDS. IN STEP 2, PLACE CUT SIDE UP IN 10 STEAM TABLE PANS. FOLLOW STEPS 3 THROUGH 6. 

EACH PORTION: 1 SQUASH HALF (5 OUNCES). 

 NOTE: 3. IN STEP 4, IF CONVECTION OVEN IS USED, BAKE AT 350 F. 1 HOUR OR UNTIL TENDER ON HIGH FAN, CLOSED VENT. COOL. ENJOY THE Baked Hubbard Squash !!!

Baked Hubbard Squash Video :

Lattice Apple Pie with Mexican Brown Sugar

Lattice Apple Pie with Mexican Brown Sugar

Convection Oven Recipe Ingredients

• 1/2 pound piloncillo (unrefined brown sugar; also called panela)
• 3/4 cup water
• 4 (1-inch-wide) strips orange zest
• 1/4 teaspoon cinnamon
• 1/4 teaspoon ground allspice
• 2 1/2 pound medium apples
• 3 tablespoons all-purpose flour
• Pastry dough (for a double-crust pie)
• 1 tablespoon milk
• 1 teaspoon sugar

Accompaniment: rum ice cream

Convection Oven Recipe Instructions

First of all put a large heavy baking sheet in middle of oven and preheat oven to 425°F.

And then Bring piloncillo, water, zest, spices, and 1/8 teaspoon salt to a boil in a small heavy saucepan, covered, stirring occasionally until piloncillo has dissolved. Remove lid and boil over medium-low heat until syrup is thickened and reduced to about 3/4 cup, 6 to 10 minutes. Discard zest and cool syrup slightly.

Meanwhile, peel and core apples, then cut into 1/2-inch-wide wedges.
Toss apples with flour, then with syrup.
Roll out 1 piece of dough (keeping remaining piece chilled) on a lightly floured surface with a lightly floured rolling pin into a 13-inch round, then fit into a 9-inch pie plate.

Trim edge, leaving a 1/2-inch overhang, and chill shell.

Roll out remaining piece of dough on a lightly floured surface with a lightly floured rolling pin into a 16-by 11-inch rectangle. Cut dough crosswise into 11 (1 1/4-inch-wide) strips.

Next is to Stir apple mixture, then spoon evenly into pie shell. Weave a tight lattice pattern over pie with pastry strips.

Trim all strips flush with edge of pie plate. Fold bottom crust up over edge of lattice and crimp. Brush lattice (but not edge) with milk and sprinkle with sugar.

Bake pie on hot baking sheet 20 minutes.

Reduce oven temperature to 375°F and bake until crust is golden and filling is bubbling, 50 to 60 minutes more. Cool pie to warm or room temperature, about 1 1/2 hours. Enjoy the lattice apple pie ! 

Lattice Apple Pie with Mexican Brown Sugar Video :