DINNER RECIPES forum: Roasted Lemon Pepper Chicken w/gravied rice

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ImageSkiekitty
Nov 8, 2010 9:36 AM CST
Name: Toni
Denver Metro, Zone 5
Too many cats!!
1 whole chicken or 2 bone-in, skin on chicken breasts
Cotton Twine
Lemon Pepper to taste
2 cups rice
3 cups water
1 package "Chicken Gravy" from Walmart (walmart brand is the least salty tasting)

Rotisserie style:
I use just the "natural" cotton yarn as the cooking string is the same thing but 4 times as expensive. Tie up the chicken to the wings & legs are close to the body (start with a piece of string about 3' long... start at the tail, loop it around the tail from under the tail over the tail, left side of the string goes to the right leg, loop around the back of the thigh & over the back to the ankle on the drumstick, then cross the breast to the left wing, behind the wing, up over the wing and through the "thumb" joint, to the center of the breast, same w/the other side of the string, and tie in the middle of the breast). Pull the skin up & over the breast, splitting down the middle, like if you were pulling off a shirt. There may be a liquid filled sac in the middle.. it's jellitinized, so don't worry about removing it 'cuz it doesn't come off that easy. Sprinkle (don't be stingy!) lemon pepper all over the breast, down into the armpit, and then move the skin away from the thigh & sprinkle in there, too. Pull the skin back down over the breast (a lot of the pepper will fall off at this time, just does) and sprinkle the outside of the bird, including the neck area (big hunk of meat in the wishbone area) and the back. Slip onto the rotisserie piece & put in the rotisserie for at least 1 hour at 350. After 1 hour, turn heat up to 400 & cook for additional 15 minutes. When done (should read about 170-180 degs in both the breast & the thigh), pull out & carve to your liking.

Oven Baking Style:
Don't worry about trussing up the bird. In a large glass cake pan, line w/aluminum foil at least 3' long. Put bird in the middle w/at least 1' of the foil on either side. Preheat oven (make sure there's no dirty dishes/pans in there!) to 425degs. Sprinkle liberally w/lemon pepper (don't need as much 'cuz it won't be standing up), both under and over the skin. Place breast-up and fold foil over the bird, sealing completely. Cook for at least 1 hour, maybe longer. BE CAREFUL WHEN YOU UNSEAL THE FOIL. Steam = Hot = Ouch. I also put the cake pan on a large heavy cookie sheet so it's easier to pick up in & out of the oven. Using a meat thermometer, make sure it reads at least 165 on both breasts & both thighs w/o hitting bone. Only problem with cooking this way is that it can be a bit greasy as the bird is just sitting in it's own juices/grease. You can put the bird up on a small cooling rack while it's cooking, but those are a pain in the butt to clean. I have to use a toothbrush & even then it's not 100%. Pam & high temp hot water helps.)

Rice:
Add the 2 cups rice to the 3 cups of water in rice cooker (can be done stove top, too, but that's a pain in the butt). Turn on, let cook.

Gravy:
I like the powdered gravy mix from Walmart (the Walmart brand). Least salty to me and has a good gravy taste. Pour 1 cup cold water into small sauce pan & add the packet of gravy (actually makes quite a bit). Set on stove top on MEDIUM. NOTE: DOES NOT WORK IN MICROWAVE. :( Using a whisk, stir CONSTANTLY, do NOT STOP STIRRING. Stir stir stir for about 3 minutes. When it starts to bubble, that's when it cooks FAST. Within about 30 seconds, it'll start to boil & grow (yes, it grows). Remove from heat and keep stirring!! If you leave on the stove top, it'll scorch on the bottom & taste nasty. This is kinda like pudding.. stir stir stir stir stir stir!!! When it's calmed down, add about 1/2 tsp lemon pepper to gravy.

(OPTIONAL) Corn
Open can of corn (or get bag out of freezer, whatever you like!) and heat up with plenty of margarine/butter. Mix corn w/rice for a veggie twist.

Put chicken on plate, spoon rice on side, pour gravy on rice (and corn). Yum!

Prep time: About 15 minutes. Cook time: 1-1.25 hours. Whole chicken can make up to 4 servings (1 breast per person, 1 whole leg per person).
Never be afraid of a scar. It just means that you were stronger than something that tried to hurt you.
My new Etsy shop - handmade jewelry by ME!! http://www.etsy.com/shop/OjodelGato
Buy some of my photos! http://www.catsonkeyboards.com
"I've seen better acting from extras in Godzilla movies!" - Calculon
ImageLynxx
Nov 8, 2010 11:19 AM CST
Name: Just call me Lynxx :)
South Florida, 9B
Lover of planet earth
Another great tip...I didn't think about using pure cotton yarn for ties. Great idea. Sounds delicious too :)
ImageSkiekitty
Nov 8, 2010 12:07 PM CST
Name: Toni
Denver Metro, Zone 5
Too many cats!!
Lynxx - I use this for trussing up the chicken/turkey

http://www.walmart.com/ip/Lily-Sugar-n-Cream-Yarn-Cone-White...

$12 for a TON TON TON of yarn (2400+ feet, over half a mile), or $3 per turkey twine (if you can find it!). Plus it is dye free, so it doesn't leave strange color marks on the bird, easy to cut with regular dull DollarStore scissors, and if you need more, well, you have a lot more!
Never be afraid of a scar. It just means that you were stronger than something that tried to hurt you.
My new Etsy shop - handmade jewelry by ME!! http://www.etsy.com/shop/OjodelGato
Buy some of my photos! http://www.catsonkeyboards.com
"I've seen better acting from extras in Godzilla movies!" - Calculon

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