Oven Toastered Chicken

The Ingredient Specialist from www.jdantemorados.com shares this recipe for Oven Toastered Chicken.

Another simple cooking approach from this “ingredientspecialist”.  As my usual prelude, pardon for not using “volumetric” approach in cooking like by teaspoons, tablespoons, cups or the like.  I prefer “by weight” system that gives “approximately uniform” results every time I do them.  This system also prepares readers to the “commercial formulation” of each and every recipe I post.

 

Oven Toastered Chicken
 
Prep time
Cook time
Total time
 
Author:
Recipe type: Meat/Poultry Main Course
Cuisine: Asian
Serves: 4
Ingredients
  • 1 kilo whole cleaned, innards removed, chicken
MARINADE:
  • 500 ml. tap water
  • 100 ml. Sprite or 7-Up
  • 10 ml. cane vinegar
  • 5 grams salt
  • 2 grams MSG (optional)
MEAT RUB:
  • 3 grams cracked black pepper
  • 3 grams dried thyme
  • 2 grams nutmeg powder
  • 2 grams coriander powder
  • 2 grams Spanish paprika powder
  • 3 grams garlic powder
  • 3 grams onion powder
COOKING NEEDS:
  • Oven toaster with rotisserie
  • Oven toaster skewer
  • Stainless wire or thick tying thread
  • Meat thermometer
Instructions
Marinate chicken
  1. Combine all ingredients of marinade. Tumble well to dissolve solids.
  2. In ref or chiller (NOT FREEZER), marinate chicken overnight.
  3. With little massaging, tumble every 6 hours to effect full flavor absorption.
Prepare and cook the chicken
  1. Mix all ingredients of meat rub. Toss and tumble well for optimum blend.
  2. Without overly draining, coat chicken thoroughly with meat rub
  3. covering all parts-outside and inside.
  4. Screw on chicken unto skewer. Tighten and secure well as chicken will be cooked while rotating.
  5. If need be, use stainless steel wires or thick thread to fasten legs well unto skewer.
  6. Wedge skewer unto rotisserie slots.
  7. Set to lowest temperature and cooking time first.
  8. Test if rotating.
  9. Check if heating rods up & down are ON.
  10. All ok, re-set oven toaster to 170-175 deg. C (338-347 deg. F).
  11. Roast/toaster for 45 minutes
  12. OR until internal temperature of chicken on its middle part of legs
  13. (where blood is usually evident ) is 85 deg. C
  14. Once desired INTERNAL temp is reached, DONE.
  15. Be glad to have a toastered chicken with light to dark brown skin outside, ultra aromatic,
  16. juiciest poultry with zero blood coagulation inside that you've ever cooked.
  17. CAREFUL. TOASTER IS HOT.
  18. ENJOY.
 

     

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