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Gourmet Oil and Vinegar

Gourmet Oil and Vinegar

Archive for the Category 'Chicken recipes'

Olive Oil basted Roasted Chicken

Thursday, April 20th, 2006


2-3 pounds of fresh chicken quartered
3 Tbs. of Extra Virgin Olive
2 Tbs. Orange Juice
2 Tbs. Raw Honey
1 tsp of Paprika


Preheat oven to 425 degrees. Rinse chicken and pat dry. Combine the extra virgin olive oil, orange juice, honey, & paprika in a small bowl. Baste chicken generously.

Place chicken in a roasting pan. Bake 15 minutes. Reduce oven to 400 degrees and baste chicken again. continue to baste periodically (every 10 minutes) until chicken skin is crisp. Bake 30-40 minutes, serve with wild brown rice.

 olive oil recipes, oil and vinegar, chicken recipes

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Balsamic roast chicken

Thursday, April 06th, 2006
By Mayo Clinic staff1 – 4 pound whole chicken
1 – 4 pound whole chicken
1/2 cup flour
1 teaspoon salt
1/2 teaspoon cracked pepper
Black pepper, to taste
1 tablespoon fresh rosemary (1 teaspoon dried)
1 garlic clove
1/4 cup vegetable oil
1 tablespoon olive oil
8 sprigs fresh rosemary
1/4 cup balsamic vinegar
1/2 teaspoon brown sugar

Preheat oven to 350 F. Rinse chicken inside and out with cold running water. Dry it. Mince together the rosemary leaves and garlic. Loosen the skin from the flesh, then rub the flesh with the oil and then the herb mixture. Sprinkle with black pepper. Put two fresh rosemary sprigs into the cavity of the chicken. Truss the chicken. Place it into a roasting pan and roast for 20 to 25 minutes per pound (about 1 hour and 20 minutes). Baste frequently with pan juices.

When browned and juices run clear, transfer the chicken to a serving platter. Combine the vinegar with the brown sugar. Carve the chicken and top it with the vinegar mixture.
Yield: 6 servings

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