Table of Contents
Advertisement
Tips for Poultry
Poultry should be turned halfway through the cooking process for even browning.
When adding your favorite dry seasonings to frozen poultry, lightly brush with oil or
sprinkle cold water on it beforehand; this will allow seasonings to adhere.
Brush sauces onto fresh poultry so the seasonings bake right in.
To save time and to add extra flavor, marinate poultry in a sealed bag or container
and freeze into separate servings. When ready to prepare, refer to the Quick & Easy
Cooking Guide for appropriate cooking times.
To prevent poultry from browning too fast, place aluminum foil over the top. Be sure to
secure the aluminum foil to the sides of the cooking rack or extend the aluminum foil
outside of the oven. This will prevent the internal fan from blowing the aluminum foil
around during the cooking process.
Turkey Tip: Start cooking the turkey, breast side down, for the first half of the cooking
process. When you flip the turkey breast side up, if there are giblets inside the turkey,
they should be thawed enough for easy removal at this time. During the last 20-30
minutes of the cooking process, stuff the cavity with your favorite stuffing and resume
cooking.
Poultry: When completely cooked, white meat will be white; thigh meat near the bone
will have no pink color, and the juices will run clear.
*Using a meat thermometer is essential for checking the internal temperature of the
meat to ensure that it has been thoroughly cooked to 165˚F.
80
Air-Fried Honey Ginger Crusted
Chicken
Serves: 4
4 (4-ounce) boneless, skinless chicken
breasts
1 tablespoon honey
1 tablespoon orange juice
½ teaspoon ground ginger
¼ teaspoon black pepper
Dash red pepper flakes (optional)
¾ cup crushed corn flakes
½ teaspoon dried parsley flakes
Directions:
1. Spray shallow 10-inch baking
pan with non-stick spray.
2. In small bowl, combine honey,
orange juice, ginger, black
pepper and red pepper flakes.
3. Brush mixture over chicken
breasts.
4. Combine corn flakes and parsley
and pat onto chicken.
5. Place chicken in prepared baking
dish and place on 3-inch rack.
6. Cook at 350°F for 11-13 minutes
per side.
Tip: If chicken is frozen, cook for
14-15 minutes per side.
Tip: Chicken is completely cooked
when juices run clear.
Tip: These are approximate times.
Actual time will vary, depending
on the size of the chicken.
Italian-Style Chicken
Serves: 4-6
8 tablespoons olive oil, divided
1 teaspoon kosher salt
1 teaspoon cracked black pepper salt
1 (3-pound) whole chicken
2 tablespoons chopped rosemary
2 tablespoons chopped thyme
2 tablespoons chopped oregano
4 large cloves garlic, minced
Directions:
1. Rub chicken with 2 tablespoons
olive oil, salt and pepper.
2. Run a chopstick or spatula
handle between the skin and
flesh of the chicken.
3. Mix rosemary, garlic, thyme,
oregano and remaining olive oil in
separate bowl.
4. Place herb mixture underneath
chicken skin and massage
chicken, ensuring herbs reach all
parts of the chicken.
5. Place chicken, breast side down,
on 1-inch rack and cook at 350°F
for 30 minutes.
6. Turn chicken over and baste with
juices from liner pan.
7. Cook at 350°F for additional 30
minutes.
81
Hide quick links:
Advertisement
Table of Contents
