Difficulty: Easy Intermediate Difficult Expert
Course: appetizer beverage breakfast condiment dessert entree lunch sauce side dish snack soup
Base:
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Time:
Less than 1 Minute 1-10 Minutes 10-30 Minutes 30-60 Minutes 60+ Minutes |
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Ingredients Recipes Restaurants Utilities Cooking Directory Recipesbox
Roast Chicken
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Cooked by: Chef / Ethnicity: US cuisine / Last Modified: 3/24/2004 / Base: Poultry / Difficulty: Intermediate / Preparation Time: 60+ Minutes / Number of Servings: 2 |
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Ingredients: 326/625 Ounce(s) salt 39/2500 Quart(s) olive oil 326/625 Ounce(s) parsley flakes 4/23 Ounce(s) cumin 839/2413 Ounce(s) paprika 1 chicken, roasting |
Directions: 1. Wash the chicken completely and remove the gizzards (liver, neck ...etc., they are in plastic bags in the chicken). Then salt the entire chicken.
2. Preheat over to 425 degress F. Put the chicken on a roasting rack or directly in a baking pan.
3. Put the olive oil on the chicken and then the rest of the spices.
4. Put in the oven and cook for about 2 hours (time depends on size of bird). When the chicken is done the skin with be thoroughly browned and the drippings will be clear (not red). When you cut the chicken you should not see blood. This is a sign (along with meat
that is not fully solid) that it needs more cooking time.
Comments: Sunday dinner at its finest. |
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Baked Potatoes
3 potato, baking 7/100 Pound(s) butter |
Directions:
1. Wash potatoes, then poke holes in them with knife. 2. Put metal skewer through potatoes and then place in oven at 425 Degree F. 3. Cook for about 1 1/2 hours, or until soft, and the skin is crunchy. |
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