Posted on February 25, 2008 by Shauna McCabe
Nothing is simplier and tastier on a weekend than a nice roasted chicken – it only takes a few minutes to prepare and an hour to roast. You can accompany the chicken with almost anything: pasta, rice, potatoes, salads, carrots, broccoli etc. etc. anything goes!
The key to my recipe is the spice mix and the lemon. The spice mix is great to use on any poultry dish — the mix makes enough for this recipe and more for storage, so you can just pull it out and use it whenever you make poultry.
Wash and pat dry the chicken
Rub Crazy’s spice mix all over the surface of the chicken, along with salt (if desired)
Cut lemon in half, shove one half of the lemon into the chicken, this will keep the chicken nice and moist
The other half of the lemon should be juiced, and the juiced poured over the top of the chicken
Roast chicken at 400F (205C) until the internal temperature of the dark meat reaches 170F (76C), this will take 40 minutes to an hour depending on the size of your chicken. If the internal temperature still has not reached the appropirate temperature after an hour, just keep roasting – you just have yourself a very large chicken.
Remove from roasting pan and carve. I like cutting the chicken into quarters instead of carving. Whatever you do, please enjoy!
Crazy’s Chicken Spice Mix
In a small bowl combine the following dried herbs and spices:
1 tablespoon (15 mL) rosemary, preferably ground but whole works as well
1 tablespoon (15 mL) oregano
1 tablespoon (15 mL) sage
1 teaspoon (5 mL) powdered ginger
1 teaspoon (5 mL) marjoram
1 1/2 (7.5 mL) teaspoons thyme
3 tablespoons (45 mL) packed brown sugar
3 tablespoons (45 mL) minced parsley
1 teaspoon (5 mL) freshly ground black pepper
1 tablespoon (15 mL) smoked paprika
Mix well, and store extra in an air tight container
Filed under: celiac, chicken, Gluten Free, main meals, poultry | Tagged: celiac, chicken, dinner, entre, food, Gluten Free, herb mix, main meal, recipe, roasted, spice mix | Leave a comment »
Posted on January 29, 2008 by Shauna McCabe
There were some lovely free-range organic chicken drumsticks on special this week. I brought them home and whipped up this simple delicious recipe. Everyone will love this recipe, kids, adults, everyone! And its versitile — there are many different flavours mingling within the glaze that make matching side dishes easy. The asian flavours love rice, the honey garlic goes great with potatoes or homemade mac and cheese. YUM!
Now normally I use chili sauce (not oil!) in this recipe, but the store was out of GF chili sauce, so I used chili oil instead. It worked out wonderfully!
- 2 lbs (0.9 kg) chicken drumsticks (I use free-range, organic)
- 3 tbsp (45 mL) gluten-free soy sauce
- 2 tbsp (30 mL) honey
- 1 tbsp (15 mL) olive oil
- 1 tbsp (15 mL) chili sauce or oil (if using oil, cut back on the olive oil a bit)
- 1/2 tsp (2.5 mL) fine sea salt
- 1/4 tsp (2.5 mL) ground ginger
- 2 cloves of crushed garlic
- Mix all ingredients together in a bowl or plastic bag large enough to hold all of the drumsticks
- Marinate chicken 1-5 hours in the refridgerator
- Bake at 375 (190C) for about an hour
Filed under: celiac, chicken, Gluten Free, main meals, poultry | Tagged: chicken, garlic, glazed, Gluten Free, honey, kid friendly, poultry, recipe, soy sauce, spicy | Leave a comment »
Posted on January 3, 2008 by Shauna McCabe
General Tso’s chicken has always been one of my favourite dishes. The deep fried sweet spicy goodness of the dish makes it a very popular choice in North American Chinese restaurants. Unfortunately, the sauce is typically full of gluten and the the deep-fried chicken makes my clothes shrink.
This updated version doesn’t taste quite like what you get in a Chinese restaurant — unfortunately nothing can compete with the sinful taste given up by the boiling oil of the deep fryer. But its a close approximate. The sauce is thickened with corn starch so wheat is no longer an issue.
I have replaced the traditional broccoli with snow peas. There is no real reason for doing this – I just like snow peas! If you want to add broccoli instead, steam it in a separate pot and add it to the chicken stir-fry at the very end.
Filed under: asian inspired, chicken, gluten, Gluten Free, Low Gluten, main meals, poultry, stir-fry | Tagged: asian inspired, celiac, chicken, general tso, Gluten Free, healthier, healthy, less fat, main meal, poultry, recipe, stir-fry, tsao | 2 Comments »