Email: jerrylowery2@msn,com

Chicken recipes

Lemon Roasted Chicken

2 fresh lemons; fresh rosemary sprigs                              

Turn wing tips under back of chicken.  Poke a whole lemon all over with a fork to free the juice.  Insert it into the cavity of the chicken with a few sprigs of rosemary.  Squeeze juice of 1/2 lemon over chicken.  Place on cooker and bake @400 degrees for 1 hr.  Season as desired; garnish with lemon slices and rosemary sprigs.

Tandoori  Chicken

1 tsp cumin; 1 tsp paprika; 1 tsp coriander; 1/2 tsp cayenne; 1 cup plain nonfat yogurt; 3 tbsp fresh lemon juice; 1 tbsp minced fresh ginger; 1 tbsp minced garlic; 1 tsp salt.

Combine first for ingredients in small saucepan; cook, stirring over low heat until fragrant, 1 to 2 minutes. (be careful not to burn) Transfer to bowl, stir in yogurt and rest of ingredients and mix well. Coat chicken and marinate several hours in refrigerator. Place chicken on cooker and bake @400 deg. for 1 hr.

Southern Style Honey "Barbecued" Chicken

1 tsp onion powder; 3/4 cup tomato sauce; 1/4 cup honey; 1/4 cup vinegar; 2 tbsp Worcestershire sauce; 1 tsp paprika; 1/4 tsp hot pepper sauce.

Combine ingredients and mix well.  Baste chicken several times during cooking.  Bake 1 hr or until done.

Basic Teriyaki

1/4 cup soy sauce; 1/3 cup brown sugar or honey; 2 cloves crushed garlic; 4 slices fresh ginger;2 tbsp sesame seed oil.

 Mix all ingredients and coat chicken.  Marinate several hours in refrigerator. Place chicken on cooker and bake @400 deg. for 1 hour.

Dry Rubs

Use powdered seasonings or pulverize in a blender. Baste chicken with a little olive oil and rub seasonings on chicken and bake.

Scandinavian Dry Rub

3 tsp dried dill weed; 2 tsp each lemon pepper and onion powder.

Mediterranean

1 tsp each dried parsley, sage, rosemary & garlic powder and 1 tsp. each salt and pepper.

Turkey Recipes

Spice-Rubbed Turkey

2 tbsp dry mustard; 2 tsp ground sage; 1 tsp garlic powder; 1 tsp marjoram; 1 tsp thyme; 1 tsp paprika; 1/2 tsp ground nutmeg; one 10-12 lb. turkey (for oven);  (larger birds works well in a smoker and covered barbecue grill); 2 tbsp olive oil.

Stir together all of the dried herbs and spices in a small bowl.  Store in an airtight container until ready to use.  Brush turkey lightly with olive oil, sprinkle the spice rub evenly and generously all over the turkey, patting lightly with your hands to make it adhere.  Also rub some under the skin and inside the cavity.  Preheat oven to 325 deg.  Roast according to directions.  Let rest 15-20 min. before carving.

Un-stuffing for Turkey (baked separately)

1/2 lb. bulk Italian sausage; 1/4 cup butter; 1/2 lb. fresh mushrooms, sliced; 3/4 cup chopped celery; 1 medium onion chopped; 1 tsp poultry seasoning; 1/2 tsp salt; 1/4 tsp ground pepper; 6 cups stuffing croutons; 1-1/2 to 3 cups chicken broth.

In a large skillet, brown sausage, drain. Add butter, mushrooms, celery and onion and sauté 2-3 minutes or until onion is tender. Stir in poultry seasoning, salt and pepper. Transfer to a large bowl; add croutons and enough broth to moisten. Place in a greased 2 qt. baking dish. Cover and bake at 350 deg. F. for 30 minutes. Uncover and bake 10 minutes more.

           Cornish Game Hen recipes

Mustard Glazed Cornish Hens

3 Cornish hens (1 to 1/1/2 lbs each); 3 tbsp. Dijon mustard; 6 tbsp stone-ground mustard; 3 tbsp soy sauce; 6 dashes hot pepper sauce (optional); freshly ground pepper to taste.

Combine the two mustards, soy sauce and hot pepper sauce in a mixing bowl and mix well with a whisk. Sprinkle the hens with the ground pepper and brush the hens generously with the mustard glaze.  Let marinate in refrigerator 3 hrs. or longer. Bake in a preheated oven @375 deg F. approx. 35 minutes or until juices run clear.

     Much appreciated comment from Paula Wolfert, award winning cookbook author.

               "My quest for the best-ever oven-roasted chicken stops here!!
I've been totally blown away by the CeramiCooker Vertical Roaster. Far superior to metal versions, the CeramiCooker is made out of stoneware. As a result it gently and evenly cooks the chicken from the inside out exposing total skin area for  crisp browning while producing luscious, creamy white meat and fat free juicy thighs."

----Paula Wolfert .   

                        http://www.paula-wolfert.com

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 Email us. jerrylowery2@msn.com  We will send product sheets and price list upon request.