My business is teaching customized cooking classes and Rich suggested there might interest among the Start Up Nation folks in participating in a cooking forum. My goal is to teach professional skills and classic techinques and recipes in order to unleash the creative chef in every student.
Below is a recipe with some simple techniques. I`d love it if you chefs and cooks out there would try it and give me your feedback. Those who are feeling creative, please change the flavoring agents and come up with something completely new. I look forward to hearing about your finished products!
Easy Roasted Chicken
1 whole roasting chicken
3 cloves garlic
2 green onions
3 whole oranges
1 2-inch piece of fresh ginger
1/4 cup rice wine vinegar
1/4 cup vegetable oil
2 ribs of celery
salt and black pepper
Into a sealable plastic Ziploc-type bag squeeze the three oranges. Reserve the remains of the oranges for later. Smash each garlic clove slightly with your chef`s knife and add to the bag. Slice the green onions lengthwise and then into 2 or 3 pieces, and add to the bag. Slice the ginger thinly - don`t bother to peel it. Add the ginger, along with the pepper (I prefer freshly cracked), oil and vinegar, into the bag.
Using poultry shears, cut the backbone out of the whole chicken so that the bird will lie flat. Add it to the plastic bag and seal it with the orange juice mixture until you are ready to cook it. Store the chicken in the refrigerator at least 2 hours. It can also be frozen for future use.
To roast, place the celery ribs and the reserved squeezed oranges into a 9" x 13" roasting pan with a little bit of oil. Take the chicken out of the plastic bag and place it on top of the celery and oranges which will serve as your roasting rack. Salt the chicken liberally. Scoop some of the ginger, onion and garlic pieces out of the plastic bag and mix them in with the pan`s contents as well. Discard the remains of the marinade.
The average roasting chicken will cook perfectly in a 350 oven for 1 hour and 20 minutes, but cooking times always vary depending on the oven and the size of the bird. The orange juice in this recipe will reduce to a syrupy sauce which you can use to baste the chicken once or twice while it`s cooking. When it comes out of the oven, allow the chicken to rest for a few minutes before serving.
Customized Cooking Classes