Dacor Wall Ovens, Manual

Page: 90 / 123

RECIPES
96
Zesty Pineapple Orange Glazed Chicken
2
1
⁄
2
-3 pound fryer chicken
1 Tablespoon olive oil
Salt and pepper, to taste
GLAZE
1 (6 ounce) can pineapple juice
1
⁄
2
cup pure maple syrup
3 Tablespoons Dijon mustard
3 Tablespoons soy sauce
Zest of 1 orange
Juice of 1 orange
1
⁄
2
cup unsalted butter (1 stick), cut into small cubes
Make the glaze by combining pineapple juice, maple syrup, Dijon mustard, soy sauce, and orange zest and juice in a small
saucepan. Bring to boil then drop to a simmer. Pour half of the glaze into a small bowl to glaze the chicken during to cooking
process. Reduce the rest of the glaze left in the saucepan by half over medium low heat. Once it is reduced, drop butter in one
piece at a time, swirling to incorporate fully before adding the next. Once all butter is in, season with salt and pepper.
Remove gizzards from chicken and set aside for another use. Rinse and pat dry with paper towel. Place the chicken on a roasting
rack in a roasting pan and rub it with olive oil. Salt and pepper the chicken, including the cavity. Adjust oven rack to position 2.
In Dacor Guide, select Fryer Chicken. Place in the oven and press start. Insert meat probe into the thigh and enter 180˚ as the
internal temperature. Set timer for 30 minutes. Remove chicken from oven and brush about
1
⁄
3
of the pineapple orange mixture on
the chicken. Place chicken back in the oven. Baste chicken with pineapple orange glaze two to three times total (about every 10-15
minutes) during the cooking process.
After Roasting: Let chicken rest for about 15 minutes before carving.
Serves 4.
Fryer Chicken
Default Mode and Temperature: Pure Convection ™ Sear/350˚
Suggested Time: 1 hour
Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh.
Path to reach this function: DACOR GUIDE-POULTRY #2 Fryer Chicken
RECIPES
97
Wild Rice-Stuffed Cornish Game Hens with Bing Cherry Sauce
STUFFING
1 cup wild rice
2 Tablespoons butter
1
⁄
4
cup minced celery
1
⁄
4
cup minced onion
1
⁄
8
cup minced carrot
1
⁄
4
cup minced red bell pepper
1
⁄
2
cup chicken broth
1 teaspoon dried thyme
1 teaspoon dried rosemary
GAME HENS
4 game hens, about
1
⁄
2
-1 pound each
2 Tablespoons unsalted butter, melted
2 Tablespoons olive oil
1 Tablespoon salt
2 teaspoons ground black pepper
BING CHERRY SAUCE
1 can (15 ounce) pitted Bing (or dark)
cherries in syrup
2 cups chicken stock
1
⁄
4
teaspoon salt
Dash of pepper
1
⁄
4
teaspoon ground allspice
1
⁄
2
teaspoon ground nutmeg
1 teaspoon arrowroot
2 Tablespoons Grand Marnier
Bring a pot of water to a boil. Cook wild rice in water until tender. The rice will almost split in two and one side will bend back when
it is done. While the rice is cooking, melt butter in a sauté pan. Add celery, onion, carrot, and bell pepper. Sauté until the vegetables
are soft. Drain rice and add to vegetables. Add the chicken stock and seasonings. Cook for 3 minutes. Season with salt and pepper.
Turn off heat and let mixture cool completely.
Remove gizzard and inside package from game hens and set aside for another use. Rinse hens under cold water and pat dry with
paper towels. Combine butter and olive oil and drizzle over hens. Season with salt and pepper. Place hens on a flat rack in a roasting
pan. Stuff the hens with the rice. Adjust oven rack to position 2. In Dacor Guide, select Cornish Game Hens . Place hens in oven.
Insert meat probe and set internal temperature to 165˚. Roast until golden brown. When the juices run clear, take out and cool for
10 minutes.
For sauce; drain cherries and put liquid in a saucepan with chicken stock. Reduce by half. Add salt, pepper, allspice and nutmeg.
Stir arrowroot with 1 teaspoon of the cherry sauce that has been cooled. Stir until smooth before adding to sauce. Simmer until
thickened. Add Grand Marnier and bing cherries. Place a spoonful of rice in center of plate. Place half a game hen or a whole game
hen on top of the rice. Spoon sauce over game hen and around the plate.
After Roasting: Scoop the rice out of the game hens and cut game hens in half. Drizzle hens and rice with cherry sauce.
Serves 6 to 8.
Cornish Game Hens
Default Mode and Temperatures: Pure Convection
™
Sear/350˚
Suggested Time: 45 minutes
Tips: Place on flat rack in roasting pan. Insert meat probe into thickest part of meat.
Path to reach this function: DACOR GUIDE-POUTLRY-#3 Cornish Game Hen