Recipes
HONEY CHICKEN WINGS
1kg chicken wings
:
1 tablespoon chopped ginger
2 Tablespoons honey
2 tablespoons lemon juice
3 Tablespoons tomato puree
3 tablespoons soy sauce
Trim excess fat from chicken wings and remove tips. Pat wings dry and place in a bowl.
Combine lemon juice, soy sauce and ginger. Pour over chicken wings, turn and let stand
for 3 to 4 hours while turning occasionally. Mix honey, tomato puree and 2 tbsp of
marinade.
Remove chicken wings and place on high rack in the Convection Oven. Roast for 10
minutes at 163
℃
(325
℉
). Remove wings and roll in honey/tomato mixture. Return wings
to rack and cook for 5 minutes. Remove and roll in mixture again and cook for 5 minutes.
ROAST CHICKEN
1 chicken
1 teaspoon grated lemon rind
1 small onion
1/4 teaspoon dried marjoram
2 tablespoon obutter
Garlic, salt, pepper
½ cup of mushrooms
1 egg
½ cup soft breadcrumbs
1 tablespoon chopped parsley
1 pinch of nutmeg
Clean inside of chicken and remove excess fat. Peel and chop onion. Add to pan and
lightly fry in butter until soft. Add mushrooms and fry another minute. Mix in crumbs, salt,
pepper, parsley, lemon rind, marjoram, nutmeg and beaten egg. Put stuffing into
chicken, close the opening and sprinkle salt and pepper over chicken and rub into skin.
Place chicken on low rack in Convection Oven. Bake at165
℃
(325
℉
) for 20 minutes.
Turn and bake for another 20 minutes after adding any potatoes to be cooked. Turn and
bake for approx 20 mins until chicken is tender and golden brown all over.
GRAVY:
Take scraps and juice plus a little fat from your bowl. Add 1 tbsp of flour and stir over
heat until brown. Slowly add 11/2 cups of stock made from chicken stock cube and
mushroom stalks .Cook gravy, stirring continuously, until boiling. Add salt and pepper to
taste.
