14
Convection Oven
Roast Chicken
Yield: 4 servings
Cooking time: about 1 hour 20 minutes (20min/lb.)
Ingredients:
1 chicken (approx. 3
1
/
2
to 4 pounds)
1 tbs. butter
3
/
4
cup finely chopped celery
3
/
4
cup finely chopped onion
3
/
4
cup diced mushrooms
2 cups soft bread crumbs
Salt and pepper to taste
1 lb. chopped parsley
1
/
2
tsp. dried thyme
1 egg
Method:
1. Remove any excess fat from chicken and discard.
Wash chicken under cold water, pat dry. Set chicken
aside.
2. Melt butter in skillet over medium-high heat. Add
onion, celery and saute until soft, about 1 minute.
Add mushrooms and saute one minute. Add bread
crumbs, salt, pepper, parsley, thyme and egg. Mix
thoroughly. Spoon bread crumb stuffing into the
chicken’s cavity. Rub skin with salt and pepper. Set
aside.
3. Place glass bowl on base, wire rack in glass bowl and
lid on bowl. Preheat oven to 475°F for 6 minutes.
4. Reduce heat to 400°F. Place chicken on wire rack and
cook for about 1 hour and 20 minutes. After about 1
hour of cooking time, if the chicken appears to be too
light in color and will need more browning, raise the
temperature to about 475°F for the remainder of the
cooking time or until desired browness is achieved. If
the chicken appears to be brown enough, lower the
temperature to 325°F for remainder of cooking time.