“MAGIC POT” DEEP COVERED BAKER RECIPE BOOK
31
1
can
whole
berry
cranberries
1
can
cream
of
mushroom
soup
1
packet
onion
soup
mix
Preheat
oven
to
425
degrees.
Place
chicken
in
Deep
Covered
Baker.
Mix
cranberries
with
mushroom
soup
and
onion
soup
mix;
pour
over
top
of
chicken
in
baker.
Cover
with
lid,
place
in
oven;
bake
for
1
½
hours.
JUICIEST
ROAST
CHICKEN
(WITH
VARIATIONS)
1
tablespoon
all
‐
purpose
flour
1/2
teaspoon
garlic
powder
1/2
teaspoon
paprika
1/2
teaspoon
salt
1/4
teaspoon
coarsely
ground
black
pepper
1/4
teaspoon
dried
thyme
leaves
1
whole
chicken
(3
1/2
‐
4
1/2
pounds)
1
tablespoon
olive
oil
1.
Preheat
oven
to
450ºF.
Lightly
spray
Deep
Covered
Baker
with
oil
using
Kitchen
Spritzer.
Remove
and
discard
giblets
and
neck
from
chicken
cavity.
Rinse
chicken
with
cold
water;
pat
dry
with
paper
towels.
Trim
excess
fat
using
Kitchen
Shears,
if
necessary.
Tie
ends
of
legs
together
with
cotton
string.
Lift
wing
tips
up
toward
neck,
then
tuck
under
back
of
chicken.
2.
Combine
flour,
garlic
powder,
paprika,
salt,
black
pepper
and
thyme
in
Prep
Bowl;
mix
well.
Brush
outside
of
chicken
with
oil
using
Chef’s
Silicone
Basting
Brush;
coat
completely
with
seasoning
mixture.
3.
Place
chicken,
breast
side
up,
in
baker.
Roast,
covered,
50
‐
60
minutes
or
until
Thermometer
registers
180ºF
in
thickest
part
of
thigh
and
juices
run
clear.
Remove
from
oven;
let
chicken
stand
10
minutes
before
carving.
For
the
following
variations
,
replace
Step
2
of
Juiciest
Roast
Chicken
recipe.
HAWAIIAN
CHICKEN
Using
pastry
brush,
brush
on
a
thick
coat
of
Apricot
Jam.
Pour
a
can
of
pineapples
over
chicken
with
some
maraschino
cherries.
HONEY
MUSTARD
CHICKEN
Pour
fat
free
honey
mustard
dressing
over
chicken.
ITALIAN
ROAST
CHICKEN
Season
with
salt
and
pepper.
Rub
interior
with
one
crushed
garlic
clove.
Slice
1
large
tomato
in
half
horizontally
and
squeeze
to
remove
the
seeds
and
juice.
Chop
tomato
and
arrange
around
chicken.
Sprinkle
with
5
pressed
garlic
cloves,
2
tsp
basil,
1
tsp
thyme,
½
tsp
sugar,
salt
and
pepper.
Pour
15
oz
can
tomato
sauce
over
the
top.
LEMON
GARLIC
CHICKEN
Place
one
whole
lemon
&
one
head
of
garlic
(unpeeled)
in
cavity
of
chicken.
Season
with
salt
&
pepper.
LEMONY
CHICKEN
POPOVER
PUFF
3
tablespoons
butter
or
margarine,
divided
1
cup
milk
6
eggs
1
cup
all
‐
purpose
flour
1/2
teaspoon
salt
2
medium
carrots,
peeled
1
cup
sugar
snap
peas,
cut
in
half
diagonally
1/2
cup
chopped
onion
1
tablespoon
butter
or
margarine
1
lemon
1
can
(10
1/2
ounces)
condensed
cream
of
chicken
soup
2
cups
diced
cooked
chicken
(12
ounces)
1
cup
diced
red
bell
pepper
1
1/2
teaspoons
All
‐
Purpose
Dill
Mix
1/2
cup
(2
ounces)
shredded
cheddar
cheese
Preheat
oven
to
450ºF.
For
popover
puff,
place
butter
in
small
micro
‐
cooker;
microwave,
covered,
on
HIGH
30
seconds
or
until
melted.
Measure
1
tablespoon
of
the
butter
into
bottom
of
Deep
Covered
Baker;
brush
over
bottom
only.
In
a
bowl,
combine
remaining
butter,
milk
and
eggs.
In
a
bowl,
stir
together
flour
and
salt.
Add
flour
mixture
to
egg
mixture;
whisk
1
minute
or
until
smooth.
Pour
batter
into
baker.
Bake
20
minutes.
Reduce
oven
temperature
to
350ºF;
continue
baking
10
‐
15
minutes
or
until
puffed
and
golden
brown.