Robs Boston Hill Chicken Recipes

BOSTON ROTISSERIE STYLE CHICKEN

Steps:

• Combine first 4 ingredients in a medium sized saucepan and warm over low heat just enough to melt honey.
• Arrange 4 chicken breast halves with the skin side up in a square baking dish or pan, sprayed with olive oil spray.
• Sprinkle lightly with seasoned salt, garlic, onion powder and cracked black pepper. Bake uncovered at 400F about 35 to 40 minutes, basting chicken without turning, 3-4 times during baking or until nicely browned.
• Remove chicken from oven and seal baking dish tightly in aluminum foil and allow to stand 15 to 20 minutes before serving.

ROTISSERIE WHOLE CHICKEN (JUST LIKE BOSTON MARKET)

Steps:

• 1. Preheat oven to 350°F. Spray a deep roasting pan with nonstick cooking spray; set aside.
• 2. Place celery chunks, apple wedges and onion wedges inside the cavity of the chicken.
• 3. Mix all basting ingredients in a saucepan, and warm to melt the honey. Pour baste over the skin of the chicken.
• 4. Bake in preheat oven (350°) for 75 to 90 minutes, depending on size of chicken. Baste the chicken 4 or 5 times during baking time, about every 15 minutes or so. The skin should be a nice shade of brown.
• 5. After removing the chicken from the oven, seal the baking dish tightly with aluminum foil. Let stand at least 30 minutes before carving and serving.

COPYCAT BOSTON MARKET CHICKEN

Steps:

• Mix all ingredients together and pour over chicken in a non reactive bowl.
• Let the chicken marinate over night.
• In the morning turn the chicken to marinate the other side.
• Several hours later pull the chicken out of the fridge and let it rest for 20 minutes or when it has come to room temperature.
• I personally put this in my baby George rotisserie oven but you can bake this on 350 for around 45 minutes to an hour or until the temperature inside the thickest part of the thigh has reached 160 degrees.

ROB'S BOSTON HILL CHICKEN

Steps:

• Bring the balsamic vinegar to a slow boil in a small pot.
• Sprinkle in a tablespoon or two of sugar.
• Let simmer/boil until it reduces to about one half.
• Be very careful to stir often and not let it burn.
• Dredge the chicken in the seasoned flour and sear untill cooked through in 1/4 cup of the clarified butter.
• Remove and keep warm.
• Using the rest of the butter and 1 tablespoon of sugar, saute and carmelize the leek and pears until the leek is translucent.
• Stir in apple juice and cream and bring to a slow boil.
• Let the sauce thicken.
• Over pasta or garlic mashed potatoes, place the chicken, cover it with the pear/leek mix, and sprinkle a small amout of the reduced balsamic vinegar on top.
• Finally, dust a tablespoon of gorgonzola cheese over all.
• Serve immedialtely.