How To make Copper Chicken
1/2 teaspoon salt
1/2 teaspoon freshly ground black pepper
1 tablespoon paprike
plus 1/2 teaspoon
1 roasting chicken :
5 to 6 pounds
2 tablespoons melted butter or vegetable oil
2 heads garlic :
(about 24 cloves)
1 orange peel -- grated
2 bay leaves
2 sprigs fresh rosemary
3 1/2 cups chicken stock
1 tablespoon chopped fresh rosemary
Freshly ground black pepper
Preheat the oven to 400 degrees. Peel the garlic. In a small bowl, combine the salt, pepper, and 1 tablespoon of the paprika. Rub the chicken with the butter or oil and then with the spice mixture. Stuff the cavity of the bird the garlic cloves, half of the orange peel, bay leaves, and rosemary sprigs. Truss the legs and place the chicken in a large baking dish. The trussed chicken can be refrigerated for 3 or 4 hours, well wrapped. Bring to room temperature before cooking.
Add enough stock to come 1 inch up the side of the chicken. Place in the oven and bake 1 to 1 1/2 hours, or until a meat thermometer inserted in the thigh registers 180 degrees. Transfer the chicken to a cutting board and let sit 10 minutes before carving. Add any remaining stock to the pan and bring to the boil over medium-high heat, stirring and scraping the cooked bits from the bottom of the pan. Add the remaining orange peel -- chopped rosemary, and 1/2 teaspoon paprika; season to taste with salt and pepper. Continue to boil until the sauce is reduced by about one-third, about 5 to 10 minutes. Arrange the carved chicken on a serving platter and pass a bowl of the sauce separately.
How To make Copper Chicken's Videos
COPPER CHEF MAKING WHOLE CHICKEN DELICIOUS
Purchased the copper chef and I made this delicious baked chicken and it taste so good. In this video I am just sharing how my chicken turned out and how easy it is too use it.
Add me on Instragram - Mahogany0402
DIW: The Copper Crisper
In this Does It Work, WREG`s Corie Ventura recruits some professional help to test The Copper Crisper.
Whole Roasted Chicken in the Copper Chef Wonder Cooker XL
Copper Chef Pan: Chicken Alfredo Recipe
Learn how to make delicious chicken alfredo from Eric Theiss using your Copper Chef pan.
Copper Chef Square Pan is the Multi-Purpose Non-Stick Pan that replaces your stock pot, rice cooker, baking pan, frying pan, wok, and roasting pan.
Revolutionary square ceramic design and deep-dish sides give you more room to cook more food. Up to 25% more cooking space than traditional nonstick round frying pans.
Plus, Copper Chef features Cerami-Tech Non-Stick Technology so nothing sticks to the pan. This means you can cook anything without any added butter, oil, or grease! Innovative Stainless Steel Induction Technology distributes heat rapidly to all four corners of the pan for even cooking every time.
Chicken Alfredo
3 cups cooked fettuccine noodles
1 cup Parmesan cheese
2 tbsp. olive oil
3 cloves garlic sliced
1 1/2 cup heavy cream
1 chicken breast cubed small
S & P
1. Place the copper chef on a medium heat for 2 minutes until hot.
2. Add the olive oil and chicken and cook for 3 minutes.
3. Add the garlic cook until slightly golden. Add the cream bring to a boil.
4. Add the fettuccine and cook for 3 or 4 minutes until hot. Add the cheese and the S&P.
5. Serve
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Copper Chef Pan: Chicken Quesadilla Recipe
Make a delicious Chicken Quesadilla in your Copper Chef Pan with a cheesy surprise! With our Cerami-tech non stick technology you will never need to add extra fats and oils to the pan! Nothing sticks to the bottom, not even gooey cheese! Learn how to make this family favorite recipe with Eric Theiss.
Copper Chef Square Pan is the Multi-Purpose Non-Stick Pan that replaces your stock pot, rice cooker, baking pan, frying pan, wok, and roasting pan.
Revolutionary square ceramic design and deep-dish sides give you more room to cook more food. Up to 25% more cooking space than traditional nonstick round frying pans.
Plus, Copper Chef features Cerami-Tech Non-Stick Technology so nothing sticks to the pan. This means you can cook anything without any added butter, oil, or grease! Innovative Stainless Steel Induction Technology distributes heat rapidly to all four corners of the pan for even cooking every time.
Chicken Quesadilla
¾ cup Shredded Monterey-cheddar cheese
½ cup Cubed chicken
¼ cup Multi color peppers
2 tbsp. Red onion, peeled & diced
3 tbsp. tomatoes, diced
1 tbsp. chopped Cilantro
2 Tortillas 8 inches.
Olive oil
1. Brush the tortillas with olive oil on one side.
2. Place the copper chef on a medium heat.
3. Place the olive oiled side down in the pan.
4. Spread the ingredients evenly over the tortilla and top with the last tortilla olive oil side up.
5. Cook until golden on each side.
6. Remove and serve.
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Quick and Easy Chicken Pot Pie in a Copper Chef pan
This is one of my most favorite ways of making a Quick & Easy Chicken Pot Pie and using my most favorite pan by Copper Chef!
Ingredients used:
3 to 6 Chicken Breast (I prefer whole chicken breast instead of boneless)
Potatoes (optional)
Mixed Vegetables (whatever kind you like)
Peppers and Onions
1 can of each: Cream of Chicken, Cream of Mushroom and Cream of Broccoli Soup, 1 can of Chicken Broth
Pilsbury Grands Biscuits (I also love Bisquick mix as well)
I am using my favorite pan by Copper Chef! I LOVE THIS PAN!!!!!
Instructions:
1. Pre-cut your potatoes and vegetables if needed. Set to side.
2. Season your Chicken Breast to taste, then brown the chicken over medium heat in a Non-Stick Pan. (PLEASE NOTE: It is optional if you would like to pre cook your potatoes a bit to ensure that they are tender enough to your taste.)
3. Blend and Simmer a mixture of all your cans of soup together over low heat.
4. Cut up cooked chicken and then add your cream mixture to the pot.
5. Add in potatoes and veggies, mix well to make sure everything is evenly coated.
6. Add in needed amount of Chicken Broth depending on the desired consistency of your cream mixture you want for your Chicken Pot Pie. Some people prefer more of a soupy mixture while others prefer it to be much thicker. Keep in mind that some of the juice from the mixture will absorb.
7. Top mixture with Biscuits, bake in over for about 20 mins or until biscuits are golden brown.
8. Serve Hot and Enjoy!