Best 4 Chicken Steam Roast Recipes
Indulge in the succulent flavors of our carefully curated collection of chicken steam roast recipes. These dishes promise a delightful culinary journey, whether you seek a classic comfort meal or a vibrant fusion of flavors. From the aromatic One-Pot Lemon Garlic Chicken and Vegetables to the tantalizing Asian-Inspired Steamed Chicken with Ginger and Soy, each recipe offers a unique taste experience. For those who prefer a traditional approach, our Classic Steamed Chicken with Herbs provides a comforting and flavorful option. And for a touch of Mediterranean charm, try the vibrant Mediterranean Steamed Chicken with Tomatoes and Olives. Each recipe is meticulously crafted to ensure a perfectly cooked, tender, and juicy chicken, complemented by an array of aromatic vegetables, herbs, and seasonings. Get ready to savor the goodness of steamed chicken, prepared with love and expertise.
Here are our top 4 tried and tested recipes!
PERFECT ROAST CHICKEN
For the perfect roast chicken dinner every time, try this popular recipe from Ina Garten, Food Network's Barefoot Contessa.
Provided by Ina Garten
Categories main-dish
Time 2h10m
Yield 8 servings
Number Of Ingredients 11
Steps:
- Preheat the oven to 425 degrees F.
- Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.
- Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables.
JUICY ROASTED CHICKEN
My grandmother's recipe for roasted chicken. We are German and she used to do it this way all the time. I never have had a chicken this juicy before; this little trick works and makes the people eating it go silent. It's funny. We nibble on the celery after.
Provided by ROBINROCKINGBIRD
Categories World Cuisine Recipes European German
Time 1h40m
Yield 6
Number Of Ingredients 5
Steps:
- Preheat oven to 350 degrees F (175 degrees C).
- Place chicken in a roasting pan, and season generously inside and out with salt and pepper. Sprinkle inside and out with onion powder. Place 3 tablespoons margarine in the chicken cavity. Arrange dollops of the remaining margarine around the chicken's exterior. Cut the celery into 3 or 4 pieces, and place in the chicken cavity.
- Bake uncovered 1 hour and 15 minutes in the preheated oven, to a minimum internal temperature of 180 degrees F (82 degrees C). Remove from heat, and baste with melted margarine and drippings. Cover with aluminum foil, and allow to rest about 30 minutes before serving.
Nutrition Facts : Calories 423.1 calories, Carbohydrate 1.2 g, Cholesterol 97 mg, Fat 32.1 g, Fiber 0.2 g, Protein 30.9 g, SaturatedFat 7.4 g, Sodium 661.9 mg, Sugar 0.7 g
EASY STEAM CHICKEN
This steamed chicken is very delicious, and is popular in Southeast Asian countries... normally served with chicken rice. We love it so much. It is very easy to make.
Provided by HANNAKRISTINA
Categories World Cuisine Recipes Asian
Time 1h15m
Yield 2
Number Of Ingredients 8
Steps:
- Place chicken and salt in a bowl. Evenly rub salt into chicken. Refrigerate 30 minutes.
- Rinse chicken and place in a pot fitted with a steamer basket over water. Bring water to a boil, and steam chicken until juices run clear, about 30 minutes.
- Heat vegetable oil in a skillet over medium heat. Stir in onion and cook until tender. Mix in garlic, and cook about 1 minute. Stir in soy sauce and sesame oil, and remove from heat. Scoop over the chicken to serve. Garnish with cilantro.
Nutrition Facts : Calories 408.1 calories, Carbohydrate 9.6 g, Cholesterol 60.8 mg, Fat 29.7 g, Fiber 1.4 g, Protein 25.8 g, SaturatedFat 4.8 g, Sodium 1381.6 mg, Sugar 3.1 g
CHICKEN STEAM ROAST
Traditionally served at wedding banquets in Pakistan, the chicken steam roast has found its way into Punjab's street food scene, and the recipe is replicated by home cooks all across the country. Marinated chicken legs steam slowly in their own juices in a deep pot with a little bit of fat. A tawa or thin metal griddle (a metal comal would also work) is used to temper heat from the stove so it can be applied evenly and for longer. Steam accumulating in the closed pot raises its temperature high enough to cook the chicken through. Patience and faith are key ingredients in this recipe. Resist checking on the chicken periodically and have some faith in the cooking process; you'll ultimately be rewarded. The result: tender, flavorful, falling-off-the-bone chicken legs.
Provided by Zainab Shah
Categories dinner, main course
Time 3h
Yield 4 to 6 servings
Number Of Ingredients 13
Steps:
- Mix the yogurt, spices, ginger paste, garlic paste, chopped green chiles and salt in a large bowl to make a pasty marinade. Add the chicken and thoroughly rub the marinade into the meat. Cover and refrigerate for at least 2 hours or up to overnight.
- Place a tawa, griddle or comal on the stove if you have one and center a large stock pot or Dutch oven on top of it. Otherwise, place the pot directly on the stove. The stock pot or Dutch oven should be large enough to hold the chicken pieces in a single layer, and deep enough to gather steam. Add enough ghee to coat the bottom of the pot, then add the chicken in one layer, meatier side down. Cover and cook on medium for 10 minutes.
- Turn the heat to the lowest setting and continue cooking for another 20 minutes. Flip the chicken and continue cooking, covered, for another 30 minutes. Remove the lid. Cook on medium until the juices in the pot have mostly evaporated, 10 to 12 minutes. Transfer the chicken to a serving platter and pour any juices from the pot over the chicken. Garnish with cilantro and chile flakes and serve with chutney and lemon wedges for squeezing.
Tips:
- Choose the right chicken: A whole chicken weighing 3-4 pounds is ideal for this recipe. You can also use chicken breasts or thighs, but the cooking time may vary.
- Use a flavorful marinade: The marinade helps to infuse the chicken with flavor and moisture. Use a combination of herbs, spices, and citrus juices to create a flavorful marinade.
- Steam the chicken properly: Place the chicken in a steamer basket over a pot of boiling water. Cover the pot and steam the chicken for 15-20 minutes, or until cooked through.
- Roast the chicken: After steaming, roast the chicken in a preheated oven at 425°F for 15-20 minutes, or until the skin is golden brown and crispy.
- Let the chicken rest: Before carving, let the chicken rest for 10-15 minutes. This allows the juices to redistribute throughout the meat, resulting in a more tender and flavorful chicken.
Conclusion:
Chicken steam roast is a delicious and healthy way to cook chicken. The steaming process helps to keep the chicken moist and tender, while the roasting process gives it a crispy, golden brown skin. This dish is perfect for a weeknight meal or a special occasion. Serve it with your favorite sides, such as roasted vegetables, mashed potatoes, or rice.
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