When my old turbo broiler conked out, I didn’t bother to replace it for lack of space in my kitchen counter. For roasting and baking purposes, I just use my big oven, which I really love. Recently, however, seeing all the shiny new models in the department stores, I decided to buy a new turbo broiler—and am I glad I did.
The turbo is so easy and convenient to use. Unlike the big, conventional oven, it doesn’t have to be preheated. Putting in and taking out the food to be cooked is as easy as lifting the lid.
Today’s turbo broiler also has temperature control (unlike the old original models), so even baking cakes and brownies is possible.
Here’s a recipe for roasted chicken I recently concocted to celebrate the return of the turbo broiler to my kitchen. The chicken comes out very moist, flavorful and juicy, and all it takes is 50 minutes (more or less) to cook it.
Serve this with some steamed vegetables or mashed potatoes, plus some applesauce on the side and you’ll have a delicious lunch or dinner.
1 whole chicken, about
1-1 ½ kg
1 tbsp salt
1 tbsp sugar
1 tbsp paprika
1 tbsp olive oil
3-4 cloves garlic
Wash chicken well and pat dry with paper towels. Combine salt, sugar, paprika and olive oil. Rub mixture all over the chicken inside and out.
Insert garlic cloves inside chicken. If desired, truss chicken to preserve its shape by tying together chicken wings and legs. Arrange chicken on a roasting rack. Roast in a turbo broiler at 350°F (175°C) for around 50 minutes to one hour, or until fully cooked (juices should run clear when chicken is pricked in the thickest part with a skewer). Let rest a few minutes then carve chicken and serve.
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Use a good kitchen twine for trussing the chicken. Snip off the twine before carving the chicken.
You can substitute onion for the garlic. Slice the onion in half before inserting inside the chicken.
For a homemade applesauce recipe, visit www.normachikiamco.com.