Roasted Chicken in a New Wolf Oven
Reclaim the Kitchen with Wolf
OTHERS DO OUR COOKING FOR US.
Did you know in 1900 we ate 98% of our meals in our homes? Today, it’s less than 50%. We spend hours watching cooking shows but a mere 31 minutes a day preparing meals ourselves. There is a solution, though. Reclaiming your kitchen is easy. Just cook.
Here’s a recipe from Wolf for delicious roasted chicken with roasted potatoes and asparugus. The roasted chicken recipe and preparation are below. Access the recipe for the roasted potatoes and asparagus from reclaimthekitchen.com:
For the chicken:
1 whole chicken (3½ to 4 pounds)
1 small bunch fresh thyme sprigs
1 tablespoon olive oil
Freshly ground black pepper
Serving four people, this meal is easy to bring together. By using a method called “spatchcocking,” as well as not needing to preheat the oven, you can put a great dinner on the table in about an hour.
First spatchcock the chicken. This is a simple and effective way of roasting a chicken in less time than a whole chicken traditionally takes. To prepare the chicken, place it on a cutting board breast side down with the thighs towards you. Beginning at the thigh end, use a pair of kitchen shears and cut along one side of the backbone. Turn the chicken around, so the thighs are away from you and cut along the other side of the backbone. The backbone can be discarded or saved for making stock. Flip the chicken over and spread it out. Press firmly in the middle of the breastbone to flatten.
Arrange the thyme sprigs around the center of a medium sized roasting or jelly roll pan. Place the spatchcocked chicken on top of the thyme sprigs (breast facing up). Brush the skin of the chicken with olive oil. Generously season the chicken with kosher salt and freshly ground black pepper.
Without preheating, place the chicken and potatoes into the oven. Select the convection mode and set the temperature to 375°F. Set a timer for one hour. After one hour, remove the chicken from the oven and place the pans on a heatproof surface. Use a thermometer to make sure the chicken is cooked thoroughly. Tent the chicken with foil and allow to rest.
Cut the chicken into quarters and serve alongside the potatoes and asparagus.
Here’s the New Wolf Oven, part of the M Series, recently launched by Sub-Zero/Wolf.
- Advanced Dual VertiCross convection system
- Largest Wolf oven capacity EVER!
- Interactive full color touchscreen
- Heavy-duty stainless steel construction
- Porcelain interiors
- Adjustable oven racks
- Quiet-close door
- Ten cooking modes for predictability delicious results
- Gourmet feature has menu of presets that automatically controls cooking of popular meals
For additional features on this model click on the model number below:
To see the new line of Sub-Zero and Wolf and for more information on these and other major appliances and plumbing fixtures call or visit the experts at Universal Appliance and KItchen Center today.
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