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Thread: Using a Nesco Roaster

  1. #1
    Join Date
    May 2003
    Location
    Boston, MA - metrowest
    Posts
    2,557

    Using a Nesco Roaster

    I'm planning to make Giada's Roasted Balsamic Chicken tomorrow night for Rosh Hashanah dinner and, because I'm going to have a million and one dishes to heat up, thought I'd make this in the Nesco Roaster I was given a couple of years ago (and have NEVER used ... )

    So, I'm assuming there's no reason I can't use the Nesco for this - but is there anything I'd need to do differently? (cook it for less/more time, etc.)?

    Just thought I'd ask for some tips from those of you who use a Nesco. Didn't want to be experimenting for a holiday dinner.

    Here's the recipe, as posted by Bob -

    Roasted Chicken with Balsamic Vinaigrette
    (Recipe courtesy Giada De Laurentiis)



    Recipe Summary
    Difficulty: Easy
    Prep Time: 15 minutes
    Inactive Prep Time: 2 hours
    Cook Time: 1 hour





    1/4 cup balsamic vinegar
    2 tablespoons Dijon mustard
    2 tablespoons fresh lemon juice
    2 garlic cloves, chopped
    2 tablespoons olive oil
    Salt and freshly ground black pepper
    1 (4-pound) whole chicken, cut into pieces (giblets, neck and backbone reserved for another use)
    1/2 cup low-salt chicken broth
    1 teaspoon lemon zest
    1 tablespoon chopped fresh parsley leaves

    Whisk the vinegar, mustard, lemon juice, garlic, olive oil, salt, and pepper in small bowl to blend. Combine the vinaigrette and chicken pieces in a large resealable plastic bag; seal the bag and toss to coat. Refrigerate, turning the chicken pieces occasionally, for at least 2 hours and up to 1 day.

    Preheat the oven to 400 degrees F. Remove chicken from the bag and arrange the chicken pieces on a large greased baking dish. Roast until the chicken is just cooked through, about 1 hour. If your chicken browns too quickly, cover it with foil for the remaining cooking time. Transfer the chicken to a serving platter. Place the baking dish on a burner over medium-low heat. Whisk the chicken broth into the pan drippings, scraping up any browned bits on the bottom of the baking sheet with a wooden spoon and mixing them into the broth and pan drippings. Drizzle the pan drippings over the chicken. Sprinkle the lemon zest and parsley over the chicken, and serve.

    Thanks!

  2. #2
    Join Date
    Aug 2000
    Location
    Texas
    Posts
    24,226
    I think it will work just fine in the roaster. Can remember my aunt doing the turkey in her roaster since she lived in an apt and had a one small oven but often made Thanksgiving dinner for 12. I do think that some models brown better than others but with the balsamic glaze it shouldn't make a difference.
    Well-behaved women seldom make history!

  3. #3
    Join Date
    May 2003
    Location
    Boston, MA - metrowest
    Posts
    2,557
    Thanks Sneezles!

  4. #4
    Join Date
    Aug 2004
    Location
    Northwest
    Posts
    5,262
    I have only roasted a turkey in mine but I believe you can really use it as you would an oven....bake a cake etc. Just look over the booklet that came with it and you should be fine.

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