Dacor Wall Ovens User Manual download pdf (Page 101)

RECIPES

Zesty Pineapple Orange Glazed Chicken

⁄2-3 pound fryer chicken

1 Tablespoon olive oil

Salt and pepper, to taste

GLAZE

1 (6 ounce) can pineapple juice

⁄2 cup pure maple syrup

3 Tablespoons Dijon mustard

3 Tablespoons soy sauce

Zest of 1 orange

Juice of 1 orange

⁄2 cup unsalted butter (1 stick), cut into small cubes

Make the glaze by combining pineapple juice, maple syrup, Dijon mustard, soy sauce, and orange zest and juice in a small

saucepan. Bring to boil then drop to a simmer. Pour half of the glaze into a small bowl to glaze the chicken during to cooking

process. Reduce the rest of the glaze left in the saucepan by half over medium low heat. Once it is reduced, drop butter in one

piece at a time, swirling to incorporate fully before adding the next. Once all butter is in, season with salt and pepper.

Remove gizzards from chicken and set aside for another use. Rinse and pat dry with paper towel. Place the chicken on a roasting

rack in a roasting pan and rub it with olive oil. Salt and pepper the chicken, including the cavity. Adjust oven rack to position 2.

In Dacor Guide, select Fryer Chicken. Place in the oven and press start. Insert meat probe into the thigh and enter 180˚ as the

internal temperature. Set timer for 30 minutes. Remove chicken from oven and brush about

⁄3 of the pineapple orange mixture on

the chicken. Place chicken back in the oven. Baste chicken with pineapple orange glaze two to three times total (about every 10-15

minutes) during the cooking process.

After Roasting: Let chicken rest for about 15 minutes before carving.

Serves 4.

Fryer Chicken

Default Mode and Temperature: Pure Convection

™

Sear/350˚

Suggested Time: 1 hour

Tips: Place on V-shaped rack in roasting pan. Insert meat probe into thigh.

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Dacor Wall Ovens User Manual Page 101