Deni Stainless Steel Roaster 13.26 Quart 8410 User Manual

Page 7

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6

Poached Salmon

This dish is simple, moist and delicious. You may substitute lemon
juice for the wine and omit the garlic if desired.
Ingredients:

1 cup dry white wine
1 cup water
4 pounds salmon fillets, cut into 4-6 pieces
4 tablespoons butter, softened
3 teaspoons dried parsley
3 teaspoons chopped garlic
salt and pepper to taste

Method:
1.

Heat wine and water over medium at 375°F in Roaster/skillet for
5 minutes.

2.

Slide salmon pieces into poaching liquid and dot with butter.
Sprinkle with dried parsley, garlic, salt and pepper. Bring to a
slow boil, reduce heat to 325°F and poach until salmon flesh is
firm, about 10 to 15 minutes.

Roasted Herb Chicken & Potatoes

Arrange the potatoes, onions, and whole chicken in a pan, season
with a Soy Sauce mixture, and let the Roaster oven do the rest.
Ingredients:

1

1

/

2

pounds baking potatoes

1 large onion, thinly sliced

1

/

3

cup Kikkoman Soy Sauce

3 tablespoons olive oil
2 tablespoons red wine vinegar
2 cloves garlic, pressed
1 teaspoon dried oregano leaves, crumbled
1 teaspoon dried rosemary, crushed

3

/

4

teaspoon pepper

1 (4-6 pound) whole roasting chicken

Method:
1. Cut potatoes in half lengthwise; cut each piece crosswise into

1

/

2

-inch thick slices. Place with onion in Roaster/skillet. Combine

next 7 ingredients; drizzle 1 Tbsp. mixture over potato mixture
and toss until evenly coated.

2. Discard giblets and neck from chicken. Rinse chicken under cold

running water; drain and pat dry. Place chicken, breast side up, in
center of pan, moving potatoes aside. Brush chicken, including
cavity, thoroughly with soy sauce mixture.

3. Roast at 375°F for about 1 hour and 15 minutes, or until meat

thermometer inserted into thickest part not touching bone
registers 180°F, brushing chicken with soy sauce mixture every 30
minutes and stirring vegetables. Remove from oven; let chicken
stand 10 minutes before carving. Serve with potatoes.

®

8410lnstructions 6/27/11 1:42 PM Page 6

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