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How to Roast Chicken Convection Steam

When roasting a whole chicken in the Steam Oven (Combi Roasting) there are several things to consider; one, a characteristic of Convection is moisture retention and two you are cooking with additional humidity.  This means your chicken will be incredibly flavorful and juicy but the skin will not be especially crispy.  The best way to get some good color on the chicken and render a somewhat crisp finish is as follows.

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1 - 4-5lb whole chicken

1 - scant teaspoon Kosher salt

1 - scant teaspoon Old Bay seasoning

2 - teaspoons olive oil

4 - sprigs fresh thyme


Combine the seasoning and oil and rub onto the chicken. Place the thyme sprigs in the cavity and thread  a metal skewer through the legs to balance the chicken. 

To ensure even cooking it’s best not to tie the legs too close to the body.

Step 1. Begin cooking  the chicken in the Convection Mode 425 degrees for 15 - 20 minutes.

Step 2. Change the oven Mode to Convection Steam 350 degrees and cook the chicken for an  additional 40 - 45 minutes or until the juices run clear.

You can reverse the process if you prefer but be sure to drain off the pan juices first to avoid excessive splattering.

Several other important tips for success are:

Always roast whole poultry on a rack in a shallow pan; this allows circulating Convection heat to evenly penetrate the bird from the edge to the core and prevents the juices from being leached out.

Always factor in time for resting before carving and don’t be alarmed if you see some red bone around the joints, this is another characteristic of the moisture retention, just make sure the meat is cooked through. 

Remember you can always put the carved chicken pieces back into the Steam Oven at a low temperature 250 degrees in the Convection Steam Mode for a few minutes and the red will dissipate.


Larissa Taboryski

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Steamed Bone-In Chicken for Salads

Steaming bone-in chicken*, yields two great results. Succulent chicken that can be used for salads or sandwiches or added to pizza or a stir-fry as well as some flavorful chicken stock. The flavor of the stock will be determined by the type of aromatics and seasoning you add to the pan. This recipe uses onion, celery, carrot, bay leaf and mixed Italian seasoning.

*This is an old video that I am publishing as a recipe. And, yes, the  logo is different, but the essence is the same!  I hope you enjoy the  video and learn more about the benefits of using a Steam oven, also  known as a Combi Oven.


Larissa Taboryski


1 bone is chicken breast

1 whole chicken leg

1 small onion, peeled and halved

1 small carrot, trimmed and scrubbed

1 celery stick

1 bay leaf

1/4 tsp mixed Italian seasoning

3 stalks fresh parsley (optional)

2 cups cold water


Place all the ingredients in the solid pan from the steam oven or in an oven safe casserole dish.

Heat the steam oven in the Steam Mode 212°F. 

Place the casserole dish in the oven and set the timer for 45 minutes.  The meat should be very tender and falling off the bone. If it's not quite there return it to the oven for 5 - 8 more minutes.

Remove the pan from the oven, carefully remove the cooked chicken pieces and place on a plate to cool.  When cool enough to handle, remove the skin and discard, shred the chicken by hand or with a knife and fork and discard the bones.  

When the stock has cooled discard the aromatics and either refrigerate or freeze the stock for later use.

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