YOUR RECIPE FOR STEAM COOKING
Select a Category then Double click on an image
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.
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.
Watch Related Video
BBQ Pulled Turkey
Turkey pieces slowly braised in a homemade BBQ sauce then pulled off the bone and served with cornbread or soft rolls is a delicious easy dish to prepare and a perfect dish for entertaining. This dish can be cooked covered in Convection or uncovered in the Steam oven.
The homemade BBQ sauce is also key to achieving great flavor with this recipe so begin by preparing the BBQ sauce and let it simmer for about 30 minutes. While the sauce is simmering, season the turkey pieces and set them aside to absorb the flavors. Even though the skin is discarded when shredding the turkey, braising the turkey with the skin on does add to the fat content but most importantly it adds great flavor.
For the BBQ sauce
2 tbsp butter + 1tbs oil
1 medium yellow onion, finely chopped
2 cloves garlic, minced
Combine the following ingredients
3/4 cup of apple cider vinegar
¾ cup ketchup
1 Tbsp tomato paste
2 tbsp Worcestershire sauce
2 tbsp dry mustard powder
2 tsp smoked paprika
1 cup water
For the turkey
2 bone-in turkey thighs or a combination of bone-in leg and thigh or leg and breast
1 tsp smoked paprika
2 tsp Kosher salt
1 tsp pepper
1 Tbsp chipotle chili in adobo sauce (optional)
A large oven-safe pan or Dutch oven is ideal for preparing the sauce then you can just put the turkey pieces into the sauce and transfer the pan to the oven. Otherwise, prepare the sauce in an oven safe casserole, and add the turkey pieces.
Saute the onions in the butter and oil over moderate heat until softened. Stir in the garlic and cook gently for a few minutes then add the remaining sauce ingredients that you have combined. Simmer over a gentle heat for about 30 minutes.
Meanwhile, season the turkey pieces with paprika, salt, and pepper and set aside.
Heat the oven, Convection Bake 325F (163C) or Steam Braising 325F (163C).
Add the turkey pieces to the BBQ sauce and stir in the Chipotle Chili pepper if using. These peppers add a wonderful touch of smokey heat to the sauce. Place the pan in the oven (covered if using Convection) and cook for 1 ½ - 2 hours until the meat is very tender and easily falls off the bone.
In order to “pull” the turkey remove the pieces from the hot sauce and set aside to cool. Remove the skin, discard the bones and shred the meat by hand or with a fork and knife. Return to the pulled turkey to the sauce and reheat if needed before serving.
Serves 4 - 6