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How to Roast a Chicken In Convection

A chicken roasted in Convection will be incredibly flavorful and juicy, very easy to cook and best of all you can cook several oven side dishes at the same time for an easy delicious meal. The important things to consider are which oven mode to use, what type of pan to use, timing including resting and the ideal temperature.


There are some important tips to ensure success that generally won’t be included in the recipe because recipes don’t reference the tools we are cooking with.

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Ingredients

1 4-5lb fresh chicken

4 tbsp softened unsalted butter mixed with

1 tbsp Old Bay seasoning (the paprika in this seasoning gives the chicken a nice color)

1/2 tsp Kosher salt

Freshly ground pepper


Optional 

1 small peeled yellow onion to stuff into the cavity

2 sprigs fresh thyme or rosemary

Preparation

  • Begin by seasoning the chicken and let it sit out of the refrigerator for at least an hour before cooking. Spreading some softened butter mixed with your preferred seasoning, under the skin and on the skin will yield a flavorful bird with crisper skin.


  • Be sure to roast the chicken on a rack in a shallow pan, this ensures the juices stay in the bird and allows the heated air to circulate around the chicken, cooking it evenly.


  • No  need to tie the legs up tight, just poke a skewer through the legs to balance the chicken. If the legs are tied too close to the body the cooking time will need to be increased for the heat to penetrate into that area, resulting in a drier bird.


  • Always begin by arranging the oven racks to accommodate all the dishes you plan to cook in the oven.


  • Heat the oven in the Convection Roast or Convection Bake mode 400 degrees and roast the chicken for 15 minutes. Decrease the oven temperature to 350 degrees for the remainder of the cooking time, approximately 45 minutes. Baste the chicken halfway through to help crisp the skin.


  • Because Convection cooks from the edge to the center, if the temperature is too high you risk overcooking the edges while the center may not be cooked through.


  • Plan approximately 1 hour for roasting a 4 - 5lb chicken and add 10 minutes resting time and 5 - 8 minutes carving time. Plan approximately 45 minutes for smaller chickens. Remember the internal temperature will rise by about 10 degrees while the chicken is resting so it’s safe to take it out of the oven once the internal temperature registers 165 degrees.


  • When carving the chicken if you notice a little redness in and around the bone don’t be alarmed, this is a characteristic of Convection cooking. As long as the meat is cooked this is perfectly safe.


  • Plan the cooking time for the oven side dishes so they will be ready to serve when the chicken has rested, been carved and is ready to serve.

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Almond Orange Olive Oil Cake

One of the great mysteries of the the appliance industry is that most ovens sold nowadays feature Convetion cooking modes; however, recipes rarely reference cooking with Convection.

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Larissa Taboryski

PDF Recipe

Ingredients

Preparation

1 - cup whole raw almonds lightly toasted and cooled

¾ - cup twice-sifted cake flour

1 ½ - teaspoons baking powder

Pinch of kosher or sea salt

4 - large eggs

1 - cup sugar

1 - teaspoon vanilla extract

Finely grated zest of one small orange or Meyer lemon

⅔ - cup extra virgin olive oil

Toast the almonds in the Convection Mode 325 degrees until golden brown inside, set aside to cool completely. 


Leave the oven set at 325 or change to 350 degrees if using standard Bake Mode.


Butter the bottom and sides of a 9” round cake pan and line the bottom with a circle of parchment paper.


Place the almonds in a food processor with one third of the cake flour and process until almost as fine as sand.  


In a medium sized bowl whisk together the remaining cake flour, baking powder and salt then whisk in the ground almond mixture.


In a stand mixer fitted with a whisk attachment, whip the eggs on high speed until well-blended. Add the sugar gradually then add the vanilla and orange zest. Continue whipping on high speed until the mixture triples in volume, about 3 minutes.


On low speed, add the flour mixture in three batches alternating with the olive oil and beating just until the batter is blended. 


Pour the batter into the prepared pan and bake until firm to the touch in the center.  Cook in the pan for 10 minutes before inverting onto a rack.


Recipe from “Wine Country Table ” author Janet Fletcher

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