Hamilton Beach 35137 Use & Care - Page 13

Whole Chicken Recipes Teriyaki Fried Chicken 1 (4 lb/1.8 kg) whole chicken 1 15 oz (450 ml) bottle teriyaki sauce/marinade 1. Remove giblets, neck from chicken. Rinse and pat dry. Place chicken in large ziplock freezer bag or other container. 2. Pour teriyaki sauce over chicken and close bag or container. 3. Refrigerate for 8 hours or overnight, turning once or twice. 4. Place Multicooker basket on baking-pan or cookie sheet. Remove chicken from marinade and place in basket breast up. 5. Follow instructions in Frying Whole Chickens section. Serves 4-6 Lemon Rosemary Fried Chicken 1 (4 lb/1.8 kg) whole chicken 1/2 fresh lemon 3 sprigs fresh rosemary 3 fresh garlic cloves 2 bay leaves Salt and freshly ground pepper 1. Remove giblets, neck from chicken. Rinse and pat dry and place on baking pan or cookie sheet. 2. Sprinkle salt and pepper over outside of chicken and inside cavity. 3. Smash garlic cloves slightly with side of knife and place inside chicken cavity. 4. Place lemon half, rosemary and bay leaves in chicken cavity with garlic. 5. Place Multicooker basket on baking-pan or cookie sheet. Place chicken in basket breast side up. 6. Follow instructions in Frying Whole Chickens section. Serves 4-6 Frying Recipes Deep-Fried Shrimp 2 pounds (900 g) large shrimp, peeled and deveined 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) ground black pepper 8 eggs, beaten 1-1⁄2 cups (375 ml) all-purpose flour 1 teaspoon (5 ml) baking powder 1. In a medium size mixing bowl combine shrimp, salt, and pepper; stir. 2. In another medium size mixing bowl, stir together eggs, flour, and baking powder. Place a pound of shrimp into the batter, and stir to coat. 3. Heat oil to 350ºF (180ºC). Lower basket and carefully slide one shrimp at a time into the preheated oil. Fry 12 shrimp at a time, turning once, for 2 to 3 minutes, or until golden brown. 4. Use a wooden slotted spoon or tongs to remove shrimp and place on paper towels to drain. Serves 4 Buffalo Chicken Wings 24 chicken wings 4 tablespoons (60 ml) butter 2 tablespoons (30 ml) distilled white vinegar 1 cup (250 ml) hot pepper sauce 1 teaspoon (5 ml) salt 1 teaspoon (5 ml) pepper 1. Heat oil to 375ºF (190ºC). 2. Place 1 layer of wings into the Multicooker basket and carefully lower basket into the preheated oil. Deep fry chicken wings in oil until done (about 10 minutes). 3. Remove from Multicooker, drain on paper towels. 4. In a large saucepan, over medium heat, melt butter. Add vinegar, hot sauce, salt, and pepper; stir. Add cooked chicken to sauce and stir over low heat to coat. The longer the wings simmer in the sauce, the hotter they will be. 5. Remove from sauce and serve while warm. Serves 4 Homemade French Fries 6 large potatoes, peeled and cut into strips 1. Place fries in a medium-size bowl of cold water and allow to soak 15 minutes. 2. Preheat the oil to 375ºF (190ºC). Drain fries well. Fill basket no more than 3/4 full. 3. Carefully lower basket into Multicooker and fry 15 minutes or until tender. 4. Drain on paper towels, serve warm. Serves 4-6 13