18– bone-in chicken pieces, thighs, drumsticks, breasts (cut breast portions cut into 3 pieces each)
2 – cups buttermilk
2 – tablespoons dried onion parsley powder
1 – tablespoon garlic powder
3 – teaspoons kosher salt
2 – teaspoons ground black pepper
¼ - cup Dijon mustard
3 – teaspoons dried mustard powder
3 – teaspoons cayenne powder
2 - large eggs
2 – cups all purpose flour
1 – tablespoon baking powder
2 - cups panko or breadcrumbs
1/4 - cup vegetable oil
Place the chicken pieces in a large glass container.
Measure all the spices into a small bowl and mix to blend.
Combine the buttermilk with the Dijon mustard stir in ½ of the spice mixture and pour over the chicken and refrigerate for at least one day.
Combine the remaining seasonings with 1 cup of all purpose flour and spread onto a rimmed baking sheet
Beat the eggs with a little water in a shallow pie dish
Spread the breadcrumbs or panko onto a rimmed baking sheet
Dredge the chicken pieces in the flour, roll in the egg and then coat with the breadcrumbs or panko, place the breaded chicken pieces on a parchment lined rimmed baking sheet and set aside for one hour.
Preheat the oven to Convection Bake or Convection Roast 375°
Place a large rimmed baking sheet in the oven and pour the vegetable oil in to heat for about 2 minutes.
Carefully place the chicken pieces in the hot oil and cook for 15 - 20 minutes.
Turn the chicken pieces and cook for another 15 - 20 minutes depending on the thickness.
Steam Convection Low Temperature Roast Turkey Breast & Thighs
Yield:6 - 8
1 - turkey half breast
2 - turkey thighs
1 - teaspoon Old Bay seasoning
1/4 - teaspoon mixed Italian seasoning
1/4 - teaspoon garlic powder
Kosher salt & ground black pepper
2 - tablespoons olive oil
Heat is necessary to cook meats but excessive heat can also be drying, with this technique of Low Temperature Roasting the heat and humidity in the oven gently penetrates the meat cooking it very slowly and evenly while maintaining maximum flavor and natural moisture.
Plan to rest the turkey pieces for at least 20 minutes before slicing, once sliced the meat can also be "refreshed" in the steam oven before serving with a hot meal or it can be served cold with salads.
Once the meat has been removed from the bones, don't forget to make some stock to use for your cooking.
Pre heat the oven
Thermador Convection Steam Oven - Low Temperature or Slow Cook Mode - 200 degrees
Combine the seasonings and oil and rub into the turkey pieces, for maximum flavor this is best done 4 - 12 hours in advance
Heat a large skillet over moderate heat and add a little vegetable oil, brown the turkey pieces over moderate heat until they are a pleasing golden brown.
(If you have a Thermador range with an E-Griddle that is a great tool to use when browning these large cuts of meat)
Place the browned turkey pieces on a rimmed baking sheet and slide into the oven. If the oven is equipped with a meat probe, insert the probe into the thickest part of the breast taking care not to touch bone and program to reach an internal temperature of 160 degrees, cooking time will be between 1 3/4 - 2 hours depending on the weight of the meat.
Allow the meat to rest for at least 20 minutes before slicing.
Toss with enough olive oil to lightly coat and stir in some kosher salt. Add a few turns of cracked pepper and the herbs de Provence.
Spread onto a rimmed baking sheet and bake on rack position 1 Convection Roast or Convection Bake 350° for 12 minutes.
Toss the broccolini stems in a little more oil, and after the potatoes have cooked for 12 minutes, turn them and add the broccolini to the same tray. Cook for another 10 minutes or until you see the edges of the broccolini begin to brown.
3 springs fresh rosemary, leaves removed and finely chopped
2 cloves garlic, finely chopped
½ teaspoon kosher salt
1 teaspoon grapeseed oil
Plan for one hour to cook a 4–5 lb. chicken and 1¼ hours for a larger chicken. Be sure to allow at least ten minutes resting time before carving the chicken.
Cooking Mode: Choose Convection Roast or Convection Bake
For best results when roasting a chicken in Convection, begin cooking at a high temperature of 400° for 15 minutes then reduce the temperature to 350° for the remainder of the cooking time. The circulating heat in a Convection oven penetrates food from the rim to the core, so cooking at too high temperatures can result in overdone edges and an underdone interior. It’s best to let the legs swing free so the heat can cook the chicken through between the leg and the breast.
When using Convection Roast or Convection Bake, begin cooking the chicken on rack position 1 where it will get extra heat from the concealed bake element.
Preheat the oven to Convection Roast 400°
Combine the chopped rosemary, garlic and salt with some grapeseed oil. Rub mixture all over the chicken.
Place the chicken on a rack in a shallow pan.
Cook the chicken at 400° for 15 minutes then reduce the temperature to 350° and cook for another 45-50 minutes until the legs swing free and the juices run clear.
Rest for 10 minutes before carving on a rimmed cutting board to capture the juices.