I’m excited to announce the first video of a four part cooking series called Cooking With Cuisinart. Sasha Exeter (SoSasha.com) , Casie Stewart (casiestewart.com), and I be cooking up a storm and showcasing some of our favourite recipes along with some great kitchen tips and tricks.
In this episode, we decided to make a steamed roasted chicken on a bed of baby arugula & warm bread salad using the Combo Steam + Convection Oven. This is a first for countertop convection ovens to offer a built in steam option. The steam function cuts cooking time and cooks food evenly. It even adds moisture when re-heating leftovers.
The chicken we used was 1 and 1/2 pounds and only took a bake time of 50 minutes. It came out with a golden crisp exterior as well as very moist meat which resembled rotisserie chicken.
We had a wonderful time preparing this delicious meal. Click here more information on the Cuisinart Combo Steam + Convection Oven. Stay tuned for more Cooking With Cuisinart and keep up with all things cooking by using the hashtag: #CookingWithCuisinart.
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