I
love cooking meat in the sun oven. The
meat is very tender and moist. This
recipe also works well in the crock pot.
Because
this recipe is naturally very moist sometimes it creates enough steam to fog up
the glass on your sun oven. If this happens
then crack open the glass door and allow the steam to escape and then close the
glass again. Remember to cover your
cooking pot with a lid to decrease the amount of condensation on the glass.
1 whole
chicken, skinned (4-5 pounds), or an equal amount of boneless skinless chicken
breasts
2 teaspoons kosher salt
2 teaspoons kosher salt
1 teaspoons
paprika
1 teaspoons onion powder
1/2 teaspoons dried thyme
1/2 teaspoons black pepper
Preheat your sun oven to 350 degrees.
I use a 6 quart slow cooker insert. (Yes I use my slow cooker insert in my sun oven, it works great, but only use if it is oven safe) for a 5 pound bird. If you have a dark colored large roasting pan with a lid, that will fit nicely in your sun oven that will work great.
If desired skin the chicken and remove the neck. Rinse chicken and pat dry.
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the slow cooker or roasting pan.
Do not add water. Cover and cook for about 1 hour. The chicken is finished cooking with the temperature on an instant read thermometer reads: 165 degrees and the chicken as reached the desired tenderness.
1 teaspoons onion powder
1/2 teaspoons dried thyme
1/2 teaspoons black pepper
Preheat your sun oven to 350 degrees.
I use a 6 quart slow cooker insert. (Yes I use my slow cooker insert in my sun oven, it works great, but only use if it is oven safe) for a 5 pound bird. If you have a dark colored large roasting pan with a lid, that will fit nicely in your sun oven that will work great.
If desired skin the chicken and remove the neck. Rinse chicken and pat dry.
In a bowl, combine all of dried spices. Rub the spice mixture all over the bird, inside and out. Plop the bird breast-side down into the slow cooker or roasting pan.
Do not add water. Cover and cook for about 1 hour. The chicken is finished cooking with the temperature on an instant read thermometer reads: 165 degrees and the chicken as reached the desired tenderness.
You
might want to check out my Ultimate
FREE Sun Oven PDF.
