Solar Chicken, Duck and Turkey

Important:  Always pre-heat your solar oven to a minimum of 120oC (225oF) prior to placing poultry inside.  It is also advisable to preheat the dark pot in which you are going to cook your poultry.  For all poultry dishes ensure that the temperature of your solar oven never drops below 110oC (200oF) during the cooking period.  For whole chickens / duck or turkey it is recommended that a meat thermometer is used – when the internal temperature of 150°C (300°F) is reached, your chicken or duck is ready.  For stuffed poultry the temperature should reach 170 - 180°cC (330 – 350°F)

General info: Poultry is always cooked in a covered dish / pot in a solar oven – firstly, to achieve the temperature required to cook it, and secondly to prevent your solar oven becoming covered in poultry fat / splashes.  Poultry cannot overcook in a solar oven – in fact the longer you cook it, the more tender it will become.  Moist and delicious – very little liquid is required to cook poultry as it generates its’ own gravy.  Poultry will brown in a solar oven – however the skin will not become crisp.

Solar cooking enhances the natural taste of poultry, therefore fewer herbs and spices are required.

            Bacon Wrapped Chicken Breasts
Barbeque Chicken pieces
Chicken Galantine
            Chicken with Barley & Mushrooms
Chicken & Cheese Bake
Chicken with Mushrooms
Chicken in Sherry Sauce
Chicken and Vegetables
            Garlicky Drumsticks
Greek Style Chicken
Honeyed Chicken Breast
Sweet & Sour Chicken
Spanish Chicken

            Roast Duck

            Roast Turkey with Bread Stuffing
            Turkey Legs


Bacon wrapped Chicken Breasts

Serves 2 – 4

4 chicken breasts fillets
4 - 8 slices of bacon
1 tablespoon chopped basil
lemon pepper

Pre-heat your solar oven to a minimum of 120°C (225°F).

Wrap a slice of bacon around each chicken breast and stick a toothpick through the bacon to hold it in place.

Place in a covered dark pan and cook for 1½ - 2½ hours.

An alternative to using the bacon is to brush the chicken breast with olive oil and sprinkle with the lemon pepper and basil.

Chicken Galantine

Serves 3 - 4

This is served cold - it is best to prepare it a day or so in advance so that it has time to chill in the fridge.
Chicken Galantine spread with a thin layer of
homemade apricot jam
Place a pot with the chicken stock in the solar oven to come to the boil whilst you prepare the dish.

You will need:

bacon strips (I don't eat meat, but for this special occasion I guess I will have to - alternatively I will give it to RMan - he LOVES bacon)
4 X chicken fillets - pounded flat with a meat mallet
340gms minced chicken
fresh herbs of your choice and spices (I added a touch of cayenne pepper too)
one egg - beaten
1/2 cup bead crumbs
200gms chicken sausage (removed from it's casing)
1 X red pepper - de-seeded and sliced
a handful of shelled pistachio nuts
1 litre of chicken stock
1 onion - peeled and cut into quarters
3 carrots - peeled and sliced
extra herbs / spices for the pot, including 6 cloves - gave a very nice flavour to the stock.

Beat the fillets flat with a mallet. Then place the bacon on a folded piece of muslin and cover them with the flattened chicken fillets.

Mix the chicken mince with the herbs and spices, the beaten egg and the breadcrumbs.

This mixture is placed on top of the chicken fillets.  Half of the sliced red pepper is next and finally the de-cased chicken sausage is placed on the top.

Pop the balance of the sliced red pepper and the pistachio nuts on top of the chicken sausage.

Then carefully, and tightly, roll it all up into a sausage with the muslin (as though you are making a swiss roll) and tie the ends tightly with string.

This wrapped 'sausage' is placed into the boiling pot of chicken stock, the onion quarters, the carrots, a couple of cloves, two bay leaves, origanum, thyme and marjoram picked from the garden.  Cover and simmer in the solar oven for 3.5 - 4 hours.

When it is cooked, remove it from the pot and allow to cool.  Remove the cloth, rinse it in lukewarm water and wring it out.  Then spread the cloth on the work surface again and carefully re-wrap the chicken galantine.  Tie it up again with string and, weigh it down with a heavy board, and place in the fridge until required.

I suggest serving with Cranberry sauce on the side.

Barbeque Chicken Pieces

Serves 3 – 4

8 chicken pieces
50ml vinegar (2 fl. oz)
2 tablespoons Worcestershire sauce
1 teaspoon dry mustard
1 teaspoon paprika
1 tablespoon sugar
2 tablespoons honey
50 ml tomato sauce (2 fl. oz)
¼ teaspoon pepper
2 cloves garlic, minced

Pre-heat your solar oven to a minimum of 120°C (225°F)

Place chicken pieces in a preheated dark pan.

Combine ingredients and pour over the chicken pieces.

Cover and bake in solar oven pre-heated to a minimum of 120°C (225°F) for 2 to 2½ hours.


Chicken with Barley & Mushrooms

Serves 4

8 X chicken pieces
Salt & pepper
I X large onion – peeled and chopped
250gms mushrooms – sliced (8 oz)
250ml pearl barley – rinsed (8 fl. oz or ½ pint)
350ml chicken stock (12 fl. oz or 1½ cups)

Pre-heat your solar oven to a minimum of 120°C (225°F)

Place the chicken pieces in a large pot in a single layer.

Add the rinsed pearl barley, chopped onion, sliced mushrooms, salt and pepper and chicken stock.  Cover and place in your solar oven for a minimum of 4 hours.  Garnish with chopped parsley and serve with a side salad.


Chicken and cheese bake

Serves 4

30 – 40ml olive oil (2 fl. oz)
30ml lime juice (2 fl. oz)
5ml honey (1 teaspoon)
4 chicken breast fillets
125ml breadcrumbs or finely crushed tortilla chips (½ cup)
1 X 420gm tin chopped tomatoes (15 oz)
5ml cayenne pepper
30ml chopped, fresh cilantro or parsley (2 tablespoons)
180gm grated strong cheddar cheese (6 oz)
Cilantro or parsley sprigs and lime wedges for garnish

Pre-heat your solar oven to a minimum of 120°C (225°F).

Mix the oil, lime juice and honey in a dark pan with a lid.  Roll the chicken breasts in the honeyed lime mixture and then in the breadcrumbs / tortilla chips.  Arrange the breasts in a single layer in the same pan with the remaining lime juice mixture.  Cover.

Place the covered pan inside the cooker.  Cook for 2 - 3 hours.

Drain the tomatoes and purée them in a blender with the cayenne pepper and cilantro or parsley.  Pour the purée over the chicken, and sprinkle it with the cheese.  Re-cover the pan and continue solar cooking until cheese is melted, about 30 - 45 minutes.  Garnish with lime wedges and chopped cilantro / parsley before serving.   Serve with a crusty loaf and side salad.


Chicken with Mushrooms

Serves 4

1 cup brown rice - rinsed
4 chicken breast halves, boned
1 to 2 cups cheddar cheese, grated
1 ½ - 2 cups mushrooms, sliced
1 X tin cream of mushroom soup, undiluted
Garlic powder
Parmesan cheese

Place the rinsed brown rice in the bottom of dark roaster.  Add the chicken breasts.

Layer with grated cheese, then mushrooms and pour the soup over.  Sprinkle with the remaining ingredients.  Cover.

Bake in a solar oven preheated to a minimum of 120°C (225°F) for 2½ – 3 hours.


Chicken in Sherry Sauce

Serves 4 - 5

1.5kgs chicken pieces - skinned
45 ml butter (3 tablespoons or ¼ cup)
5 - 10 ml corn flour
2.5ml cayenne pepper
30 gm sugar
150 ml boiling water (5 fl. oz or ¼ pint)
1 chicken stock cube
4 – 5 carrots – peeled and sliced
125 ml sherry (4 fl. oz or ½ cup)

Pre-heat your solar oven to a minimum of 120°C (225°F)

Boil the water, add and dissolve the stock cube.  Mix the corn flour with a tablespoon of water and add to the stock, stirring well.  Add the cayenne pepper and sugar.

Place the chicken pieces in the preheated pot.  Pour the stock mixture over the chicken.  Add the peeled, sliced carrots to the pot.  Add 60ml of the sherry and cover the pot.

Place in the solar cooker and cook for a minimum of 2 ½ – 3 ½ hours.  Ensure that the temperature in the solar oven does not fall below 100°C.

Prior to serving add the balance of the sherry.  Serve with solar cooked rice and a simple green salad.


Chicken and Vegetables

Serves 4

4 chicken quarters or 8 smaller portions of chicken
Barbecue spice
4 medium potatoes – cut into ¼
3 carrots – peeled and cut into rings
1 onions – peeled and chopped
2 medium turnips – peeled and chopped
1 cup of sliced green beans
Salt and Pepper
60ml water (3 fl. oz)

Place vegetables in the bottom of the preheated pot. Rub the chicken pieces with the salt and pepper.

Place chicken pieces, (skin side up) on top of vegetables and sprinkle with barbecue spice.

Cover and bake in solar oven pre-heated to minimum of 120°C (225°F) for 2 ½ - 3 ½ hours.

Garlicky Drum Sticks

Serves 4

7 – 8 chicken legs
7 - 8 garlic cloves – peeled and finely chopped.
Salt & pepper

Place several chicken legs in a single layer inside of a plastic cooking bag.  Spread the chicken with a generous amount of pureed, raw garlic - about 5ml (1 teaspoon) per leg.  Sprinkle with salt and pepper.

Close the cooking bag with provided tie, cut a very small slit in the top of the bag and place entire bag flat on a tray in the bottom of the preheated solar oven pre-heated to a minimum of 120°C (225°F).

The legs will be cooked in 1½ to 2½ hours.  These chicken legs are delicious and have an intense in roasted garlic flavour!  Serve with a healthy salad and fresh crisp rolls.


Greek style Chicken

Serves 3 - 4

7 – 8 pieces of chicken
7 – 8 sticks of cinnamon
Salt and freshly ground pepper
30ml olive oil (2 fl. oz)
4 – 5 tomatoes, sliced
Handful of pitted black olives, halved
1 – 2 lemons, sliced
140ml wine (white, red or rose work equally as well) (5 fl. oz or ½ cup)

Pre-heat your solar oven to a minimum of 120°C (225°F)

Place the cinnamon sticks on the base of your pan.

Mix the salt, pepper and olive oil and rub all over the chicken and place on top of the cinnamon sticks.
Lay the sliced tomatoes around the edge of the chicken.  Scatter the olive halves and place the sliced lemon slices on top of the chicken.

Pour in the wine of your choice.  Cover.  Place pot in solar oven preheated to a minimum of 120°C (225°F) for 2 ½ - 3 ½ hours.


Honeyed Chicken Breast

Serves 4

4 chicken breasts, halved
4 medium potatoes, quartered
3 large carrots - cut in 2 cm chunks
12 – 16 pieces whole baby sweet corn
125ml chicken stock (4 fl. oz or ½ cup)
1/4 teaspoon pepper
3 – 4 tablespoons honey
4 - 5 small branches of fresh oregano
A small sprig of fresh rosemary

Pre-heat your solar oven to a minimum of 120°C (225°F)

Place the vegetables in the base of a dark pot or casserole dish.

Arrange the chicken breasts over the vegetables.  Sprinkle with the pepper and spice.

Add the chicken stock.

Drizzle the honey over the chicken pieces.

Cover and cook in a solar oven a minimum of 120°C (225°F) for approximately 2 to 2 ½ hours until cooked.


Sweet & Sour Chicken

Serves 3 – 4

1 400gm pouch sweet and sour sauce (14 oz.)
1 420gm tin of pineapple chunks, drained (14 oz)
3 - 4 chicken breasts or 6 - 8 chicken legs

Place the chicken in a preheated dark pan. Add the sauce and pineapple. Cover.

Bake in a solar oven preheated to a minimum of 120°C (225°F) for 2 - 3 hours. Serve over brown or white rice.

Spanish Chicken

Serves 4

2 tablespoons oil
2 tablespoons lemon juice
1 tablespoon honey
4 chicken breast fillets - halved
½ cup finely crushed tortilla chips
1 X 420gm tin whole peeled tomatoes – chopped (15 oz.) or one jar of Solar Tomato Sauce (see Vegetables & Vegetarian section)
2 tablespoons chopped, fresh cilantro
 ½ cup grated cheese (50gm or 2 oz)
Parsley and lime wedges for garnish

Pre-heat your solar oven to a minimum of 120°C (225°F)

Mix the oil, lemon juice and honey in a dark pan with a lid.  Roll the chicken breasts in the lemon mixture and then coat in the crushed tortilla chips.

Arrange the breasts in a single layer in the pot, cover and place in the solar oven pre-heated to minimum of 120°C (225°F)

Cook the chicken for 2 hours.  Drain the tin of tomatoes, chop and mix with the chopped cilantro.  Pour the tomatoes over the chicken, and sprinkle it with the cheese. Cover the pan and replace in the solar oven until the cheese is melted, approximately 30 minutes.  Garnish with the lemon wedges and chopped parsley before serving.


Roast Duck

Serves 3 - 4

1 X 2 kg Duck
5 ml salt (1 teaspoon)
2.5 ml coarse black pepper (½ teaspoon)
1 clove garlic – peeled and finely chopped
2 oranges, unpeeled and cut into quarters
2 – 3 celery ribs, chopped
1 onion, peeled and finely chopped
60ml Van Der Hum liqueur (orange liqueur) (1/4 cup or 3 fl. oz)

Rub the interior of the duck with the 2.5 ml of the salt.  Mix the pepper with the garlic, oranges, celery and onion and stuff into the cavity.

Prick the duck skin all over with a sharp fork.  Rub with the balance of the salt.  Pour over the Van Der Hum liqueur.

Place on a rack in a preheated roasting pot, cover and place in a solar oven pre-heated to a minimum of 120°C (225°F). 

Cook for a minimum of 2½ - 3½ hours until the internal temperature reaches 150°C (300°F).

NB: The duck skin will not become crispy, but will brown.


Roast Turkey with Bread Stuffing

(Again, the skin will not go crisp – but it will be the most tender turkey that you will ever taste!)

Serves 5 – 6

3 ½ - 4 ½ kg turkey (7 – 9 lb)
¾ cup butter or margarine
1 cup chopped onions
1½ cups chopped celery
10 cups bread - cubed
2 eggs, slightly beaten
¼ cup minced parsley
¼ cup chopped sage
1 apple – peeled and finely chopped
1 cup slivered almonds or walnuts (optional)
1 teaspoon salt and freshly ground pepper
Barbeque spice

Preheat both the solar oven and a dark coloured roasting pot to 130oC (250oF).

Sauté the onions and celery in the butter or margarine for 10 minutes.  Remove from the heat and add the remaining ingredients and mix well.  Stuff into the turkey cavity.  Working quickly, remove the preheated pot from the solar oven, place the turkey inside and season the top of the turkey with salt, freshly ground pepper and barbeque spice.  Cover and return the pan to the solar oven.

Bake for 6 - 8 hours.  The turkey is cooked when the interior temperature reaches 150°C (300°F) on the meat thermometer.

Turkey Legs

Serves 3 - 4

3 – 4 Turkey legs
125ml Sherry (4 fl. oz or ½ cup)
Celery stalks with leaves - chopped
1 onion –peeled and sliced
3 garlic cloves – cut into ¼‘s
Salt and pepper

Place turkey legs in a preheated black enamel roaster with the balance of the ingredients. Cover and bake in a solar oven pre-heated to minimum of 120°C (225°F) for 4 hours or more. When cooked, carefully remove the turkey legs and keep warm, discard the vegetables and make your gravy from the broth in the pot. 

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