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->   Why Chicken Rocket™
    NoTipping
    No Spilling
    4 pounds of Cast Iron
    Reduces cooktime
    Healthier than aluminum
    Adds flavor
    Retains moisture
    Non stick
    Easier to Use
    Great with chicken, ducks and turkeys!
Rocket Recipes

 

Rocket Fuel Ingredients for Marinade
  cup butter
  2 tablespoons minced garlic
  2 tablespoons season all
  2 tablespoon cane syrup or honey
  salt and pepper to taste
  6 fluid ounces of your favorite beer
  1 (4pound) whole chicken

Directions:  In a small saucepan over low heat combine all ingredients.  Simmer 3 to 5 minutes.


Chicken Whirlybirds Ingredients for Marinade
  cup dry white wine
  2 tablespoons cooking oil
  2 tablespoons lemon juice
  1 tablespoon snipped parsley
  1 teaspoon dried rosemary, crushed
  1 teaspoon prepared mustard
  1 teaspoon Worcestershire sauce
  teaspoon salt
  teaspoon celery seed
  teaspoon pepper
For Marinade:  In a small mixing bowl combine all ingredients

Garlic and Basil Ingredients for Marinade
  ? cup dry white wine
  ? cup olive or cooking oil
  1 green onion, sliced (2 tablespoons)
  2 tablespoons snipped fresh basil, oregano and rosemary
  1 teaspoons dried basil, oregano, or rosemary, crushed
  1 teaspoon sugar
  2 cloves, garlic, minced
For Marinade:  In a small mixing bowl combine all ingredients

Rocket BBQ Sauce Ingredients for Marinade
  cup finely chopped onion
  1 tablespoon margarine or butter
  cup water
  cup catsup
  cup lemon juice
  2 tablespoons brown sugar
  2 tablespoons Worcestershire sauce
  teaspoon dry mustard
For Sauce:  In a medium saucepan cook onion and celery in margarine or butter till tender but not brown.  Stir in remaining ingredients.  Bring to boiling; reduce heat.  Simmer, uncovered, for 30 to 40 minutes or till reduced to 1 cups, stirring occasionally.  Brush over meat or poultry the last 10 minutes of grilling.  Pass any remaining sauce.  Makes about 1 cups sauce (20 tablespoons).

Plum –Good BBQ Ingredients for Marinade
  1 medium onion
  1 tablespoon margarine or butter
  1 17-ounce can whole, unpitted purple plums
  1 6-ounce can frozen lemonade concentrate, thawed
    cup catsup
  2 tablespoons soy sauce
  2 teaspoons prepared mustard
  1 teaspoon ground ginger
  1 teaspoon Worcestershire sauce
For Sauce:  In a medium saucepan cook onion in margarine or butter till tender but not brown.  Drain plums, reserving syrup.  Remove pits from plum; discard pits.  In a food processor bowl or blender container combine plums and syrup.  Cover and blend or process till smooth.  Stir plum puree, lemonade concentrate, catsup, soy sauce, mustard, ginger, and Worcestershire sauce into the onion mixture.  Bring to boiling; reduce heat.  Simmer, uncovered, for 10 to 15 minutes or till desired consistency, stirring occasionally.  Brush over chicken or ribs the last 10 minutes of grilling.  Pass any remaining sauce.  Makes about 3 cups sauce (48 tablespoons).

 


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Chicken Rocket ™ | P.O. Box 17959  | Pensacola, Fl. 32522 |  (850) 439-9890 | (850) 435-8740 Fax