Thread: Roast Chicken

On Jul 10, 1:15*am, Nomen Nescio <nob...@dizum.com> wrote:
> I never roast a chicken. *I simmer it in water with vegetables.
> It's real yummy like this. *If you don't believe me, try it
> some time. *Some people think it's Jewish style, and maybe it
> is. *I don't care not being a bigot.

Jewish penicillun cannot be beat for the best soup in the universe. My
old boss gave me her recipe and it is wonderful. The whole family uses
it now.
A chicken baked on the grill can be wonderful too. I make a marinade
of Balsamic vinegar, onion & garlic powder, little sugar, basil salt &
pepper and put it under the skin several hours before I cook. Then I
rub what is left on the outside. Good beyond belief. Have tried other
marinades, but we sure love this one best.
Happy chickens, Nan in DE

"Nan" <[email protected]> wrote in message
news:[email protected]..
> On Jul 10, 1:15 am, Nomen Nescio <nob...@dizum.com> wrote:
>> I never roast a chicken. I simmer it in water with vegetables.
>> It's real yummy like this. If you don't believe me, try it
>> some time. Some people think it's Jewish style, and maybe it
>> is. I don't care not being a bigot.
>
> Jewish penicillun cannot be beat for the best soup in the universe. My
> old boss gave me her recipe and it is wonderful. The whole family uses
> it now.

You can't NOT share it after that yannow...


> A chicken baked on the grill can be wonderful too. I make a marinade
> of Balsamic vinegar, onion & garlic powder, little sugar, basil salt &
> pepper and put it under the skin several hours before I cook. Then I
> rub what is left on the outside. Good beyond belief. Have tried other
> marinades, but we sure love this one best.
> Happy chickens, Nan in DE
>

--
--
https://www.shop.helpforheroes.org.uk/

Nan wrote on Sat, 10 Jul 2010 07:45:56 -0700 (PDT):

> On Jul 10, 1:15 am, Nomen Nescio <nob...@dizum.com> wrote:
>> I never roast a chicken. I simmer it in water with
>> vegetables. It's real yummy like this. If you don't believe
>> me, try it some time. Some people think it's Jewish style,
>> and maybe it is. I don't care not being a bigot.

> Jewish penicillun cannot be beat for the best soup in the
> universe. My old boss gave me her recipe and it is wonderful.
> The whole family uses it now.
> A chicken baked on the grill can be wonderful too. I make a
> marinade of Balsamic vinegar, onion & garlic powder, little
> sugar, basil salt & pepper and put it under the skin several
> hours before I cook. Then I rub what is left on the outside.
> Good beyond belief. Have tried other marinades, but we sure
> love this one best. Happy chickens, Nan in DE

I find that spatchcocking (cutting backbone and flattening) the chicken
for grilling speeds up the process and the result is great. By the way,
doesn't "spatchcocking" sound rather non-PC?
--

James Silverton
Potomac, Maryland

Email, with obvious alterations: not.jim.silverton.at.verizon.not

The best roast chickens (recipe is for two 4-pound birds) I ever made.

Roast Sticky Chicken-Rotisserie Style
http://alturl.com/2cnh6

It uses a dry rub rather than a marinade.

Andy

On 7/10/2010 10:38 AM, James Silverton wrote:

> I find that spatchcocking (cutting backbone and flattening) the chicken
> for grilling speeds up the process and the result is great. By the way,
> doesn't "spatchcocking" sound rather non-PC?


Spatchcocking is something I learned from this newsgroup. It does make
grilling easier, but I find that instead of cutting the backbone out
completely, It is faster and easier for me to just use my largest knife
and cut the entire chicken in half, including the backbone.

You have to have a big, sharp, heavy knife.... but after you do it a few
times, it is very easy.

George L

James Silverton wrote:
> Nan wrote on Sat, 10 Jul 2010 07:45:56 -0700 (PDT):
>
> I find that spatchcocking (cutting backbone and flattening) the chicken
> for grilling speeds up the process and the result is great. By the way,
> doesn't "spatchcocking" sound rather non-PC?

Spatchcocking definitely speeds up the process - I don't have to worry
about topping up the coals with a spatchcocked chicken. And as for being
PC? spatchroostered chicken doesn't sound right, and spatchdicked
chicken sounds equally non-PC

-j

On Sat, 10 Jul 2010 11:19:51 -0500, George Leppla
<[email protected]> wrote:

>On 7/10/2010 10:38 AM, James Silverton wrote:
>
>> I find that spatchcocking (cutting backbone and flattening) the chicken
>> for grilling speeds up the process and the result is great. By the way,
>> doesn't "spatchcocking" sound rather non-PC?
>
>
>Spatchcocking is something I learned from this newsgroup. It does make
>grilling easier, but I find that instead of cutting the backbone out
>completely, It is faster and easier for me to just use my largest knife
>and cut the entire chicken in half, including the backbone.

It's much easier to cut alongside the back bone... than toss it in the
trash, it's garbage... why would a normal human being living in a
modern country where food is plentiful want to eat poultry spinal
cord/fluid???

On 7/10/2010 12:16 PM, brooklyn1 wrote:
> On Sat, 10 Jul 2010 11:19:51 -0500, George Leppla

>> Spatchcocking is something I learned from this newsgroup. It does make
>> grilling easier, but I find that instead of cutting the backbone out
>> completely, It is faster and easier for me to just use my largest knife
>> and cut the entire chicken in half, including the backbone.
>
> It's much easier to cut alongside the back bone... than toss it in the
> trash, it's garbage... why would a normal human being living in a
> modern country where food is plentiful want to eat poultry spinal
> cord/fluid???

Uh... who said I eat the spinal cord and fluid? Don't project your own
fears on me.

I'm surprised that someone who lets his cats lick his fingers while he
is eating and drag their asses across his kitchen counters is so squeamish.

George L

On Jul 9, 10:15 pm, Nomen Nescio <nob...@dizum.com> wrote:
> I never roast a chicken. I simmer it in water with vegetables.
> It's real yummy like this. If you don't believe me, try it
> some time. [snip]

How sad. Of course poached chicken is good. So is roast chicken, and
grilled, and red-cooked, and fried, and on and on. When something is
as versatile as chicken why would you ever put one kind in the "never"
category? Pointless self-deprivation is what you're describing. -
aem

"James Silverton" <[email protected]> wrote in message
news:i1a463$bn$[email protected]..
> Nan wrote on Sat, 10 Jul 2010 07:45:56 -0700 (PDT):
>
>> On Jul 10, 1:15 am, Nomen Nescio <nob...@dizum.com> wrote:
>>> I never roast a chicken. I simmer it in water with
>>> vegetables. It's real yummy like this. If you don't believe
>>> me, try it some time. Some people think it's Jewish style,
>>> and maybe it is. I don't care not being a bigot.
>
>> Jewish penicillun cannot be beat for the best soup in the
>> universe. My old boss gave me her recipe and it is wonderful.
>> The whole family uses it now.
>> A chicken baked on the grill can be wonderful too. I make a
>> marinade of Balsamic vinegar, onion & garlic powder, little
>> sugar, basil salt & pepper and put it under the skin several
>> hours before I cook. Then I rub what is left on the outside.
>> Good beyond belief. Have tried other marinades, but we sure
>> love this one best. Happy chickens, Nan in DE
>
> I find that spatchcocking (cutting backbone and flattening) the chicken
> for grilling speeds up the process and the result is great. By the way,
> doesn't "spatchcocking" sound rather non-PC?
> --
>
> James Silverton
> Potomac, Maryland

Been making it that way for a few months now and really love it. It really
shows off a good quality grain-fed free-range left-thinking chicken.

Jon

On Jul 10, 8:40*am, Andy <a...@b.c> wrote:
> The best roast chickens (recipe is for two 4-pound birds) I ever made.
>
> Roast Sticky Chicken-Rotisserie Stylehttp://alturl.com/2cnh6
>
> It uses a dry rub rather than a marinade.
>
> Andy

You mean a lube and not a marinade.

On Sat, 10 Jul 2010 11:34:24 -0700 (PDT), aem <[email protected]>
wrote:

> On Jul 9, 10:15 pm, Nomen Nescio <nob...@dizum.com> wrote:
> > I never roast a chicken. I simmer it in water with vegetables.
> > It's real yummy like this. If you don't believe me, try it
> > some time. [snip]
>
> How sad. Of course poached chicken is good. So is roast chicken, and
> grilled, and red-cooked, and fried, and on and on. When something is
> as versatile as chicken why would you ever put one kind in the "never"
> category? Pointless self-deprivation is what you're describing. -
> aem

<shrugs> Norman is a troll, but I can understand the attitude.

I used to roast a chicken every so often when I forgot how much I
didn't like it. However, a vertical roaster changed my attitude
because I was finally able to get crispy skin on all sides with
perfectly cooked, juicy meat underneath it.

--
Forget the health food. I need all the preservatives I can get.

Nan wrote:
> On Jul 10, 1:15 am, Nomen Nescio <nob...@dizum.com> wrote:
>> I never roast a chicken. I simmer it in water with vegetables.
>> It's real yummy like this. If you don't believe me, try it
>> some time. Some people think it's Jewish style, and maybe it
>> is. I don't care not being a bigot.
>
> Jewish penicillun cannot be beat for the best soup in the universe. My
> old boss gave me her recipe and it is wonderful. The whole family uses
> it now.
> A chicken baked on the grill can be wonderful too. I make a marinade
> of Balsamic vinegar, onion & garlic powder, little sugar, basil salt &
> pepper and put it under the skin several hours before I cook. Then I
> rub what is left on the outside. Good beyond belief. Have tried other
> marinades, but we sure love this one best.
> Happy chickens, Nan in DE

My wife's favourite is a recipe one called Indian Chicken that I found
in an international BBQ cookbook. Cut an onion into quarters and throw
it into a food processor with a couple cloves of garlic a teaspoon of
salt and a teaspoon of cumin and about 1/2 tsp black pepper. Smear the
mixture over a chicken, inside and out and let it sit for an hour. Cook
it on a rotisserie and baste occasionally with melted butter...or cook
it in a hot oven. You can use this smear with baked chicken pieces too.

sf wrote:

> On Sat, 10 Jul 2010 11:34:24 -0700 (PDT), aem
> wrote:
>
>
> >On Jul 9, 10:15 pm, Nomen Nescio wrote:
> >
> >>I never roast a chicken. I simmer it in water with vegetables.
> >>It's real yummy like this. If you don't believe me, try it
> >>some time. [snip]
> >
> >How sad. Of course poached chicken is good. So is roast chicken, and
> >grilled, and red-cooked, and fried, and on and on. When something is
> >as versatile as chicken why would you ever put one kind in the "never"
> >category? Pointless self-deprivation is what you're describing. -
> >aem
>
>
> Norman is a troll, but I can understand the attitude.
>
> I used to roast a chicken every so often when I forgot how much I
> didn't like it. However, a vertical roaster changed my attitude
> because I was finally able to get crispy skin on all sides with
> perfectly cooked, juicy meat underneath it.
>
Have you tried roasting on a bed of veggies & water?

i have a little rack that lifts the chicken slightly above the mass of
choped veggies (carrots, onion, celry, garlic) and lets the meat jusuice
drip inro the water.

By the time the chicken is done one has a wonderfull stock in the bottom
of the roasting pan that can be filtered, defatted and served as is or
thickened with a roux & various additons such as white wine and various
herbs and spices.

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

"JL" <[email protected]> wrote in message
news:477f7$4c38edc9$42357bcf$[email protected]. .
> sf wrote:
>
>> On Sat, 10 Jul 2010 11:34:24 -0700 (PDT), aem
>> wrote:
>>
>>
>> >On Jul 9, 10:15 pm, Nomen Nescio wrote:
>> >
>> >>I never roast a chicken. I simmer it in water with vegetables.
>> >>It's real yummy like this. If you don't believe me, try it
>> >>some time. [snip]
>> >
>> >How sad. Of course poached chicken is good. So is roast chicken, and
>> >grilled, and red-cooked, and fried, and on and on. When something is
>> >as versatile as chicken why would you ever put one kind in the "never"
>> >category? Pointless self-deprivation is what you're describing. -
>> >aem
>>
>>
>> Norman is a troll, but I can understand the attitude.
>>
>> I used to roast a chicken every so often when I forgot how much I
>> didn't like it. However, a vertical roaster changed my attitude
>> because I was finally able to get crispy skin on all sides with
>> perfectly cooked, juicy meat underneath it.
>>
> Have you tried roasting on a bed of veggies & water?
>
> i have a little rack that lifts the chicken slightly above the mass of
> choped veggies (carrots, onion, celry, garlic) and lets the meat jusuice
> drip inro the water.
>
> By the time the chicken is done one has a wonderfull stock in the bottom
> of the roasting pan that can be filtered, defatted and served as is or
> thickened with a roux & various additons such as white wine and various
> herbs and spices.
>
> --
>
> Mr. Joseph Paul Littleshoes Esq.
>

Absolutely! I think (could be wrong, I don't memorize cookbooks) one of the
early Frugal Gourmet cookbooks suggested actually using crossed carrots and
celery *as* the "rack" for the chicken to rest on when you roast it.

Jill

jmcquown wrote:

> "JL" wrote in message
> news:477f7$4c38edc9$42357bcf$[email protected]. .
>
> > sf wrote:
> >
> >>
> >> I used to roast a chicken every so often when I forgot how much I
> >> didn't like it. However, a vertical roaster changed my attitude
> >> because I was finally able to get crispy skin on all sides with
> >> perfectly cooked, juicy meat underneath it.
> >>
> > Have you tried roasting on a bed of veggies & water?
> >
> > i have a little rack that lifts the chicken slightly above the mass of
> > choped veggies (carrots, onion, celry, garlic) and lets the meat
> > jusuice drip inro the water.
> >
> > By the time the chicken is done one has a wonderfull stock in the
> > bottom of the roasting pan that can be filtered, defatted and served
> > as is or thickened with a roux & various additons such as white wine
> > and various herbs and spices.
> >
> > --
> >
> > Mr. Joseph Paul Littleshoes Esq.
> >
>
> Absolutely! I think (could be wrong, I don't memorize cookbooks) one of
> the early Frugal Gourmet cookbooks suggested actually using crossed
> carrots and celery *as* the "rack" for the chicken to rest on when you
> roast it.
>
> Jill

I like to use a rack over the veggies so i can make a better space for
my basting spoon to get in there and ... baste.

But the recipe that inspired me to do it that way used several pounds of
onions, carrots and celery in big chunks to rest the bird on.

I would think using whole carrots or celry for anything but the lightest
bird would casue a gradual subsding of the bird into the water.

The person i got my reicpe from ended up with a bird that was boiled on
the bottom where it sat in the water on the veggies, starkely, boiled
white bottom of an otherwise well roasted bird. Which dont really
mattter, and one can use less water and more veggies, so the veggies are
not completely covered with water, but then you have to be carefull not
to let the exposed veggies burn. Or remove any that do before using the
resulting stock.

for many years i cooked the bird on a rack with nothing in the roasting
pan, and only basting the bird when sufficient pan juices had
accumulated. But once i learned about (an i want to think Jeff Smith
but im not sure) putting some water in the bottom of the roasting pan to
start the proces with there was no stopeing me

--

Mr. Joseph Paul Littleshoes Esq.

Domine, dirige nos.

Let the games begin!
http://fredeeky.typepad.com/fredeeky.../sf_anthem.mp3

I love to roast a chicken especially when it has been marinated
overnight. You can feel that it is very tasty and juicy in the inside.




--
dagulskie

RE: Subject

About as close as I get is a chicken with a can of beer stuffed it and
some time on the grill.

Lew

In article <[email protected]>,
dagulskie <[email protected]> wrote:

> I love to roast a chicken especially when it has been marinated
> overnight. You can feel that it is very tasty and juicy in the inside.

Marinated in what?
There are many marinades...
--
Peace! Om

Web Albums: <http://picasaweb.google.com/OMPOmelet>
*Only Irish *coffee provides in a single glass all four *essential food groups: alcohol, caffeine, sugar *and fat. --Alex Levine