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Thread: Roast Chicken

  1. #1
    Nomen Nescio Guest

    Default Roast Chicken

    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.


  2. #2
    Nan Guest

    Default Re: 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

  3. #3
    Ophelia Guest

    Default Re: Roast Chicken



    "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/


  4. #4
    James Silverton Guest

    Default Re: Roast Chicken

    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


  5. #5
    Andy Guest

    Default Re: Roast Chicken

    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

  6. #6
    George Leppla Guest

    Default Re: Roast Chicken

    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

  7. #7
    jack Guest

    Default Re: Roast Chicken

    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

  8. #8
    brooklyn1 Guest

    Default Re: Roast Chicken

    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???

  9. #9
    George Leppla Guest

    Default Re: Roast Chicken

    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



  10. #10
    aem Guest

    Default Re: Roast Chicken

    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

  11. #11
    Zeppo Guest

    Default Re: Roast Chicken



    "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



  12. #12
    Chemo the Clown Guest

    Default Re: Roast Chicken

    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.

  13. #13
    sf Guest

    Default Re: Roast Chicken

    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.

  14. #14
    Dave Smith Guest

    Default Re: Roast Chicken

    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.

  15. #15
    JL Guest

    Default Re: Roast Chicken

    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


  16. #16
    jmcquown Guest

    Default Re: Roast Chicken

    "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


  17. #17
    JL Guest

    Default Re: Roast Chicken

    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


  18. #18
    dagulskie Guest

    Default Re: Roast Chicken


    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

  19. #19
    Lew Hodgett Guest

    Default Re: Roast Chicken

    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



  20. #20
    Omelet Guest

    Default Re: Roast Chicken

    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

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