On Dec 29, 8:49*am, "Michael \"Dog3\"" > wrote:
> dropped this news:af313155-ae89-49bf-ac61-
> : in rec.food.cooking
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> > Boned chicken stuffed with wild rice seasoned with olive oil, lemon,
> > parsley, garlic, and green onions. *Mom had the boned chicken on
> > hand. *She'd bought it at a local meat market here in Baton Rouge. *I
> > did most of the cooking, but Mom and my sister helped with lots of the
> > prep work. *After stuffing and tying it, I roasted the chicken at 375F
> > for about an hour.
>
> > I sure would like to have seen the guy bone the chicken. *I've done it
> > myself more than a few times, but this one was boned without cutting
> > the skin across the back like I do it. *The bones appear to have been
> > removed through the cavity somehow.
>
> > The starter was an artichoke soup Mom made last week and reheated for
> > us. *Wow. *Very tasty.
>
> > I also made a salad of spinach, red onion, toasted pecans, tomatoes
> > (they get good ones here in Baton Rouge, even in winter), and crispy
> > fried duck confit. *The confit was as good as I had hoped.
>
> I'd like to learn how to bone a chicken. *I've seen it done and it
> doesn't look that hard. *Bet you dinner was delicious. *Below is the
> recipe I used for my dinner last night.
>
> Open freezer door
> Remove dinner from freezer
> Pre-heat oven to 400
> Take baking sheet out of storage drawer
> Line baking sheet with aluminum foil
> Remove Marie Callendar's chicken pot pie from box
> Make small slit in dough on top of pot pie
> Place pot pied on baking sheet
> Put into oven for 60 minutes
>
> My fancy way of saying I had a frozen pot pie for dinner
>
> Michael
>
>
> To email - michael at lonergan dot us dot com- Hide quoted text -
>
> - Show quoted text -

I used to really like Callendar's pot pies, until I read the
nutritional info. Still, they taste awfully good.

N.