On Fri 11 Jul 2008 12:07:52p, hahabogus told us...

> sf wrote in :
>
>> On Fri, 11 Jul 2008 12:03:52 -0400, blake murphy
>> > wrote:
>>
>>>On Thu, 10 Jul 2008 22:05:23 -0700, "Bob Terwilliger"
> wrote:
>>>
>>>>
>>>>Oh, and I'm also very good at cooking chicken; I have the knack of not
>>>>drying it out.
>>>>
>>>>Bob
>>>
>>>y'all intimidating me with your strengths. how about weaknesses? i
>>>have a hell of a time getting the main and hot side dishes to come out
>>>at the same time, even though i prep everything beforehand. maybe
>>>that's why i like cold sides or something that can be held at
>>>temperature, or chinese stir-fries and other one-dish meals.
>>>
>>>(or course i know someone will reply 'i can't get the crust on my
>>>*salmon en croûte* to come out flaky enough,' but no matter.)
>>>
>> It sounds like you can't get the timing right, not that you can't do
>> it. Take a suggestion from Bob. Start with chicken and a *timer*. I
>> suggest buying a vertical roaster, for perfect chicken every time -
>> but that's your call. While the chicken is roasting, make your
>> sides.... and use the timer. Start by baking a potato along with that
>> chicken or maybe make some plain rice.... work up to mashed potatoes,
>> fancier rice or even (store bought) noodles. Learn how to make gravy
>> and do it while your meat is resting. Vegetables are a breeze if you
>> have a steamer. Just cut them up (uniformly), put them in the pot and
>> TIME so you don't end up with mush. Do one thing often enough that
>> you know how long it takes!
>>
>>
>
> Step 1. Buy a pack of those feeds two people whole fryer chickens ($9-$12
> bucks)...get the brand that pre-trusses with that stretch string thingie.
> And put one chicken in the fridge.
>
> Step 2. Season chicken to suit your tastes...I put lime slices under the
> skin most nights.
>
> Step 3. Put the chicken on the skewer and ensure it is secure and well
> centered. Then into the rotisserie and set the timer for about 80 minutes
> give or take.
>
> Step 4. Await timer 'ding' with antisapation while making a simple salad
> after reading the paper or some other relaxation method used to kill a
> hour.
>
> Step 5. Remove chicken carefully from rotisserie as it and skewer are
> hot, cut it in half, and put 1/2 away for future use. Be sure to soak
> skewer at soonest opportunity so as to ease clean up.
>
> Step 6 stuff your face.
>
> Repeat as required nightly till you run outa birds.

Or until you run out of clean plates. :-)

--
Wayne Boatwright
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Friday, 07(VII)/11(XI)/08(MMVIII)
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