Melba's Jammin' wrote on 28 Sep 2006 in rec.food.cooking

> Would it be a bad thing to stuff the cavity of Birdy with a coupla
> clementines that are more like oranges? With what else? I've got 45
> minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!

Several thin slices under the skin might be nice...It is when I do that
with lime.

Would it be a bad thing to stuff the cavity of Birdy with a coupla
clementines that are more like oranges? With what else? I've got 45
minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

Melba's Jammin' wrote:
> Would it be a bad thing to stuff the cavity of Birdy with a coupla
> clementines that are more like oranges? With what else? I've got 45
> minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!

It must work somehow.. otherwise why is there Chicken L'orange? I've
never had it though. I'm sure it will be fine! I'd toss an quartered
onion in there also.

In article >,
Goomba38 > wrote:

> Melba's Jammin' wrote:
> > Would it be a bad thing to stuff the cavity of Birdy with a coupla
> > clementines that are more like oranges? With what else? I've got 45
> > minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!
>
> It must work somehow.. otherwise why is there Chicken L'orange? I've
> never had it though. I'm sure it will be fine! I'd toss an quartered
> onion in there also.

Thanks. I know Duck a l'orange but didn't know about shicken. Gonna go
peel that onion imedjutley.
--
-Barb, Mother Superior, HOSSSPoJ
http://web.mac.com/barbschaller
http://jamlady.eboard.com

> Would it be a bad thing to stuff the cavity of Birdy with a coupla
> clementines that are more like oranges? With what else? I've got 45
> minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!
> --

I always get my tangerines, cementines, mandarains confused. Most kinds
taste sweeter to me than oranges, though. So I think I'd want to add
something for extra tartness or other flavors for a better balance with
chciken. Such as Moroccan-type spices: cumin, cinnamon, coriander seeds,
fresh coriander (cilantro).
And simply ginger would probably work well.

"Jke" > schreef in bericht
...
>
>
>> Would it be a bad thing to stuff the cavity of Birdy with a coupla
>> clementines that are more like oranges? With what else? I've got 45
>> minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!
>> --
>
> I always get my tangerines, cementines, mandarains confused. Most kinds
> taste sweeter to me than oranges, though. So I think I'd want to add
> something for extra tartness or other flavors for a better balance with
> chciken. Such as Moroccan-type spices: cumin, cinnamon, coriander seeds,
> fresh coriander (cilantro).

I forgot to mention turmeric. And saffron (not sure if it woudl hold up to
low-liquid baking)

> And simply ginger would probably work well. a
>

Jke said...

> I forgot to mention turmeric.


Jke,

I use turmeric to golden up pasta and Thai chicken satay. It easily stains
fingers and plastic and anything else porous with ease. That includes
formica countertops, dammit!

It's almost an unoticeable aromatic.

Andy

"Andy" <q> wrote in message ...
> Jke said...
>
>> I forgot to mention turmeric.
>
>
> Jke,
>
> I use turmeric to golden up pasta and Thai chicken satay. It easily stains
> fingers and plastic and anything else porous with ease. That includes
> formica countertops, dammit!
>
> It's almost an unoticeable aromatic.
>
> Andy

Spray the plastic with non-stick cooking spray first.

"Jke" > wrote in message
...
>
> "Jke" > schreef in bericht
> ...
>>
>>
>>> Would it be a bad thing to stuff the cavity of Birdy with a coupla
>>> clementines that are more like oranges? With what else? I've got 45
>>> minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!
>>> --
>>
>> I always get my tangerines, cementines, mandarains confused. Most kinds
>> taste sweeter to me than oranges, though. So I think I'd want to add
>> something for extra tartness or other flavors for a better balance with
>> chciken. Such as Moroccan-type spices: cumin, cinnamon, coriander seeds,
>> fresh coriander (cilantro).
>
> I forgot to mention turmeric. And saffron (not sure if it woudl hold up to
> low-liquid baking)
>
>> And simply ginger would probably work well. a

I don't think I've ever seen a recipe using grapefruit. But I love to stuff
the cavity with grapefruit wedges. It has a fresh
clean acidic flavor with out too much sweetness;

Lisa aka Pagemaster

On Thu, 28 Sep 2006 16:21:08 -0500, Melba's Jammin'
> wrote:

>Would it be a bad thing to stuff the cavity of Birdy with a coupla
>clementines that are more like oranges? With what else? I've got 45
>minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!

I almost always stuff my chicken with quartered oranges, and sometimes
limes if I have them (duck, too - it's fabulous stuffed with limes).

I also make a glaze out of orange juice, honey and sherry. I spoon it
over the chicken about 1/2 hour before it's done, and it flavors and
crisps up the skin wonderfully.

Cathy

Andy wrote on 28 Sep 2006 in rec.food.cooking

> It's almost an unoticeable aromatic.
>

Kinda like a silent but deadly?

Melba's Jammin' wrote:
>
> Would it be a bad thing to stuff the cavity of Birdy with a coupla
> clementines that are more like oranges? With what else? I've got 45
> minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!
--
It wouldn't hurt, but it might be a bit of a waste unless
you squeeze out the cooked oranges and use them for a sauce.

In article >,
Melba's Jammin' > wrote:

> Would it be a bad thing to stuff the cavity of Birdy with a coupla
> clementines that are more like oranges? With what else? I've got 45
> minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!

Why not? I stuffed a chicken once with lemon halves and roasted it. The
result was fantastic! Oranges would probably work well too.

Melba's Jammin' wrote:
> Would it be a bad thing to stuff the cavity of Birdy with a coupla
> clementines that are more like oranges? With what else? I've got 45
> minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!
>

I used an orange in the carcass while making one of those beer can
chickens and it did not work out very well. I would not do it again. It
gave the chicken a nasty taste.

Melba's Jammin' wrote:
> Would it be a bad thing to stuff the cavity of Birdy with a coupla
> clementines that are more like oranges? With what else? I've got 45
> minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!

I am too late to help you but I have done so with the Marcella Hazan
roasting method. It's wonderful!

-L.

"Express! Signs & Banners" > schreef in
bericht news:TaYSg.212689$1i1.13204@attbi_s72...
>
> "Jke" > wrote in message
> ...
>>
>> "Jke" > schreef in bericht
>> ...
>>>
>>>
>>>> Would it be a bad thing to stuff the cavity of Birdy with a coupla
>>>> clementines that are more like oranges? With what else? I've got 45
>>>> minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!
>>>> --
>>>
>>> I always get my tangerines, cementines, mandarains confused. Most kinds
>>> taste sweeter to me than oranges, though. So I think I'd want to add
>>> something for extra tartness or other flavors for a better balance with
>>> chciken. Such as Moroccan-type spices: cumin, cinnamon, coriander seeds,
>>> fresh coriander (cilantro).
>>
>> I forgot to mention turmeric. And saffron (not sure if it woudl hold up
>> to low-liquid baking)
>>
>>> And simply ginger would probably work well. a
>
> I don't think I've ever seen a recipe using grapefruit. But I love to
> stuff the cavity with grapefruit wedges. It has a fresh
> clean acidic flavor with out too much sweetness;
>
> Lisa aka Pagemaster
I like that idea.
>

"Andy" <q> schreef in bericht ...
> Jke said...
>
>> I forgot to mention turmeric.
>
>
> Jke,
>
> I use turmeric to golden up pasta and Thai chicken satay. It easily stains
> fingers and plastic and anything else porous with ease. That includes
> formica countertops, dammit!
>
> It's almost an unoticeable aromatic.
>

Let's tell the Moroccans (Who may not have formica countertops, though)
> Andy

Stuffing the bird , cooks slower and uneven , bird needs to cook
under more
"controlled' conditions ....
Cook bird first , cook stuffing separate , then lie and say you
cooked them together ......

When you stuff , you can't simply raise temp to compensate .
The temp gradient will fool ya .

I find more intentional misinformation and NO fundamental
info in cook books .
Is there worse than "The joy of cooking" ? Pretends /promises
fundamentals and gives few !
With fundamentals , i can "correct" all recipes and improve them .
Thats a handy tool !
Stay tuned , i give free all that i learn ....




Cheap IR thermometers work . My probe showed 170 F and the IR
thermo'
showed 168 aimed at the ceramic cup !
Open the oven and aim it at food and the hot air escaping has no
effect as
it would on common probe ...



___________________________________________



then
Melba's Jammin' wrote:
> Would it be a bad thing to stuff the cavity of Birdy with a coupla
> clementines that are more like oranges? With what else? I've got 45
> minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller
> http://jamlady.eboard.com

Its late , im sleepy .... i should have added ...
-------------------------
Lemon chicken uses lemons .....

No need for lemons , citric acid is same .
Citric acid should be on everyones shelf ...
-----------------------------------
baste needs a bit of citric acid ....
But dont test taste baste , it will be too acid /sour .
baste will taste different after its been on a cooking
fowl .

Number 1 problem in cooking is not cooking
things separate , then adding at right time .

I saw a cook toss onions , carrots , celery and meat
into a pot to make Stew .
Disaster ,

onions bit hard ( Never boil onions ) ,
carrots needed leaching out the alkaline ,
meat needed browning ( dont lose/waste the meat stcok /fluids )
Dont over spice stew , if it lacks , do a pH , add sodium if its
too acid , citric acid ( NOT vinegar ) if too alkaline .
This is new , cause cooks dont want to lose their secrets , want
to put you off ....
They'll go to great lengths to find a food thats hard to use ,
to adjust pH , hoping hard to use will prevent your success ..
when sodium is so simple , and pure !
1 Lb of food grade sodium will last 20 years .

When will they STOP using vinegar on salads and use citric !
Dilute citric acid stops the browning and tastes like lemonaide .
Does Vinegar beat lemonaide ?!!
Walmart used to sell low cost Spaghetti s' . June of 2006 , they
changed recipe to use too much vinegar .





____________________________________________





Melba's Jammin' wrote:
> Would it be a bad thing to stuff the cavity of Birdy with a coupla
> clementines that are more like oranges? With what else? I've got 45
> minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller
> http://jamlady.eboard.com

Joking ......
From OSHA : Never eat raw nor partially cooked onions ....


Ya get lucky sometimes and onions fully cook ,
but better to cook all onions separately for safety ,
and if ya cook sep' you can add a tspn of :
1) i keep a jar of boiled brown sugar/vanilla/pinch salt
in frig ) after they are 99% cooked ...
2) to 2 large onions .
The moisture in onions must leave before onion starts to
cook , so i always dice onions so water leaves more uniformly .
cook long time , then add the sweet stuff . And if you do Garlic
it cooks much sooner , so add G' at end of cook .
Nuke G' for 3 seconds , wait , nuke it 3 sec , wait ...
fully cooked in 6 seconds ! Onions need 100 times the
nuke !



> It must work somehow.. otherwise why is there Chicken L'orange? I've
> never had it though. I'm sure it will be fine! I'd toss an quartered
> onion in there also.

Melba's Jammin' wrote:
> Would it be a bad thing to stuff the cavity of Birdy with a coupla
> clementines that are more like oranges? With what else? I've got 45
> minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller
> http://jamlady.eboard.com

How about Roast Chicken with Orange, Lemon and Ginger, Sephardic
Italian style?

http://groups.google.com/group/rec.f...e8ffc0cf0adb2c

a Joyce Goldstein recipe that's been kicking around the usenet for
years. I have a print-out of this in my "try-it" file but I have yet to
do it. Maybe I will...

Leila

Melba's Jammin' wrote:
> Would it be a bad thing to stuff the cavity of Birdy with a coupla
> clementines that are more like oranges? With what else? I've got 45
> minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!
> --
> -Barb, Mother Superior, HOSSSPoJ
> http://web.mac.com/barbschaller
> http://jamlady.eboard.com

I'm too late for this occasion (yesterday) but chicken l'orange is
terrific - and I made a recipe once that was Mandarin Chicken, which
really was fantastic. I'm sure most citrus would go nicely with most
poultry - just think about all the Caribbean type chicken dishes there
are that use citrus. ;-)

N.

On 28 Sep 2006 19:51:25 -0700, "Alan Truism" >
wrote:

>
>Melba's Jammin' wrote:
>> Would it be a bad thing to stuff the cavity of Birdy with a coupla
>> clementines that are more like oranges? With what else? I've got 45
>> minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!
>>
>
>I used an orange in the carcass while making one of those beer can
>chickens and it did not work out very well. I would not do it again. It
>gave the chicken a nasty taste.

Did you peel the orange or at least cut it open? Orange chicken is a
popular dish, so it can't be all *that* nasty if the bitterness of the
peel doesn't take over.

One time on Usenet, said:
> On 28 Sep 2006 19:51:25 -0700, "Alan Truism" >
> wrote:
> >Melba's Jammin' wrote:

> >> Would it be a bad thing to stuff the cavity of Birdy with a coupla
> >> clementines that are more like oranges? With what else? I've got 45
> >> minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!

> >I used an orange in the carcass while making one of those beer can
> >chickens and it did not work out very well. I would not do it again. It
> >gave the chicken a nasty taste.

> Did you peel the orange or at least cut it open? Orange chicken is a
> popular dish, so it can't be all *that* nasty if the bitterness of the
> peel doesn't take over.

Maybe it was the brand of beer in the can... ;-)


--
"Little Malice" is Jani in WA
~ mom, Trollop, novice cook ~

Little Malice wrote:
> One time on Usenet, said:
>
>>On 28 Sep 2006 19:51:25 -0700, "Alan Truism" >
>>wrote:
>>
>>>Melba's Jammin' wrote:
>
>
>>>>Would it be a bad thing to stuff the cavity of Birdy with a coupla
>>>>clementines that are more like oranges? With what else? I've got 45
>>>>minutes to decide, plan, and do. it's 4:20 p.m. CDT. GOI!
>
>
>>>I used an orange in the carcass while making one of those beer can
>>>chickens and it did not work out very well. I would not do it again. It
>>>gave the chicken a nasty taste.
>
>
>>Did you peel the orange or at least cut it open? Orange chicken is a
>>popular dish, so it can't be all *that* nasty if the bitterness of the
>>peel doesn't take over.
>
>
> Maybe it was the brand of beer in the can... ;-)
>
>
Using the 'zest' of an orange, lemon or lime peel will give a nice
flavour to the chicken.

Very carefully so as not to get any of the bitter 'pith' in with the
zest remove the zest from a couple of oranges and sprinkle on a buttered
or oiled & seasoned chicken, roast and baste in the usual manner taking
care not to dislodge the zest.

This zest can also be stuffed between the skin and the flesh of the bird.

If i understand it correctly, the oils in the orange zest precipitate
into the chicken.

When the bird is done and removed from the roasting pan and the pan
juices de fatted and the pan de glazed use the juice from the oranges to
make the sauce for the chicken with.

Personally, with the exception of the Chinese beef in plum sauce i don't
care for fruit and meat mixtures, but the 'elderly relative' likes the
above orange chicken very much.
---
JL