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General Cooking (rec.food.cooking) For general food and cooking discussion. Foods of all kinds, food procurement, cooking methods and techniques, eating, etc. |
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My local Fred Meyer (I live in Western Washington State) has
frying chickens for a mere 59 cents per pound today, so I bought three. Two will be cut up and fried, but I tried something new with the last one. I put it in a covered roasting pan, and stuffed it with a chunk of onion and half of a lemon. Then I mixed 2 T. butter with garlic, sage, rosemary, thyme, salt, black pepper, and white pepper, then rubbed that under and over the skin, and sprinkled a little more lemon juice over it. I'm going to bake it for an hour or so at 350 F. We'll see how it turns out -- I don't usually cook without a recipe... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
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Sounds like it might be pretty good! Love to hear how it turns out.
I love to go without a net (recipe) from time to time. These experiments have gotten better results over the years, as I've gotten more experienced. They're usually pretty good now. Might be an interesting thread. Experiments we've done, cooking without a recipe. Both the great ones and the disasters! My biggest disaster was the spagetti sauce with anchovies! Only ate it once, the night I made it. The next day, I couldn't even think about eating the leftovers, they went in the garbage. I've made some great salads by scrounging around the refrig and pulling stuff out that looked good, but that's not really cooking. I've made some great wok dinners with what was in the refrig, and some not-so-hot ones too. I guess my best made-up was chicken I made a couple of months ago - tasted wonderful, but can't remember what I put in it. Love to experiment, but not when someone's coming over! |
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![]() "Gal Called J.J." > wrote in message ... > My local Fred Meyer (I live in Western Washington State) has > frying chickens for a mere 59 cents per pound today, so I bought > three. Two will be cut up and fried, but I tried something new with > the last one. I put it in a covered roasting pan, and stuffed it with > a chunk of onion and half of a lemon. Then I mixed 2 T. butter with > garlic, sage, rosemary, thyme, salt, black pepper, and white pepper, > then rubbed that under and over the skin, and sprinkled a little > more lemon juice over it. I'm going to bake it for an hour or so > at 350 F. We'll see how it turns out -- I don't usually cook without > a recipe... > > -- > J.J. It will torn out GREAT! Don't pull a Dimitri - jot down what you did just in case..... Dimitri |
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![]() Gal Called J.J. wrote: > My local Fred Meyer (I live in Western Washington State) has > frying chickens for a mere 59 cents per pound today, so I bought > three. Two will be cut up and fried, but I tried something new with > the last one. I put it in a covered roasting pan, and stuffed it with > a chunk of onion and half of a lemon. Then I mixed 2 T. butter with > garlic, sage, rosemary, thyme, salt, black pepper, and white pepper, > then rubbed that under and over the skin, and sprinkled a little > more lemon juice over it. I'm going to bake it for an hour or so > at 350 F. We'll see how it turns out -- I don't usually cook without > a recipe... Last Saturday, we had another unseasonably warm day (Dog3 knows what I mean) so I did the Chicken Diavola recipe from America's Test Kitchen out on the Weber kettle. Here's what I posted on alt.food.barbecue about it: Another warm Saturday in St. Louis meant more outdoor cooking. I made the Chicken Diavola recipe from America's Test Kitchen. Basically a brined butterflied fryer, with a spicy mixture spread under the skin. The spice paste was four medium cloves of garlic (minced), two teaspoons ground black pepper, two teaspoons of red pepper flakes, and 1/4 cup of olive oil. This is heated to the sizzling point then cooled. You then work your fingers under the skin of the breast and legs and smear this around underneath. It's cooked in a kettle grill, with a chimney of charcoal divided off to either side for indirect cooking, all vents open to run pretty hot. It worked pretty well, the only problem I had was the time. They said 30-35 minutes, it was much closer to an hour before I had safe temps in the thighs. I use the Weber charcoal holders, perhaps it isn't as hot as two piles on either side, or maybe their chimney was larger so more charcoal. Hard to say. It was good. A bit of smoke flavor and the spices worked well. I think next time I may finish it directly over the coals to crisp the skin a bit more. Brian |
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![]() "Dimitri" > wrote in message m... > > "Gal Called J.J." > wrote in message > ... >> My local Fred Meyer (I live in Western Washington State) has >> frying chickens for a mere 59 cents per pound today, so I bought >> three. Two will be cut up and fried, but I tried something new with >> the last one. I put it in a covered roasting pan, and stuffed it with >> a chunk of onion and half of a lemon. Then I mixed 2 T. butter with >> garlic, sage, rosemary, thyme, salt, black pepper, and white pepper, >> then rubbed that under and over the skin, and sprinkled a little >> more lemon juice over it. I'm going to bake it for an hour or so >> at 350 F. We'll see how it turns out -- I don't usually cook without >> a recipe... >> >> -- >> J.J. > > It will torn out GREAT! > > Don't pull a Dimitri - jot down what you did just in case..... Sounds great! But an hour sounds short to me. Hope you have a thermometer, JJ. nancy |
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Nancy Young wrote:
> "Dimitri" > wrote in message > m... >> >> "Gal Called J.J." > wrote in message >> ... >>> My local Fred Meyer (I live in Western Washington State) has >>> frying chickens for a mere 59 cents per pound today, so I bought >>> three. Two will be cut up and fried, but I tried something new with >>> the last one. I put it in a covered roasting pan, and stuffed it >>> with a chunk of onion and half of a lemon. Then I mixed 2 T. butter >>> with garlic, sage, rosemary, thyme, salt, black pepper, and white >>> pepper, then rubbed that under and over the skin, and sprinkled a >>> little more lemon juice over it. I'm going to bake it for an hour >>> or so >>> at 350 F. We'll see how it turns out -- I don't usually cook without >>> a recipe... >>> >>> -- >>> J.J. >> >> It will torn out GREAT! >> >> Don't pull a Dimitri - jot down what you did just in case..... > > Sounds great! But an hour sounds short to me. Hope you have > a thermometer, JJ. > > nancy I use the times specified based on weight in the Betty Crocker cookbook and, if the drumstick wiggles and juices run clear when pricked with a fork, it's done. Jill |
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One time on Usenet, "Nancy Young" > said:
> "Dimitri" > wrote in message > m... > > > > "Gal Called J.J." > wrote in message > > ... > >> My local Fred Meyer (I live in Western Washington State) has > >> frying chickens for a mere 59 cents per pound today, so I bought > >> three. Two will be cut up and fried, but I tried something new with > >> the last one. I put it in a covered roasting pan, and stuffed it with > >> a chunk of onion and half of a lemon. Then I mixed 2 T. butter with > >> garlic, sage, rosemary, thyme, salt, black pepper, and white pepper, > >> then rubbed that under and over the skin, and sprinkled a little > >> more lemon juice over it. I'm going to bake it for an hour or so > >> at 350 F. We'll see how it turns out -- I don't usually cook without > >> a recipe... > > It will torn out GREAT! It did, it was delicious, and there were no leftovers. > > Don't pull a Dimitri - jot down what you did just in case..... Heh, that's one reason why I posted it -- not only to share, but so I won't forget it. Years ago, my Dad made a pork chop dish that everyone agreed was wonderful, but he still isn't sure how he made it and can't reproduce it. I learned my lesson from him. :-) > Sounds great! But an hour sounds short to me. Hope you have > a thermometer, JJ. *nods* We do, one of those electronic probe kind. It took about an hour and 10 minutes, plus 10 minutes resting time. Very easy, I'll be making this one again, although I'm going to try other seasonings in the future for some variety... -- J.J. in WA ~ mom, vid gamer, novice cook ~ "You still haven't explained why the pool is filled with elf blood." - Frylock, ATHF |
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On Wed, 16 Feb 2005 19:29:54 -0500, "Nancy Young"
> wrote: > >"Dimitri" > wrote in message om... >> >> "Gal Called J.J." > wrote in message >> ... >>> My local Fred Meyer (I live in Western Washington State) has >>> frying chickens for a mere 59 cents per pound today, so I bought >>> three. Two will be cut up and fried, but I tried something new with >>> the last one. I put it in a covered roasting pan, and stuffed it with >>> a chunk of onion and half of a lemon. Then I mixed 2 T. butter with >>> garlic, sage, rosemary, thyme, salt, black pepper, and white pepper, >>> then rubbed that under and over the skin, and sprinkled a little >>> more lemon juice over it. I'm going to bake it for an hour or so >>> at 350 F. We'll see how it turns out -- I don't usually cook without >>> a recipe... >>> >>> -- >>> J.J. >> >> It will torn out GREAT! >> >> Don't pull a Dimitri - jot down what you did just in case..... > >Sounds great! But an hour sounds short to me. Hope you have >a thermometer, JJ. > >nancy Or a trivection oven! I was reading about these (GE Profile?) that can roast a 10 lb turkey in an hour. Apparently it has microwave/conventional/convection all-in-one. Sue(tm) Lead me not into temptation... I can find it myself! |
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