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Mimi's Sticky Chicken
Well, I finally got around to making Mimi's famous Sticky Chicken. The
moistness of the meat is amazing! Love it, love it, love it! I did make one change before roasting it. I had rubbed it down, inside and out, with the recommended seasonings, and put it in the fridge to do its thing overnight. A couple hours later, I started getting a little nervous about all the black, white, and cayenne pepper, and tasted a little from the bowl I had combined the seasonings in. Whoooooooooa! I'm glad I checked. You've never seen anyone rinse a chicken as fast and as thoroughly as I did! LOL! For those who don't know, I think marshmallows are too hot. <G> I used Penzey's Lemon-Garlic Marinade and some Florida Seasoning instead. Crash said he didn't like so many onions, so next time, we're going to use a combo of onions, garlic, celery, and carrots. The seasonings are still up in the air, but they won't be Cajun. My tongue screams out in pain at the mere thought! LOL! So basically, I'm changing everything except the technique. And of course, the technique *is* the recipe. People's tastes vary as far as seasonings, but Mimi's method is great, and we'll continue to use it. This will be a good wintertime meal, as the five hours of oven time will keep the house toasty warm. Crash and I have very happy tummies.  OH! The recipe - duh! * Exported from MasterCook * Mimi's Sticky Chicken Recipe By :Mimi Hiller Serving Size : 4 Preparation Time :0:15 Categories : poultry Amount Measure Ingredient -- Preparation Method -------- ------------ -------------------------------- 2 teaspoons salt 1 teaspoon paprika 3/4 teaspoon cayenne pepper 1/2 teaspoon onion powder 1/2 teaspoon thyme 1/2 teaspoon white pepper 1/4 teaspoon garlic powder 1/4 teaspoon black pepper 1 whole roasting chicken -- about 3 pounds 1 cup onions -- chopped Combine all spices (first 8 ingredients) in small bowl. Rinse chicken, inside and out. Drain well. Rub spice mixture over skin and the inside of chicken. Place in a resealable plastic bag, seal and refrigerate overnight. When ready to roast, stuff cavity with onions. Place chicken breast side down in roasting pan. Roast uncovered at 250ºF (that's not a typo...it's really 250º! Anything over 225º is safe as long as the chicken reaches an internal temperature of at least 155º, which this does, and more) for about 5 hours. Baste occasionally with pan juices or until pan juices start to caramelize on bottom of pan and chicken is golden brown. Source: "www.cyber-kitchen.com" Copyright: "©Mimi Hiller, 1985-2001" Start to Finish Time: "5:00" - - - - - - - - - - - - - - - - - - - NOTES : This is the best and easiest roast chicken you've ever tasted. It seems a little strange, but it's the only one my family will eat, and company loves it, too! -- CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ |
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"Damsel" > wrote in message ... > Well, I finally got around to making Mimi's famous Sticky Chicken. The > moistness of the meat is amazing! Love it, love it, love it! > > I did make one change before roasting it. I had rubbed it down, inside and > out, with the recommended seasonings, and put it in the fridge to do its > thing overnight. A couple hours later, I started getting a little nervous > about all the black, white, and cayenne pepper, and tasted a little from > the bowl I had combined the seasonings in. Whoooooooooa! I'm glad I > checked. You've never seen anyone rinse a chicken as fast and as > thoroughly as I did! LOL! For those who don't know, I think marshmallows > are too hot. <G> I used Penzey's Lemon-Garlic Marinade and some Florida > Seasoning instead. I douse it with a ton of kosher salt and old bay seasoning. Most of the time I forego the onion mainly because I don't remember. THe only thing about old bay seasoning is, in my opinion, the drippings make crappy gravy. But Mimi's chicken doesn't need gravy. |
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"rmg" > said:
>I douse it with a ton of kosher salt and old bay seasoning. Most of the time >I forego the onion mainly because I don't remember. > >THe only thing about old bay seasoning is, in my opinion, the drippings make >crappy gravy. But Mimi's chicken doesn't need gravy. That's okay, I'm not a big fan of Old Bay anyway. But now that you bring up gravy, I'll start thinking along those lines when selecting seasonings. Sage is over-rated for poultry, IMHO. Carol -- CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ |
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On Sat 28 May 2005 08:39:47p, Damsel wrote in rec.food.cooking:
> Well, I finally got around to making Mimi's famous Sticky Chicken. The > moistness of the meat is amazing! Love it, love it, love it! > > I did make one change before roasting it. I had rubbed it down, inside > and out, with the recommended seasonings, and put it in the fridge to do > its thing overnight. A couple hours later, I started getting a little > nervous about all the black, white, and cayenne pepper, and tasted a > little from the bowl I had combined the seasonings in. Whoooooooooa! > I'm glad I checked. You've never seen anyone rinse a chicken as fast > and as thoroughly as I did! LOL! For those who don't know, I think > marshmallows are too hot. <G> I used Penzey's Lemon-Garlic Marinade > and some Florida Seasoning instead. > > Crash said he didn't like so many onions, so next time, we're going to > use a combo of onions, garlic, celery, and carrots. The seasonings are > still up in the air, but they won't be Cajun. My tongue screams out in > pain at the mere thought! LOL! > > So basically, I'm changing everything except the technique. And of > course, the technique *is* the recipe. People's tastes vary as far as > seasonings, but Mimi's method is great, and we'll continue to use it. > This will be a good wintertime meal, as the five hours of oven time will > keep the house toasty warm. > > Crash and I have very happy tummies. > > OH! The recipe - duh! > > > * Exported from MasterCook * > > Mimi's Sticky Chicken > > Recipe By :Mimi Hiller > Serving Size : 4 Preparation Time :0:15 > Categories : poultry > > Amount Measure Ingredient -- Preparation Method > -------- ------------ -------------------------------- > 2 teaspoons salt > 1 teaspoon paprika > 3/4 teaspoon cayenne pepper > 1/2 teaspoon onion powder > 1/2 teaspoon thyme > 1/2 teaspoon white pepper > 1/4 teaspoon garlic powder > 1/4 teaspoon black pepper > 1 whole roasting chicken -- about 3 pounds > 1 cup onions -- chopped > > Combine all spices (first 8 ingredients) in small bowl. Rinse chicken, > inside and out. Drain well. Rub spice mixture over skin and the inside > of chicken. Place in a resealable plastic bag, seal and refrigerate > overnight. > > When ready to roast, stuff cavity with onions. Place chicken breast > side down in roasting pan. Roast uncovered at 250ºF (that's not a > typo...it's really 250º! Anything over 225º is safe as long as the > chicken reaches an internal temperature of at least 155º, which this > does, and more) for about 5 hours. Baste occasionally with pan juices or > until pan juices start to caramelize on bottom of pan and chicken is > golden brown. > > Source: > "www.cyber-kitchen.com" > Copyright: > "©Mimi Hiller, 1985-2001" > Start to Finish Time: > "5:00" > > - - - - - - - - - - - - - - - - - - > - > > NOTES : This is the best and easiest roast chicken you've ever tasted. > It seems a little strange, but it's the only one my family will eat, and > company loves it, too! > > we like "reasonably" hot, and I make the recipe as specified except reduce the cayenne to 1/4 teaspoon. -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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Wayne Boatwright > said:
>we like "reasonably" hot, and I make the recipe as specified except reduce >the cayenne to 1/4 teaspoon. There is no such thing as reasonably hot. LOL! Carol -- CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ |
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On Sat 28 May 2005 10:42:15p, Damsel wrote in rec.food.cooking:
> Wayne Boatwright > said: > >>we like "reasonably" hot, and I make the recipe as specified except reduce >>the cayenne to 1/4 teaspoon. > > There is no such thing as reasonably hot. LOL! > > Carol > You should probably stuff yours with marshmallows! <veg> -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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Wayne Boatwright > said:
>On Sat 28 May 2005 10:42:15p, Damsel wrote in rec.food.cooking: > >> Wayne Boatwright > said: >> >>>we like "reasonably" hot, and I make the recipe as specified except reduce >>>the cayenne to 1/4 teaspoon. >> >> There is no such thing as reasonably hot. LOL! > >You should probably stuff yours with marshmallows! <veg> ROFLMAO! Then it would be *really* sticky chicken! Carol -- CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ |
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Damsel wrote: > Well, I finally got around to making Mimi's famous Sticky Chicken. The > moistness of the meat is amazing! Love it, love it, love it! > Why is it called sticky? Does it get gooey? -L. |
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"-L." > said:
>Damsel wrote: >> Well, I finally got around to making Mimi's famous Sticky Chicken. The >> moistness of the meat is amazing! Love it, love it, love it! > >Why is it called sticky? Does it get gooey? Ours didn't, but it was probably because I forgot to baste it. There was some stickiness going on in the pan, though. This is a great recipe! Carol -- CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ |
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Melba's Jammin' wrote on 29 May 2005 in rec.food.cooking
> In article >, > wrote: > > > Well, I finally got around to making Mimi's famous Sticky > > Chicken. The moistness of the meat is amazing! Love it, love > > it, love it! > (snip) > > > > OH! The recipe - duh! > > > > > > * Exported from MasterCook * > > > > Mimi's Sticky Chicken > > > > Recipe By :Mimi Hiller > (snippage) > > 1 whole roasting chicken -- about 3 pounds > > Carol, that's about the smallest roasting chicken I've seen -- is > it really just a whole fryer? Anyone know how it would do with a > real roaster - maybe 4-6#? Doesn't the recipe say...yada yada... till internal temp is 155F? The basting should stop the chicken from drying out, shouldn't it? Or do the leg twist thingie or the stab the leg "juices run clear thingie" If you're worried just season the bird accordingly and drop it in a crockpot on a raft/platform of celery or carrots or onions.(No Liquids) Last Thought...E-mail Mimi, she'd tell you...she likes you doesn't she? -- No Bread Crumbs were hurt in the making of this Meal. Type 2 Diabetic Since Aug 2004 1AC- 7.2, 7.3, 5.5, 5.6 mmol Weight from 265 down to 219 lbs. and dropping. Continuing to be Manitoban |
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On Sun, 29 May 2005 08:06:35 -0500, Melba's Jammin'
> wrote: >In article >, wrote: > >> Well, I finally got around to making Mimi's famous Sticky Chicken. The >> moistness of the meat is amazing! Love it, love it, love it! >(snip) >> >> OH! The recipe - duh! >> >> >> * Exported from MasterCook * >> >> Mimi's Sticky Chicken >> >> Recipe By :Mimi Hiller >(snippage) >> 1 whole roasting chicken -- about 3 pounds > >Carol, that's about the smallest roasting chicken I've seen -- is it >really just a whole fryer? Anyone know how it would do with a real >roaster - maybe 4-6#? I saw a small chicken called a "poulet" at the butcher the other day and was told it was something along the lines of a Rock Cornish game hen. I would have bought it except that my refrigerator is backed up on meat right now. Sue(tm) Lead me not into temptation... I can find it myself! |
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"Melba's Jammin'" wrote in message > wrote: > >> Well, I finally got around to making Mimi's famous Sticky Chicken. The >> moistness of the meat is amazing! Love it, love it, love it! > (snip) >> (recipe snipped) > > Carol, that's about the smallest roasting chicken I've seen -- is it > really just a whole fryer? Anyone know how it would do with a real > roaster - maybe 4-6#? > -- > -Barb I hope it would be fine with a 4# bird? The days of 3-pound chickens are long gone around here - most "fryers" sold are 4 pounds or a little over and are certainly more mature. I think the 3-pounders must all go to KFC, McDonald's and the like, since I can never find them. Is that true everywhere? OB Food: We cooked up this recipe for one of our favorite quick-and-easy dishes in our electric frying pan: Cut up a frying chicken, brown if you wish, put in frying pan along with celery, carrots, potatoes (and a little onion, if you want). I usually add 2 or 3 chicken bouillon cubes and always (shoot me) a can of cream of chicken soup and some chicken broth. Salt and pepper to taste and I add whatever other seasoning I fancy that day. Simmer on lowest heat and go do something else for about an hour. Dora |
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On Sun 29 May 2005 07:50:41a, Monsur Fromage du Pollet wrote in
rec.food.cooking: > Melba's Jammin' wrote on 29 May 2005 in rec.food.cooking > >> In article >, >> wrote: >> >> > Well, I finally got around to making Mimi's famous Sticky >> > Chicken. The moistness of the meat is amazing! Love it, love it, >> > love it! >> (snip) >> > >> > OH! The recipe - duh! >> > >> > >> > * Exported from MasterCook * >> > >> > Mimi's Sticky Chicken >> > >> > Recipe By :Mimi Hiller (snippage) >> > 1 whole roasting chicken -- about 3 pounds >> >> Carol, that's about the smallest roasting chicken I've seen -- is >> it really just a whole fryer? Anyone know how it would do with a >> real roaster - maybe 4-6#? > > Doesn't the recipe say...yada yada... till internal temp is 155F? > The basting should stop the chicken from drying out, shouldn't it? Sure it would. > Or do the leg twist thingie or the stab the leg "juices run clear > thingie" Using the twist thingie would test done before this cooking method is over. The chicken is waaay tender, but delicious. > If you're worried just season the bird accordingly and drop it in a > crockpot on a raft/platform of celery or carrots or onions.(No Liquids) The crockpot would not achieve the desired effect. This recipe depends on the dry heat of an oven. > Last Thought...E-mail Mimi, she'd tell you...she likes you doesn't she? -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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Melba's Jammin' > said:
>In article >, wrote: > >> Well, I finally got around to making Mimi's famous Sticky Chicken. The >> moistness of the meat is amazing! Love it, love it, love it! >(snip) >> >> OH! The recipe - duh! >> >> * Exported from MasterCook * >> >> Mimi's Sticky Chicken >> >> Recipe By :Mimi Hiller >(snippage) >> 1 whole roasting chicken -- about 3 pounds > >Carol, that's about the smallest roasting chicken I've seen -- is it >really just a whole fryer? Anyone know how it would do with a real >roaster - maybe 4-6#? Mine was 4.45 pounds. Worked great! Carol -- CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ |
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In article >, Monsur Fromage du
Pollet > wrote: > Melba's Jammin' wrote on 29 May 2005 in rec.food.cooking > > > > > > * Exported from MasterCook * > > > > > > Mimi's Sticky Chicken > > > > > > Recipe By :Mimi Hiller > > (snippage) > > > 1 whole roasting chicken -- about 3 pounds > > > > Carol, that's about the smallest roasting chicken I've seen -- is > > it really just a whole fryer? Anyone know how it would do with a > > real roaster - maybe 4-6#? > > Doesn't the recipe say...yada yada... till internal temp is 155F? > The basting should stop the chicken from drying out, shouldn't it? You say so, I guess it's true. > If you're worried just season the bird accordingly and drop it in a > crockpot I'd eat birdcage grit first. Somehow my question didn't come across the way I'd intended. -- -Barb, <http://www.jamlady.eboard.com> 5/8/05. "Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton |
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On 29 May 2005 01:10:55 -0700, "-L." > wrote:
> > >Damsel wrote: >> Well, I finally got around to making Mimi's famous Sticky Chicken. The >> moistness of the meat is amazing! Love it, love it, love it! >> > >Why is it called sticky? Does it get gooey? > >-L. The meat has a sticky consistency in your mouth. Not a bad thing, BTW. It's wonderful. Also Carol's concern about the heat level is a non-issue. It cooks long enough that the capsaicin (or whatever) is greatly reduced in intensity. It's a fine recipe. Like Carol, D alters it for her needs: Reduced sugar for a South Beach diet. modom |
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Melba's Jammin' > said:
>All righty, then. I roasted a 5# birdy for supper. (two frozen Tyson >birdies from Sam's a few months ago) Spur of the moment, though, so I >didn't use that spice blend or method. Took dinner to The Widow >Geraldine -- she had back surgery a coupla weeks ago and is rehab-ing at >a nearby nursing home. Doesn't like the food. (Now there's a >surprise.) I brought roast chicken, roasted skin-on spuds, baked beans, >mixed green salad, dressing. No dessert. Wasn't bad -- and she loved >it. You're a good friend. Carol -- CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ |
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Melba's Jammin' wrote:
> In article >, Monsur Fromage du > Pollet > wrote: > > >>Melba's Jammin' wrote on 29 May 2005 in rec.food.cooking > > >>>> * Exported from MasterCook * >>>> >>>> Mimi's Sticky Chicken >>>> >>>>Recipe By :Mimi Hiller >>> >>>(snippage) >>> >>>> 1 whole roasting chicken -- about 3 pounds >>> >>>Carol, that's about the smallest roasting chicken I've seen -- is >>>it really just a whole fryer? Anyone know how it would do with a >>>real roaster - maybe 4-6#? >> >>Doesn't the recipe say...yada yada... till internal temp is 155F? >>The basting should stop the chicken from drying out, shouldn't it? No. Basting doesn't add moisture to meats. All it really does is lower the temperature. Opening the door of the oven lowers the temperature in there. Splashing the juices onto the top of the bird lets some of it evaporate and thereby cool down the meat a bit. So basting is a two-way effort to lower the temperature of what's cooking. There's no penetration of the basting liquids into the meats. Pastorio |
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In article >, "Bob (this one)"
> wrote: > Melba's Jammin' wrote: > > In article >, Monsur Fromage du > > Pollet > wrote: > >>Doesn't the recipe say...yada yada... till internal temp is 155F? > >>The basting should stop the chicken from drying out, shouldn't it? > > So basting is a two-way effort to lower the temperature of what's > cooking. There's no penetration of the basting liquids into the > meats. > > Pastorio Hah! What I figured! I thought its sole purpose was to brown the skin. Couldn't see how it will prevent meat from drying. -- -Barb, <http://www.jamlady.eboard.com> 5/8/05. "Are we going to measure, or are we going to cook?" -Food Critic Mimi Sheraton |
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modom > said:
>The meat has a sticky consistency in your mouth. Not a bad thing, >BTW. It's wonderful. Also Carol's concern about the heat level is a >non-issue. It cooks long enough that the capsaicin (or whatever) is >greatly reduced in intensity. It's a fine recipe. Like Carol, D >alters it for her needs: Reduced sugar for a South Beach diet. It might be a non-issue in Texas, but here in Lake Woebegon ... After he read my first post, Boli suggested that I stuff the next one with marshmallows. I know where you live, Boli! Carol -- CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ |
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On Sun 29 May 2005 11:40:06p, Damsel wrote in rec.food.cooking:
> modom > said: > >>The meat has a sticky consistency in your mouth. Not a bad thing, >>BTW. It's wonderful. Also Carol's concern about the heat level is a >>non-issue. It cooks long enough that the capsaicin (or whatever) is >>greatly reduced in intensity. It's a fine recipe. Like Carol, D >>alters it for her needs: Reduced sugar for a South Beach diet. > > It might be a non-issue in Texas, but here in Lake Woebegon ... > > After he read my first post, Boli suggested that I stuff the next one > with marshmallows. I know where you live, Boli! Boli suggested that, too? -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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Sheryl Rosen > said:
>Putting a **whole** 4lb or larger chicken in a crockpot is a one way ticket >to Salmonella City....on a high-speed express train! > >Cut up chicken, sure, no problem. But a chicken that large...at the low >temps of a crock pot...would cause the parts of that chicken towards the >center of the pot to be at unsafe temps for far too long. There's too much >mass for the heat to penetrate. > >All the crock pot cookbooks I've seen advise against cooking a whole chicken >in them. They use chicken parts, but never a whole chicken. Small cornish >hens is another story--their mass is not as great. Thanks for the info, Sheryl. Tonight's chicken salad sandwiches were so good, I was contemplating getting two or three chickens to crockpot (Crash does everything in a big way, especially gifts - my crockpot would easily hold two whole chickens, possibly three). That would work better for us in the summer. Darned gas oven heats up the entire house. I've got a jar of mole sauce/paste/whatever that's just begging to coat some shredded chicken! Carol -- CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ |
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Wayne Boatwright > said:
>On Sun 29 May 2005 11:40:06p, Damsel wrote in rec.food.cooking: > >> modom > said: >> >> After he read my first post, Boli suggested that I stuff the next one >> with marshmallows. I know where you live, Boli! > >Boli suggested that, too? Did someone else, too? Did you? I didn't see it.  Carol -- CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ |
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On Mon 30 May 2005 12:04:07a, Damsel wrote in rec.food.cooking:
> Wayne Boatwright > said: > >>On Sun 29 May 2005 11:40:06p, Damsel wrote in rec.food.cooking: >> >>> modom > said: >>> >>> After he read my first post, Boli suggested that I stuff the next one >>> with marshmallows. I know where you live, Boli! >> >>Boli suggested that, too? > > Did someone else, too? Did you? I didn't see it. > > Carol > I did. You replied to it. Time for bed! -- Wayne Boatwright *¿* ____________________________________________ Give me a smart idiot over a stupid genius any day. Sam Goldwyn, 1882-1974 |
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Wayne Boatwright > said:
>> Wayne Boatwright > said: >> >>>On Sun 29 May 2005 11:40:06p, Damsel wrote in rec.food.cooking: >>> >>>> modom > said: >>>> >>>> After he read my first post, Boli suggested that I stuff the next one >>>> with marshmallows. I know where you live, Boli! >>> >>>Boli suggested that, too? >> >> Did someone else, too? Did you? I didn't see it. > >I did. You replied to it. Time for bed! No kidding! LOL! I worked my butt off in the yard today, and my arms are so sore from pushing the wheelbarrow around, I can't sleep. But the rose garden looks nice now. Carol -- CLICK DAILY TO FEED THE HUNGRY United States: http://www.stopthehunger.com/ International: http://www.thehungersite.com/ |
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On Sun, 29 May 2005 22:20:43 -0400, in rec.food.cooking, Sheryl Rosen
wrote: [SNIP] > >Cut up chicken, sure, no problem. But a chicken that large...at the low >temps of a crock pot...would cause the parts of that chicken towards the >center of the pot to be at unsafe temps for far too long. There's too much >mass for the heat to penetrate. Low temperature? The problem with some recent Rivals is that they cook hot! Doug -- Doug Weller -- exorcise the demon to reply Doug & Helen's Dogs http://www.dougandhelen.com A Director and Moderator of The Hall of Ma'at http://www.hallofmaat.com Doug's Archaeology Site: http://www.ramtops.co.uk |
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On Sun, 29 May 2005 20:13:22 -0500, Melba's Jammin'
> wrote: >In article >, Monsur Fromage du >Pollet > wrote: >> If you're worried just season the bird accordingly and drop it in a >> crockpot > >I'd eat birdcage grit first. I've tried several recipes for chicken in crockpot (whole or pieces). Never again. All you get is overcooked, mushy, tasteless chicken. Ugh. Now I know: I only use the crockpot for stews and such, dishes which are supposed to cook for a long time, like cassoulet, chile con carne, beef Burgundy, etc. Nathalie in Switzerland |
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"Nathalie Chiva" > wrote in message ... > On Sun, 29 May 2005 20:13:22 -0500, Melba's Jammin' > > wrote: > > > I've tried several recipes for chicken in crockpot (whole or pieces). > Never again. All you get is overcooked, mushy, tasteless chicken. Ugh. > Now I know: I only use the crockpot for stews and such, dishes which > are supposed to cook for a long time, like cassoulet, chile con carne, > beef Burgundy, etc. > > Nathalie in Switzerland If you use organic chicken it is never mushy. Jim in Wales! |
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On Sat, 4 Jun 2005 19:49:07 +0100, "James" > wrote:
> >"Nathalie Chiva" > wrote in >message ... >> On Sun, 29 May 2005 20:13:22 -0500, Melba's Jammin' >> > wrote: >> >> >> I've tried several recipes for chicken in crockpot (whole or pieces). >> Never again. All you get is overcooked, mushy, tasteless chicken. Ugh. >> Now I know: I only use the crockpot for stews and such, dishes which >> are supposed to cook for a long time, like cassoulet, chile con carne, >> beef Burgundy, etc. >> >> Nathalie in Switzerland > > >If you use organic chicken it is never mushy. >Jim in Wales! > Oh yes, in a crockpot it can be! I almost always buy organic chicken. Nathalie in Switzerland |
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