On Mon, 26 Sep 2005 01:47:36 -0500, OmManiPadmeOmelet wrote:

> In article >,
> sf > wrote:
>
> > On Sun, 25 Sep 2005 14:00:13 -0500, Melba's Jammin' wrote:
> >
> > > Time? maybe 20 minutes a pound at 350? Follow the directions that
> > > I'll bet are supplied. Or check a cookbook.
> >
> > You're suggesting someone should READ directions?!?! I crankup my
> > oven to 375º- 400º and let 'er rip until the bird looks brown enough.
> >
> >
>
> <lol>
> I'll bet you measure your recipes by the "dash" and "pinch" methods too
> right?
>
Yes, I pinch and dash quite a bit. I haven't been arrested yet.

> So do I........ ;-D
>
Oooooo! I'm "telling"!

> The only thing I really time is the pressure cooker, and the electric
> grill because both cook so fast.

You'd better be careful with that pressure cooker.... you can eat
bones if you cook them long enough (which isn't all *that* long) in a
pressure cooker. As far as the grill, I don't have one like yours....
so I don't know.

In article >,
sf > wrote:

> On Mon, 26 Sep 2005 01:47:36 -0500, OmManiPadmeOmelet wrote:
>
> > In article >,
> > sf > wrote:
> >
> > > On Sun, 25 Sep 2005 14:00:13 -0500, Melba's Jammin' wrote:
> > >
> > > > Time? maybe 20 minutes a pound at 350? Follow the directions that
> > > > I'll bet are supplied. Or check a cookbook.
> > >
> > > You're suggesting someone should READ directions?!?! I crankup my
> > > oven to 375º- 400º and let 'er rip until the bird looks brown enough.
> > >
> > >
> >
> > <lol>
> > I'll bet you measure your recipes by the "dash" and "pinch" methods too
> > right?
> >
> Yes, I pinch and dash quite a bit. I haven't been arrested yet.
>
> > So do I........ ;-D
> >
> Oooooo! I'm "telling"!

<giggles>

>
> > The only thing I really time is the pressure cooker, and the electric
> > grill because both cook so fast.
>
> You'd better be careful with that pressure cooker.... you can eat
> bones if you cook them long enough (which isn't all *that* long) in a
> pressure cooker.

I know.
Mom used to make bone stock and strain the bones, then gently remove a
bit of any real meat from them.

She then crushed the bones with her hands and fed them to the chickens.
Bones can be made "edible" if cooked long enough in a pressure cooker,
but certain types of bones (such as pork and duck) get discarded as they
still cook down with hard, sharp splinters.

The bones fed to the chickens were chicken, beef and turkey bones.


> As far as the grill, I don't have one like yours....
> so I don't know.

You oughta get one!
It's really great.......

'specially for chops, burgers and chicken! ;-d

And grilled cheese sammiches.

>
>
>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"Ferrante" > wrote in message
...
> This looks like an interesting product, yet I have never roasted a
> chicken, uncovered, in the oven. Please look at it and let me know if
> you think it is possible to get a chicken to look like this? Plus, I
> wonder how hot and long an oven would have to be on to achieve
> "doneness?"
>
>
http://www.fingerhut.com/productgrou...mp;category x
id=0
>
> Mark

Where does one acquire the chickens for this type roaster? I asked at
Margerison's (Blackburn Market, Lancs, England - link:
http://www.blackburnmarket.com/stall...rgerisons.html),
our favoured local purveyor of fine poultry - they'd never heard of a
vertical chicken?


TVMIA.



Shaun aRe

In article ws.net>,
"Shaun aRe" > wrote:

> "Ferrante" > wrote in message
> ...
> > This looks like an interesting product, yet I have never roasted a
> > chicken, uncovered, in the oven. Please look at it and let me know if
> > you think it is possible to get a chicken to look like this? Plus, I
> > wonder how hot and long an oven would have to be on to achieve
> > "doneness?"
> >
> >
> http://www.fingerhut.com/productgrou...mp;category x
> id=0
> >
> > Mark
>
> Where does one acquire the chickens for this type roaster? I asked at
> Margerison's (Blackburn Market, Lancs, England - link:
> http://www.blackburnmarket.com/stall...rgerisons.html),
> our favoured local purveyor of fine poultry - they'd never heard of a
> vertical chicken?
>
>
> TVMIA.
>
>
>
> Shaun aRe

You are in rare form today luv. <lol>
--
Om.

"My mother never saw the irony in calling me a son-of-a-bitch." -Jack Nicholson

"OmManiPadmeOmelet" > wrote in message
...
> In article ws.net>,
> "Shaun aRe" > wrote:
>
> > "Ferrante" > wrote in message
> > ...
> > > This looks like an interesting product, yet I have never roasted a
> > > chicken, uncovered, in the oven. Please look at it and let me know if
> > > you think it is possible to get a chicken to look like this? Plus, I
> > > wonder how hot and long an oven would have to be on to achieve
> > > "doneness?"
> > >
> > >
> >
http://www.fingerhut.com/productgrou...mp;category x
> > id=0
> > >
> > > Mark
> >
> > Where does one acquire the chickens for this type roaster? I asked at
> > Margerison's (Blackburn Market, Lancs, England - link:
> >
http://www.blackburnmarket.com/stall...rgerisons.html),
> > our favoured local purveyor of fine poultry - they'd never heard of a
> > vertical chicken?
> >
> >
> > TVMIA.
> >
> >
> >
> > Shaun aRe
>
> You are in rare form today luv. <lol>

Yup - still pink and bloody.

Thanks ',;~}~


Shaun aRe
--
Living Life Large Like Loud Lemon Lipped Laughter.

notbob wrote:
> On 2005-09-25, Melba's Jammin' > wrote:
> >
> > Pfftthhggbbtt! Mine works swell. Fat drains into a catcher dealie.
>
> LOL!...
>
> It's not like I roast my chickens in a bucket of mud. I also us a
> rack in a pan. Gotchta catch those juices. But, vert vs horz?
> ...gimme a break. Besides, how do you keep the stuffing from falling
> out?
>
> nb
Actually only one end is in the grease and that's if the chick slides
all the way down the cone. I love my "witch's hat" - got it for a
couple of bux at clearance. As far as stuffing goes - make it in a
baking pan - it's more hygenic ... or buy a box of Stovetop (tm) ;->