Heya folks,

I roasted a chicken the Marcella Hazan way (recipe link to follow) a
week or so ago. It was incredibly juicy, and delicious. I had to make
myself do it again this week, just to see if it was a fluke. It
wasn't.
I showed sf the pic of it, on the chat channel, and she dared me to
post the pic here...

http://tinypic.com/neuw4l.jpg

And the method/recipe:

http://www.jmdl.com/guitar/marian/Recipes/rchicken.htm

Christine

On Sat 11 Feb 2006 10:21:15p, Thus Spake Zarathustra, or was it Christine
Dabney?

> Heya folks,
>
> I roasted a chicken the Marcella Hazan way (recipe link to follow) a
> week or so ago. It was incredibly juicy, and delicious. I had to make
> myself do it again this week, just to see if it was a fluke. It
> wasn't.
> I showed sf the pic of it, on the chat channel, and she dared me to
> post the pic here...
>
> http://tinypic.com/neuw4l.jpg
>
> And the method/recipe:
>
> http://www.jmdl.com/guitar/marian/Recipes/rchicken.htm

That looks and sounds incredibly good, Christine! Copied, of course!

--
Wayne Boatwright o¿o
____________________

BIOYA

On 12 Feb 2006 06:39:44 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> wrote:

>That looks and sounds incredibly good, Christine! Copied, of course!
>
>--
>Wayne Boatwright o¿o
>____________________
>
>BIOYA

It is, Wayne. And it is very WW friendly..no added fat at all. You
wouldn't believe it, the way it turns out.

Christine

On Sat 11 Feb 2006 10:42:12p, Thus Spake Zarathustra, or was it Christine
Dabney?

> On 12 Feb 2006 06:39:44 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> wrote:
>
>>That looks and sounds incredibly good, Christine! Copied, of course!
>>
>>--
>>Wayne Boatwright o¿o ____________________
>>
>>BIOYA
>
> It is, Wayne. And it is very WW friendly..no added fat at all. You
> wouldn't believe it, the way it turns out.

Thanks, Christine. I will definitely make it. I love roast chicken and
don't make them often enough.

--
Wayne Boatwright o¿o
____________________

BIOYA

On 12 Feb 2006 06:39:44 +0100, Wayne Boatwright wrote:

> That looks and sounds incredibly good, Christine! Copied, of course!

I feel like a gynecologist must feel when I look at it.
--

Practice safe eating. Always use condiments.

Christine Dabney wrote:
> Heya folks,
>
> I roasted a chicken the Marcella Hazan way (recipe link to follow) a
> week or so ago. It was incredibly juicy, and delicious. I had to make
> myself do it again this week, just to see if it was a fluke. It
> wasn't.

It's an excellent method. I have found that it is very much better
when you can find a 2.5 lb. chicken, not so extraordinary when you use
a bigger bird. -aem

On 11 Feb 2006 22:15:18 -0800, "aem" > wrote:

>It's an excellent method. I have found that it is very much better
>when you can find a 2.5 lb. chicken, not so extraordinary when you use
>a bigger bird. -aem

This still turned out well..even with a bigger bird. Incredibly juicy
and well flavored.
Note: I used more salt than I thought I should..on the chicken..but it
wasn't too salty. It was perfect.
Next time, I am going to salt the Judy Rodgers (of Zuni Cafe) way:
salt a day or so early.

Christine

"Christine Dabney" > wrote in message
...
> Heya folks,
>
> I roasted a chicken the Marcella Hazan way (recipe link to follow) a
> week or so ago. It was incredibly juicy, and delicious. I had to make
> myself do it again this week, just to see if it was a fluke. It
> wasn't.
> I showed sf the pic of it, on the chat channel, and she dared me to
> post the pic here...


No herbs or spices? Was it tasty enough? I guess I should assume it is.
I'll try it next week.

Jen

On Sun, 12 Feb 2006 06:24:59 GMT, "Jen" >
wrote:

>No herbs or spices? Was it tasty enough? I guess I should assume it is.
>I'll try it next week.
>
>Jen

Just salt and pepper, and the two lemons, which are inside the cavity.
Very, very tasty.
Sometimes simpler is better.

Christine

Christine Dabney wrote:
> Heya folks,
>
> I roasted a chicken the Marcella Hazan way (recipe link to follow) a
> week or so ago. It was incredibly juicy, and delicious. I had to make
> myself do it again this week, just to see if it was a fluke. It
> wasn't.
> I showed sf the pic of it, on the chat channel, and she dared me to
> post the pic here...
>
> http://tinypic.com/neuw4l.jpg
>
> And the method/recipe:
>
> http://www.jmdl.com/guitar/marian/Recipes/rchicken.htm
>
> Christine

Hummm...would it work without salt? It looks beautiful but I can't
cook with salt because of DH's HBP. Thanks for sharing, BTW!

-L.

>
> Just salt and pepper, and the two lemons, which are inside the cavity.
> Very, very tasty.
> Sometimes simpler is better.


Quite true

On 11 Feb 2006 22:59:55 -0800, "-L." > wrote:

>Hummm...would it work without salt? It looks beautiful but I can't
>cook with salt because of DH's HBP. Thanks for sharing, BTW!
>
>-L.

I dunno.. Try it and see.

Christine

You're all missing Christine's BOAT!
IT's about to deliver a BABY!

"Christine Dabney" > wrote in message
...
> Heya folks,
>
> I roasted a chicken the Marcella Hazan way (recipe link to follow) a
> week or so ago. It was incredibly juicy, and delicious. I had to make
> myself do it again this week, just to see if it was a fluke. It
> wasn't.
> I showed sf the pic of it, on the chat channel, and she dared me to
> post the pic here...
>
> http://tinypic.com/neuw4l.jpg
>
> And the method/recipe:
>
> http://www.jmdl.com/guitar/marian/Recipes/rchicken.htm
>
> Christine

THANK YOU! Someone finally "got" it.... except I didn't think it was
as PC as a baby. LOL

```````````````````

On Sat, 11 Feb 2006 23:21:50 -0800, Kent wrote:

> You're all missing Christine's BOAT!
> IT's about to deliver a BABY!
>
> "Christine Dabney" > wrote in message
> ...
> > Heya folks,
> >
> > I roasted a chicken the Marcella Hazan way (recipe link to follow) a
> > week or so ago. It was incredibly juicy, and delicious. I had to make
> > myself do it again this week, just to see if it was a fluke. It
> > wasn't.
> > I showed sf the pic of it, on the chat channel, and she dared me to
> > post the pic here...
> >
> > http://tinypic.com/neuw4l.jpg
> >
> > And the method/recipe:
> >
> > http://www.jmdl.com/guitar/marian/Recipes/rchicken.htm
> >
> > Christine
>

--

Practice safe eating. Always use condiments.

"-L." > wrote in message
oups.com...
>
> Christine Dabney wrote:
>> Heya folks,
>>
>> I roasted a chicken the Marcella Hazan way (recipe link to follow) a
>> week or so ago. It was incredibly juicy, and delicious. I had to make
>> myself do it again this week, just to see if it was a fluke. It
>> wasn't.
>> I showed sf the pic of it, on the chat channel, and she dared me to
>> post the pic here...
>>
>> http://tinypic.com/neuw4l.jpg
>>
>> And the method/recipe:
>>
>> http://www.jmdl.com/guitar/marian/Recipes/rchicken.htm
>>
>> Christine
>
> Hummm...would it work without salt? It looks beautiful but I can't
> cook with salt because of DH's HBP. Thanks for sharing, BTW!

Christine's recipe looks delicious. I have to cook without salt too
and I use a similar version when I roast my chickens. We never eat the
skin so I don't put anything on it at all. I simply roast the chicken
on it's breast till done. I then cover it with foil and allow it to
rest for at leat half an hour. The meat is juicy and delicious.

On Sat 11 Feb 2006 11:01:33p, Thus Spake Zarathustra, or was it sf?

> On 12 Feb 2006 06:39:44 +0100, Wayne Boatwright wrote:
>
>> That looks and sounds incredibly good, Christine! Copied, of course!
>
> I feel like a gynecologist must feel when I look at it.

ROTF!

--
Wayne Boatwright o¿o
____________________

BIOYA

On Sat, 11 Feb 2006 21:21:15 -0800 while whitewashing the broccoli
Christine Dabney > tossed a caber at the lizard
while remarking:

>And the method/recipe:
>
>http://www.jmdl.com/guitar/marian/Recipes/rchicken.htm
>
>Christine

That's one of my favorite ways of roasting chickens, with lemons
stuffed inside. It is excellent without additional stuff aside from
salt and pepper, but I sometimes add some sort of herb or spice as
well, or a couple of crushed garlic cloves.

I've vowed to start experimenting and stuffing the cavity with other
fruits/veggies/herbs or whatever sounds interesting, too...cans of
beer notwithstanding.

Cheryl
~~~The two biggest sellers in bookstores are the cookbooks and the
diet books. The cookbooks tell you how to prepare the food
and the diet books tell you how not to eat any of it.~~~ (Andy Rooney)

On Sat, 11 Feb 2006 21:21:15 -0800, Christine Dabney
> wrote:

>Heya folks,
>
>I roasted a chicken the Marcella Hazan way (recipe link to follow) a
>week or so ago. It was incredibly juicy, and delicious. I had to make
>myself do it again this week, just to see if it was a fluke. It
>wasn't.
>I showed sf the pic of it, on the chat channel, and she dared me to
>post the pic here...
>
>http://tinypic.com/neuw4l.jpg
>
>And the method/recipe:
>
>http://www.jmdl.com/guitar/marian/Recipes/rchicken.htm
>
>Christine

Wowsa. That's an impressive bird, ma'am.

modom

On Sun, 12 Feb 2006 17:04:48 GMT, "Michael \"Dog3\" Lonergan"
> wrote:

>Both the pic and the recipe look wonderful. How did you get it so juicy
>looking? And so browned? None of my chickens come out looking like that.
>
>Michael

Roast your chicken by this method, and I think you will be delighted
with the results. I posted the link to the recipe...

Christine

On Sat, 11 Feb 2006 21:42:12 -0800, Christine Dabney
> rummaged among random neurons and opined:

>On 12 Feb 2006 06:39:44 +0100, Wayne Boatwright
><wayneboatwright_at_gmail.com> wrote:
>
>>That looks and sounds incredibly good, Christine! Copied, of course!
>>
>>--
>>Wayne Boatwright o¿o
>>____________________
>>
>>BIOYA
>
>It is, Wayne. And it is very WW friendly..no added fat at all. You
>wouldn't believe it, the way it turns out.

If you're in the market for the evil fat-fest twin to Christine's
chicken :-)

@@@@@ Now You're Cooking! Export Format

Lemon-Herb Roast Chicken

meats and poultry

1/2 cup butter; room temperature
2 teaspoons rosemary
2 teaspoons thyme
3 large garlic cloves; minced
1 1/2 teaspoons lemon peel; grated
1 7 pound roasting chicken
1/4 cup dry white wine
1 cup chicken broth
2 tablespoons flour
lemon wedges
fresh rosemary

Combine butter, rosemary, thyme, garlic and lemon peel in small bowl
and stir to blend. Season to taste with salt and pepper. (Herb butter
can be prepared 3 days ahead. Cover and refrigerate. Bring to room
temperature before using.)

Preheat oven to 450°F. Rinse chicken; pat dry. Slide hand under skin
of chicken breast to loosen skin from meat. Reserve 2 tablespoons herb
butter for gravy. Rub half of remaining herb butter over chicken
breast under skin. Spread remaining herb butter over outside of
chicken. Season with salt and pepper. Truss chicken to help hold
shape.

Place chicken in heavy large roasting pan. Roast 20 mins. Reduce oven
temperatuer to 375F. Roast chicken until meat thermometer registers
175F and juices from thigh run clear when chicken thigh is pierced
with skewer, about 1 hour 15 mins. Lift chicken and tilt slightly,
emptying any juices from cavity into roasting pan. Transfer chicken to
platter. Tent with foil to keep warm.

Pour pan juices into large glass measuring cup. Spoon fat off top. Add
wine to pan. Place pan over high heat; bring wine to boil, scraping up
any browned bits. Pour wine mixture into cup with pan juices. Add
enough broth to same cup to measure 2 1/4 cups liquid. Melt reserved 2
tablespoons herb butter in heavy medium saucepan over medium-high
heat. Add flour; whisk until smooth and beginning to color, about 3
mins. Gradually whisk in pan juices. Boil until thickened to sauce
consistency, whisking occasionally, about 7 mins. Season gravy with
salt and pepper. Arrange lemon and rosemary
around chicken on platter. Serve with gravy.

Note: This is a really good dish to serve to company.

Contributor: Bon Appetit

Yield: 4 servings

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

Christine Dabney wrote:

>On Sun, 12 Feb 2006 17:04:48 GMT, "Michael \"Dog3\" Lonergan"
> wrote:
>
>
>
>>Both the pic and the recipe look wonderful. How did you get it so juicy
>>looking? And so browned? None of my chickens come out looking like that.
>>
>>Michael
>>
>>
>
>Roast your chicken by this method, and I think you will be delighted
>with the results. I posted the link to the recipe...
>
>Christine
>
>
I have to agree that it's the best way. Mind you, it helps if you're
using a chook with a good flavour to begin with, not one of those
battery farmed things from the supermarket.

Christine
(Another one...)

On Sun 12 Feb 2006 05:25:54p, Thus Spake Zarathustra, or was it Terry
Pulliam Burd?

> On Sat, 11 Feb 2006 21:42:12 -0800, Christine Dabney
> > rummaged among random neurons and opined:
>
>>On 12 Feb 2006 06:39:44 +0100, Wayne Boatwright
>><wayneboatwright_at_gmail.com> wrote:
>>
>>>That looks and sounds incredibly good, Christine! Copied, of course!
>>>
>>>--
>>>Wayne Boatwright o¿o ____________________
>>>
>>>BIOYA
>>
>>It is, Wayne. And it is very WW friendly..no added fat at all. You
>>wouldn't believe it, the way it turns out.
>
> If you're in the market for the evil fat-fest twin to Christine's
> chicken :-)
>
> @@@@@ Now You're Cooking! Export Format
>
> Lemon-Herb Roast Chicken
>
> meats and poultry
>
> 1/2 cup butter; room temperature
> 2 teaspoons rosemary
> 2 teaspoons thyme
> 3 large garlic cloves; minced
> 1 1/2 teaspoons lemon peel; grated
> 1 7 pound roasting chicken
> 1/4 cup dry white wine
> 1 cup chicken broth
> 2 tablespoons flour
> lemon wedges
> fresh rosemary
>
> Combine butter, rosemary, thyme, garlic and lemon peel in small bowl
> and stir to blend. Season to taste with salt and pepper. (Herb butter
> can be prepared 3 days ahead. Cover and refrigerate. Bring to room
> temperature before using.)
>
> Preheat oven to 450°F. Rinse chicken; pat dry. Slide hand under skin
> of chicken breast to loosen skin from meat. Reserve 2 tablespoons herb
> butter for gravy. Rub half of remaining herb butter over chicken
> breast under skin. Spread remaining herb butter over outside of
> chicken. Season with salt and pepper. Truss chicken to help hold
> shape.
>
> Place chicken in heavy large roasting pan. Roast 20 mins. Reduce oven
> temperatuer to 375F. Roast chicken until meat thermometer registers
> 175F and juices from thigh run clear when chicken thigh is pierced
> with skewer, about 1 hour 15 mins. Lift chicken and tilt slightly,
> emptying any juices from cavity into roasting pan. Transfer chicken to
> platter. Tent with foil to keep warm.
>
> Pour pan juices into large glass measuring cup. Spoon fat off top. Add
> wine to pan. Place pan over high heat; bring wine to boil, scraping up
> any browned bits. Pour wine mixture into cup with pan juices. Add
> enough broth to same cup to measure 2 1/4 cups liquid. Melt reserved 2
> tablespoons herb butter in heavy medium saucepan over medium-high
> heat. Add flour; whisk until smooth and beginning to color, about 3
> mins. Gradually whisk in pan juices. Boil until thickened to sauce
> consistency, whisking occasionally, about 7 mins. Season gravy with
> salt and pepper. Arrange lemon and rosemary
> around chicken on platter. Serve with gravy.
>
> Note: This is a really good dish to serve to company.
>
> Contributor: Bon Appetit
>
> Yield: 4 servings

Oh, Terry, this sounds delicious! Not WW, but I deserve a splurge now and
then. Saved for a special Sunday meal. Thank you!

--
Wayne Boatwright o¿o
____________________

BIOYA

On Mon, 13 Feb 2006 12:10:24 +1100, Old Mother Ashby
> wrote:

>I have to agree that it's the best way. Mind you, it helps if you're
>using a chook with a good flavour to begin with, not one of those
>battery farmed things from the supermarket.
>
>Christine
>(Another one...)

This was an ordinary supermarket chicken: they were on sale.

If you can find a SmartChicken, it is even better!!!
http://www.smartchicken.com/index2.html

Christine

Christine Dabney wrote:

>On Mon, 13 Feb 2006 12:10:24 +1100, Old Mother Ashby
> wrote:
>
>
>
>>I have to agree that it's the best way. Mind you, it helps if you're
>>using a chook with a good flavour to begin with, not one of those
>>battery farmed things from the supermarket.
>>
>>Christine
>>(Another one...)
>>
>>
>
>This was an ordinary supermarket chicken: they were on sale.
>
>If you can find a SmartChicken, it is even better!!!
>http://www.smartchicken.com/index2.html
>
>Christine
>
>
Well, I can't comment on SmartChicken, but I can get hold of Barossa
Chickens if I'm feeling extravagant. Cheap they are not, but they taste
like chicken did when I was a kiddie (and the only chooks we got were
Aunt Ruby's stringy old retired layers). I'm not sure what breed they
are, they're an odd shape, smaller in the hips and bigger in the breast.

Normally I use what the butcher claims are free range chickens and
they're OK. There is a slight problem in that these days the blighters
only ever have size 19 (that's 1.9 kilo). Why don't they have anything
smaller? Oh well, we can get these for the same price as size13s, so why
would you want to pay the same price for something smaller?
Unanswerable, and typical butcher's reasoning - never, ever let them
decide what quantity of meat you want, the concept of a small serve is
beyond them, and the profit motive really doesn't come into it, not
consciously anyway.

Christine

On Sun, 12 Feb 2006 17:40:14 -0800, Christine Dabney
> wrote:

>If you can find a SmartChicken, it is even better!!!
>http://www.smartchicken.com/index2.html

To God Be The Glory? Wonder if they pray over the chickens before
they slaughter them.

serene

On 13 Feb 2006 02:35:10 +0100, Wayne Boatwright
<wayneboatwright_at_gmail.com> rummaged among random neurons and
opined:

>Oh, Terry, this sounds delicious! Not WW, but I deserve a splurge now and
>then. Saved for a special Sunday meal. Thank you!

Wayne, this is worth the splurge. It is utterly wonderful. It's the
first time I learned to separate the skin of the chicken from the
meat. Very delicate maneuver, but also a very easy one. Just work
slowly and the skin separates from the meat like a charm. I'm
wondering what other spices I might substitute for this recipe - maybe
some barbecue dry rub? Caribbean dry rub? Thai?

Terry "Squeaks" Pulliam Burd
AAC(F)BV66.0748.CA

--
"If the soup had been as hot as the claret, if the claret had been as
old as the bird, and if the bird's breasts had been as full as the
waitress's, it would have been a very good dinner."

-- Duncan Hines

To reply, replace "spaminator" with "cox"

On Mon 13 Feb 2006 08:50:32p, Thus Spake Zarathustra, or was it Terry Pulliam
Burd?

> On 13 Feb 2006 02:35:10 +0100, Wayne Boatwright
> <wayneboatwright_at_gmail.com> rummaged among random neurons and
> opined:
>
>>Oh, Terry, this sounds delicious! Not WW, but I deserve a splurge now and
>>then. Saved for a special Sunday meal. Thank you!
>
> Wayne, this is worth the splurge. It is utterly wonderful. It's the
> first time I learned to separate the skin of the chicken from the
> meat. Very delicate maneuver, but also a very easy one. Just work
> slowly and the skin separates from the meat like a charm. I'm
> wondering what other spices I might substitute for this recipe - maybe
> some barbecue dry rub? Caribbean dry rub? Thai?

All sound good. Might also try Cajun, or a more traditional poultry flavor
using chopped fresh sage leaves.

--
Wayne Boatwright o¿o
____________________

BIOYA