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Roasts and Casseroles. [Cooking and Food Thread]
Fyndir
Registered User regular
Registered User regular
It is a truth universally acknowledged, that a chicken in possession of good vegetables, must be in want of slow roasting.
However little known the seasonings or herbs of such a bird may be on it's first entering a kitchen, this truth is so well fixed in the minds of the surrounding chefs, that it is considered the rightful property of some one or other of their sous.
Burgers are fine, steaks are great, but there is nothing, nothing quite like a slowly roasted piece of meat. Whether your preference takes you to a nicely cut piece of beef, or you lean more towards a whole chicken, roasting it slowly is the best possible way to prepare it.
Some amongst you may question this philosophy, some may pour scorn on my ideas, some may mock me, or attack me personally.
That's fine, you're allowed your personal preferences, and I don't mind that you're wrong.
I forgive you.
Recipe #1, roasted chicken.
First, preheat your oven to about 240 C (464 F).
Layer vegetables of your choice on the bottom of a roasting tin, personally I find that 3 sliced medium onions, and a mixture of quartered carrots, quartered parsnips, whole baby button mushrooms, whole cherry tomatoes, seasoning, and a drizzle of olive oil works out really well.
Next, and this is a bit contentious with some people, I prefer to not have my chicken tied up when it is in the oven, letting it rest in a slightly more loose and natural pose, often I will do nothing but season the chicken after I place it on top of the vegetables, but feel free to experiment with putting flavours under the skin of the breast, or in the cavity.
Put the lid on your roasting tin, and put it in the oven, immediately turning it down to 160 C (320 F), and cook until it's done, I find 90 - 120 minutes is generally plenty of time for the chicken sizes I tend to get.
Personally I consider this roast a failure if the meat isn't so tender that the legs of the chicken come loose and fall off when you are lifting the bird from roasting tin to board for carving, and beyond a couple of cuts to help with the large breasts most of the meat should just pull away easily if you want it to, although this doesn't exactly give you the prettiest and neatest pieces of chicken to serve.
So let's get some saliva flowing via the sharing of recipes, and get our group hug on when dinner plans go horribly wrong for a poor soul in our midst.
However little known the seasonings or herbs of such a bird may be on it's first entering a kitchen, this truth is so well fixed in the minds of the surrounding chefs, that it is considered the rightful property of some one or other of their sous.
Burgers are fine, steaks are great, but there is nothing, nothing quite like a slowly roasted piece of meat. Whether your preference takes you to a nicely cut piece of beef, or you lean more towards a whole chicken, roasting it slowly is the best possible way to prepare it.
Some amongst you may question this philosophy, some may pour scorn on my ideas, some may mock me, or attack me personally.
That's fine, you're allowed your personal preferences, and I don't mind that you're wrong.
I forgive you.
Recipe #1, roasted chicken.
First, preheat your oven to about 240 C (464 F).
Layer vegetables of your choice on the bottom of a roasting tin, personally I find that 3 sliced medium onions, and a mixture of quartered carrots, quartered parsnips, whole baby button mushrooms, whole cherry tomatoes, seasoning, and a drizzle of olive oil works out really well.
Next, and this is a bit contentious with some people, I prefer to not have my chicken tied up when it is in the oven, letting it rest in a slightly more loose and natural pose, often I will do nothing but season the chicken after I place it on top of the vegetables, but feel free to experiment with putting flavours under the skin of the breast, or in the cavity.
Put the lid on your roasting tin, and put it in the oven, immediately turning it down to 160 C (320 F), and cook until it's done, I find 90 - 120 minutes is generally plenty of time for the chicken sizes I tend to get.
Personally I consider this roast a failure if the meat isn't so tender that the legs of the chicken come loose and fall off when you are lifting the bird from roasting tin to board for carving, and beyond a couple of cuts to help with the large breasts most of the meat should just pull away easily if you want it to, although this doesn't exactly give you the prettiest and neatest pieces of chicken to serve.
So let's get some saliva flowing via the sharing of recipes, and get our group hug on when dinner plans go horribly wrong for a poor soul in our midst.
Fyndir on
0
This discussion has been closed.
Posts
Get out.
Satans..... hints.....
Lids for everything.
Lids are the way and the light.
http://www.cookingwithsiri.com/2010/08/skillet-banana-bread.html
Step one Get a fucking chicken.
Preferably two kilos or so. If you don't know what a kilo is leave Syria or whatever third world country you live in.
Get some paper towel. Pat the old girl down. It's like a good blow job. The drier the better. Or something. Then rub some olive oil, cracked black pepper and salt flakes. If you are making this for friends be sure to point out which river your salt flakes came from, case you're a wanker like that. Also loudly exclaim that it's an organic, ethically produced bird. Point out that you can taste the difference and nod sagely.
Stick the chicken in the fridge and leave it the fuck alone for an hour.
Next, turn on an oven 180 degrees using god's units and boil a pot of water.
Shell a head or garlic, cut up some potatoes and yet a lemon. Boil all this for ten minutes. Stick some salt in there too.
Next, drain and seperate half the garlic and the lemon. Stab the lemon a few times and shove it up the bird's arse along with that garlic and some thyme and rosemary.
Then truss the chicken. Ignore fyndir, trussing stops the breasts from drying out, if you don't know how, or are like me, and constantly forget, got to YouTube. Pop he bird in a dish and roast for 45 minutes.
After 45 minutes take the bird out, pop it on a plate and throw the potatoes and the rest of garlic in. Maybe a sliced onion too. Stir this all around, pop the chicken on top and roast for another 45 minutes.
Take out, rest for ten and serve.
Satans..... hints.....
This will steam the skin which will stop the chicken getting a crispy skin.
Which at that stage I ask you what is even the point?
Satans..... hints.....
The point is the meat under the skin.
The skin is just the thing that gets in the way.
I will point out what I said previously.
Get Out.
Satans..... hints.....
Satans..... hints.....
I usually just pick the skin off and toss it on the pile of bones and such that I'll use for making soup later. :rotate:
Satans..... hints.....
Banana bread in a skillet? This I must try!
Satans..... hints.....
I might try coconut sorbet tonight.
Satans..... hints.....
Get you a bird, 4-6 pound roaster. Clean it properly. remove the wings. work your fingers under the skin to separate it from the breast. Place it back in the fridge to chill.
Get butter. 2 sticks. Chop up basil, parsley, thyme, fennel. stir these into the butter.
Get the chicken. work the butter uniformly under the skin. work it into the cavity. rub down the thighs and the breasts. Make sure to sprinkle salt and black pepper over the exterior of the bird.
truss the legs.
quarter 2 onions and 3 carrots. Place these in a single layer in the bottom of your roasting pan. add 1/2 cup of water. Lay your chicken on S.S. VegetableRaft.
Roast in a 350 degree oven. How long? I don't know. Funny thing about organic structures, they aren't all the same. Pull your chicken when it's done.
Satans..... hints.....
Satans..... hints.....
Satans..... hints.....
Satans..... hints.....
8->
Leaf brussels sprouts (This is easier to do if you blanch them first)
Sautee sprouts in pan over high heat for 3-5 minutes (basically until you have reached your desired level of char)
Add 1/4 cup of water to the pan so that the sprouts steam
Season with salt, pepper, lemon juice
Serve with chopped walnuts or pecans, lemon zest, and parmigiano cheese.
The closest we have come to that movie is google searching Keria Knightley's tiny boobs.
Satans..... hints.....
I was gonna make a post about literature, and the joys of reading.
Then I remembered you're Australian and probably don't know how.
I was being nice by pretending it's not there.
Because you must allow me to tell you how ardently I detest and despise that book.
I would also like to try your sweet potato casserole.
Next time choose an actual classic, god.
Like Bill & Ted's excellent adventure.
Satans..... hints.....
it's packed full of goodness and not overly sweet.
Seriously.
Dry that skin to start with then salt it. A dry skin to start with gives you awesome crispy skin.
Vegetables take different times to cook than the chicken. Consider this! (water (preferably stock) bathing in stale's recipe can help control this, or you can parboil and pop them in like mine, the advantage with parboiling is that you get a far nicer finish on the potatoes.
Chicken tits will dry out due to their low fat content. This is stopped in two ways. Trussing the bird and introducing moisture on the inside. The scalding hot lemon does this as it steam in the cavity keeps the breast moist as well as cooking it quicker. Covering the entire thing in butter will also result in the same thing.
Don't cut off the wings, they are delicious.
Satans..... hints.....
You have reprehensible, savage opinions regarding food.
Stay out of our kitchen. You are not welcome.
Be still my heart
Because I ate too much chicken skin