Thread: just wanted to share tonight's dinner with you guys..

Originally Posted by RMarsh

My favorite thing to cook is also roast chicken, I've tried a few recipes and dozens of chickens, and narrowed down my two favorites methods- the first is in a roasting pan with a shallow rack in it (helps a bit to keep the bottom skin crispy), pads of butter tucked under between skin and breast, oiled, salted and peppered, and stuffed with parsley, sage, rosemary and thymmme.... (Bad joke, sorry!), slices of lemon and onion and yet more butter. Roast for 70 minutes at 425.

The best one so far though is Chef Thomas Keller's- dry the whole bird very well with paper towels, let air out for a few minutes and just generously salt with coarse kosher or sea salt, and some pepper. Roast at 450 for an hour. His theory is that anything else in the oven will create steam, and therefore a less crispy skin. Gotta say that it's so simple that it works.

I'm gonna agree with the simpler salt n pepper recipe. That's how I was taught to cook in school. Simpler is better and spatchcocked chicken (butterflying the whole bird) is even better a method. You get all the goodness of roast chicken in way less time and everything cooks even and crispy. Dammit ! Now I'm craving roast chicken .....

Originally Posted by Nightblade

I'm gonna agree with the simpler salt n pepper recipe. That's how I was taught to cook in school. Simpler is better and spatchcocked chicken (butterflying the whole bird) is even better a method. You get all the goodness of roast chicken in way less time and everything cooks even and crispy. Dammit ! Now I'm craving roast chicken .....

This all just made me think.....If I could only have two spices and two herbs for eternity .....Rosemary,Sage,Ceylon Cinnamon,Cumin . I could do a lot with just those four. Salt and Pepper included in the deal just as a matter of course.

Originally Posted by Nightblade

This all just made me think.....If I could only have two spices and two herbs for eternity .....Rosemary,Sage,Ceylon Cinnamon,Cumin . I could do a lot with just those four. Salt and Pepper included in the deal just as a matter of course.

Corriander, cumin, rosemary and thyme. I think salt and pepper have to be included.

Geek

As above also,but I have to Inc. Garlic salt,my mainstay esp. with lamb.

My method for roasting a chicken is to put it in a skillet. To keep it from sticking to the bottom, I make a long snake with tin foil and coil it up in a spiral at the bottom of the skillet. I season the inside and out with salt and pepper, stuff it with a gob of fresh thyme, and truss it. Then I smear a copious amount of butter over it. I place it upside down on its breast with its legs pointed toward the back of the oven. The reason being that the back of the oven will be hotter than the front and the legs take a little longer to cook than the breast. I roast it for 15 minutes at 450. I then remove it from the oven, flip it on its side, baste with some of the melted butter, add a split head of garlic to the pan, and return it the oven (legs still pointed toward the back) for another 15 minutes. Flip on the other side, baste, add 1/2 cup chopped onion, 1/4 cup chopped carrot, 1/4 cup chopped celery, and a bay leaf to the pan, roast 15 minutes. Turn it breast side up, baste, and roast until it reaches 160. After it comes out, I let the bird rest and remove the tin foil "snake" from the pan. I put it on a burner and skim off some of the fat. I'll add a teaspoon of flour to tighten it up, a few sprigs of thyme, and a splash of white wine. I'll boil that down till nearly dry and add a cup of chicken stock, simmer for a few minutes, and strain. Carve, spoon, serve.

Originally Posted by OCDshaver

My method for roasting a chicken is to put it in a skillet. To keep it from sticking to the bottom, I make a long snake with tin foil and coil it up in a spiral at the bottom of the skillet. I season the inside and out with salt and pepper, stuff it with a gob of fresh thyme, and truss it. Then I smear a copious amount of butter over it. I place it upside down on its breast with its legs pointed toward the back of the oven. The reason being that the back of the oven will be hotter than the front and the legs take a little longer to cook than the breast. I roast it for 15 minutes at 450. I then remove it from the oven, flip it on its side, baste with some of the melted butter, add a split head of garlic to the pan, and return it the oven (legs still pointed toward the back) for another 15 minutes. Flip on the other side, baste, add 1/2 cup chopped onion, 1/4 cup chopped carrot, 1/4 cup chopped celery, and a bay leaf to the pan, roast 15 minutes. Turn it breast side up, baste, and roast until it reaches 160. After it comes out, I let the bird rest and remove the tin foil "snake" from the pan. I put it on a burner and skim off some of the fat. I'll add a teaspoon of flour to tighten it up, a few sprigs of thyme, and a splash of white wine. I'll boil that down till nearly dry and add a cup of chicken stock, simmer for a few minutes, and strain. Carve, spoon, serve.

That old gem "Don't let yer meat loaf" ........To me resting that meat , even a hamburger, Is like the best thing you could do for it. Nothin worse than dry (insert protein of choice) .

Going back a few pics, I have to admit when pondering it all that beer can chicken is like one of the neatest ways to cook a bird. Low tech at it's very best and I'm all about low tech.

Seared tuna again, but this time I didn't want it boring. Still quick and simple, though, just sliced avocado and the magic ingredient - sriracha

Sirircha is the best.I use it everyday on everthing.
They make it not to far from me,Is a petition to shut the plant down

Went to hit the like button on this one, but slapped myself before I could click it,,,,,,,,,,,,,

,,,,sorry Gugi