Oh, thank you!
Hands! Hands in new places!
Willow ,'Storyteller'
Spike's Bitches 46: Don't I get a cookie?
[NAFDA] Spike-centric discussion. Lusty, lewd (only occasionally crude), risqué (and frisqué), bawdy (Oh, lawdy!), flirty ('cuz we're purty), raunchy talk inside. Caveat lector.
Connie Neil - Sep 06, 2011 2:37:54 pm PDT #29061 of 30000
brillig
askye - Sep 06, 2011 2:46:14 pm PDT #29062 of 30000
Thrive to spite them
Chicken was a success! I think everyone should be able to see a picture here - [link] the color is a little off though for some reason.
Rubbing the whole thing with butter really does make it crisp. And even though the back side got flipped over and in the juices it wasn't as soggy as if it hadn't been crisped first.
Only problems - I need potatoes to go with the gravy I made. And I need more salt and pepper on the actual bird.
Scrappy - Sep 06, 2011 3:30:24 pm PDT #29063 of 30000
Life moves pretty fast. You don't stop and look around once in a while, you could miss it.
Congrats on that fabulous bird!
Beverly - Sep 06, 2011 3:38:02 pm PDT #29064 of 30000
Days shrink and grow cold, sunlight through leaves is my song. Winter is long.
That chicken looks good enough to eat, askye!
JenP - Sep 06, 2011 3:39:46 pm PDT #29065 of 30000
Hmmm. Wonder how long it takes to get to VT from here....
askye - Sep 06, 2011 3:55:13 pm PDT #29066 of 30000
Thrive to spite them
I ran into one problem with the chicken. When I was slicing it up I found that some of the meat closest to the breast bone didn't cook fully. It's almost done but not quite. But there's other parts that were fully cooked.
I have bout 1/2 that was leftover as leftovers and I pulled off the rest of the meat, including the underdone to freeze to use in something later that I will cook through --like using the meat for soup or something. That should be okay, right?
Beverly - Sep 06, 2011 3:57:04 pm PDT #29067 of 30000
Days shrink and grow cold, sunlight through leaves is my song. Winter is long.
That should be fine. Or you could always nuke the underdone bits long enough to finish cooking them through.
askye - Sep 06, 2011 3:59:12 pm PDT #29068 of 30000
Thrive to spite them
I was planning on freezing part of this chicken anyway so I just picked the under cooked parts.
And I saved the bones so I can attempt to make stock at some point.
le nubian - Sep 06, 2011 4:01:21 pm PDT #29069 of 30000
"And to be clear, I am the hell. And the high water."
askye,
I use the Barefoot Contessa's stock recipe. It is great and easy if you don't have your own you prefer.
Ginger - Sep 06, 2011 4:16:16 pm PDT #29070 of 30000
"It didn't taste good. It tasted soooo horrible. It tasted like....a vodka martini." - Matilda
I'd nuke it if I were you. The salmonella in the undone chicken will happily grow in the cooked chicken as you thaw it.