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Joined: Sep 2011
Posts: 60,755
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,755 |
How do you like to cook up a chicken? There are many good ways, talk about what you like?
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Dec 2013
Posts: 44,248
Campfire 'Bwana
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Campfire 'Bwana
Joined: Dec 2013
Posts: 44,248 |
Hard to beat beer can chicken.
Slaves get what they need. Free men get what they want. Rehabilitation is way overrated. Orwell wasn't wrong. GOA member disappointed NRA member 24HCF SEARCH
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Joined: Feb 2010
Posts: 3,274
Campfire Tracker
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Campfire Tracker
Joined: Feb 2010
Posts: 3,274 |
Salt, pepper, a bit of olive oil and garlic under the skin, put it on a rack in a roasting pan, potatoes and carrots underneath, then let the skin get crispy and the fat render as the potatoes cook.
Eliminate qualified immunity and you'll eliminate cops who act like they are above the law.
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Joined: Jun 2006
Posts: 3,209
Campfire Tracker
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Campfire Tracker
Joined: Jun 2006
Posts: 3,209 |
Cornell method: https://whatscookingamerica.net/Poultry/CornellChickenBarbecue.htm http://www.atlasobscura.com/articles/cornell-chicken-barbecue-sauce-upstateCornell Chicken Barbecue Sauce 1 cup cooking oil 1 pint cider vinegar 3 tablespoons salt* 1 tablespoon poultry seasoning 1/2 teaspoon pepper 1 egg Beat the egg, then add the oil and beat again. Add other ingredients and stir. The recipe can be varied to suit individual tastes. Leftover sauce can be stored in a glass jar in a refrigerator for several weeks. (Adapted from Cornell Cooperative Extension Information Bulletin 862.) * Adjust the quantity or eliminate salt to meet individual health needs and taste. Barbecued chicken basted frequently during cooking will be saltier than chicken that has been lightly basted. To Grill the Broilers: Place the broiler halves over the fire after the flame is gone. Turn the halves every five to ten minutes, depending on the heat from the fire. Use turners or a long handled fork. The chicken should be basted with a fiber brush at each turning. The basting should be light at first and heavy near the end of the cooking period. Test the chicken to see whether it is done by pulling the wing away from the body and using a meat thermometer. If the meat in this area splits easily and the meat thermometer reads at least 165°F in the breast and thigh, the chicken is done.
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Joined: Dec 2003
Posts: 86,183
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,183 |
Unless we but skinless, boneless, chicken breasts for something in particular, we cook our home-raised broilers.
Typically I cut into pieces and grill, or if the weather is terrible, I'll bake the chicken.
In the winter I'll add the variability of putting a whole bird in the crackpot.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Nov 2003
Posts: 67,697
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,697 |
Sam......
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Joined: Aug 2002
Posts: 19,107
Campfire Ranger
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Campfire Ranger
Joined: Aug 2002
Posts: 19,107 |
Unless we but skinless, boneless, chicken breasts for something in particular, we cook our home-raised broilers I was at Walmart a few weeks back, and the wife had asked me to pick up some chicken thighs. Every part of a chicken they had except whole fryers, was skinless. Fresh (frozen and thawed I think) and frozen parts, it was all skinless. Now me, if I was going to make chicken and dumplings or mostly any thing else, I want the skin on. I wonder what they do with all the chicken skins. miles
Look out for number 1, don't step in number 2.
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Joined: Sep 2011
Posts: 60,755
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,755 |
Miles, chicken necks seem about as scarce as hen's teeth, I did find a neck in the last whole bird I bought, but they are rarely in the birds.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Sep 2014
Posts: 21,776
Campfire Ranger
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Campfire Ranger
Joined: Sep 2014
Posts: 21,776 |
Miles, if we debone and skin chicken, I throw the bones and skin in a pot with just enough water and cook it. Strain. And it makes good gravy, or add some to store bougte stock to pump it up a bit.
I am getting tired of the meat choices in the grocery stores. They are going the WalMart way. "You will buy, what we want to sell."
Just try buying a beef tongue, or brains anymore. Everything is boxed boneless meat. Hell, they do giveaway sales on bonless porkloin, but you have to pay premium for a bone in loin.
Parents who say they have good kids..Usually don't!
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Joined: Nov 2003
Posts: 67,697
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,697 |
even in my small North Florida town, there are markets that sell 'real meat'. The only thing I have difficulty in finding is real beef suet. Other than that, I can pick up any part, cut or style at Ward's Market
Sam......
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Joined: Aug 2002
Posts: 19,107
Campfire Ranger
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Campfire Ranger
Joined: Aug 2002
Posts: 19,107 |
I did see beef tongue somewhere in the last month, but can't remember where. I think I might have been in Little Rock, but can't say for sure. I think they had oxtail too. miles
Look out for number 1, don't step in number 2.
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Joined: Sep 2011
Posts: 60,755
Campfire Kahuna
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OP
Campfire Kahuna
Joined: Sep 2011
Posts: 60,755 |
Beef tongue runs about $40.00 each here.
These premises insured by a Sheltie in Training ,--- and Cooey.o "May the Good Lord take a likin' to you"
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Joined: Jan 2015
Posts: 7,848
Campfire Outfitter
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Campfire Outfitter
Joined: Jan 2015
Posts: 7,848 |
On the grill with a dry rub.
"Government is not the solution to our problem, government is the problem." Ronald Reagan
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Joined: Sep 2014
Posts: 21,776
Campfire Ranger
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Campfire Ranger
Joined: Sep 2014
Posts: 21,776 |
I have two good sized grocery stores within 3 miles, almost have to pass one to go anywhere. Nearest real butcher shop is 30 miles. Not many left that walk an animal in the back door, and sell meat in the front. Most custom butchering is being done by people with small, maybe legal, shops that don't retail.
Funny how the world changes, poor folk used to buy at the butchers or raise their own. Now the grocer is much cheaper than the butcher, and if you are not born into farming, you better be well off if you want to buy in.
Parents who say they have good kids..Usually don't!
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Joined: Nov 2002
Posts: 33,694
Campfire 'Bwana
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Campfire 'Bwana
Joined: Nov 2002
Posts: 33,694 |
My rendition of cacciatore.
Conduct is the best proof of character.
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Joined: Dec 2003
Posts: 86,183
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,183 |
We generally don't eat the backs from our whole chickens. Regardless of cooking method, they are saved and then filled in a stock pot and simmered for hours. Usually with some carrots and bits of celery that are otherwise not very usable.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Dec 2003
Posts: 86,183
Campfire Oracle
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Campfire Oracle
Joined: Dec 2003
Posts: 86,183 |
My rendition of cacciatore. That was a favorite as a kid as Mom made awesome cacciatore.
If you take the time it takes, it takes less time. --Pat Parelli
American by birth; Alaskan by choice. --ironbender
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Joined: Oct 2002
Posts: 96,121
Campfire Oracle
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Campfire Oracle
Joined: Oct 2002
Posts: 96,121 |
"Dear Lord, save me from Your followers"
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Joined: Sep 2012
Posts: 18,243
Campfire Ranger
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Campfire Ranger
Joined: Sep 2012
Posts: 18,243 |
My rendition of cacciatore. That was a favorite as a kid as Mom made awesome cacciatore. Never had cacciatore so I just looked up a few recipes. It sounds pretty good so I'll give it a go as soon as I can round up the bits and pieces. What do you serve it with.
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Joined: Nov 2003
Posts: 67,697
Campfire Kahuna
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Campfire Kahuna
Joined: Nov 2003
Posts: 67,697 |
My rendition of cacciatore. ok, but thanks for not saying "Chicken Tetrazzini".
Sam......
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