FOT Forum
FOT Community => General Discussion => Topic started by: Andy on February 15, 2009, 07:25:08 PM
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my wife took the chickens we had for dinner (and our lunches this week) out of the oven a little too early. how can we finish them now that we've let them rest for 30 minutes or so without ruining them?
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Cut your losses.
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there's 12 of these things
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I actually typed a number of phrases into Google, including "avoid e. coli" and "undercooked chicken" together. My heart goes out to you and your wife.
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Microwaving them may be your best option.
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put them back in the oven and finish them... then make chicken salad or casserole or something if it gets overdone. you should be fine if it was only a half hour of resting. (these are whole chickens, right?)
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Chicken is not a thing u want to fuck up
I would err on the side of over cooking, always.
But then again, that's from my cultural perspective.
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Carve them up and cook the pieces and make stir fry I guess.
Get a meat thermometer for later.
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Your wife cooks 12 whole chickens at once? How big is your damn oven?
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I'm late, so you've probably already done what you're going to do, but I'm with erika on this one: just put 'em back in the oven and finish them up. They were, are, and will be fine.
In conclusion, I share Reg. Joe's curiosity: what the hell kind of oven do you have anyway?
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(http://www.appliancist.com/120cm-double-pyrolytic-oven-ap1246gwt-hr-delonghi.jpg)
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Show off
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nah, I'm bullshitting. there were only 2 chickens.
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for shame, cooking 2 chickens in these rough economic times.
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I don't follow. Whole chickens are one of the cheapest and healthiest ways to eat meat.
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I don't follow. Whole chickens are one of the cheapest and healthiest ways to eat meat.
Exactly, you can get a whole chicken for 99 cents a pound versus cut up pieces that cost three, four times that much. And If you choose to roast the chickens whole, you can make soup out of the carcasses, getting another meal out of them.
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Yup I keep chicken bones and bits of raw veggies (tops of celery, parsley stems, ends of carrots) in a plastic bag in the fridge and make soup once a month or so.
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well, I stand corrected.
I'm a fan of the poultry myself, a "breast man" as it were.
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TE, consider your knuckles rapped.
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I often prepare an entire chicken, slice off one succulent bite, then throw the rest in the trash can, just to be wasteful.
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well, I stand corrected.
I'm a fan of the poultry myself, a "breast man" as it were.
i wish i could punch you.
before, if we bought whole chicken, we would make chicken adobo- my favorite chicken dish.
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Yup I keep chicken bones and bits of raw veggies (tops of celery, parsley stems, ends of carrots) in a plastic bag in the fridge and make soup once a month or so.
Yeah, I throw all bones into the freezer and boil 'em up when I accumulate enough to make it worth my while.
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I like to refer to it as the "carcass bag"
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I have a bag full of mushroom stems and things for vegetable stock too. It is not as exciting as a carcass bag.
So what happened with the chickens?
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I haven't seen a clearer indicator of the depth of the recession than this thread. A bag of celery tops, carrot butts and chicken bones just makes me want to cry. Maybe every couple generations the banks fail so we can forget about Criterion movies and think about making resources stretch as far as possible. Someday our grandkids will be amused by our ribbon and foil saving and our freezers full of frozen vegetables.
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little more makes you aware of dire straits than garbage stew.
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My garbage stew tastes SO much better than canned or boxed chicken stock. I strain it, freeze it in ice cube trays and then pop out a few whenever I need them for recipes. And if you add onions with the skin on, you get a nice golden-brown stock. SO GOOD.
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Absolutely. Packaged stock is mere salty water by comparison.
For me and, I'm sure, for erika, making stock from scratch isn't a new habit acquired since the economy went south. I've been doing it all my cooking life (which began at age 7, when I made a blueberry cake with streusel topping). Of course, my mother grew up during the first Great Depression, so I learned such frugality at her knee.
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I often have chicken stock ice cubes in my martinis. It's quite sublime.
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You all are obviously skilled and practical. Erika has inspired me to start a bag.
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I often have chicken stock ice cubes in my martinis. It's quite sublime.
Why not? There's that drink made with beef bouillon, after all. The bull shot, I believe.
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Absolutely. Packaged stock is mere salty water by comparison.
For me and, I'm sure, for erika, making stock from scratch isn't a new habit acquired since the economy went south. I've been doing it all my cooking life (which began at age 7, when I made a blueberry cake with streusel topping). Of course, my mother grew up during the first Great Depression, so I learned such frugality at her knee.
I think you mean grandmother.
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You forget my great age, sonny.
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I actually just started... but in the last six months I turned over a new leaf as far as my meals are concerned. Although I liked to cook and had been doing it since around 7 years old, I was eating a lot of prepared or frozen foods and I was buying my lunch. I started cooking almost everything from scratch. So the stock is generally new, but so rewarding. And the nice side-effect is that I've saved a lot of money.*
*which I spend on my cable bill every month.
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Question, erika: When you make crab cakes, do you bread them? Or do you just put bread crumbs in the mixture?
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Ah. No breadcrumbs in the MD style. Two slices of white bread, no crusts, soaked in a bit of milk. Blend those into the mixture. That's for about 1lb of crab meat. (JUMBO LUMP!)
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Ah. Different from the recipes I found. I used panko (homemade), both in the mixture and, lightly, on the outside because the patties were so wet. I also used shrimp.
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You forget my great age, sonny.
bullshit. you're obviously some sort of time traveler.
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I never was a chicken roaster until about 2 months ago when my friend step-by-step guided me through it and it's easy and incredibly delicious. That its cheaper is a bonus, but if it cost the same, it'd still be a more delicious way to eat chicken (and know that the chicken didn't have the most horrific life possible pre-cooked).
So the way my friend does it (and me too), is to zest two lemons, mix them with kosher salt and then spread that on top of the chicken. Also to put some butter under the skin. Then squeeze the lemons and stuff them in the chicken. And roasting it with beets and onions in the pan.
That's a delicious way to cook it.
What are others? I can follow directions pretty well but I am very uncreative as a cook because I am pretty inexperienced and my family was so bland about food.
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I like slipping herbs under the skin and sticking carrot, celery, onion, and herbs in the body and neck cavities. (Of course, I first slather the bird with butter inside and out.) I also strew carrot, celery, onion, and herbs on the bottom of the roasting pan and set the chicken on top. They caramelize and add a lot of flavor to the gravy.
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Huzzah to Erika for bringing the phrases "carcass bag" and "jumbo lump" into my life.
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TE, consider your knuckles rapped.
What, have you become a nun, Sarah? Hitting boys' knuckles with your ruler?
I'm just reeling after watching five minutes of Lisa Lampanelli on HBO. Couldn't handle another minute of her. Now, anything mildly objectionable seems completely benign.
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admittedly, i spend most of my time on this board and reading the goner records board, but one of the things i love about the goner board is the food forum- good places to eat, recipes, etc.
not to be a copycat, but i think we should throw that on the FOT board. we talk about food a lot, throwing recipes around and i dont know...seems like a good idea. and i steal half the recipes from this board anyway (with due credit, of course).
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admittedly, i spend most of my time on this board and reading the goner records board, but one of the things i love about the goner board is the food forum- good places to eat, recipes, etc.
not to be a copycat, but i think we should throw that on the FOT board. we talk about food a lot, throwing recipes around and i dont know...seems like a good idea. and i steal half the recipes from this board anyway (with due credit, of course).
I was in charge of the turkey at Thanksgiving this year because since I watch Food Channel my mom thinks I know how to cook or something. But so having almost no idea what I was doing, I discovered two things. The first is that if you rub the turkey with duck fat, the duck fat creates a sealant that keeps the skin crispy but the meat very soft and moist. And then at some point I fucked up and threw out all of the onions, garlic, and turkey juices that I was using the baste the thing because I misread a recipe. So I called my friend who is a cook and he told me to dump a bottle of stout beer in and use that to baste the turkey. In the end, that gave the skin a nice dark color and flavor. Recommended!
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I like to take a whole head of garlic, whack off just a little of the top of it (not where the bulbs are held together at the stem, but at the top) so you reveal part of the cloves.
Stuff that into your chicken's butt.
Rub the bird with a little olive oil and another sliced garlic clove. Then sprinkle salt, pepper and a little cumin on it. When you're done roasting the bird you get yummy roasted garlic cloves to eat along with it! Yay.
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olive oil (and any of its variations) is probably my favorite oil to cook with. in fact, i no longer use butter and ive never used PAM.
salt, pepper, and garlic are sure staples in just about everything i cook. on most, but not all, occasions i throw in a hot spice- peppers, etc. not to mention, unless its last-minute, im in a hurry, or its impossible/expensive to get fresh, i never used dried spice. i feel much better about the food i cook when im able to log the miles for making it from scratch.
i notice some FOT can appreciate this as well. i love getting recipes/ideas from this board.
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You shouldn't give up butter! It's so good and it gives a great crisp to certain foods. Ever try mixing olive oil and butter in equal parts? It's great for sauteing. You should also pick up some cumin -- it's my favorite spice. Nice and nutty.
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i have a love/hate relationship with cumin. and i always find a way to add cilnatro (post-cooking).
lately, ive been playing with different ways to use lime or lemon to add acidity. when im done, i throw the citrus scraps in the garbage disposal and flip the switch- now my garbage disposal smells great.
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A good thing with lemon is that you can also use it to cut down on spice if you over spice something. Maybe that's common knowledge, but I've bailed myself out a few times with that trick.
Right now with citrus in season, I like to use blood oranges on a salad. Red onion, lettuce, some orange slices, and just an oil and vinegar dressing does the trick.
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something tells me ive heard this before about the lemon > spices trick. something tells me ive heard it was a myth as well. theres a great chance im wrong on both accounts.
under normal circumstances, i despise fruit with my greens and im not a vinegar dressing fan, but that salad sounds delicious.
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I like to take a whole head of garlic, whack off just a little of the top of it (not where the bulbs are held together at the stem, but at the top) so you reveal part of the cloves.
Stuff that into your chicken's butt.
Rub the bird with a little olive oil and another sliced garlic clove. Then sprinkle salt, pepper and a little cumin on it. When you're done roasting the bird you get yummy roasted garlic cloves to eat along with it! Yay.
At least two thirds of this post sound like pure filth.
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Yay!
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something tells me ive heard this before about the lemon > spices trick. something tells me ive heard it was a myth as well. theres a great chance im wrong on both accounts.
under normal circumstances, i despise fruit with my greens and im not a vinegar dressing fan, but that salad sounds delicious.
Thanks! It's kind of a refreshing treat during the winter.
And, well, the lemon doesn't technically remove the spice, but what it does is it adds some acidity and reduces the flavor of the spice, so it's not as spicy to your taster or to your stomach.
I worked in a hippie restaurant when I was around 18 or 19 and one of my jobs was to make hummus. One of the ingredients we used was cayenne. I confused tablespoons for teaspoons and made some hummus that woulda made a cajun spew puke through his nose. My boss fixed it by adding lemon. I've returned to this trick many times since.
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I bet the people who ate it still had very sore bottoms later on.
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I don't follow. Whole chickens are one of the cheapest and healthiest ways to eat meat.
Exactly, you can get a whole chicken for 99 cents a pound versus cut up pieces that cost three, four times that much. And If you choose to roast the chickens whole, you can make soup out of the carcasses, getting another meal out of them.
And then you can set the bones in the sun for two months, bleaching them out, then grind them down with a mortar and pestle into a dust that you can insert into corn cob doll replicas of your enemies and curse them by burning them over an open flame manure pit. Later, in the morning, if there's anything left, you can smoke that and see visions of your elders passed on to the other side.
At least that's how I remember it working. I live in the big city now.
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Interesting. More details about what the curse entails, please. This may come in handy.
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All this chicken talk made me hungry for some, so I dug out the roaster I knew was hiding in my freezer, only to discover that it is freezer burned. I'm going to marinate the hell out of it in yogurt and curry spices and then curry it up so more when I cook it. With any luck, it will be ediblish.
I feel very guilty.
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Did it come out ok? Surely the breast meat must have been somewhat salvageable...
I just put a teeny little chicken in the oven slathered in a butter with fresh garlic, salt and pepper. I put a halved lemon in the cavity and I splurged on baby potatoes that I'm roasting with more garlic (this time in olive oil) and some dill.
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I bet the people who ate it still had very sore bottoms later on.
Yeah, proud moments.
Good luck with your chicken!
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The chicken is still marinating. I'll bake it tomorrow. I ended up taking all the skin off and cutting it up, and the flesh didn't look too bad, so I have hopes. The marinade is a powerful one anyway (yogurt; peanut oil; tomato, garlic, onion, chili, and ginger processed into a paste; cumin; coriander; garam masala; paprika; cayenne; cardamom; salt; nutmeg), and it will disguise a multitude of sins. In any case, I'm thinking of making a coconut and raisin
biryani pullao to go with it, and that, at least, will be tasty.
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This is the funniest thread I've read in a long time, and I mean that sincerely. Thank you!
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And you didn't even wait for the punch line: the chicken didn't kill me; the curry and accompaniments were all good.
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And if you add onions with the skin on, you get a nice golden-brown stock. SO GOOD.
This weekend my wife accidently left a stock pot on all night with the heat very low. The stock looked like gravy, it was so dark. I now will stop complaining about stock pots boiling for hours on end. .
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In any case, I'm thinking of making a coconut and raisin biryani pullao to go with it, and that, at least, will be tasty.
What manner of pullao did you make, and can you post recipe? I've had trinidad style pullao, which is very good. Especially with chow (which from what I can remember is mango and marinated vegetables with French's yellow mustard. No lie!
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BADAM PULLAO
1/2 cup ghee (I use peanut oil)
2 ounces (about 40) almonds, blanched (I sliver them, too)
1/4 cup fresh coconut, finely chopped (unsweetened dessicated works, too)
1/4 cup pistachio nuts
1/4 cup raisins
3/4 teaspoon (1/4 inch) gingerroot, minced
2 bay leaves
6 cardamoms, crushed
4 whole cloves
1/4 teaspoon saffron threads soaked in 1 tablespoon warm water
1 1/4 teaspoons ground nutmeg
3/4 teaspoon ground mace
2 green chilies, seeded (I've used dried red chilies and even crushed red pepper)
2 1/2 tablespoons chopped coriander leaves (cilantro)
2 cups basmati rice, washed and drained
2 teaspoons salt
2 teaspoons sugar
3 cups thin coconut milk
Heat ghee is a large skillet and fry almonds, coconut, and pistachio nuts for one minute. Add raisins, gingerroot, bay leaves, cardamom, cloves, saffron with its soaking water, nutmeg, mace, chilies, and coriander leaves and cook for a few seconds, stirring. Add rice, salt, sugar, and coconut milk and boil for 3 minutes over medium heat (I add rice and cook till it changes from translucent to milky and then add the salt, sugar, and coconut milk). Cover and simmer for 15 minutes, or until rice is cooked. Remove from heat; let stand, covered, 10 more minutes.
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I took my frozen chicken bones, some onions (skin on!) carrots, celery and parsley stems (also were in the freezer) and boiled them along with an additional small whole chicken.
I ended up using the chicken for another meal, but I just whipped up some matzo ball soup with the stock I made. BEST SOUP EVER. I put a little carrot, some egg noodles, the matzo balls and some chicken along with a little dill and pepper. It's so fantastic.
Good job, me!
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Sounds grand, and I'd like some, please.
I'm trying to decide what to do with three split chicken breasts I yanked from the freezer last night (they're about a year old, and the close call with that whole chicken has made me cautious). I'm thinking of grilling them (I use my grill all winter) using some of this nifty barbecue sauce I made last year. Sort of boring, but I'm uninspired.
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There's nothing wrong with bbq chicken on the grill. One of the better things about life, actually...
I used this matzo ball mix. You get 2-4 servings from each box and it costs 99 cents on sale. I know what I'll be eating on passover this year....
(https://www.kehedirect.com/images/products/07022750049.jpg)
I got the one without the soup mix.
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I recently made matzo balls from a mix (not that one but similar). Granted, I don't know a lot about matzo balls, but they were very good.
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No matzo balls for me, sadly. I'd have to travel too far to get that mix. Or matzos, for that matter. But bbq chicken on the grill will be a fine March treat, even if it's not all that original.
Ain't it hilarious that this board has a thread devoted to chicken?
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No matzo balls for me, sadly. I'd have to travel too far to get that mix. Or matzos, for that matter. But bbq chicken on the grill will be a fine March treat, even if it's not all that original.
Ain't it hilarious that this board has a thread devoted to chicken?
Maybe you can barter for a box of matzoh meal in the mail on the FOT barter thread.
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I made the most gorgeous roast chicken last night. A lovely little three-pound organic bird. I smeared a mixture of fresh herbs, garlic, lemon zest, crushed red pepper, and salt under the skin, slathered the thing with butter, and roasted it in a hot oven. Turned out beautifully. Good gravy, too. And now I have some very nice leftovers sitting in my fridge.
It's going to be a chicken-centric couple of days, actually: in a few hours I'll be grinding about eight pounds of chicken for beast fare.
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I just spent an hour boning a chicken and grinding spices for a masala paste. Tomorrow it'll all become chicken tikka masala, which is, of course, the traditional meal for the Saturday following a Friday the thirteenth in August.
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It also should be noted that yesterday I froze seven quarts of chicken stock.