Chicken Again?

Penn · 11-02-2011, 14:57

Unlke chickens purchased in supermarkets, I never get bored by these range chickens from the Amish, they all taste a little bit different I can cook them everyday.
Please notice how I cook them, you would do well to follow the same technique.

WholeManin2010 · 11-02-2011, 15:01

Quote:

Originally Posted by Penn

Unlke chickens purchased in supermarkets, I never get bored by these range chickens from the Amish, they all taste a little bit different I can cook them everyday.
Please notice how I cook them, you would do well to follow the same technique.

Looks great! Ya know, I always roasted chickens at lower temps like that in the past, and while it was pretty good, I found that blasting one at 450 for about 45-50 minutes gives me a nice crisp skin and juicy flesh (not to mention plenty of rendered fat to use later). Any reason one technique (temp) might be superior to the other?

Snaquebite · 11-02-2011, 15:07

I use a similar technique at 325 but usually upright on one of those beer can stands sometimes filled with different liquids sometimes empty.... Curious why 330?

mark46th · 11-02-2011, 15:26

**Roguish Lawyer** · 11-02-2011, 15:50

Ah, it's actually a drip pan rather than a soak-in-fat pan . . .

Penn · 11-02-2011, 19:10

I don 't cook the chicken in a pan I cook it right on the rack for total air circulation. The pan is there to catch the dipping.
I start the chicken at 400 and decrease the temp as the chicken cooks, with meat cookery everyone thinks max temps, but that dehydrates the protein longer and slower cooking is always better. The chicken Estella cooked this evening I cut with a fork.

Snaquebite · 11-02-2011, 19:33

Ok...got that... I do the same for the first 30 minutes or more, depending on the size of the chicken. Then reduce the heat to 325.... I was struck by the temp pic of 330.. Is that your finishing temp? And if so, does 330 have any significance?

Trying to learn here...

Penn · 11-02-2011, 21:55

My intention was 325^F , home oven are never calbrated so it was close enough for me. I probaly got tired of push the button?

mark46th · 11-03-2011, 00:23

Nice result, Penn. Being from the Midwest originally(I thought gravy was a drink until I was 12), I'm thinking the drippings with some butter, cream, flour and a couple of basic seasonings would be great with some mashed potatoes. Or, maybe stuff the bird with wild rice, mushrooms and sausage?

Penn · 11-03-2011, 04:29

Mark, and everyone for that matter, please cut back onthe dairy it will cause you serious health issues. Think evo, stocks, herbs and natural jucies. I'm waiting for some pitures I'm having digitize of Water Cusisine, a cooking techinque I developed in the early 1990's. In response to a clients request for full flavor dishes, sauces, and not fat.
The pictures, which I recently discover are awesome. It will be nice to revisit the process here, may be of some benefit to those with heart issues, or who just want too improve an already healthy diet.

mark46th · 11-03-2011, 10:41

Acutally, Penn, I have cut way back.. I lost 80 pounds a couple of years ago and have learned to eat/cook healthier. I miss the dairy, the bread, the pasta, potatos and the rest of the carbohydrate family. But my diabetes is gone. I can live with it.

BOfH · 11-03-2011, 10:47

I lost 16lbs sticking to carbs and dairy in the morning only; proteins, vegetables and fruit only after 10AM. Penn, I would definitely be interested in the Water Cuisine technique.

mark46th · 11-03-2011, 15:38

For sauces and gravy, now, unless otherwise requested, I use beef, chicken and ham bases. I don't use boullion cubes because of the high sodium. For instance one of my favorites is a basic one I use on steak and pork.

I cup of H20
1 tsp beef base
1 garlic clove minced
1 cup of wine
8oz of sliced mushrooms. I like Cremini or Portabellos
1/2 tsp cornstarch. Optional to thicken sauce if desired

Put water, beef base and garlic into a sauce pan. Heat and stir, dissolving beef base. Bring to a boil. Add mushrooms and wine. Simmer, reduce volume to about 1/1/2 cups of liquid. Spoon over steak, pork loin, etc.

BOfH · 11-03-2011, 15:56

Quote:

Originally Posted by mark46th

For sauces and gravy, now, unless otherwise requested, I use beef, chicken and ham bases. I don't use boullion cubes because of the high sodium. For instance one of my favorites is a basic one I use on steak and pork.

I cup of H20
1 tsp beef base
1 garlic clove minced
1 cup of wine
8oz of sliced mushrooms. I like Cremini or Portabellos
1/2 tsp cornstarch. Optional to thicken sauce if desired

Put water, beef base and garlic into a sauce pan. Heat and stir, dissolving beef base. Bring to a boil. Add mushrooms and wine. Simmer, reduce volume to about 1/1/2 cups of liquid. Spoon over steak, pork loin, etc.

My wife uses a similar base for beef roast with the addition of rosemary and a pinch of thyme...

**Roguish Lawyer** · 01-06-2012, 16:39

I'm trying this technique tonight with 12 cornish hens.