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Post by bixaorellana on Apr 29, 2009 21:49:32 GMT
I own this little jewel: , but have been unable to use it for over two years, due to the inadequate electrical service in the house in which I was living. Now, glory be, I not only have good electricity, I have a place for the oven to live on the kitchen counter. Last night I celebrated by having a pretty bad grocery store pizza, but tonight .......... ahhhhh, I'm baking half a chicken! It smells so good. I drizzled olive oil and lime juice on the skin side then turned that over and sprinkled ground black pepper, salt, and lots of anise seeds on the other side. Patted that down, then quickly flipped it over & salted & peppered the skin side. Then I stuck it in at 350 & put it on the convection setting. We shall see. Maybe I should mix some hot pepper paste with more olive oil & lime juice for basting towards the end -- sort of an al diavolo thing?
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Post by Deleted on Apr 29, 2009 21:59:09 GMT
I think you should fast and take the delicious roast chicken to a neighbor suffering from Mexican flu.
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Post by bixaorellana on Apr 29, 2009 22:47:09 GMT
Poor things! One of the symptoms is lack of appetite.
Also, I don't really know any of my new neighbors. Wouldn't want to look over-eager!
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Post by lagatta on Apr 29, 2009 23:41:42 GMT
Hmm in France it is "Mexican flu". Here they call it "grippe porcine".
bixa, that is such a pretty little oven. Did you buy that in Mexico or in the US?
And what people with flu need is chicken SOUP, not roast chicken.
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Post by bixaorellana on Apr 30, 2009 0:15:53 GMT
No shortage of caldo de pollo (chicken broth) in this country! Thanks, LaGatta -- it's a great little item. I bought it here several years ago at a Sam's. It is Hamilton Beach brand. The current Walmart price is less than I paid for mine: www.walmart.com/catalog/product.do?product_id=4012129#ProductDetailIt comes with a rotisserie attachment, two oven racks, a special pizza pan, and a rectangular roasting pan with rack insert.
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Post by lagatta on Apr 30, 2009 0:34:41 GMT
About the only thing more appetising than roast chicken would be rotisserie chicken... Also that flattened grilled chicken (here done most by Portuguese) but that takes a serious grill, which looks like an Argentine parilla.
Is is easy to buy caldo de pollo (yes, I know the Spanish name, I read and understand Spanish and speak it to some degree, though I have been known to slip into Italian) already prepared in Mexico?
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Post by bixaorellana on Apr 30, 2009 0:58:08 GMT
You could go into any small eatery and get caldo de pollo to take away. (& I figured you understood the term, but I have to make sure everyone else does, too. I think it must be the first thing put on to cook each day in any restaurant, as it's used in so many dishes.
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Post by Deleted on Apr 30, 2009 5:36:31 GMT
Hmm in France it is "Mexican flu". Here they call it "grippe porcine". They started calling it "grippe porcine" but don't forget that France has an absolutely huge pork industry, so they have steered away from that angle. And the last I read, they said it wasn't really swine flu but a mix of new things. There was a drawing of a pig with swine flu bugs and avian flu bugs inside, with its innards acting like a blender to prepare us a new mutated treat.
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Post by auntieannie on Apr 30, 2009 18:28:04 GMT
strangely enough I asked mom if they were talking about "fievre porcine" in Switzerland and I think it is how they call it as there was not one second of hesitation in her "yes, they only talk about that."...
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Post by Deleted on Apr 30, 2009 23:13:53 GMT
Bixa,I am so thrilled for you to have a decent oven finally! It looks pretty snazzy.
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Post by bixaorellana on May 1, 2009 2:50:32 GMT
Well, I've been having the oven -- just couldn't use it because of the bad electricity.
After I posted the first part of the cooking process, I decided to make the chicken more interesting. Accordingly, I crushed garlic, parsley, and sesame seeds in a mortar. The resulting paste was beaten together with ground dried red chile paste & some olive oil & lime juice, then spread and patted down on the almost cooked fowl. It cooked to a lovely, appetizing brown, with the sesame seeds that escaped crushing showing up lighter within the brown.
I had it with seashell pasta and a cabbage thing I threw together -- a very small, dense cabbage cut into chunks and cooked with @3 or 4 ounces of tomato puree, some tarragon, salt & pepper. When cooked through, add a dash of balsamic vinegar. This came out very well. You could probably substitute basil for the tarragon.
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Post by spindrift on May 2, 2009 14:35:21 GMT
That sounds delicious! And I'll be roasting a chicken for a friend tonight.
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Post by lagatta on Dec 14, 2011 18:55:01 GMT
Greek small but good supermarket PA has organic chickens on sale for 7,69/kg / 3,49/lb this week - which is a good bargain here for such quality poultry; obviously prices vary greatly by country - so I found a small one, as I also have a countertop convection oven (my stove died and I'm in no hurry to replace it as a full-sized oven is in excess of my needs, and the convection ovens work really well). So I'm reading over "roast chicken recipes" here and elsewhere. I always tend to overcook it a bit - I'm grossed out if the thighs are a bit bloody, but I think I'm cooking it too dry.
I cooked the neck and giblets; they are tasty but I am going to serve them to Renzo as a treat. The flesh is very yummy indeed.
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Post by Deleted on Dec 14, 2011 19:06:47 GMT
When my brother was here with his wife, we bought a roast chicken one night which they loved (so did I). All of the remnants were already gone after the second meal.
Nevertheless, I do prefer to roast the chicken myself when I get a chance. It is no better and perhaps not even as good as the purchased version, but I like the ceremony of cooking it and the aroma in my apartment.
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Post by bixaorellana on Dec 17, 2011 23:19:46 GMT
I have to agree with you about roasting at home. I can get some great ready-made chicken, but it doesn't give me the feeling of accomplishment a golden bird from my own oven does, nor does my house smell all yummy.
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Post by hwinpp on Dec 20, 2011 10:04:25 GMT
When I buy a roast chicken there is no second meal!
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Post by Deleted on Dec 20, 2011 18:24:09 GMT
That's because you're eating those scrawny little Kampuchean chickens!
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Post by auntieannie on Dec 20, 2011 21:07:04 GMT
everybody's talking about roast dinner. no way is it worth it making it just for myself and anyway I am no specialist so will only be able to sulk.
My former housemate sometimes cooked roast dinner - chicken was her favourite meat. But even if she used only a third of the chicken she didn't want anything to do with the leftovers. In the bin it went. silly person!
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Post by Deleted on Dec 20, 2011 21:16:52 GMT
Oh god how I hate those leftover haters!
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Post by mickthecactus on Dec 21, 2011 9:24:04 GMT
And me - in fact I hate throwing any food away, cooked or otherwise. And if it happens to be something I've grown it's 10 times worse.........
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Post by auntieannie on Dec 21, 2011 11:57:07 GMT
totally understand the feeling, mick! I love preserving foodstuffs and find that many meals are better the next day.
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Post by mickthecactus on Dec 21, 2011 12:35:23 GMT
totally understand the feeling, mick! I love preserving foodstuffs and find that many meals are better the next day. Curries in particular.
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Post by onlymark on Dec 21, 2011 13:59:59 GMT
And chilli and stews and bubble and squeak and.............
Though I do tend to say goodbye to most leftovers.
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Post by imec on Dec 21, 2011 14:15:15 GMT
everybody's talking about roast dinner. no way is it worth it making it just for myself and anyway I am no specialist so will only be able to sulk. Really annie? A roast chicken is SO easy to do - literally just bung a little chicken and some potatoes in a small pan and let it go - take the stuff out of the pan, add a bit of flour, heat, then add some chicken broth from a can and a splash of the wine you just opened for yourself and you got wonderful gravy. TREAT YOURSELF GIRL! And SO many things you could do with the leftovers! I DARE YA!
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Post by lola on Dec 21, 2011 15:13:58 GMT
Yesterday I combined the leftover bites of cranberry sauce, pineapple chunks, yoghurt and brown rice to take to the office, cleaning out four containers with one blow. Not my finest effort, but a frugal leftover virtue coup.
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Post by mich64 on Dec 21, 2011 15:33:27 GMT
Auntieannie, I got a tiny roaster as a present one year and I frequently use it to roast chicken pieces for just the two of us. So you do not have to roast a whole chicken, buy thighs, legs or breasts, keep the skin on while cooking and like Imec suggested add some flour, stock and some wine. Same experience as with a whole chicken but on a one person scale.
Cheers! Mich
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Post by Deleted on Dec 21, 2011 23:16:24 GMT
I take a whole lemon,prick it with a fork 8 or 10 times and place it whole inside the cavity of the chicken along with the prerequisite garlic,salt and pepper before roasting. The lemon helps to keep the meat moist and flavorful.
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Post by lola on May 17, 2014 3:41:32 GMT
I have finally perfected my roast chicken:
Spatchcock it (cut out backbone and save for soup, flip over, push down on breastbone to flatten), rub with kosher salt and pepper , put in pyrex dish or some such and leave open to air in refrigerator for a day or two. This crisps the skin. Then take your largest cast iron frying pan, cover bottom with chunks of potato, onion, and peeled carrots. Place chicken on top and drizzle with olive oil. Grind some more black pepper over it for good measure. Tonight I sprinkled on a little Cavender's Greek Seasoning ("ancient Greek recipe"), and that worked just fine.
Preheat oven to 450 F while you're cutting the vegetables, place loaded frying pan into hot oven and bake ~ 45 min or until on instant read thermometer reads 170F in thickest part of thigh. If chicken is done before vegs, remove and cover loosely with foil to keep warm, let vegetables roast in the pan for another 15 min or so, maybe along with a crusty bake and serve bread. Yum.
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Post by tod2 on Sept 4, 2020 12:51:50 GMT
I have bought a beautiful Free Range chicken especially to make this version of a roast chicken.
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Post by kerouac2 on May 31, 2021 15:27:33 GMT
I haven't roasted a whole chicken in ages, which obviously has something to do with living alone, but the desire to do so has been growing for awhile so I think the event is imminent.
I'm not sure yet if I will do it the old fashioned way or if I will cheat a bit by using a seasoned oven bag. Whenever I do use those bags, I always add extra ingredients, particularly things like garlic and Cayenne pepper, so is it really cheating?
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