Posted on 06/12/2007 4:07:45 AM PDT by Kaslin
tsk, tsk. I make my own chicken broth & freeze it in recycled cardboard dairy product containers. (Bag & freeze skin, excess fat trimmed from chicken. Once you have a good sized quanity, boil it for broth. Skim fat & freeze the broth.)
The boiled chicken skin from the broth then goes into another pot with more water, brown rice & oata & cooked up for the doggies. The fat skimmed from the original broth gets saved to use as fire starter in the fire pit where yard rubbish & credit card offers get incinerated.
oats, that is. Not ‘oata’.
My mother-in-law did something similar. She placed her chicken and beef roasts in a hot oven, 450 degrees or so, for the first 10 or 15 minutes ('til the roast sizzled a while). Then she turned the oven down to 350 degrees.
Much like searing steak, initial high heat does help make a juicier roast. However, I usually roast chicken at about 400 the entire cooking time, basting regularly.
I think I'll try that next time. I've tried roasting a chicken upside down, in a bag (which I DON'T like), etc. to keep the breast meat moist, and the advice to let the bird rest 20 min. is golden.
The author is right -- people waste tons of money buying prepackaged/processed food.
When it comes to mashies, redskins are the best, hands down. They are very thirsty potatoes so you end up using more milk, but the flavor is wonderful. I throw in a handful of finely chopped parsley and dill from my herb garden and I never have leftovers.
Roaster chickens are the best. There’s 4 good meals in one for me and my kids. Roast chicken, with stuffing, mashed, etc on one night, chicken sandwiches for lunch, chicken with pasta for the next dinnner, and once it’s pretty well picked, chicken and rice soup. It’s nt hard to get a good 4 meals for less than $10.
If I an grilling for a crowd, I love to buy whole roaster chickens and cut them up. at $0.79 a lb, I can feed a hell of a lot more people than if I am buying cut up chicken at 2 1/2 bcks a pound, and there’s more selection. It’s generally much better tasting, too.
Purdue! Everything else isn’t as good.
Kitchen Ping!!!
My friends and neighbors thank you..........well that's not quite true, the neighbors are 170,000 broiler/fryers that my friends grow for Perdue!!!
I'll have to try them. I've been using russets.
Now imagine she simply takes a chicken out of the freezer in the morning and puts it in the fridge. When she gets home (earlier, because she didn't stop at KFC), she tosses it in the oven. Then she has time to go get comfy, get some things done, etc. She doesn't have to call the kids to come eat, the chicken will. When they come in the kitchen, lured there by the smell and their empty stomachs, she can give them chores, like set the table, empty the dishwasher, etc. It is nothing to whip up a few sides. Dinner is eaten right after it is cooked, when it tastes best.
I'll try that sometime. It would be nice to speed up the time it takes to roast a chicken.
And leave on the skins, the major source of nutrients in any potato.
LOL, NOT during softball/lacrosse season! It just doesn’t work!
I'd like to know where this is - anywhere in SE PA or MD the melons are $2 or more per. Not even the Amish sell them for less.
Well, I make my own dirt. Then I make my own chickens from it. I made the diamond for my wife’s ring by squeezing coal with my bare hands.
Damn kids are spoiled today.
Watch out for the redskins with the “gold” flesh. They’re waxy and make really lousy mashies.
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