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Let's talk food! Roast Chicken

 
 
Mame
 
Reply Thu 27 Sep, 2007 07:14 pm
Tonight I've stuffed a chicken with:

pork sausage
cooked rice
sauteed celery, onion, mushrooms & pine nuts
bread
raisins
brandy
sage salt pepper and a little grated nutmeg

Sometimes I'll just roast it with a lemon, onion, and some garlic...

It smells so delicious! What do you stuff your chicken with?
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Type: Discussion • Score: 1 • Views: 1,865 • Replies: 9
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Butrflynet
 
  1  
Reply Thu 27 Sep, 2007 08:08 pm
Other than the brandy (I dislike the taste of liquor) and pine nuts (turpintine) that sounds like a really tasty dinner recipe.

I don't usually stuff the cavity, but I do stuff the space under the skin with lemon or orange or apple slices, onion and garlic slices and fresh sage and thyme.

Once tried a mole type mixture under the skin but it didn't turn out too well; I probably didn't use the right chocolate powder.
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ossobuco
 
  1  
Reply Thu 27 Sep, 2007 08:12 pm
The woman, very well regarded, at Zuni Cafe in SF shared a recipe to listen to, a major roast chicken in the cheffie world.
There may be items against this, I don't know. I've eaten there, but for a light lunch.

Has to do with salting, verrrrry interesting - I think there were a few articles in the Chronicle on this.

Alas, no link from me this evening - but I bet I posted on this before.
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ossobuco
 
  1  
Reply Thu 27 Sep, 2007 08:20 pm
Lemon and garlic, thassit.
0 Replies
 
Mame
 
  1  
Reply Thu 27 Sep, 2007 08:59 pm
Gotta stuff between the breasts and the skin!

I didn't know about pine nuts and turpentine - does that go for toasted ones or just raw?
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ossobuco
 
  1  
Reply Thu 27 Sep, 2007 09:09 pm
Ok, ok, here's a link.

http://query.nytimes.com/gst/fullpage.html?res=9506E3D7143CF936A15751C0A9629C8B63&sec=&spon=&pagewanted=print
0 Replies
 
Butrflynet
 
  1  
Reply Fri 28 Sep, 2007 02:43 am
Mame wrote:
Gotta stuff between the breasts and the skin!

I didn't know about pine nuts and turpentine - does that go for toasted ones or just raw?


I was referring to the taste...they taste like turpentine smells (if that makes any sense). Never acquired a taste for them toasted or raw.

Wonder if it is in the same geographical area of the taste buds that makes me dislike the taste of peppers, coffee, beer, wine and any other liquor. They all just taste very bitter to me. Curiously, I love citrus and will often chew on the citrus rinds (especially lemons and grapefruit). They have a pleasant taste to me.
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jespah
 
  1  
Reply Fri 28 Sep, 2007 03:39 am
Stuffing a chicken (or turkey) -- basics
salt
cracked pepper
some sort of aromatic (garlic, onion or the like, can be leeks but you have to wash them extremely well)
citrus (lemon, orange can be good, lime might work, too)
butter, margarine or oil

Once the weather cools down (it was in the 90s this week, go figya) I can't wait to start making this again.
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material girl
 
  1  
Reply Fri 28 Sep, 2007 04:47 am
What time can I come round???
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jespah
 
  1  
Reply Sat 29 Sep, 2007 08:45 am
Well, it's still kinda hot to cook in the oven. How 'bout in, um, 2 weeks?
0 Replies
 
 

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