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Mon 17 Mar, 2008 02:45 pm
I'm in a quandary and need some help. What should i use to season that little bag inside the chicken?
Ewwww... recommendation: throw it out!
Whafor? Ain't it an ee-sential part of the bird?
Re: BURNING A CHICKEN . . .
Setanta wrote:I'm in a quandary and need some help. What should i use to season that little bag inside the chicken?
That IS the seasoning!!!
So i just slap that sucker in the oven and let her rip, huh, Walter?
Yeap. And don't open the wrapping: that not only gives a nice color but the extra-special haut gout!
You're a pip, Walter. I knew i could count on you.
It's always a pleasure.
(It would have been different if you had asked about how to cook a
Hamburger Stubenküken - but in that case, you'd certainly known whom to ask at first.)
Setanta
Setanta, you hit the jackpot. Your chicken has a free tampon inside. Lucky you!
BBB
You mean i like scored? Don't all the chickens have this stuff inside?
C'mon kids, help him out.
Or don't any of you lurve me?
~~~
Should I order in?
Yes, yes, yes!! Order in! Ack, I can't believe he's going to cook and serve you internal organs! blech.
Best way to cook a chicken:
Soak it all day in bourbon.
Soak it all next day in brandy.
Soak it all third day dandelion wine.
Bake it slowly on fourth day, until meat falls off bones. Throw away chicken, eat gravy.
Edgar
edgarblythe wrote:Best way to cook a chicken:
Soak it all day in bourbon.
Soak it all next day in brandy.
Soak it all third day dandelion wine.
Bake it slowly on fourth day, until meat falls off bones. Throw away chicken, eat gravy.
Edgar never fails to be inspiring.
BBB
set:
if you have anything for a soupstock , just add it to it - but take it out of the bag first
- if not >>> garbage .
or do you like pan-fried chicken liver ? i do .
hbg
Quote:Ingredients:
1 pound chicken livers
1/2 cup all-purpose flour
1 teaspoon garlic salt
freshly ground black pepper
1/4 cup vegetable oil
Turn this recipe into a puzzle! [click]
Directions:
Rinse the chicken livers in cool water, pat dry, and cut into bite-size pieces.
Place the livers in a resealable plastic bag with the flour, garlic salt, and pepper to taste. Shake until all the pieces are coated with flour and spices.
Heat the oil in a skillet; when quite hot (drops of water will bounce when flicked into the pan), arrange the livers in the skillet so that they are not touching one another. Fry on one side until lightly browned, about 3 minutes, then turn to brown on the other side. Remove from pan and drain on paper towels. Serve immediately.
This recipe from CDKitchen for Southern Fried Chicken Livers serves/makes 4
see , nothing to it
!
The only soup stock that gets made around here goes to them stinky doggies . . . the chicken liver recipe looks good, though.
Hmmm, that's useful, hamburger..
Me, I used to open package, throw stuff into small pan, simmer, then throw away...
no, no, sometimes I cut up stuff for Pacco. once in a while I put all that into gravy, but I don't often make gravy. Call me lazy gravy.
set :
i'm good at finding receipes and tasting the gravy ,,,, but don't ever depend on my cooking skills !
hbg
people that eat chicken are just as likely to eat "crispy bacon" freakin' idiots.
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