Any brilliant, inspired suggestions on what to cook this weekend? I'm stumped ...

if you read the whole thread, people play with it..

Myself, I'm off of chicken recently. Free range is out of my income bracket, not to mention it would be from a market miles away. The store stuff is boring me.

OK, will do. Thanks, osso.
I only looked at the recipe.

Plus I now actively hate chicken thighs - recommended by most as best flavor.
Maybe it is my taste buds, or may it is that chickens have changed.

we buy pour cooking chickens from an AMish family. They kill and clean em and they charge about 2$ a pound whole.
The flavor of a real chicken is to beat the pants off the supermarket "grey looking" birds.

Chicken has a real chickeny flavor when its raised on its own and allowed to be a little rowdy .

My lemons had too much juice!!! Too lemony.

Yeah, I know, farmer.
I always buy the free range variety, but they still don't taste as good as the chickens from the "good ol days". (on the farm in the country.)
I have noticed though, in my visits to Little Saigon (Vietnamese market) that they have a much bigger variety, like their older "boiling chickens". They look more like the real thing. I'll check out what else is available when I'm next there.



Yes indeed. And they have a far nicer time of it , too, before they become dinner!

Yes?

So you were puckering a bit over dinner?

How many lemons did you use, Deb?

I used 4.

I remember a chicken dinner in tuscany - from the lot right by the restaurant. Overcooked, from my american pov. Big flavor.

That was Casalta, a tiny inn.

So did I...but they seemed to have an inordinate amount of juice!!

Ah.
Mine were older & less juicy, Deb.
That may have been the secret of my success!

Yes, that's what I ended up with, osso. A bit mangled, but very tasty! Ha.

But wait, not to do a neg on Casalta. That was a really great place, all good meals over near a week, memorable. Plus, I did seventeen paintings on the environs, I loved it there.

That chook dish of Deb's sounds good - might try that next weekend!

There's a Jamie Oliver chicken with proscuitto, lemon and butter recipe that I like. You combine the prosciutto and butter with some lemon juice, and stuff it under the skin, and then you stuff the remaining lemon up the....

Comes out really well - but I don't have the details here. No idea on cooking time...

Can you tell I'm a chook lover?

Chooks be good!

I recall a Chinese woman I used to work with talking about how the chicken was apportioned in traditional Chinese families.

I think the thigh went to dad....and so on through mum and any boys.

The girls got the least liked bit...the breast (seen as flavourless.)

don't say that i've reheated bbq chicken

and freshly baked veggies for dinner

and so to helpful hint # 1 in a series

turn the chicken upside down

because you can

and corn