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Chicken
Posted by cookingasshole • 9/18/09 • Subscribe to this Discussion [RSS] • Report This Topic
Topics: Chicken
Last night I slow roasted a chicken on my grill and right now I am making a stock out of the carcass for a potato, leek, and fennel soup.
Have you ever cooked a whole chicken or do you just get those lame boneless, skinless chicken breasts?
User Comments
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I let Publix cook my whole chickens. I cook boneless and skiness only, but usually thighs not breasts.-
what is Publix? a market?
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Publix is a supermarket, like A&P.
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I'm rockin a publix sub for lunch right now -
good stuff freaksmack
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I HAVE cooked whole chickens, but I much prefer the lame boneless, skinless chicken breasts.-
how do you like to prepare them?
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I prefer whole chickens over seperate parts. I usually roast it and then use the leftovers for other dishes or salads.-
have you ever made stock out of the carcass? have any tips for me?
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Only this all-important rule, which has much broader applications: It is easier to add water than to take it away.
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thanks! I love that general rule because it has so many different applications.
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yes I have my only hint(s) is to add a whole peeled potato to sop up any fat and to use cold water.
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I was thinking about chilling it and scraping the fat off the top...have you tried that before?
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yes, when I have the time.
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how long should I cook the carcass for? 3 hours?
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Nope. I am a proud vegetarian, mostly vegan
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nice! my SO is a vegetarian. much respect.
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My hubby likes the slow roaster chickens from the supermarket.
I used to be a breast girl but am vegetarian now... so none for me!-
good for you! I could never do that (again).
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My husband considers a whole roasted chicken to be food for a king. So, I make roast chicken when I can. (I only use boneless, skinless when I am short on time, and that's usually for a marinated chicken dish.)
I like to put herbs like fresh rosemary and sage (from our garden!) in the cavity with whole garlic cloves, a cut up white onion, and lemon slices. Then I rub olive oil onto the skin and season the bird inside and out. I roast it at 350 for about 20 min per pound.
It turns out truly yummy.-
awesome! I crammed bacon, thyme, and whole garlic cloves into mine.
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mmm... bacon.
I've never used that with chicken. I bet it was fantastic.
What are you using to season your stock? -
I just left the stuffing in the chicken to make the stock and it smells just about right...then I am going to add potatoes, leeks, and fennel to the broth and then puree the whole thing and add chunks of chicken.
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I love leeks with chicken. Good choices, CA.
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thanks! I try.
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I'm doing a whole roast chicken in the Crock Pot on Sunday, and then Monday I'll make noodle soup.
Lots of chickeny goodness!-
sweet!
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I use my slow cooker a lot ThrftShopR. I have a great link for recipes if you're interested.
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Yes, please, FM-- and I shall dub you Hero of the Day.
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Oh, thank you!
Many CrockPot dinners can be had by me this winter! (It never even occurred to me to look online for them-- I feel sorta silly now.) -
one of my favorites isn't a main meal it's a dessert. a breadpudding in the slow cooker.
I also make apple and pumpkin butters in the slow cooker, then can them. The smell that permiates the house is wonderful.
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i cooked a whoel chicken, but it was already mixed with all the sauces and herbs, just had to put it in the oven and wait till it was red and juicy. yum yum. you got me thinking of eating chicken right now!!!! -
my whole house smells like chicken right now...
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It is a glorious scent. One of my favorite things about it!
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I love cooking whole chickens on a spit in a slow cooker. The skin gets crispy and the meat stays so juicy.. It tastes so good. Chicken is my favorite! Oh! Now I have to make some..
I use the skinned, boneless chicken when I am in a hurry!-
I know what you mean about being in a hurry. This chicken took me almost 3 hours to roast!
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I've cooked a whole chicken to make a stock. I cooked it with celery roots, leeks and carrots. For herbs, I use thyme and rosemary. I cook it at really low heat. When the chicken meat is cook, I take it out of the bone, pick the meat out to make chicken sandwich or chicken kebab. I put the carcass back into the stock and cook it more. When I have the stock, I take out all the chunky bits and freeze my chicken stock for sauces and soups.-
any secret tips for me in regards to the stock?
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I bet you know all the good tips since you're a cook.
Here's one - I cook my stock with parchment on top so i don't loose water too quickly. And i don't put too much vegestables when I make a stock since this will mask the flavour of the chicken. Chicken stock should taste like chicken and not vegetables. I guess you know that already. -
one can ALWAYS learn more
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Ahhh chicken.-
What's the matter? You chicken McFly?
bock bock bock ba-cock! -
you said cock.
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hehe...cock
...I guess you are too old to get the back to the future reference huh? -
oops ! you said cock again.
I get it,I get it. It just wasn't funny. -
SO funny
...what kind of chicken do you like Doll? -
the kind that someone else makes.
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do you ever cook stuff?
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I do cook stuff! I have a good slow cooker recipe for chicken cacciatore that I love.
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trying to replicate your favorite Olive Garden dish?
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Olive Garden sucks! Doesn't your Mom work there?
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she got fired last week for showing up drunk
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ouch. again? Sorry.
Dennys is hiring! -
more like Waffle House...
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Love Waffle House!
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me too! but we don't have them out here
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Although the last time we were in one was in Kentucky , and the cook disappeared for a really long time (by NYC standards). The waitresses were joking that he was in the bathroom again. One of them finally made our order for us, and when the cook came back he lightly rinsed his hands and then went back to cooking!!
We were relieved he didn't cook our eggs. -
sickening...just sickening
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Watch out for Kid Rock at the Waffle House
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Nothing to see here (wrong place)
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Hope I'm not repeating here...I didn;t read the other comments, but I love grilling a beer can chicken whole. By far my favorite way to cook a chicken.-
no one has mentioned that yet!
yes that is an awesome way to make a whole chicken. I have never done it. Do you have a particular technique? -
wait, how do you do this? CA would just drink the beer and drop the chicken.
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*pretends like he isn't drinking now*
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it's excellent done that way!
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Isn't it like 8 am where you are???
I am still waiting for someone to explain what it is! -
you take a can of beer, open it, and shove it up the chicken's ass. You prop it upright and grill it and the beer steams the chicken
it is afternoon! -
You are pulling my leg.
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I guess I will have to move to the suburbs if I want to try it.
Is it worth it? -
or a REAL city
my friends have made it before and it is always awesome but I don't think the beer does too much. Most of the flavoring comes from the rub. -
NYC is the best!
Have fun with your butt raping of poor little chickens. I'm going out now -
no beer can chicken for you!
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Beer Can Chicken Nazi!
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We do whole chicks all the time. Love cooking the whole thing in a slow roaster or crock pot. If we do the crock-pot it saves time when cleaning and prepping the left overs for soups and sandwiches. It is a great way to create some stock for soups. -
Hows urn book deal going-
I didn't get it!
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Dummies! Their loss.
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at least I have learned a lot from this experience
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That Ohio sucks?
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amongst other things...
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wrong spot.
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dang phone ugggghhhhh
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I hate phones
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NO!!! YYYY???...
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the executives didn't bite on the editor's pitch. Said I was too cooking for humor and too unorthodox for cooking...but the editor gave me some really helpful information and connections
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the editor pitched it wrong.
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Me 2... well I'm just gonna have to do something bout that
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U are gonna get it...u so should have a book
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Dude...write your own and publish on Lulu.com then pay $99 to get your ISBN number and sell it on Amazon, Barnes & Noble etc. That is what I did. I just need to finish a few corrections then it is going on Amazon and I have a local independent bookstore (high traffic volume) who is going to feature it. Next step. Give a little story and presentation. Then see where it takes you. You will Rock! Go for it. People will take to your schtick like flies on @#$%.
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I don't know if I have that much energy
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The books made on Lulu are pricey, no?
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It would have been better if you had a whole organic free range chicken like mine. -
touche, Amy, touche
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I have grilled many a chicken, in my day, or baked them in pieces (usually with rice) and made soup from the bones of the fallen. As a child, it was a tradition that--between the leftovers, the sandwiches, and the soup--you were more than happy not to see turkey the whole year between x-mas and the following Thanksgiving.
Have you tried replacing the beer can with a couple of small apples? The chicken can lie down, then, which is so much more relaxing a way for it to get roasted.-
no I have not...does it really impart an apple flavor? Peeled I assume?
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No, just jabbed with a fork a few times. The flavor is pretty subtle, as long as you put the chicken on a rack. It makes an interesting sort of glaze that glues it to the pan if you don't. Um, so I've heard, anyway. [whistles innocently]
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I've been known to [comment removed by the community] whole chickens...-
Aw come on. Respect your food. It's the least you can do. the chicken gave her life. Be nice! -
OMG are you Ernie Anastos? He is a long time NYC anchorman who said exactly the same thing on live TV the other night!
Not for the faint of heart:
www.youtube.com/watch?v=PdnXYWSa56w -
That is awesome!
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He has been on TV in NYC as long as I have been alive. It's like hearing Grandpa say something creepy!!!
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I am going to put that expression in my repertoire
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of course he MEANT to say 'plucking' whatever THAT means!!
www.nypost.com/p/news/local/manhattan/what_rhymes_with_plucking_LybeHGhshCd...
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The whole chicken is more flavorful and yes to using the rest for a broth or a soup base. Good for you!
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darn skippy!
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.. lame boneless, skinless chicken breasts?
.. LAME BONELESS, SKINESS CHICKEN BREASTS???
I CHALLENGE YOU TO A DUEL SIR.!
j/k-
they are totally lame
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they're good in the George Forman grill .. and on toasted blueberry bagels.
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