My "go to" recipe for roast chicken is usually Nigella Lawson's Butterfied Chicken with Rosemary and Lemon. I like this recipe because its easy, low on ingredients and can be easily altered with different citrus/herbs/spices. As an additional bonus it freezes well so I can make multiple batches at a time and throw the extras in separate ziploc bags in the freezer for future use. It also cuts down very easily, i.e. it works just as well for quarter or half chickens.
However, Ive exhausted about every variation of this recipe I can think of so now Im looking to try something new. Sure I could google it but really whats the fun in that when I can have my very own roaster pimped out by TT.
I'd like a new recipe that doesnt involve a lot of ginger or curry spices. Something relatively easy would be nice too since Im not exactly skilled in the cooking department but hey if your willing to pimp my chicken Ill give it a go.
Failing that amusing photoshop posts of pimped out chickens also gladly accepted. Bonus points if the chicken has an 8Ball.
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Pimp my chicken
Recipe ideas for a roaster
PS: I forgot, I dont have a grill so unfortunately TT's much discussed Beer Can in the Chicken Ass recipe wont work for me. Sorry Crawlie.
I usually put a carrot, onion, and a few stalks of celery inside the chicken, then brush with butter and sprinkle lightly with salt, pepper, oregano and paprika and roast.
Beer can chicken. Now that is pimped.
You're not paying attention. See post #2.
Quarter a couple of apples and onions and put those inside the chicken and bake it on really low heat.
Also, if you are just looking for an improvement to any baked chicken (whole or pieces) try this:
Lift the skin off the individual pieced of chicken (just slide a finger or two under the edge and make a pocket), then sprinkle a little salt in there, and insert a bayleaf or two between the meat and the skin.
Then just bake as normal, it adds a great subtle flavor to the meat that really completes the taste of the chicken. Plus why should all the flavor be on the outside of the chicken?
Also, if you are just looking for an improvement to any baked chicken (whole or pieces) try this:
Lift the skin off the individual pieced of chicken (just slide a finger or two under the edge and make a pocket), then sprinkle a little salt in there, and insert a bayleaf or two between the meat and the skin.
Then just bake as normal, it adds a great subtle flavor to the meat that really completes the taste of the chicken. Plus why should all the flavor be on the outside of the chicken?
Oh yeah, and I couldn't help it...
So you wanna lil' flava,
cuz yo' bird tastes dry,
Gotta spice it up,
'less you gonna fry...
YOU GOTTA PIMP THAT THIGH!!!
Damn right...
So you wanna lil' flava,
cuz yo' bird tastes dry,
Gotta spice it up,
'less you gonna fry...
YOU GOTTA PIMP THAT THIGH!!!
Damn right...
QUOTE (Kay @ Feb 22 2007, 5:36 pm) 
You're not paying attention. See post #2.
You can still do it in an oven. In fact, as not many people know how to grill properly, it is probably best done in an oven by the majority of peeps.
Turn the chick into a meal of more than one dish. Hurrah.
I'm talking Singapore chicken rice beeyatch; super awesome foddering [shaky cam]to the max![/shaky cam]
Pull all of the fat out of the chickens arse, and any that you can get from the neck cavity.
Chuck a few spring onions and (sorry) a few slices of ginger in the chicken cavity.
Bring a big old pan of water up to the boil. Add half a carrot, half an onion, few garlic cloves, stick of celery, that sort of shit.
Chuck the chicken, breast down, into the water. Yeah man. Bring back up to the boil, then lower the heat a bit and leave to simmer away, just under boiling point, for about, dunno, say 45 minutes, skimming any crud from the surface of the liquid from time to time. Get that chook out, and dump it in a load of cold water (IE fill up the sink with cold water) and leave until cold. Also, fish all the other stuff out of the soup.
OK, when the chicken is cold, take all the meat off the bones, it'll come away easy. Slice or shred it up, and whack it on a plate with some shredded lettuce, sliced cuccumber, anhd sliced tomatoes.
Get another pan on the heat, chuck in the chicken fat, and cook gently to render out (melt) the fat. When there is a nice bit of liquidy fat in the pan, remove the chicken bits, and turn up the heat. Chuck in a clove or two of minced up garlic, some chopped onion if you fancy it, and soften it down, then whack in some basmati rice. Stir fry for a minute or two, then add 1.5 parts of the chicken stock to ever 1 part rice. Add some salt, bring up to the boil, then lower the heat to the minimum and leave for 10 minutes or so.
Meanwhile, get a tablespoon of pre-purchased, lazy arse chilli and garlic paste, and mix with 4 or 5 spoons of stock.
Get some soup bowl. Chuck a handful of beansprouts in each, some shredded celery elaves maybe, a splash of light soy, and a few drops of sesame oil. Pour some stock in, and you have some soup.
Dress the shredded chicken with sesame oil and light soy, and serve up the soup, a bowl of rice, and the plate of chicken & cucumber and stuff. Serve the chilli sauce in a bowl on the side, and also some soy as another dipping sauce.
Well, well, nice.
I'm talking Singapore chicken rice beeyatch; super awesome foddering [shaky cam]to the max![/shaky cam]
Pull all of the fat out of the chickens arse, and any that you can get from the neck cavity.
Chuck a few spring onions and (sorry) a few slices of ginger in the chicken cavity.
Bring a big old pan of water up to the boil. Add half a carrot, half an onion, few garlic cloves, stick of celery, that sort of shit.
Chuck the chicken, breast down, into the water. Yeah man. Bring back up to the boil, then lower the heat a bit and leave to simmer away, just under boiling point, for about, dunno, say 45 minutes, skimming any crud from the surface of the liquid from time to time. Get that chook out, and dump it in a load of cold water (IE fill up the sink with cold water) and leave until cold. Also, fish all the other stuff out of the soup.
OK, when the chicken is cold, take all the meat off the bones, it'll come away easy. Slice or shred it up, and whack it on a plate with some shredded lettuce, sliced cuccumber, anhd sliced tomatoes.
Get another pan on the heat, chuck in the chicken fat, and cook gently to render out (melt) the fat. When there is a nice bit of liquidy fat in the pan, remove the chicken bits, and turn up the heat. Chuck in a clove or two of minced up garlic, some chopped onion if you fancy it, and soften it down, then whack in some basmati rice. Stir fry for a minute or two, then add 1.5 parts of the chicken stock to ever 1 part rice. Add some salt, bring up to the boil, then lower the heat to the minimum and leave for 10 minutes or so.
Meanwhile, get a tablespoon of pre-purchased, lazy arse chilli and garlic paste, and mix with 4 or 5 spoons of stock.
Get some soup bowl. Chuck a handful of beansprouts in each, some shredded celery elaves maybe, a splash of light soy, and a few drops of sesame oil. Pour some stock in, and you have some soup.
Dress the shredded chicken with sesame oil and light soy, and serve up the soup, a bowl of rice, and the plate of chicken & cucumber and stuff. Serve the chilli sauce in a bowl on the side, and also some soy as another dipping sauce.
Well, well, nice.
Chickens having a roasted 8-ball.
@don
any thoughts on you writing a cook book? I know a captive audience of TTers who would buy it
any thoughts on you writing a cook book? I know a captive audience of TTers who would buy it
Just got a cook book and one of the first recipes that caught my eye was the Chicken with Forty Garlic Cloves. Actually sounds really good. Don't know if I am allowed to post it but if anyone is interested pm me.
QUOTE (iain @ Feb 22 2007, 6:51 pm)
caught my eye was the Chicken with Forty Garlic Cloves.
this sounds like a method of getting your co-workers the next day to get you fired!!! bloody hell 40 lumps of garlic!!!
The garlics don't actually go in the chicken they form a bed on the bottom of the pot and cook with the butter, olive oil, thyme, rosemary and of course the dripping from the chicken. I am actually a wee bit confused about one of the steps aparently you make a dough roll it out in four pieces.. "und um den Topfrand legen deckel aufsetzen und gut andruecken, damit er dicht schliesst." The part in italics I don't really get can't quite figure out what a 'Topfrand' is and Leo wasn't any help.
The edge of the pot?
40 cloves of garlic slow-cooked go mild and sweet. It's gorgeous and not stinky when roasted, perfect with good crusty bread. Don't peel the garlic, just squeeze it straight out of the cloves onto the bread mmmmmm.
In that recipe, you seal the lid to the pot with dough so that the chicken and garlic steam, thus no stinky kitchen.
If you feel lazy, Dean & Deluca Cajun Rub. Their moroccan one is good too.
Or what don_riina said (as per usual).
In that recipe, you seal the lid to the pot with dough so that the chicken and garlic steam, thus no stinky kitchen.
If you feel lazy, Dean & Deluca Cajun Rub. Their moroccan one is good too.
Or what don_riina said (as per usual).
Portugese chicken.
I use this to roast, fry or grill chicken...
Olive oil
Garlic
Bay leaf
Paprika
Crushed red pepper
Black pepper
and of course...chicken.
Put everything (except for the chicken) in a food processor.
Rub mixture all over the chicken.
Cook using preferred method.
My friend's mum (who gave me this recipe) also adds garlic salt, parsley flakes and curry powder.
I use this to roast, fry or grill chicken...
Olive oil
Garlic
Bay leaf
Paprika
Crushed red pepper
Black pepper
and of course...chicken.
Put everything (except for the chicken) in a food processor.
Rub mixture all over the chicken.
Cook using preferred method.
My friend's mum (who gave me this recipe) also adds garlic salt, parsley flakes and curry powder.
You want to pimp out your chicken!!!
I suggest that this would be easier if it is dead. It this way you will be able to sell it to customers as easier to fit also with less pecking. If dead, it will be easier to clean for reuse. I suggest an organic one as the cusomers will not want steroids/antibiotics on their privates, well actually perhaps this would be a good thing!
Anyway good luck
I suggest that this would be easier if it is dead. It this way you will be able to sell it to customers as easier to fit also with less pecking. If dead, it will be easier to clean for reuse. I suggest an organic one as the cusomers will not want steroids/antibiotics on their privates, well actually perhaps this would be a good thing!
Anyway good luck
Thanks everyone. I lost this thread for a while but here's the follow up...I tried some of the recs above, stuffing the bird with apples, celery etc. and all the options were lovely. I might make my way (eventually) to Don Riina's recipe but I havent braved it yet.
I give a big, lazy ass thumbs up to Nadia's recipe from the separate but similiar traditional sunday roast discussion. As you can read below, this recipe required salting and sitting. No stuffing or basting business. Seriously easy and good in a simple, salty, crispy skin sort of way.
I give a big, lazy ass thumbs up to Nadia's recipe from the separate but similiar traditional sunday roast discussion. As you can read below, this recipe required salting and sitting. No stuffing or basting business. Seriously easy and good in a simple, salty, crispy skin sort of way.
QUOTE (Nadia @ Mar 30 2007, 6:56 pm)
So, I usually flip the bird (heh) over once or twice and change the temperature a few times but the last bird I roasted I used this recipe: Thomas Keller roast chicken recipe
Idea: salt, let it sit, bung it in a surprisingly hot oven for awhile, take out and rest, eat. No basting, no flipping, to nothing.
It was perfect. I thought the breast would be dry as sawdust but it wasn't at all. And the skin was incredible -- like crispy salty chickeny crack cocaine. It was cooked all the way through. I feel like a total sucker for having done so much complicated shit before.
Key: If you want to feed more people roast two birds, not one bigger one. You want the red meat to cook through before the white meat starts to dry out. Don't use a frozen bird, the better quality birds really do have better flavor, and don't throw it cold into the oven, let it come to room temp first.
Idea: salt, let it sit, bung it in a surprisingly hot oven for awhile, take out and rest, eat. No basting, no flipping, to nothing.
It was perfect. I thought the breast would be dry as sawdust but it wasn't at all. And the skin was incredible -- like crispy salty chickeny crack cocaine. It was cooked all the way through. I feel like a total sucker for having done so much complicated shit before.
Key: If you want to feed more people roast two birds, not one bigger one. You want the red meat to cook through before the white meat starts to dry out. Don't use a frozen bird, the better quality birds really do have better flavor, and don't throw it cold into the oven, let it come to room temp first.
yay me.
(I can't really take credit for that one though.)
So, what do you do with the leftovers? (Not that we had much last time. I am seriously thinking of doing two at a time from now on.)
(I can't really take credit for that one though.)
So, what do you do with the leftovers? (Not that we had much last time. I am seriously thinking of doing two at a time from now on.)
A TT cookbook. Truly awesome idea, if the quality of half the recipes I've been rummaging through is an indicator. Must be a good litmus test of a recipe if your juices run while reading it...
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