Roast Chicken

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Roast Chicken

Post  Guest on Fri Aug 07, 2009 3:48 pm

A friend of mine gave me some spice rub his momma made (wink). I picked up two whole chickens this week for $2.50 ea. and I'm thinking about peeling the skin back, sprinkle sprinkle and then tying it all back together and roasting in teh ovens for a while then finish on the grill. Anyone ever do the skin peel stuff'n rub?
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Re: Roast Chicken

Post  IrishGuy on Fri Aug 07, 2009 4:35 pm

One time, I done like this:

Use the rub with some butter. Melt the butter about halfway and mix it with whatever spices you want to use. The end product will end up being a paste. You dont need to necessarily peel the skin back, but rather make slits in the skin and load up the paste in between the skin and meat. You can use your fingers on the outside of the skin to work the paste throughout the rest of the chicken.

Then you shove a half full beer can up his posterior end and stand him on the grill.
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Re: Roast Chicken

Post  Guest on Fri Aug 07, 2009 5:07 pm

slits huh? I think I can try that with one of 'em. No go on the beer butt. I have a rack which holds two cans and two chicks but my new grill is too small for the rack. :/
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Re: Roast Chicken

Post  IrishGuy on Fri Aug 07, 2009 5:20 pm

I would imagine you could do beer can chicken in the oven. You would have to put a pan on the bottom to catch drippings, then maybe sed the oven grate on top of the drip catching pan so everything will fit into the oven. Of course if the heating element is on the bottom of the oven this could be a problem.
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Re: Roast Chicken

Post  Canuck on Fri Aug 07, 2009 5:28 pm

I am very curious to learn how it turns out. Maybe I could get some of that spice mix too...lol.
I've never tried the under the skin method, I imagine if you do, and then leave it to marinate overnight, you would get some good flavours.

Why not try it on a few butterflied drumsticks first, so you get a feel for the flavour and amount you want to use? What do you think?

Unless your oven is gas. I did a whole chicken in there, baked it first, then turned on the broiler to finish it.
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Re: Roast Chicken

Post  Shopaholic on Fri Aug 07, 2009 6:26 pm

Canuck wrote:Why not try it on a few butterflied drumsticks first, so you get a feel for the flavour and amount you want to use? What do you think?

That's a great idea. Last week, I wanted some seasoned roast chicken but didn't have time to defrost the whole bird. So I just used a package of breasts, added the stuff I wanted and had heavenly roast chicken breasts in under 50 minutes.
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Re: Roast Chicken

Post  Canuck on Mon Aug 10, 2009 10:43 am

Any word on the bird?
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Re: Roast Chicken

Post  Guest on Mon Aug 10, 2009 11:51 am

It came out awesome. Good flavor. I did the rub under the breast skin and let it sit for 2 hours in fridge then I roasted in oven. Smiles and cheers at the table Saturday. Very Happy
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tonight's chicken marinade and tomorrow's chicken

Post  Guest on Mon Aug 10, 2009 10:08 pm

3/4 c. olive oil
3-4 cloves garlic
1 med. sweet onion
1/4 c. secret spice mix
juice and pulp of 2 lemons
20 leaves sweet basil fresh
1/2 T. kosher salt
1/2 c. water (rinsed the blender out)
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Re: Roast Chicken

Post  Canuck on Tue Aug 11, 2009 10:51 am

When's the next supper for this recipe? I have to be prepared to leave on short notice...lol

Sounds delicious!
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Re: Roast Chicken

Post  Guest on Tue Aug 11, 2009 10:55 am

Canuck wrote:When's the next supper for this recipe? I have to be prepared to leave on short notice...lol

Sounds delicious!

You have the drive here down now! lol
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Re: Roast Chicken

Post  Canuck on Tue Aug 11, 2009 10:57 am

Bman wrote:
Canuck wrote:When's the next supper for this recipe? I have to be prepared to leave on short notice...lol

Sounds delicious!

You have the drive here down now! lol

LOL, yeah, take that one road, go to the other one, turn left, drive far and exit over there.
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Re: Roast Chicken

Post  Guest on Tue Aug 11, 2009 11:23 am

thanks all. now I need a good recipe for naan...

sides tonight will be jasmine rice and yogurt/minced onion

Funny twist to this adventure. after I blended the marinade I boned (deboned?) the chicken, butterflied appropriate parts and put it in a gallon ziploc bag, poured marinade in and tossed pieces around. turned it upside down to further coat chicken. Shocked Embarassed forgot to close the zipper and spilled about a cup or so of the marinade. fortunately most of it went on my pants and shoes and not the counter or floor which would have been easier to clean.

When was the last time you saw that on a public access TV cooking show?


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Re: Roast Chicken

Post  Canuck on Tue Aug 11, 2009 12:33 pm

Are you adding any cilantro/coriander to that yogurt mix?

Now it sounds like we need to get you hip waders whenever you'll be marinating stuff... Razz
An apron won't be enough coverage...

Oh, I've never seen the spillage like that on TV...

I am not sure about a recipe for naan. I can try to get one for another type of flat bread, it's pretty simple, you will just have to experiment a bit so you get the right amount of baking powder to flour ratio.
You will need a heavy flat pan to make it in and I am sure you have a rolling pin.
Something like this:
Click here
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Re: Roast Chicken

Post  Guest on Tue Aug 11, 2009 12:46 pm

Canuck wrote:Are you adding any cilantro/coriander to that yogurt mix?

Now it sounds like we need to get you hip waders whenever you'll be marinating stuff... Razz

My cilantro didn't really launch this year, it's just puttering along. small shoots, small leaves, nothing like the stuff in the store. My sweet basil is a veritable shrubbery at the moment.

so Yogurt, fresh cilantro, onion... maybe a little garlic?

(typingthistochastisemyselfforbeingalazyassandremindmyselftogetthedamnsolardehydratorfinished)
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Re: Roast Chicken

Post  Canuck on Tue Aug 11, 2009 12:53 pm

Yes, a clove or two of garlic.
And if you want you can add mint instead of or with the cilantro.

(typingthistochastiseyouforbeingalazyassandremindyoutogetthedamnsolardehydratorfinished)
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Re: Roast Chicken

Post  IrishGuy on Tue Aug 11, 2009 12:58 pm

meta4 wrote: My sweet basil is a veritable shrubbery at the moment.


A tip for your sweet basil. As the plants grow larger, they will develop flowers at the top of the shoots. Pluck the flowers before they have a chance to develop and the basil will continue to grow large, yummy leaves. I am going out twice per week and harvesting handfulls of leaves to eat fresh or put in a paper bag to dry. I usuaally check the plant daily for the flowers forming though.
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Re: Roast Chicken

Post  Guest on Tue Aug 11, 2009 12:59 pm

Canuck wrote:Yes, a clove or two of garlic.
And if you want you can add mint instead of or with the cilantro.

Done. Given the flavor combo's I've got I think I'll go with cilantro this time.
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Re: Roast Chicken

Post  Guest on Tue Aug 11, 2009 1:00 pm

IrishGuy wrote:
meta4 wrote: My sweet basil is a veritable shrubbery at the moment.


A tip for your sweet basil. As the plants grow larger, they will develop flowers at the top of the shoots. Pluck the flowers before they have a chance to develop and the basil will continue to grow large, yummy leaves. I am going out twice per week and harvesting handfulls of leaves to eat fresh or put in a paper bag to dry. I usuaally check the plant daily for the flowers forming though.

Cool, thanks. Do you think this will work for cilantro as well? I noticed last week small flowers were starting.
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naan

Post  Guest on Tue Aug 11, 2009 1:02 pm

I think I'll go with this recipe for Naan tonight so's I can grill it.

http://allrecipes.com/Recipe/Naan/Detail.aspx


Last edited by meta4 on Tue Aug 11, 2009 1:03 pm; edited 1 time in total
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Re: Roast Chicken

Post  Canuck on Tue Aug 11, 2009 1:03 pm

Yes, that would work for cilantro too.
Once it goes to flowers, the leaves will get smaller.
If you want to get seeds then maybe a plant or two to flower.

I prefer the cilantro flavour.
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Re: Roast Chicken

Post  Guest on Tue Aug 11, 2009 1:31 pm

Canuck wrote:Now it sounds like we need to get you hip waders whenever you'll be marinating stuff... Razz
An apron won't be enough coverage...

Oh, I've never seen the spillage like that on TV...

Doesn't one of the guys from the Red Green show wear a pair of hip waiters? Maybe it was just one episode.
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Re: Roast Chicken

Post  Guest on Tue Aug 11, 2009 1:37 pm

As I'm sitting here thinking about dinner tonight (and drooling) I remember a kind of chutney that I had at Taj Mahal that had mint and onions finely chopped and was kind of a chutney or salsa.

Canuck... Bman... Any idea what they call that stuff?

Was it like this?
http://allrecipes.com/Recipe/Chutney-with-Mint/Detail.aspx
or this
http://www.wikihow.com/Make-Mint-Chutney

Or what about any kind of chutney that uses peaches? Anyone ever had such things?
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Re: Roast Chicken

Post  IrishGuy on Tue Aug 11, 2009 1:43 pm

meta4 wrote:
IrishGuy wrote:
meta4 wrote: My sweet basil is a veritable shrubbery at the moment.


A tip for your sweet basil. As the plants grow larger, they will develop flowers at the top of the shoots. Pluck the flowers before they have a chance to develop and the basil will continue to grow large, yummy leaves. I am going out twice per week and harvesting handfulls of leaves to eat fresh or put in a paper bag to dry. I usuaally check the plant daily for the flowers forming though.

Cool, thanks. Do you think this will work for cilantro as well? I noticed last week small flowers were starting.

I've tried to grow cilantro 3 different times with very little success. Then I go to the store and see a huge bunch of the stuff for about $2.00. I have given up on trying myself with cilantro.
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Re: Roast Chicken

Post  Canuck on Tue Aug 11, 2009 1:46 pm

Are you thinking about raita? There are many types of raita depending on the region.

We didn't go to Taj Mahal when I was in Fort Wayne.

I am thinking it would be along the line of the second link meta. The wikihow.
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Re: Roast Chicken

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