/ck/ - Food & Cooking

>>15163677
Buy a whole chicken and roast it, it will scratch the itch this processed garbage won't satisfy.

It will cost you less too.

>>14207591
Also put some cuts of cold butter under the skin of the chicken, I like to put oil or melted bacon fat on the skin (butter will burn on the top, so I only put butter on the skin near the end of cooking)
I would cut the lemons into wedges, and put them, the dry herbs (if whole) and the olives and chillies (if whole chilles) inside the cavity of the chicken. Tie legs shut with twine to hold in moisture.

If chilles are powder or paste, and herbs are powder, I would rub them and the harissa on the skin.

I bake at 350, checking temp and rotating bird every 30 mins, make sure to baste the cavity and skin with whatever drips onto the pan in between 30 min intervals.

Once internal temp reaches between 150-160, take bird out of over, cover (I use aluminum foil) and leave for 10 minutes to complete cooking.

I'm not a master chef, but I enjoy how this comes out when I cook whole chicken.

>>14177771
>She is not fat in fact she is quite fit
>Eats a ton of protein rich chicken thighs
>What the hell is going to happen to her when she is thirty?

I'm a tiny bitch but I can put away a LOT of meat.
Here are some things I have eaten in one sitting
1+ lb ribeye steak
6 Chicken thighs (regularly)
8 Chicken wings (tips, drumettes, and everything, even most of the bones)
A whole rotisserie chicken
1+ lb of pork
A full slab of ribs (with sides, picked clean, even broke open the bones for marrow)
A whole large fish
2 smoked turkey tails
12 eggs
And I know I can eat more than that.
The thing is, I will eat only tiny desserts. And very little pastries or cereals. I prefer carbs like homemade potatoes, rice, and fermented oats. made into biscuits. But even then very small portions drowning in fat and served with protein drowning in fat!

I am gonna be 32, weight is below 120, lower weight and more muscle than what I was in high school. bmi well in the average range.
But I also do farm work, lift weights, can do 30 push ups at once (used to do sets of 40, but I slacked on my pushups this spring and I'm working my way back), can do up to 12 pull ups at once.

If you don't like the way she eats thighs send her this way and she can eat mine ;3c

>>13840006

For 5 bucks I can get a whole chicken on sale that's probably higher quality than the 9th layer of hell style-tortured chickens you sell (mine would only be 7th layer or something) and cook it better.

And it would feed me for days instead of just one meal. And lets be real here, underneath that thick layer of deep fried breadcrumbs and floor sweepings there's only like 3 oz of mechanically pre chewed chicken meat in there. So thanks, two thirds of a chicken thigh for 5 bucks. What a deal!

Oh and lets not forget the nickles worth of instant mashed potato, 2 cents worth of flavored corn syrup and corn starch, and 10 cents of industrially made cookie and biscuit.

Fuck you KFC.

>>13792243
Millenial here, I go out to eat twice a year because I am obligated for family. I hate going out to eat because unless the bill is over 100 per person, their cooking isn't as good as mine.

Most restaurants are fucking shit ass mediocre and you get some stranger who is in god knows what kind of mood while touching your food. Worst of all if you're not spending a good fortune on the food, it's going to be made with absolutely no passion whatsoever.

It's business as usual for me. The time off allows me to experiment more with things like ferments and brewing and stretching my highest nutrient dense foods as long as possible. I have a few weeks of food stashed just in case the worst happens, and I am carefully rationing. My store trips will mostly be buying whatever i can that will last me the longest.

People who waste all their precious time and money in a fucking restaurant instead of learning how to cook deserve to starve, but there's food delivery so these nincompoops will just be spending a bit extra money to continue to be retarded and lazy.

>>13677566
I don't eat that dried out shit. I'll eat rotisserie when i can make it myself.

I get a whole bird, stuff butter underneath the skin of the breast, and baste the whole thing in pan drippings from the previous bird (if no drippings I use bacon grease or beef tallow)

I stuff its cavity with sliced onion, tie the legs shut with twine, salt, pepper, and bake for around 1 hour and 20 min at 350, rotating the bird and rebasting every 30 min, checking the internal temp at the 1 hour mark.

Then when its internal temp about 10 degrees below cooked, I let it sit for about 10 min outside the oven covered with a large pot (or u can use aluminum foil if u wanna be wasteful)

Recently I decided to cut the meat off the bone and save the carcass for soup (and of course I save the drippings). So the whole bird will last me maybe up to 2 weeks of meals.

Poultry should be a luxury meat received with thanks giving. Not some trash to breathe in.

P.S I would like tips on what to do with the giblets other than just frying them and eating them as is?