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/ck/ - Food & Cooking

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6220360 No.6220360 [Reply] [Original]

Any ideas on what to do with it that isn't just regular roast chicken?

>> No.6220372
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6220372

Stuff butter under the skin with a bunch of herbs, wrap the chicken in bacon ..kinda helps

>> No.6220375

>>6220360
You need to be more specific. How large is the chicken? What equipment do you have? What ingredients are at your disposal? What are you in the mood for?

If it's about 3 pounds, then I'd break it down and deep fry it. If it's between 4-5 pounds, I'd roast or smoke it. If it's more than 5 pounds, I'd probably poach it and shred the meat for enchiladas or chicken salad.

>> No.6220380

hello i forgot to brine my chicken before marinating it, how will i make it joocy now?

>> No.6220390

>>6220380
>how will i make it joocy now?
It's possible to make chicken juicy without a brine. The trick is to not overcook it.

>> No.6220400

>>6220375
this anon knows

also, consider using different cuts for different recipes

I'd deep fry the wings, maybe the legs too.
The rest i'd roast and use for sammies, tacos, and other meat-in-wheat combinations.

The bones and scraps i'd save for soup stock.

>> No.6220414

Dry brine it for a day.

Roast it over some roasted potatoes.

https://www.youtube.com/watch?v=tfu_zZ3u9ys

>> No.6220431

>>6220390
oh god

>> No.6220435
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6220435

>>6220372
>wrap the chicken in bacon

>> No.6220455

https://www.youtube.com/watch?v=cTHYjM9r6P0

>> No.6220466

>>6220360
Maybe there is some better recipe somewhere, but u can try this.
https://www.youtube.com/watch?v=36E3XXqab40

>> No.6220906

Blitz garlic, some roughly chopped red chillies, oregano, vinegar and lots of olive oil in a food processor, then marinate it in that.

The quality of the final outcome depends largely on the quality of the chillies though. I apologise for not remembering the measurements.

>> No.6220910

>>6220906
And also lime juice. Can't forget that.

>> No.6220918

>>6220360
i've been honey roasting chicken lately. do it on a bed of chopped onions, then when it's finished you get this awesome onion jam underneath where the onion bits have cooked in the chicken fat and the honey has dripped down onto them. i heartily recommend it.

>> No.6220932
File: 1.55 MB, 1728x2304, Roast Boneless Stuffed Chicken recipe 1-4.jpg [View same] [iqdb] [saucenao] [google]
6220932

>>6220360
Debone through the neck, turn it inside out and fillet it, stir-fry the meat and mix with rice and stuff back inside and then roast.

>> No.6220933

>>6220360
Tagine with olive tapanade, lemon, rosemary, and lots of garlic

>> No.6220934
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6220934

>>6220932
That would be cooked rice.
And various chinese things in the stir-fry, I used black fungus, bamboo shoots, tiger lilly blossoms, water chestnuts and umm, stuff.

>> No.6220936
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6220936

>>6220934

It takes about half an hour to prepare if you're any good, longer if you're sort of new to fancy cooking.

>> No.6220939
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6220939

>>6220936
That's it for the recipe, now on to the results.

I don't use the chinese sausage in the stir-fry because I hate the flavour. Kabana is really good in it though.

>> No.6220943
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6220943

>>6220939

From the outside, it looks 'kind of' like a normal roast chicken. Then you carve it like meatloaf.

>> No.6220945
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6220945

>>6220943

It's fucking delicious. The chicken skin has the usual roast flavour, rubbed with sesame oil it's fantastic.

The stir-fry inside is great on its own but it also absorbs juices from the skin too and ends up amazing.

I once served this on a date and she didn't say a word about it. I kicked her to the curb the next day and didn't talk to her again for years.

>> No.6220952

>>6220945
>>6220360

So there you go OP, I expect results.

I guarantee the people you cook this for will have never seen it before.

It came from a book of Chinese recipes by Florence Lin, it was from a section about fancy imperial banquet dishes I think.

>> No.6221760
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6221760

make chicken tendies

>> No.6221836

>>6220360
Cut the spine out and break the sternum so you can lay it out. Rub the skin with olive oil. Stuff garlic under the skin. Put that fucker on a tray or pile of vegetables and broil it. It's about 18 minutes on each side, but make sure the meat is proper chicken temperature in the inside.

Smaller birds only.