I had a hankerin' for some today. I'm not too wild about the way I normally
roast a chicken, so decided to look around for something new. Came across the
recipe below. It is simple and great. Do it in a cast iron pan, and you've got a
ready pan for making gravy. Let the giblets cook while the chicken is doing it's
thing in the oven, and then use the broth for the gravy. Great stuff.

Oh, if there are any leftovers, you can make some chicken salad for sandwiches
on your next fishing trip. [Now it's boating related!]

Oh, I didn't check to see if the bird was 'farm-raised'. Hell, it may have been
raised in the Bronx for all I know. 'Twas still yummy.

Roast Chicken
" One 2- to 3-pound farm-raised chicken
" Kosher salt and freshly ground black pepper
" 2 teaspoons minced thyme (optional)

" Unsalted butter
" Dijon mustard
print a shopping list for this recipe

Preparation
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper
towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and
if you roast chicken often, it's a good technique to feel comfortable with. When
you truss a bird, the wings and legs stay close to the body; the ends of the
drumsticks cover the top of the breast and keep it from drying out. Trussing
helps the chicken to cook evenly, and it also makes for a more beautiful roasted
bird.
Now, salt the chicken-I like to rain the salt over the bird so that it has a
nice uniform coating that will result in a crisp, salty, flavorful skin (about 1
tablespoon). When it's cooked, you should still be able to make out the salt
baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to
temperature, put the chicken in the oven. I leave it alone-I don't baste it, I
don't add butter; you can if you wish, but I feel this creates steam, which I
don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven
and add the thyme, if using, to the pan. Baste the chicken with the juices and
thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately.
Remove the legs and thighs. I like to take off the backbone and eat one of the
oysters, the two succulent morsels of meat embedded here, and give the other to
the person I'm cooking with. But I take the chicken butt for myself. I could
never understand why my brothers always fought over that triangular tip-until
one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut
the breast down the middle and serve it on the bone, with one wing joint still
attached to each. The preparation is not meant to be superelegant. Slather the
meat with fresh butter. Serve with mustard on the side and, if you wish, a
simple green salad. You'll start using a knife and fork, but finish with your
fingers, because it's so good.

--

John H
--

John H

On Aug 4, 6:58*pm, John H wrote:
I had a hankerin' for some today. I'm not too wild about the way I normally
roast a chicken, so decided to look around for something new. Came across the
recipe below. It is simple and great. Do it in a cast iron pan, and you've got a
ready pan for making gravy. Let the giblets cook while the chicken is doing it's
thing in the oven, and then use the broth for the gravy. Great stuff.

Oh, if there are any leftovers, you can make some chicken salad for sandwiches
on your next fishing trip. [Now it's boating related!]

Oh, I didn't check to see if the bird was 'farm-raised'. Hell, it may have been
raised in the Bronx for all I know. 'Twas still yummy.

Roast Chicken
" *One 2- to 3-pound farm-raised chicken
" *Kosher salt and freshly ground black pepper
" *2 teaspoons minced thyme (optional)

" *Unsalted butter
" *Dijon mustard
print a shopping list for this recipe

Preparation
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper
towels, inside and out. The less it steams, the drier the heat, the better.

On Aug 4, 6:58 pm, John wrote:


But I take the chicken butt for myself.



Ewwwwwww!

In article ed24bc8a-6173-4786-8c94-
, says...

On Aug 4, 6:58*pm, John H wrote:
I had a hankerin' for some today. I'm not too wild about the way I normally
roast a chicken, so decided to look around for something new. Came across the
recipe below. It is simple and great. Do it in a cast iron pan, and you've got a
ready pan for making gravy. Let the giblets cook while the chicken is doing it's
thing in the oven, and then use the broth for the gravy. Great stuff.

Oh, if there are any leftovers, you can make some chicken salad for sandwiches
on your next fishing trip. [Now it's boating related!]

Oh, I didn't check to see if the bird was 'farm-raised'. Hell, it may have been
raised in the Bronx for all I know. 'Twas still yummy.

Roast Chicken
" *One 2- to 3-pound farm-raised chicken
" *Kosher salt and freshly ground black pepper
" *2 teaspoons minced thyme (optional)

" *Unsalted butter
" *Dijon mustard
print a shopping list for this recipe

Preparation
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper
towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and
if you roast chicken often, it's a good technique to feel comfortable with. When
you truss a bird, the wings and legs stay close to the body; the ends of the
drumsticks cover the top of the breast and keep it from drying out. Trussing
helps the chicken to cook evenly, and it also makes for a more beautiful roasted
bird.
Now, salt the chicken-I like to rain the salt over the bird so that it has a
nice uniform coating that will result in a crisp, salty, flavorful skin (about 1
tablespoon). When it's cooked, you should still be able to make out the salt
baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to
temperature, put the chicken in the oven. I leave it alone-I don't baste it, I
don't add butter; you can if you wish, but I feel this creates steam, which I
don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven
and add the thyme, if using, to the pan. Baste the chicken with the juices and
thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately.
Remove the legs and thighs. I like to take off the backbone and eat one of the
oysters, the two succulent morsels of meat embedded here, and give the other to
the person I'm cooking with. But I take the chicken butt for myself. I could
never understand why my brothers always fought over that triangular tip-until
one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut
the breast down the middle and serve it on the bone, with one wing joint still
attached to each. The preparation is not meant to be superelegant. Slather the
meat with fresh butter. Serve with mustard on the side and, if you wish, a
simple green salad. You'll start using a knife and fork, but finish with your
fingers, because it's so good.

--

John H
--

John H

Sounds good to me, John. I've copied it and it is now on the "to-try"
list.

I go by the boil in the bag method. Makes all meat taste the same.

--
The stupider you sound, the more Republican votes you'll get

wrote in message
...
On Wed, 04 Aug 2010 19:58:16 -0400, John H
wrote:

I had a hankerin' for some today. I'm not too wild about the way I
normally
roast a chicken, so decided to look around for something new.

I like them on a spit on the gas grille (with a back burner)

Have you guys tried "beer can chicken"? Great stuff!

On Thu, 5 Aug 2010 09:58:19 -0400, "mmc" wrote:


wrote in message
.. .
On Wed, 04 Aug 2010 19:58:16 -0400, John H
wrote:

I had a hankerin' for some today. I'm not too wild about the way I
normally
roast a chicken, so decided to look around for something new.

I like them on a spit on the gas grille (with a back burner)

Have you guys tried "beer can chicken"? Great stuff!

Have you guys tried "Broasted chicken?" Great stuff!
:-)

Little story.
I met Danny Kaleikini way back in the late 60's when I was working my
way through the U of H in Honolulu. Danny was a fixture in the
showroom of the Kahala Hilton. He was a very well-paid entertainer,
becoming a millionaire many times over. In the late 70's I moved to
the mainland and one year we noticed he was doing a Christmas Special
at Harrah's in Reno. We saw and met him there when he invited us
backstage after the show. While visiting with him he invited us to
dinner (it was very late) at the hotel's restaurant. He said they had
this great chicken he really liked and wanted us to try it. It was a
$2.99 Broasted Chicken special. My wife and I tried it and I must say
it had to be the best chicken we've ever eaten.
We did this every Christmas for a few years, enjoying that "special"
dinner with Danny.
I always think about it, here was this millionaire eating a $2.99
special with us.
Eddie

On Wed, 4 Aug 2010 17:53:23 -0700 (PDT), Tim wrote:

On Aug 4, 6:58*pm, John H wrote:
I had a hankerin' for some today. I'm not too wild about the way I normally
roast a chicken, so decided to look around for something new. Came across the
recipe below. It is simple and great. Do it in a cast iron pan, and you've got a
ready pan for making gravy. Let the giblets cook while the chicken is doing it's
thing in the oven, and then use the broth for the gravy. Great stuff.

Oh, if there are any leftovers, you can make some chicken salad for sandwiches
on your next fishing trip. [Now it's boating related!]

Oh, I didn't check to see if the bird was 'farm-raised'. Hell, it may have been
raised in the Bronx for all I know. 'Twas still yummy.

Roast Chicken
" *One 2- to 3-pound farm-raised chicken
" *Kosher salt and freshly ground black pepper
" *2 teaspoons minced thyme (optional)

" *Unsalted butter
" *Dijon mustard
print a shopping list for this recipe

Preparation
Preheat the oven to 450°F. Rinse the chicken, then dry it very well with paper
towels, inside and out. The less it steams, the drier the heat, the better.
Salt and pepper the cavity, then truss the bird. Trussing is not difficult, and
if you roast chicken often, it's a good technique to feel comfortable with. When
you truss a bird, the wings and legs stay close to the body; the ends of the
drumsticks cover the top of the breast and keep it from drying out. Trussing
helps the chicken to cook evenly, and it also makes for a more beautiful roasted
bird.
Now, salt the chicken-I like to rain the salt over the bird so that it has a
nice uniform coating that will result in a crisp, salty, flavorful skin (about 1
tablespoon). When it's cooked, you should still be able to make out the salt
baked onto the crisp skin. Season to taste with pepper.
Place the chicken in a sauté pan or roasting pan and, when the oven is up to
temperature, put the chicken in the oven. I leave it alone-I don't baste it, I
don't add butter; you can if you wish, but I feel this creates steam, which I
don't want. Roast it until it's done, 50 to 60 minutes. Remove it from the oven
and add the thyme, if using, to the pan. Baste the chicken with the juices and
thyme and let it rest for 15 minutes on a cutting board.
Remove the twine. Separate the middle wing joint and eat that immediately.
Remove the legs and thighs. I like to take off the backbone and eat one of the
oysters, the two succulent morsels of meat embedded here, and give the other to
the person I'm cooking with. But I take the chicken butt for myself. I could
never understand why my brothers always fought over that triangular tip-until
one day I got the crispy, juicy fat myself. These are the cook's rewards. Cut
the breast down the middle and serve it on the bone, with one wing joint still
attached to each. The preparation is not meant to be superelegant. Slather the
meat with fresh butter. Serve with mustard on the side and, if you wish, a
simple green salad. You'll start using a knife and fork, but finish with your
fingers, because it's so good.

--

John H
--

John H

Sounds good to me, John. I've copied it and it is now on the "to-try"
list.

It surprised the hell out of both me and my wife. She loved it!
--

John H

On Wed, 04 Aug 2010 21:31:24 -0400, wrote:

On Wed, 04 Aug 2010 19:58:16 -0400, John H
wrote:

I had a hankerin' for some today. I'm not too wild about the way I normally
roast a chicken, so decided to look around for something new.

I like them on a spit on the gas grille (with a back burner)

Me too. I've got a rotisserie for the Weber charcoal that does a great job. But,
I had a hankerin' for chicken gravy on my rice. The rotisserie doesn't leave me
crunchy chicken drippings in the cast iron skillet.

I do turkeys on the rotisserie. They're fantastic. Better than smoked. I'll buy
a package of turkey wings, put 'em in the cast iron skillet, and roast until the
fat is all out of them. That makes some good turkey gravy for those who just
have to have gravy on their mashed 'taters.
--

John H

On Thu, 5 Aug 2010 09:58:19 -0400, "mmc" wrote:


wrote in message
.. .
On Wed, 04 Aug 2010 19:58:16 -0400, John H
wrote:

I had a hankerin' for some today. I'm not too wild about the way I
normally
roast a chicken, so decided to look around for something new.

I like them on a spit on the gas grille (with a back burner)

Have you guys tried "beer can chicken"? Great stuff!


Also a good way to do chicken, but - no drippings for gravy. Great with potatoe
salad though.

Here, for your eating pleasure, is a recipe for a spectacular potatoe salad.
Just remember to double the bacon, eggs, and anything else you like.

Baked Potato Salad

4 -5 pounds Baking Potatoes, peeled, cut in 1/2 to 3/4" chunks
1/4 cup Olive or vegetable oil
2 Envelopes Italian salad dressing mix
1 medium Green pepper - chopped
1 medium Sweet red pepper - chopped
1 bunch Green onions -- chopped
2 large Tomatoes - chopped and drained (I use Romano, and take
out the insides. Or, no tomatoes at all. They add a lot of moisture.)
4 Hard boiled eggs - chopped
6 slices Crisp Bacon - crumbled
¾ cup Mayo
¾ cup Sour Cream
1 tablespoon Vinegar
1 tablespoon Lemon juice
2 teaspoons Dried basil
1 teaspoon Salt
1 teaspoon Pepper
½ teaspoon Garlic powder

In a large bowl, toss the potatoes with oil and dressing mixes. Place the
potatoes in a greased pan large enough to hold them. Bake at 400 degrees for
about 45 minutes or until tender. Put in refrigerator to cool.

Mix the last eight ingredients in a large measuring cup or small bowl.

When the potatoes have cooled, transfer them to a large pot. Add the peppers,
onions, tomatoes, eggs and bacon, and the mixture from the small bowl. Mix well,
but gently.

Transfer to serving dish, cover with saran wrap, and refrigerate for a couple
hours

--

John H

On Thu, 05 Aug 2010 10:39:47 -0700, Eddie wrote:

On Thu, 5 Aug 2010 09:58:19 -0400, "mmc" wrote:


wrote in message
. ..
On Wed, 04 Aug 2010 19:58:16 -0400, John H
wrote:

I had a hankerin' for some today. I'm not too wild about the way I
normally
roast a chicken, so decided to look around for something new.

I like them on a spit on the gas grille (with a back burner)

Have you guys tried "beer can chicken"? Great stuff!

Have you guys tried "Broasted chicken?" Great stuff!
:-)

Little story.
I met Danny Kaleikini way back in the late 60's when I was working my
way through the U of H in Honolulu. Danny was a fixture in the
showroom of the Kahala Hilton. He was a very well-paid entertainer,
becoming a millionaire many times over. In the late 70's I moved to
the mainland and one year we noticed he was doing a Christmas Special
at Harrah's in Reno. We saw and met him there when he invited us
backstage after the show. While visiting with him he invited us to
dinner (it was very late) at the hotel's restaurant. He said they had
this great chicken he really liked and wanted us to try it. It was a
$2.99 Broasted Chicken special. My wife and I tried it and I must say
it had to be the best chicken we've ever eaten.
We did this every Christmas for a few years, enjoying that "special"
dinner with Danny.
I always think about it, here was this millionaire eating a $2.99
special with us.
Eddie

What is it?
--

John H