| C'mon--work your magic . . . .
Posted: 12/27/2007 1:07:09 AM | Y'all are so creative . . .
I have a whole chicken and three . . . things? . . . of elephant garlic. I live alone and try to make every meal memorable, so . . . to brine or not to brine? Inject or not inject? Stuff with herbs or citrus?
C'mon--make my day . . . okay, virtually make my dinner!
Rx | |
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| C'mon--work your magic . . . .
Posted: 12/27/2007 7:09:36 AM | Vote for NO brine or injection.
Needs chicken, a couple of eggs, buttermilk, flour, herbs, a little oil, an onion if you have one, maybe a potato or two.
Cut the chicken apart- legs, thighs, wing bits, breasts and back. Soak in buttermilk for about 1 hour while you prep some flour dredge (flour, herbs, garlic, pepper). Whip up 1 or 2 eggs with a little of the buttermilk for an egg wash. Save removed skin, wing tips and back for soup stock (freeze until 2 days before you get a cold  and then make chicken soup)
Lightly coat a dutch oven or covered baking pan with oil. Slice the onion and layer on the bottom of the baking pan or dutch oven. Dip chicken parts in egg wash, then dredge in flour, arrange neatly in pan. Slice the garlic and layer on top of the chicken, add a little more onion slices, and sliced potatoes (optional). Add about 1/4 cup of wine and 1/4 cup of stock to the pan to help steam the chicken. Then cover and bake about 45-60 minutes.
----> you can pre-fry the chicken in another pan until just browned, then bake. I used to pre-fry until the CardioDoc said not to.
In a separate pan, fry up the leftover egg wash for the dog. At least someone can still enjoy fried food.
The stock and wine will make a nice gravy-sauce and should not need thickening. If it does, use a little of the flour dredge to make a roux to thicken.
Mix the sliced onions, potatoes, and garlic to serve as a side with another veggie. | |
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| C'mon--work your magic . . . .
Posted: 12/27/2007 7:19:18 AM | | Elephant garlif is not usually used as garlic, it's usually just eacten. Stick it in the overn till it gets soft, let it cool then spread on something. Or cook till it's almost soft, cool, then coat them in chocolate. No, really, it works.. | |
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| C'mon--work your magic . . . .
Posted: 12/27/2007 11:27:37 AM | Nothing could be simpler.
Fire up the oven to 450F or even 500F if it will get that hot. Rinse, the bird thoroughly inside and out. Pat dry and then lightly season with salt and pepper inside and out.
Slice the garlic bulbs in half at the equator and put as many as of them as you can fit inside the bird's cavity, cut side up. Add some sprigs of fresh rosemary (there's some growing in your neighborhood somehere), sage, and oregano or thyme. Wrap some twine around the wings to keep them pressed next to the breast. Put the bird in a greased roasting pan. Liberally coat the remaining garlic bulbs with olive oil and throw them in the roaster as well. If you have carrots, celery, onions, and potatoes, coarse chop them and throw them in too.
Roast the bird covered for 15 minutes per pound and then remove the cover and lower the heat to 350F. Brown for another 3-5 minutes per pound. You should come out with the most wonderful roasted-garlic-infused chicken you could ever imagine! Yum! --not to mention the chicken-infused roasted garlic! | |
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| C'mon--work your magic . . . .
Posted: 12/27/2007 2:47:53 PM | Stick the cloves of garlic in slits made from the ends into the meat. Or even just under the skin will be fine. Sprinkle your favorite seasoning on it and into the 350 degree oven for 45 minutes to an hour. Spuds in the oven at the same time.
Set chicky aside from the roasting pan and make milk gravy!
Special, memorable, but simple enough. The only think better I can recommend is the outdoor charcoal rotisserie with wood chunks for smoke. That is the ultimate destiny for a whole chicken in my kitchen! | |
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| C'mon--work your magic . . . .
Posted: 1/1/2008 1:19:41 AM | New Year's prediction . . . I will win!! (You so asked for that one!)
I looked through the other forums to find one where I could give you a detailed answer to questions you didn't ask and I couldn't find a suitable venue (oh, I could go on, which is what I do and why I will probably be cut off for being off-topic) . . . .
I love to cook, but am not so big on the eating; sometimes I will work for hours on something, take one bite, wish I could marry myself and be done eating . . . .
So, I have taken all of your suggestions and will let them marinate (I am soooo BACK on-topic!!) in my head and let you know what I have done . . . .
Plan B--
I live at the beach--y'all come on down and cook for me!! 
Seriously, though--awhile ago I started a thread: "seawater" asking about cooking with . . . you guessed it!! . . . SEAWATER . . . and with all your brining talk . . . what do you think? (Seriously!)
I swear--this chicken will not have died in vain . . . . 
Happy New Year!!
Rx | |
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| Looking for a good recipe for tarter sauce
Posted: 1/1/2008 2:22:26 AM |
Anyone got a good message for tarter sauce??
E-m to xxxxxxxxx@sbcglobal.net
I usually email my tartar sauce this message:
Dear Pickles, mayo, and lemon juice on no sesame seed bun,
I find you delicious just for the halibut. Like a sturgeon your heart beats next to mind. Please don't flounder about on your way out.
Sincerely yours,
Random Entry
Seriously, though--awhile ago I started a thread: "seawater" asking about cooking with . . . you guessed it!! . . . SEAWATER . . . and with all your brining talk . . . what do you think? (Seriously!)
Yes, I noticed with interest. Almost as LSD induced as your snow cream thread and I'm sure about as active as my solid buttermilk thread. Glad you're enjoying the spirits of the present holiday! Don't forget to make some 44 day liquor on your way out.
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