Other ways to cook roasting chicken?

On Fri 21 Jan 2005 11:31:00a, Priscilla H. Ballou tittered and giggled, and
giggled and tittered, and finally blurted out...

> I have (or will soon have) a couple of Perdue roasting chickens for a
> good price. The only problem is: I think I may be sick of roast fowl
> for a bit.
>
> Roasters are different from fryers in terms of piece size,
> tenderness/toughness, and fattiness, I know, so I'm wondering what would
> be suitable ways to cook one of these roasters other than roasting it.
> I'm pretty good at cutting up chickens, so getting it into pieces is no
> problem. I have a small rotisserie, so I'm thinking about possibly
> doing something with that.
>
> Other ideas?
>
> Thanks!
>
> Priscilla, back in r.f.c. after a lengthy absence
>

If you haven't ever tried Mimi's Sticky Chicken, you're missing a treat!
It's a roast chicken recipe developed by Mimi Hiller, but unlike any other
I've ever tried. Give it a shot...you'll be glad you did.

Wayne

Mimi's Sticky Chicken

2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken, about 3 pounds
1 cup chopped onions

Combine all spices (first 8 ingredients) in small bowl.

Rinse chicken, inside and out. Drain well.

Rub spice mixture over skin and the inside of chicken.

Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast, preheat oven to 250° F and stuff cavity with onions.

Place chicken breast side down in roasting pan.

Roast uncovered at 250ºF for about 5 hours,(that's not a typo,it's really
250º. Anything over 225º is safe as long as the chicken reaches an internal
temperature of at least 155º, which this does, and more).

Baste occasionally with pan juices or until pan juices start to caramelize
on bottom of pan and chicken is golden brown.

Serves 4.

"Priscilla H. Ballou" <[email protected]> wrote in
news:[email protected]:

> I have (or will soon have) a couple of Perdue roasting chickens for
> a good price. The only problem is: I think I may be sick of roast
> fowl for a bit.
>
> Roasters are different from fryers in terms of piece size,
> tenderness/toughness, and fattiness, I know, so I'm wondering what
> would be suitable ways to cook one of these roasters other than
> roasting it. I'm pretty good at cutting up chickens, so getting it
> into pieces is no problem. I have a small rotisserie, so I'm
> thinking about possibly doing something with that.
>
> Other ideas?
>
> Thanks!
>
> Priscilla, back in r.f.c. after a lengthy absence
>

Others have told me that I like rotisserie chicken...if I haven't
mentioned it before. I rub the bird with a lemon zest, garlic powder,
black pepper mix...inside and out, then spin the bird for approx 1 hr 15
min. Oh and a pinch of salt.

But for a change you could debone the bird and stuff it, with either a
bread style stuffing ,a cordon blue style mix, or a spinach mix. Tie it
up well and roast/rotisserie/grill that.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Wayne Boatwright wrote:

> If you haven't ever tried Mimi's Sticky Chicken, you're missing a treat!
> It's a roast chicken recipe developed by Mimi Hiller, but unlike any other
> I've ever tried. Give it a shot...you'll be glad you did.

[snip]

Good idea. Thanks! I remember now seeing the recipe before, but it had
slipped my mind. I trust that leaving out the cayenne won't totally
destroy the recipe. I don't like hot foods.

Priscilla

Hahabogus wrote:

> Others have told me that I like rotisserie chicken...if I haven't
> mentioned it before. I rub the bird with a lemon zest, garlic powder,
> black pepper mix...inside and out, then spin the bird for approx 1 hr 15
> min. Oh and a pinch of salt.
>
> But for a change you could debone the bird and stuff it, with either a
> bread style stuffing ,a cordon blue style mix, or a spinach mix. Tie it
> up well and roast/rotisserie/grill that.

Nice ideas. I doubt the entire roaster would fit in my rotisserie,
though. I'm thinking of maybe doing the drumsticks and thighs in the
rotisserie basket.

Thanks.

Priscilla

On Fri 21 Jan 2005 12:05:55p, Priscilla H. Ballou tittered and giggled, and
giggled and tittered, and finally blurted out...

> Wayne Boatwright wrote:
>
>> If you haven't ever tried Mimi's Sticky Chicken, you're missing a treat!
>> It's a roast chicken recipe developed by Mimi Hiller, but unlike any other
>> I've ever tried. Give it a shot...you'll be glad you did.
>
> [snip]
>
> Good idea. Thanks! I remember now seeing the recipe before, but it had
> slipped my mind. I trust that leaving out the cayenne won't totally
> destroy the recipe. I don't like hot foods.
>
> Priscilla
>

No, it won't destroy it, but I would still add just a touch, perhaps an 1/8
teaspoon instead of 3/4, as the cayenne does contribute to the flavor. In
that small quantity, I don't think it would actually be hot.

Enjoy,

Wayne

Priscilla H. Ballou wrote:

> I have (or will soon have) a couple of Perdue roasting chickens for a
> good price. The only problem is: I think I may be sick of roast fowl
> for a bit.
>
> Roasters are different from fryers in terms of piece size,
> tenderness/toughness, and fattiness, I know, so I'm wondering what would
> be suitable ways to cook one of these roasters other than roasting it.
> I'm pretty good at cutting up chickens, so getting it into pieces is no
> problem. I have a small rotisserie, so I'm thinking about possibly
> doing something with that.
>
> Other ideas?
>
> Thanks!
>
> Priscilla, back in r.f.c. after a lengthy absence


They make better soup than fryers.

You might try cutting it up and use for fricassee or cacciatore or some
other braised chicken dish.

Bob

In article <[email protected]>, "Priscilla H. Ballou"
<[email protected]> wrote:

> I have (or will soon have) a couple of Perdue roasting chickens for a
> good price. The only problem is: I think I may be sick of roast fowl
> for a bit.
>
> Roasters are different from fryers in terms of piece size,
> tenderness/toughness, and fattiness, I know, so I'm wondering what would
> be suitable ways to cook one of these roasters other than roasting it.
> I'm pretty good at cutting up chickens, so getting it into pieces is no
> problem. I have a small rotisserie, so I'm thinking about possibly
> doing something with that.
>
> Other ideas?
>
> Thanks!
>
> Priscilla, back in r.f.c. after a lengthy absence

You could use it for soup and then do something with the boiled chicken
meat.
--
-Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

In article <[email protected]>, "Priscilla H. Ballou"
<[email protected]> wrote:

> Hahabogus wrote:
>
> > Others have told me that I like rotisserie chicken...if I haven't
> > mentioned it before. I rub the bird with a lemon zest, garlic powder,
> > black pepper mix...inside and out, then spin the bird for approx 1 hr 15
> > min. Oh and a pinch of salt.
> >
> > But for a change you could debone the bird and stuff it, with either a
> > bread style stuffing ,a cordon blue style mix, or a spinach mix. Tie it
> > up well and roast/rotisserie/grill that.
>
> Nice ideas. I doubt the entire roaster would fit in my rotisserie,
> though. I'm thinking of maybe doing the drumsticks and thighs in the
> rotisserie basket.
>
> Thanks.
>
> Priscilla

Make soup.
--
-Barb, <www.jamlady.eboard.com> Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

Melba's Jammin' wrote:
>
>"Priscilla H. Ballou" wrote:
>> Hahabogus wrote:
>>
>> > Others have told me that I like rotisserie chicken...if I haven't
>> > mentioned it before. I rub the bird with a lemon zest, garlic powder,
>> > black pepper mix...inside and out, then spin the bird for approx 1 hr 15
>> > min. Oh and a pinch of salt.
>> >
>> > But for a change you could debone the bird and stuff it, with either a
>> > bread style stuffing ,a cordon blue style mix, or a spinach mix. Tie it
>> > up well and roast/rotisserie/grill that.
>>
>> Nice ideas. I doubt the entire roaster would fit in my rotisserie,
>> though. I'm thinking of maybe doing the drumsticks and thighs in the
>> rotisserie basket.
>
>Make soup.

Chicken Fricassee
---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
---= Move UNITED NATIONS To Paris =---
*********
"Life would be devoid of all meaning were it without tribulation."
Sheldon
````````````

"Priscilla H. Ballou" <[email protected]> wrote in
news:[email protected]:

> Hahabogus wrote:
>
> > Others have told me that I like rotisserie chicken...if I haven't
> > mentioned it before. I rub the bird with a lemon zest, garlic
> > powder, black pepper mix...inside and out, then spin the bird for
> > approx 1 hr 15 min. Oh and a pinch of salt.
> >
> > But for a change you could debone the bird and stuff it, with
> > either a bread style stuffing ,a cordon blue style mix, or a
> > spinach mix. Tie it up well and roast/rotisserie/grill that.
>
> Nice ideas. I doubt the entire roaster would fit in my rotisserie,
> though. I'm thinking of maybe doing the drumsticks and thighs in
> the rotisserie basket.
>
> Thanks.
>
> Priscilla
>

My mid-sized G Foreman will take upto a 13 lb Turkey so sayth the owners
manual. A littler 4-6 lb roasting chicken should fit any mid-sized and
most smaller rotisserie.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Melba's Jammin' wrote:
>
> In article <[email protected]>, "Priscilla H. Ballou"
> <[email protected]> wrote:
>
> > Hahabogus wrote:
> >
> > > Others have told me that I like rotisserie chicken...if I haven't
> > > mentioned it before. I rub the bird with a lemon zest, garlic powder,
> > > black pepper mix...inside and out, then spin the bird for approx 1 hr 15
> > > min. Oh and a pinch of salt.
> > >
> > > But for a change you could debone the bird and stuff it, with either a
> > > bread style stuffing ,a cordon blue style mix, or a spinach mix. Tie it
> > > up well and roast/rotisserie/grill that.
> >
> > Nice ideas. I doubt the entire roaster would fit in my rotisserie,
> > though. I'm thinking of maybe doing the drumsticks and thighs in the
> > rotisserie basket.
> >
> > Thanks.
> >
> > Priscilla
>
> Make soup.

Out of a roaster? Wouldn't that be rather a waste? I'd use a tough old
hen for soup, given my druthers.

Priscilla

Clay Irving wrote:

> Roasted Moroccan Spiced Chicken
>
> Amount Measure Ingredient -- Preparation Method
> -------- ------------ --------------------------------
> 3 1/2 pounds Chicken
> 1/2 teaspoon Pepper -- fresh grind
> 4 garlic cloves
> 1/4 teaspoon Cinnamon
> 1 Lemon -- halved
> 1/4 teaspoon Cayenne pepper
> 1/2 teaspoon cumin -- ground
> 1/2 teaspoon Salt
> 1/2 Teaspoon Coriander -- ground
> 3 Tablespoon Olive oil
> 1/2 Teaspoon Paprika
>
> Preheat oven to 400F. Pat chicken dry. Rub with flattened garlic cloves;
> place garlic in cavity. Squeeze lemon into small bowl; place lemon in
> cavity. Brush chicken with half of juice. Mix spices and salt and rub over
> and inside chicken. Tie legs together. Heat oil in large ovenproof
> skillet.
>
> Add chicken, breast side up. Add remaining lemon juice to skillet. Baste
> chicken withpan juices. Transfer to oven, and bake until juices run clear.
> Baste occasionally. Roast about 1 hour...

OK now! This looks yummy!

Thanks.

Priscilla

zxcvbob wrote:

> You might try cutting it up and use for fricassee or cacciatore or some
> other braised chicken dish.

That's what I was considering, but I wondered if there were any recipes
that worked extra well with pieces from a roasting bird.

Priscilla

Melba's Jammin' <[email protected]> wrote in news:thisisbogus-
[email protected]:

> Nice ideas. I doubt the entire roaster would fit in my rotisserie,
> > though. I'm thinking of maybe doing the drumsticks and thighs in the
> > rotisserie basket.
>

I've haven't had much success with using the basket, the meat I put
in comes out too dry.

Do the 'Mimi sicky chicken'..at cyberkitchen. A long slow very tasty
cooked whole chicken.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

Melba's Jammin' <[email protected]> wrote in news:thisisbogus-
[email protected]:

> boiled chicken
> meat.
>

ERRR...poached...the poached chicken meat. Sounds nicer.

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic 1AC 5.6mmol or 101mg/dl

"PENMART01" <[email protected]> wrote in message
news:[email protected]...

<snip>

>>Make soup.
>
> Chicken Fricassee
> ---= BOYCOTT FRANCE (belgium) GERMANY--SPAIN =---
> ---= Move UNITED NATIONS To Paris =---
> *********
> "Life would be devoid of all meaning were it without tribulation."
> Sheldon
> ````````````
I tot dat was fricken chick-a-see ?

Dimitri

Hahabogus wrote:
>
> My mid-sized G Foreman will take upto a 13 lb Turkey so sayth the owners
> manual. A littler 4-6 lb roasting chicken should fit any mid-sized and
> most smaller rotisserie.

I have the baby rotisserie, and a 5-lb chicken is too big.

Priscilla

Hahabogus wrote:
>
> Melba's Jammin' <[email protected]> wrote in news:thisisbogus-
> [email protected]:
>
> > boiled chicken
> > meat.
> >
>
> ERRR...poached...the poached chicken meat. Sounds nicer.

Also *is* nicer. Poached chicken is very different from chicken which
has been boiled.

Priscilla

"Priscilla H. Ballou" wrote:

> I have (or will soon have) a couple of Perdue roasting chickens for a
> good price. The only problem is: I think I may be sick of roast fowl
> for a bit.

Chicken Chausseur. Chicken is cut up into serving pieces, browned, flambeed
with brandy and braised with tomatoes, onion, garlic, tomato, basil


>