R
Rick & Cyndi
Guest
"Denise~*" <[email protected]> wrote in message
news:[email protected]...
: On Sat, 14 Feb 2004 00:05:22 GMT, "Rick & Cyndi" <[email protected]> wrote:
:
: >I ordered mine (today!) off of E-bay but will probably order
some
: >of the accessories (Rib basket, Lobster basket and maybe the Solid food injector) from the
: >www.Popeilfamily.com site.
Gosh, I
: >can't wait to get it now!
:
: Here's the recipe that mentioned earlier. I had dried sage leaves & they worked just as
: good. I also
stuck the
: bay leaves & garlic in the cavity when I cooked it. (Aromatics) Like I said though, most likely
: better to use Canola oil than
Olive
: oil .
:
:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16856,00.html
:
: Honey Brined Chicken with Lemon and Sage Recipe courtesy Michael Symon
:
: Recipe Summary Prep Time: 10 minutes Cook Time: 50 minutes Inactive Prep Time: 12 minutes Yield:
: 4 servings
: 1 (3to 4 pound) whole chicken 4 ounces honey 4 ounces salt 1 quart water 2 bay leaves 2 cloves
: garlic sliced 6 sage leaves 6 thin slices lemon seeds removed 2 ounces olive oil
:
: Mix honey, salt, water, bay leaves, and garlic together. Pull
skin
: away from chicken just enough to place sage leaves and lemon
slices
: under skin. Truss the chicken and tie the other end of the
butcher's
: twine to the pot handle for a quick retrieval of the brined
chicken.
: Place chicken in liquid and let sit in cooler for 12 hours. Preheat oven to 375 degrees F.
:
: Place chicken on roasting rack in oven and brush with olive
oil. Bake
: for about 45 to 50 minutes or until juices run clear.
:
: Episode#: MP1B46
:
: Copyright © 2003 Television Food Network, G.P., All Rights
Reserved
:
:
: Denise, Brian & Wyatt (May 31, 02)
======
Oh my stars!!! <dabbing a little dribble...> That sounds divine!! That will definitely be one of
the first things we'll be trying with it! Doggone - now I'm wishing I should have asked for
express delivery!
Thanks for the note about loosely fitting the ribs. Makes sense but I'm not sure that I would have
thought about it.
--
Cyndi <Remove a "b" to reply
news:[email protected]...
: On Sat, 14 Feb 2004 00:05:22 GMT, "Rick & Cyndi" <[email protected]> wrote:
:
: >I ordered mine (today!) off of E-bay but will probably order
some
: >of the accessories (Rib basket, Lobster basket and maybe the Solid food injector) from the
: >www.Popeilfamily.com site.
Gosh, I
: >can't wait to get it now!
:
: Here's the recipe that mentioned earlier. I had dried sage leaves & they worked just as
: good. I also
stuck the
: bay leaves & garlic in the cavity when I cooked it. (Aromatics) Like I said though, most likely
: better to use Canola oil than
Olive
: oil .
:
:
http://www.foodnetwork.com/food/recipes/recipe/0,,FOOD_9936_16856,00.html
:
: Honey Brined Chicken with Lemon and Sage Recipe courtesy Michael Symon
:
: Recipe Summary Prep Time: 10 minutes Cook Time: 50 minutes Inactive Prep Time: 12 minutes Yield:
: 4 servings
: 1 (3to 4 pound) whole chicken 4 ounces honey 4 ounces salt 1 quart water 2 bay leaves 2 cloves
: garlic sliced 6 sage leaves 6 thin slices lemon seeds removed 2 ounces olive oil
:
: Mix honey, salt, water, bay leaves, and garlic together. Pull
skin
: away from chicken just enough to place sage leaves and lemon
slices
: under skin. Truss the chicken and tie the other end of the
butcher's
: twine to the pot handle for a quick retrieval of the brined
chicken.
: Place chicken in liquid and let sit in cooler for 12 hours. Preheat oven to 375 degrees F.
:
: Place chicken on roasting rack in oven and brush with olive
oil. Bake
: for about 45 to 50 minutes or until juices run clear.
:
: Episode#: MP1B46
:
: Copyright © 2003 Television Food Network, G.P., All Rights
Reserved
:
:
: Denise, Brian & Wyatt (May 31, 02)
======
Oh my stars!!! <dabbing a little dribble...> That sounds divine!! That will definitely be one of
the first things we'll be trying with it! Doggone - now I'm wishing I should have asked for
express delivery!
Thanks for the note about loosely fitting the ribs. Makes sense but I'm not sure that I would have
thought about it.
--
Cyndi <Remove a "b" to reply