Cooking & Baking
Related: About this forumWhat's for Dinner, Mon., Nov. 17, 2014
Comfort food for the big chill parts of the US? Take out? Special event? Basic Monday dinner?
Freddie
(9,273 posts)Home today from work, had my 1st ever colonoscopy this AM (I'm fine) so ate nothing but jello, broth & soda (plus the disgusting prep stuff) yesterday. I deserve a nice meal! Cold and rainy here, snow and freezing rain a few counties north.
pinto
(106,886 posts)Salad and garlic toast.
bif
(22,746 posts)greatauntoftriplets
(175,749 posts)Spare ribs, potatoes and yellow beans.
cbayer
(146,218 posts)Roasted a chicken yesterday and made the broth. The chicken, done on the grill, came out great.
And I may make the leftover chicken bits into chicken salad and serve on lettuce.
DH is still under the weather and I'm trying to find things that will be easy on him.
japple
(9,839 posts)you were trying to get your chickens to cook evenly on the outside BBQ. How did you resolve that?
cbayer
(146,218 posts)I laid it in a cast iron sauté pan ( no handle), skin side up.
I closed the grill and cooked about ½ hour.
Then I took it out of the pan and put it directly over the fire for about 10 minutes, skin side done.
It came out perfectly and this is a method I will use again and again.
Moist, done and crispy skin.
japple
(9,839 posts)And it takes less than 1 hr. This sounds like a perfect chicken.
cbayer
(146,218 posts)I am so happy to have figured this out.
Luminous Animal
(27,310 posts)I cut them in half put the halves in a big plastic bag and flatten the hell out of them with an iron skillet then marinade each half separately. Usually one half gets lemon, herbs, olive oil, salt and pepper; and the other half oil, salt and a very generous bath of hot sauce. I have a huge rosemary plant so sometimes I make a bed of rosemary branches and cook the lemon marinaded one on top over indirect heat.
cbayer
(146,218 posts)The key for me was putting over the direct heat at the very end. I love crispy skin, but my grill is very tiny and the grate is very close to the flame.
It is great for searing ahi tuna, but chicken
not so much.
This absolutely worked.
Luminous Animal
(27,310 posts)cbayer
(146,218 posts)One thing is that the chickens here are distinctly different than in the US. They do not have those big globs of fat, so that helps with the flare up issue.
They also have the feet included with the gizzards in the inside cavity, lol. Good for broth!
Erich Bloodaxe BSN
(14,733 posts)3-5 inches of snow outside, over a slush base that will freeze tonight. Tomorrow's going to be dangerous driving.
fizzgig
(24,146 posts)nothing exciting here
grasswire
(50,130 posts)...with carrots. potatoes, onions...etc. Safeway had it on sale, so we made two meals from a pound and it was delicious. We're not eating much red meat. But $3.49/pound for USDA choice beef is not a bad price.