Text 14595, 83 rader
Skriven 2008-10-02 22:51:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: Roast chicken
=====================
-=> Quoting Dale Shipp to Jim Weller <=-

 DD> The average consumer

 DS> was moaning at the price ($4.99).  I pointed to the Purdue Oven
 DS> Stuffer roasters sitting there -- 7 pound birds at $0.99 per pound. 
 DS> Her reaction was "Yes, but I don't have time to cook that tonight." 
 DS> Even if she didn't have time to roast it that night, She could have
 DS> bought the roaster, boned it out and gotten all sorts of good meat for
 DS> less than the price of two breast halves.

And even though a 7 pound chicken takes a long time to roast, the
prep time is minimal. You can cook one between suppertime and
bedtime, without effort, for future meals. And with oven timers you
can cook one while at work and have it ready for supper.

And yet people like that are allowed to vote.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: How To Preroast Chicken
 Categories: Info, Chicken
      Yield: 1 help file
 
           Chicken
 
  MOST OF the chicken served in good restaurants is preroasted and the
  cooking is later finished in the sauce that will accompany it.  In
  order that the chicken will not be overcooked, we reduce the usual
  roasting time by about 10 minutes - who would like a succulent plain
  roast chicken has only to add 10 to 20 minutes (depending on the size
  of the bird) to the cooking times
  
  Some of our recipes do require that the bird be fully roasted before
  the sauce is added, and we indicate this at the outset.
  
  TO OVEN-ROAST A CHICKEN:
  
  To SERVE one or two, choose a 1 1/2- to 2-pound chicken that has been
  well drawn and properly cleaned.  Rub it generously inside and out
  with butter. Lay the bird on its side in an open roasting pan not much
  larger than the bird itself.  Roast it for 40 to 45 minutes at 40 to
  45 minutes at 400 F., turning it every 10 minutes.
  
  TO POT-ROAST A CHICKEN:
  
  POT-ROASTING a chicken is done on the top of the stove and presupposes
  a pot, or cocotte, especially designed for the purpose. This utensil
  is very common in Europe and by now is familiar in your country also.
  It must be heavy, with high sides, and just large enough to
  accommodate the chicken. Usually oval, it is made of heavy
  enameled cast iron.)
  
  Too large a pot requires more butter than is good for the proper
  cooking of the bird.
  
  Rub the chicken inside and out with butter as for oven roasting.
  Brown it in the pot on all sides over moderately high heat for 5
  minutes. Turn the bird once more, cover the pot, and reduce the
  heat to moderate. Continue to cook the chicken for 45 to 50
  minutes, turning it every 15 minutes.
  
  TO CARVE A SMALL CHICKEN:
  
  CUT OFF together the second joints and drumsticks on either side.
  Slice the breasts, or cut them from the bone each in one piece,
  depending on their size; they should not be sliced too thin.
  
  Original La Cuisine Chantraine
  www.ping.pe/cuisine.chantraine
  From: Sam Lefkowitz
 
MMMMM


Cheers

YK Jim


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