Text 29161, 108 rader
Skriven 2009-09-27 10:43:00 av JIM WELLER (1:123/140)
     Kommentar till en text av GLEN JAMIESON
Ärende: the end
===============
-=> Quoting Glen Jamieson to Bill Swisher <=-

 BS> I was thinking more along the lines of Neekha weeding turnips planted
 BS> above someones "cold hole in the ground".  :-)

 GJ> Poor Jim!  That would be close to the ultimate indignity.  For him,
 GJ> the thought of his body nourishing rutabagas would be the worst
 GJ> possible end!

Donate those rutabagas to practising vegans please, so I can have a
last laugh.

MMMMM-----Meal-Master - formatted by MMCONV  2.10

     Title: Lex's Roast Chicken With Bacon And Spicy Coffee Rub
Categories: Chicken, Bacon, Spices
  Servings: 4

  1 1/4 lb sliced Benton's bacon
      2 lg Spanish onions, cut in half
           lengthwise and sliced into
           thin half circles
      4    stalks celery, cut into
    1/8    inch slices
  1 1/4 lb tart apples, 1/2 inch dice,
           skins on
      1 c  (scant) dried currants
      1    clove fresh garlic, minced
    1/2 ts dried thyme or
      1 tb fresh thyme
      1 ts hot Marash red pepper flakes
      1 TB lemon zest
      1 ts coarse sea salt
      2 ts freshly ground Tellicherry
           black pepper
    1/4 c  parsley, chopped, rinsed,
           and squeezed dry
    1/2    loaf leftover country bread,
           crusty white, sliced 3/4"
      4 lb roasting chicken, split in
           half and backbone removed
      5 TB Zingerman's Spicy Coffee Rub
    1/4 c  fresh-squeezed lemon juice
                          
If the bread you are using is still fresh and soft, slice it and let
it dry on the counter for a few hours before using.

Preheat the oven to 400 F. Arrange 6 of the bacon slices in a
1/2-inch deep baking sheet. Bake for 20 minutes, or until the bacon
is crisp and most of it's fat is rendered. Remove the baking sheet
carefully from the oven. Drain the bacon on paper towels and reserve
for another use. When the fat cools a bit, pour into a Pyrex
measuring cup. You should have about 1/2 cup.

Heat 1/4 cup of the fat in a large skillet over low heat. Add the
onion and celery. Cover and sweat, stirring occasionally, for 15
minutes or until soft. Add the apple, currants, garlic, thyme, red
pepper flakes, lemon zest, salt, and black pepper. Stir to mix.
Cook, covered, until the onions and celery are translucent, about 5
to 7 more minutes. Remove from heat, stir in the parsley, and set
aside.

Lightly brush the bottom and sides of a 15-inch oval roasting pan
with 1 tablespoon of the rendered bacon fat. Arrange the bread
slices to cover the entire bottom of the baking dish. (If the bread
is too big to fit easily, simply cut the slices into smaller pieces
so that they tile the entire bottom of the dish properly.)

Layer the onion mixture atop the bread. Place the chicken, skin side
up, over the onion mixture and bread. Rub it with 2 tablespoons of
bacon fat and 4 tablespoons of the coffee rub. Pour the lemon juice
over the chicken, then lay the remaining bacon slices across the top
of the chicken.

Place the entire dish in the oven and cook, uncovered. After 45
minutes or so, check that the bacon has crisped on top of the
chicken. Once it has, pull it off the chicken and lay it directly
onto the bread mixture so that the chicken can brown. Change the
oven function to broil, but continue at 400 F. The chicken should be
done in 15 to 20 minutes; the skin should be nicely crisped and it's
juices should run clear when the bird is pricked with a fork.

Remove the pan from the oven. Sprinkle the whole dish with 1
tablespoon Coffee Spice Rub and let stand for a few minutes. Remove
the chicken to a cutting board and cut into quarters. Draw a sharp
knife through the bacon, bread, and onion mixture to break it up.
Spoon some of the mixture onto each plate and place the chicken on
top.

Note: Zingerman's Spicy Coffee rub is a combination of ground
coffee, Urfa red pepper from Turkey, Tellicherry black pepper,
cloves, and sea salt. 

Adapted from Zingerman's Guide to Better Bacon by Ari Weinzweig.
Posted by Caroline Russock, Serious Eats
                            
MMMMM-------------------------------------------------

Cheers

YK Jim


... I would consider selling one of my kids for this

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