Text 37520, 80 rader
Skriven 2010-05-08 11:05:00 av JIM WELLER (1:123/140)
     Kommentar till en text av BILL SWISHER
Ärende: Unsolicited recipe #2.
==============================
-=> Quoting Bill Swisher to All <=-

 BS> :         How to cook everything
 BS> :         Mark Bittman


I like his language and style. Bring them on!

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: For Chicken, a Quick Trick for Roasting
 Categories: Info, Chicken, Easy
      Yield: 1 Serving
 
           Chicken

  Roast chicken is one of the most basic dishes in home cooking, but
  most cooks have problems with it. Indeed, there are a couple of
  very real challenges: You need high heat to brown the skin, but
  superhigh heat may burn it. You need to cook the thighs and legs
  through before the breast dries out. And if you are interested in
  minimalist cooking, you must accomplish all this without a lot of
  fuss, and with no tricks, like turning the chicken over three
  times, or searing it on top of the stove before roasting, or
  constantly adjusting the oven temperature. And you want to do the
  whole chicken as quickly as possible.

  I have found an easy solution, though. Lay the chicken in a
  preheated heavy skillet, and roast it in a very hot oven. If you
  start with a high-quality bird, you can dispense with all
  seasonings except salt and pepper. The hot skillet causes two good
  things to happen. First, it jump-starts the cooking process. In
  normal roasting, the top half or three-quarters of the chicken
  begins cooking when it comes in contact with the oven's hot air,
  but the bottom quarter is protected by the pan. Only when the pan
  becomes hot does that part of the chicken really start cooking.
  That takes 10 minutes, by which time the breast is already partly
  cooked. Preheating the pan gets the bottom of the bird cooking
  first and fastest. Quite fortuitously, that's the part; the meaty
  thigh; that takes the longest to cook. With the hot pan, the thigh
  finishes cooking at the same time as the breast. For a
  three-and-a-half-pound bird, that means about 30 minutes.

  For efficiency's sake, I preheat the skillet in the oven, but you
  can do it on top of the stove. The burner method has one
  advantage: You can get the pan blazing hot, and it is marginally
  easier to lay the chicken right into it because you don't have to
  wrestle with pulling a hot skillet out of the oven. No matter how
  you heat it, though, once you add the chicken there will be
  volumes of smoke almost instantly, so get that skillet into the
  oven right away.

  Although few foods are as good as unadorned roast chicken, you can
  enhance this one easily before roasting it by stuffing the cavity
  with a cut lemon or onion, or with a handful of herbs like
  parsley, rosemary, sage, thyme or chervil. Or sprinkle the skin
  with chopped herbs; tarragon and rosemary are especially good. You
  can make a quick pan gravy after the chicken is moved to a carving
  board. Pour out most of the fat in the skillet, place the pan on a
  burner over high heat, and add a cup of chicken stock, wine or
  water. Cook until half a cup of liquid is left. Season with salt
  and pepper.
  
  Recipe by: Mark Bittman, The New York Times
  
  From: Carol Coleman
 
MMMMM


Cheers

YK Jim


... My favorite stuff doesn't need a recipe, it's so simple.

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