Text 38049, 65 rader
Skriven 2010-05-21 07:52:00 av MICHAEL LOO (1:123/140)
     Kommentar till en text av DALE SHIPP
Ärende: chicken 182
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 * Crossposted from: 193

 DS> She does use a large jar.  We don't use brown rice.

Good choices, especially the latter.

 DS> I doubt that we'd make a soup from gizzards though.  I like them ok,
 DS> but she does not.  They are a bit strong flavored.  I used to put them
 DS> into the poultry gravy, but have stopped doing even that.
 ML> Strong flavor means you can use less meat!
 DS> That would be true only if the strong flavor blended with the other
 DS> flavors, but gizzards and livers tend to be too dominate in gravy.

Livers and their bitterness, I agree. Gizzards, well, the do
have a pronounced flavor, but it's not that much stronger than,
say, free-range chicken dark meat. Of course, you and Gail like
the white meat, which I maintain isn't worth the paper it's
printed on. I have to go through all sorts of shenanigans to
make chicken breast into something I enjoy eating. Except if
I cook it medium-rare, which most people don't like at all, so
I never do that for company.

 ML> I try to avoid it, but if all the chickens in the store are
 ML> pumped up, what's to do? 
 DS> Find another store that has unadulterated chicken on sale.  It seems
 DS> to be the Giant and Safeway store brand of boneless/skinless breasts
 DS> that have the 15%.  Perdue is still minimally processed.

Is it water bathed or blast chilled? If the former, that causes
fluid to be absorbed into the flesh, even if there isn't an
injection of solution per se.

MMMMM----- Recipe via Meal-Master (tm) v8.06

      Title: Lemon Tomato Chicken Casserole
 Categories: Poultry, Casseroles
      Yield: Serves 6

      1 lg Chicken
      1    Onion
      2 cl Garlic
      2 tb Oil
      1 ts Ground Cumin
      1 ts Cinnamon
      1 ts Brown Sugar
    400 g  Italian Tomatoes in Juice
      1    Lemon or 1 Preserved Lemon
    1/2 c  Sherry or Sweet Wine
      2 tb Fresh Coriander, chopped

Cut chicken into six pieces. Peel onion & chop finely. Crush garlic,
peel & chop finely. Heat oil in a frying pan & brown chicken in batches.
Place chicken in a casserole dish. Add onion & garlic to pan with cumin,
cinnamon & sugar. Toss often until onion has softened. Place over
chicken with undrained tomatoes. Wash lemon & cut into eighths or remove
rind from preserved lemon & cut rind into thick lengthwise slices. Place
over chicken. Pour over sherry. Cover & bake at 180C (350F) for 1 hour.
Scatter over coriander. Serve with boiled rice. Serves 6.

Source: New Zealand Woman's Weekly, 6 September, 1999

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