Text 1547, 80 rader
Skriven 2010-09-13 06:08:00 av Dave Drum (45352.cooking)
   Kommentar till text 1435 av bill swisher (1:124/311)
Ärende: Woodman, kill that tree!
================================
-=> bill swisher wrote to Carol Shenkenberger <=-

 > Heheh well, there maybe you don't have rules that prevent you from doinging
 > something about a tree on a neighbors yard.

 bs> Last time I ran into a tree I didn't like...well a cordless drill with
 bs> a 1/4" bit at a 45degree angle leaves a pretty inconspicuous hole that
 bs> can be filled with roundup and it becomes a really nice snag that quite
 bs> a few of the raptors around here hang out in.

Sneaky. And less hazardous to the chain saws of the tree service that comes to
take it down than the copper nails (guttering spikes) that I used.  Bv)=

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

      Title: Copper Chicken
 Categories: Poultry, Herbs, Citrus
      Yield: 4 servings

    1/2 ts (ea) salt & black pepper
      1 tb Paprika + 1/2 ts
      5 lb (to 6) roasting chicken
      2 tb Melted butter
      2    Heads garlic; abt 24 cloves
      1    Orange peel; grated
      2    Bay leaves
      2    Sprigs fresh rosemary
  3 1/2 c  Chicken stock
      1 tb Chopped fresh rosemary
           Fresh ground black pepper
 
  Preheat the oven to 400øF. Peel the garlic. In a small bowl,
  combine the salt, pepper, and 1 tablespoon of the paprika.

  Rub the chicken with the butter or oil and then with the
  spice mixture. Stuff the cavity of the bird the garlic
  cloves, half of the orange peel, bay leaves, and rosemary
  sprigs. Truss the legs and place the chicken in a large
  baking dish. 

  The trussed chicken can be refrigerated for 3 or 4 hours,
  well wrapped. Bring to room temperature before cooking.
 
  Add enough stock to come 1 inch up the side of the chicken.
  Place in the oven and bake 1 to 1 1/2 hours, or until a meat
  thermometer inserted in the thigh registers 180øF.

  Transfer the chicken to a cutting board and let sit 10
  minutes before carving. Add any remaining stock to the pan
  and bring to the boil over medium-high heat, stirring and
  scraping the cooked bits from the bottom of the pan. Add the
  remaining orange peel -- chopped rosemary, and 1/2 teaspoon
  paprika; season to taste with salt and pepper. Continue to
  boil until the sauce is reduced by about one-third, about 5
  to 10 minutes. 

  Arrange the carved chicken on a serving platter and pass a
  bowl of the sauce separately.
 
  Yield: 4-6 servings
 
  Recipe By: Nathalie Dupree, TVFN

  From: http://www.recipesource.com

  Uncle Dirty Dave's Archives

MMMMM

ENJOY!!!

From Uncle Dirty Dave's Kitchen
Home of YAHOOOOAHHHH Hot Sauce & Hardin Cider 

 

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