Text 23979, 98 rader
Skriven 2012-04-23 21:46:00 av JIM WELLER (1:123/140)
     Kommentar till en text av DAVE DRUM
Ärende: Chookens
================
-=> Quoting Dave Drum to All <=-

 DD> process around 200K birds per day...
 DD> less than a standard GMC/McNeilus garbage truck full of waste
 DD> every part of the bird for something - hot dog/bologna

That really makes me wonder what's really in chicken weiners besides
chicken meat. 

 DD> bone meal, blood meal

And feather meal which gets made into chicken, pig, fish, and
cattle food pellets. Yum!

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

     Title: Spanish Roast Chicken With Romesco And Grilled Onions 
Categories: Spanish, Chicken
  Servings: 4

           FOR THE CHICKEN:
      5 lb chicken 
      2 ts hot smoked paprika 
           Kosher salt and freshly
           ground black pepper
      2 TB olive oil
    1/4 c  juice from 1 orange
      8 md cloves garlic 
           FOR THE ROMESCO:
      3 TB slivered almonds, toasted
      7    hazelnuts, toasted, with
           loose skins removed while
           warm
      1 sl stale bread, roughly torn
    1/2 c  roasted red peppers,
           drained
  1 1/4 c  canned fire-roasted tomatoes
           drained
    1/4 c  sherry vinegar
    1/4 ts red pepper flakes
    1/2 c  extra virgin olive oil 
           FOR THE ONIONS:
     12    green onions or scallions,
           trimmed 
      2 ts olive oil

Smoked paprika is also labeled pimenton de la vera. It comes in
sweet (dulce), medium (agrodulce), and hot (picante) varieties. This
recipe calls for hot.

Adjust oven rack to lower-middle position and preheat oven to 375°F.
Pat chicken dry with paper towels and place on a v-rack in a
roasting pan, tucking wing tips behind shoulder of the bird.

Mix smoked paprika, 2 teaspoons kosher salt and 1/2 teaspoon pepper
in small bowl. Drizzle olive oil and orange juice over chicken,
sprinkle with spice mixture and massage evenly over the bird until
it’s an even, burnished red hue. Place garlic cloves in the bottom
of the roasting pan.

Place chicken in oven to cook. Using tongs, remove garlic cloves and
transfer to a small plate when tender, about 30 minutes. Continue to
cook chicken basting with pan juices every 30 minutes after the
first half-hour of cooking, until thermometer inserted into
the breast registers at least 145 F, 1 1/2 to 2 hours.

Meanwhile, prepare the Romesco. Combine roasted garlic, almonds,
hazelnuts, bread, peppers, tomatoes, sherry vinegar, and pepper
flakes, in a blender. Prepare romesco by adding all ingredients,
except olive oil, to a blender. Pulse a few times to break up large
chunks, then puree, adding olive oil in a slow, steady stream, about
30 seconds total. Season to taste with salt and pepper.

Remove chicken from oven, tent it lightly with foil and allow it to
rest. Meanwhile, preheat a grill or grill pan on high. Toss onions
with olive oil then grill until charred on first side, 2 to 3
minutes. Flip and cook until charred on second side and tender,
another 2 minutes. Season to taste with salt and pepper.

Carve chicken or transfer to platter to carve tableside. Drizzle
with pan drippings, scatter platter with grilled onions and serve
with romesco sauce for passing.

Posted by: Jennifer Olvera

 
MMMMM-------------------------------------------------

Cheers

YK Jim


... A dissonance like a Merle Haggard song at a French restaurant.

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