Text 31448, 120 rader
Skriven 2012-11-29 08:43:00 av DAVE DRUM (1:261/1381)
     Kommentar till en text av DALE SHIPP
Ärende: Free Range Birds
========================
-=> Dale Shipp wrote to Dave Drum <=-

 DD> Have you had a free-range chicken? The difference is as dramatic in a

 DS> Cannot say that I have had one, nor that I have seen them for sale
 DS> anywhere.  Our home cooked chicken is usually either bone in or
 DS> boneless breasts, not pumped up with juice if we can get that.
 DS> Otherwise, much of the time the chicken we do eat is either Popeyes or
 DS> a roasted chicken from BJs.

I can get them from Humphrey's or Country Market. Or sometimes from Parson's
Produce. If you have a specialty meat market nearby, or a small stupormarkup
(like Humphrey's) where all the meat is "service meat" wrapped and packaged by
a butcher you can probably get one to try. When I was a lad we raised chickens
for eggs and meat. And y'know, the eggs and chicken meat both had much more
flavour than the produce of the battery farms with their shoals of cages and
accountants running the whole thing.

After we "moved to town" our eggs and chickens still came from one of the
nearby farms.

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

      Title: Foolproof Roast Chicken
 Categories: Poultry, Herbs, Citrus, Vegetables, Wine
      Yield: 4 servings

      3 lb Roasting chicken; rinsed,
           - patted dry, neck & giblets
           - reserved
      1 ts (ea) salt & fresh ground
           - pepper
      3 tb Fresh rosemary, thyme or
           - savory leaves in any
           - combination
      3 cl Garlic; 1 peeled, crushed,
           - 2 lightly smashed
      1 lg Lemon; washed
      2 md Carrots; coarse chopped
      2    Shallots; peeled, halved
           - lengthwise
      3    Sprigs thyme
    1/4 c  Dry white wine or Madeira;
           - or a mixture of the two

  Recipe courtesy Sally Schneider, The Improvised Life

  Preheat the oven to 350øF/175øC. Place a small piece of
  foil just large enough to cover the chicken’s breast in a
  roasting pan; brush it with a little oil. Set aside.

  Rinse the bird inside and out with cold water; pat dry
  with paper toweling. With a thin, sharp knife, cut the
  excess fat from the neck and hind cavity of the chicken
  and discard. Sprinkle the chicken evenly inside and out
  with salt and pepper, rubbing it into skin. Stuff the herb
  leaves and the crushed garlic clove into the cavity. Prick
  the lemon about 25 times each with a toothpick or skewer.
  Stuff it into the cavity of chicken. Using toothpicks or
  trussing needles, pin the neck and hind cavities closed.
  Place the chicken breast down over the oiled piece of foil
  in the roasting pan. Nestle the neck, giblets, carrot,
  shallot, smashed garlic cloves and thyme around the
  chicken. Roast for 15 minutes.

  Turn the bird breast up and carefully peel off the foil
  taking care not to rip the skin; discard. Roast 20 minutes
  longer, then increase the oven temperature to 400øF/205øC.
  Roast the chicken 20 to 25 minutes longer, until the skin
  is brown and crisp and the juices run clear when the leg
  is pricked with a kitchen fork. 

  An instant read thermometer inserted in the breast should
  read 140øF/60øC. Remove the toothpick from hind end. Lift
  the chicken with two wooden spoons and tilt it slightly so
  the juices run out of the cavity into pan. Place the
  chicken on a platter and keep warm.

  Pour the pan juices into a small measuring cup. Let settle
  3 to 4 minutes, then carefully skim the fat off the
  surface with a tablespoon. Pour the juices back into the
  roasting pan set over moderate heat. Add the wine and
  simmer, stirring to dissolve any browned bits on the
  bottom of the pan, about 5 minutes until the alcohol has
  cooked off. Skim off any fat or scum that rises to the
  surface. Strain the sauce into a small bowl, discard the
  neck and giblets and taste for seasoning. You will have
  about 1/2 cup of flavorful, natural juices.

  Carve the chicken, dividing it into four equal portions.
  Pour any juices that have collected on plate into the
  sauce. For a lemony sauce, squeeze the lemon into the pan
  juices. Spoon about 2 tablespoons of the pan juices over
  each portion of chicken.

  NOTES: This is the best method I know for making perfect
  roast chicken. Even novice cooks find it foolproof. By
  some mysterious chemistry (the discovery of Marcella
  Hazan) roasting a chicken with a lemon in its cavity
  guarantees exceptionally crisp skin, very moist flavorful
  flesh and abundant pan juices, with no added fat: in short
  everything one could ask of a roast chicken but which
  ordinarily achieved by slathering the bird with butter.

  I roast the bird breast-side-down for the first 20 minutes
  so that the juices flow to the breast, and the breast,
  which takes less time to cook than the legs, is protected
  from intense oven heat.

  Yield: 4 servings

  From: http://www.splendidtable.org

  Uncle Dirty Dave's Archives

MMMMM

... America is a young country with an old mentality. - George Santayana
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