Priscilla wrote:

That's what I was considering, but I wondered if there were any recipes
that worked extra well with pieces from a roasting bird.

The recipe I follow for Chicken & Dumplings (which I got from Cook's
Illustrated) calls for a 6-7 pound bird. The "choice" parts (drumsticks,
thighs, and breasts) are kept whole, while the remainder is used to make the
broth:

Chicken and Dumplings with Aromatic Vegetables (Cooks Illustrated)
Serves 6 to 8
"A touch of heavy cream gives the dish a more refined look and rich flavor,
but for a weeknight dinner, you may want to omit it. If you are in a hurry,
you may poach boneless chicken breasts in low-sodium canned stock, then pull
the breast into large pieces, and skip step 1 below."

Poached Chicken with Creamed Gravy and Aromatic Vegetables
1 large roasting chicken, 6 to 7 pounds
large onion, cut into large chunks (not necessary to peel)
2 bay leaves
Salt
3 celery stalks, trimmed and cut into 1-by-1/2-inch pieces
4 carrots, peeled and cut into 1-by-1/2-inch pieces
6 boiling onions, peeled and halved
4 tablespoons softened butter or chicken fat from the cooked chicken
6 tablespoons all-purpose flour
1 teaspoon dried thyme leaves
2 tablespoons dry sherry or vermouth [I prefer sherry or Madeira]
1/4 cup heavy cream (optional)
3/4 cup frozen peas, thawed
1/4 cup minced fresh parsley leaves
Ground black or white pepper

Baking Powder Dumplings
2 cups all-purpose flour
1 tablespoon baking powder
3/4 teaspoon salt
3 tablespoons butter
1 cup milk

Preliminary: Cut up chicken as follows:
Cut off legs, separate thighs and drumsticks. Cut off wings. Cut off breasts
and separate. Cut along ribs on both sides to remove back. Reserve
breasts, thighs, and drumsticks. Hack remainder (wings, back, breast bones,
and ribs) into 1- to 2-inch pieces.

1. For the chicken: Heat deep 11- or 12-inch skillet or Dutch oven over
medium-high heat. Add hacked-up chicken pieces (back, neck, and wings) and
onion chunks; saute until onion softens and chicken loses its raw color,
about 5 minutes. Reduce heat to low, cover, and continue to cook until
chicken pieces give up most of their liquid, about 20 minutes. Increase heat
to medium-high, add 6 cups hot water, chicken parts (drumsticks, thighs, and
breasts), bay leaves, and 3/4 teaspoon salt, then bring to simmer. Reduce
heat; continue to simmer, partially covered, until broth is flavorful and
chicken parts are just cooked through, about 20 minutes longer. Remove
chicken parts and set aside. When cool enough to handle, remove meat from
bones in 2- to 3-inch chunks. Strain broth, discarding chicken pieces. Skim
and reserve fat from broth and set aside 4 cups of broth, reserving extra
for another use.

2. While broth is cooling, bring 1/2-inch water to simmer in cleaned skillet
fitted with steamer basket. Add vegetables; cover and steam until just
tender, about 10 minutes. Remove and set aside.

3. For the dumplings: Mix flour, baking powder, and salt in medium bowl.
Heat butter and milk to simmer and add to dry ingredients. Mix with a fork
or knead by hand two to three times until mixture just comes together. Form
dough into desired shape; set aside. [The article illustrates flat
noodle-like dumplings, biscuit-like dumplings, and round puffy dumplings. I
always ignore those instructions, and just drop spoonfuls of the dough onto
the simmering chicken. I think the more you handle the dumpling dough, the
more leaden it gets.]

4. Heat butter or reserved chicken fat in cleaned skillet over medium-high
heat. Whisk in flour and thyme; cook, whisking constantly, until flour turns
golden, 1 to 2 minutes. Continuing to whisk constantly, gradually add sherry
or vermouth, then reserved 4 cups chicken stock; simmer until gravy thickens
slightly, 2 to 3 minutes. Stir in optional cream and chicken and vegetables;
return to simmer.

5. Lay formed dumplings on surface of chicken mixture; cover and simmer
until dumplings are cooked through, about 10 minutes for strip dumplings and
15 minutes for balls and biscuit rounds. Gently stir in peas and parsley.
Adjust seasonings, including generous amounts of salt and pepper. Ladle
portion of meat, sauce, vegetables, and dumplings into soup plates and serve
immediately.


Variation:
CHICKEN AND HERBED DUMPLINGS WITH AROMATIC VEGETABLES
Follow recipe for Chicken and Dumplings with Aromatic Vegetables, adding 1/4
cup minced soft fresh herb leaves such as parsley, chives (or scallion
greens), dill, and tarragon to dumpling mixture along with dry ingredients.
If other herbs are unavailable, all parsley may be used.


Bob

Priscilla H. Ballou wrote:
Melba's Jammin' wrote:

In article , "Priscilla H. Ballou"
wrote:

Hahabogus wrote:

Others have told me that I like rotisserie chicken...if I haven't
mentioned it before. I rub the bird with a lemon zest, garlic
powder, black pepper mix...inside and out, then spin the bird for
approx 1 hr 15 min. Oh and a pinch of salt.

But for a change you could debone the bird and stuff it, with
either a bread style stuffing ,a cordon blue style mix, or a
spinach mix. Tie it up well and roast/rotisserie/grill that.

Nice ideas. I doubt the entire roaster would fit in my rotisserie,
though. I'm thinking of maybe doing the drumsticks and thighs in
the rotisserie basket.

Thanks.

Priscilla

Make soup.

Out of a roaster? Wouldn't that be rather a waste? I'd use a tough
old
hen for soup, given my druthers.

Priscilla

I doubt the chicken knows whether it was raised to be a roaster or a fryer.
I just buy what is cheapest and to hell with all that other stuff

Jill

jmcquown at wrote on 1/22/05 5:24 AM:

Priscilla H. Ballou wrote:


Make soup.

Out of a roaster? Wouldn't that be rather a waste? I'd use a tough
old
hen for soup, given my druthers.

Priscilla

I doubt the chicken knows whether it was raised to be a roaster or a fryer.
I just buy what is cheapest and to hell with all that other stuff

Jill



Duh. It's about flavor.
For a self-proclaimed soup expert, you should know that an old hen is too
tough to roast, but it's perfect for simmering to make stock. A roasting
chicken is a "roaster" because it's relatively young, usually 10-12 weeks
old. A "fryer" is smaller and younger still. Broilers and fryers are
usually 6-7 weeks old, and usually weigh under 4 lbs. Roasters usually
weigh 4-8 lbs. Roasted, fried either way these young chickens cook up nice
and tender.

But hens sold as "fowl" or "soup chickens" are usually a year, maybe 18
months old, and likely are retired egg layers. (though not necessarily).

Since they are older and tougher, they need to be stewed or simmered to cook
up tender. The stock made from a hen is much deeper and richer, and when
chilled, will turn to a nice, firm gelatinous mass. And the meat will be
much more flavorful than from a young chicken, even after long simmering.

On my grandparents' farm, they raised chickens so they could sell the eggs.
My grandparents made a nice living in the 1950's and 60's from selling eggs.
And when the egg layers got too old to produce good eggs every day, they
were sold as soup or stew chickens. Of course, some were kept for the
family. My grandmother made the most awesome chicken soup and chicken and
dumplings with those old hens. What I buy today doesn't even taste like
chicken compared to what I ate as little girl.

You can make soup from a roasting chicken, but why waste all that
wonderfully tender meat by simmering it in a pot of water? If you can't
find a hen or a "fowl", you're better off using legs and wings for soup.
It's not the meat that makes the stock, it's the bones, anyway.

On Fri, 21 Jan 2005 13:31:00 -0500, "Priscilla H. Ballou"
wrote:

I have (or will soon have) a couple of Perdue roasting chickens for a
good price. The only problem is: I think I may be sick of roast fowl
for a bit.

Roasters are different from fryers in terms of piece size,
tenderness/toughness, and fattiness, I know, so I'm wondering what would
be suitable ways to cook one of these roasters other than roasting it.
I'm pretty good at cutting up chickens, so getting it into pieces is no
problem. I have a small rotisserie, so I'm thinking about possibly
doing something with that.

Other ideas?

Thanks!

Priscilla, back in r.f.c. after a lengthy absence


Hi Priscilla! Welcome back!

Have you ever cooked a "roaster" before? I haven't seen one
in years, but I do remember that the roasters I bought were
definately misnamed. They were better for stewing/braising
than dry roasting.

sf

"Priscilla H. Ballou" wrote in message
...
I have (or will soon have) a couple of Perdue roasting chickens for a
good price. The only problem is: I think I may be sick of roast fowl
for a bit.

Roasters are different from fryers in terms of piece size,
tenderness/toughness, and fattiness, I know, so I'm wondering what would
be suitable ways to cook one of these roasters other than roasting it.
I'm pretty good at cutting up chickens, so getting it into pieces is no
problem. I have a small rotisserie, so I'm thinking about possibly
doing something with that.

Other ideas?

Thanks!

Priscilla, back in r.f.c. after a lengthy absence

I use roasters to make soup when I can't get a stewing hen. You can use them
for other moist method recipes too, like cacciatore, arroz con pollo, coq au
vin as well.

kimberly

In article ,
sf wrote:

Hi Priscilla! Welcome back!

Thanks!

Have you ever cooked a "roaster" before?

Heck, yeah. I've roasted dozens of them. The point is that I wanted to
do something *other* than roasting it.

I haven't seen one
in years,

No Perdue Oven Stuffer Roasters in your neck of the woods? You not in
the US?

but I do remember that the roasters I bought were
definately misnamed. They were better for stewing/braising
than dry roasting.

The roasters I get here in Boston (whether Perdue or the store brand)
have all been nice and fatty.

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

On Sat, 22 Jan 2005 20:52:22 GMT, Priscilla Ballou
wrote:

No Perdue Oven Stuffer Roasters in your neck of the woods? You not in
the US?

Perdue isn't a major brand on the left coast. It's Foster
Farms Chicken out here.

sf

In article ,
sf wrote:

On Sat, 22 Jan 2005 20:52:22 GMT, Priscilla Ballou
wrote:

No Perdue Oven Stuffer Roasters in your neck of the woods? You not in
the US?

Perdue isn't a major brand on the left coast. It's Foster
Farms Chicken out here.

Ah.

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

Priscilla Ballou wrote:
In article ,
sf wrote:


Hi Priscilla! Welcome back!


Thanks!


Have you ever cooked a "roaster" before?


Heck, yeah. I've roasted dozens of them. The point is that I wanted to
do something *other* than roasting it.


I haven't seen one
in years,


No Perdue Oven Stuffer Roasters in your neck of the woods? You not in
the US?



They don't ship Perdue to the western U.S. In the Rocky Mt. region
we get Butterball roasting chickens and local private labels.

In Calif. I remember Zacky Farms.

gloria p

On Sat, 22 Jan 2005 22:43:14 GMT, Puester
wrote:

In Calif. I remember Zacky Farms.

They were gobbled up by Foster Farms not too long ago.

sf

In article , "jmcquown"
wrote:

Priscilla H. Ballou wrote:
Melba's Jammin' wrote:

In article , "Priscilla H. Ballou"
wrote:

Hahabogus wrote:

Others have told me that I like rotisserie chicken...if I
haven't mentioned it before. I rub the bird with a lemon zest,
garlic powder, black pepper mix...inside and out, then spin the
bird for approx 1 hr 15 min. Oh and a pinch of salt.

But for a change you could debone the bird and stuff it, with
either a bread style stuffing ,a cordon blue style mix, or a
spinach mix. Tie it up well and roast/rotisserie/grill that.

Nice ideas. I doubt the entire roaster would fit in my
rotisserie, though. I'm thinking of maybe doing the drumsticks
and thighs in the rotisserie basket.

Thanks.

Priscilla

Make soup.

Out of a roaster? Wouldn't that be rather a waste? I'd use a
tough old hen for soup, given my druthers.

Priscilla

I doubt the chicken knows whether it was raised to be a roaster or a
fryer. I just buy what is cheapest and to hell with all that other
stuff
Jill

Chicken doesn't have to know -- the cook does. A roasting chicken will
be older and larger than a fryer and more flavorful due to its advancing
age. The stewer may not be any bigger than the roaster but will be
older. And tougher. And more flavorful. In theory.
--
-Barb, www.jamlady.eboard.com Trip Report and pics added 1-13-05
"I read recipes the way I read science fiction: I get to the end and
say,'Well, that's not going to happen.'" - Comedian Rita Rudner,
performance at New York, New York, January 10, 2005.

wrote:
2. While broth is cooling, bring 1/2-inch water to simmer in cleaned skillet
fitted with steamer basket. Add vegetables; cover and steam until just
tender, about 10 minutes. Remove and set aside.

Which would yield flavorless vegetables. Why not just cook them in the
broth?

Orlando

In article ,
Orlando Fiol wrote:

wrote:
2. While broth is cooling, bring 1/2-inch water to simmer in cleaned skillet
fitted with steamer basket. Add vegetables; cover and steam until just
tender, about 10 minutes. Remove and set aside.

Which would yield flavorless vegetables. Why not just cook them in the
broth?

How would they be flavorless? Steamed vegetables taste like the
vegetables. Lots of flavor.

Priscilla

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal

Melba's Jammin' at wrote on 1/23/05 1:45 PM:

I doubt the chicken knows whether it was raised to be a roaster or a
fryer. I just buy what is cheapest and to hell with all that other
stuff
Jill

Chicken doesn't have to know -- the cook does. A roasting chicken will
be older and larger than a fryer and more flavorful due to its advancing
age. The stewer may not be any bigger than the roaster but will be
older. And tougher. And more flavorful. In theory.

Yup.
That's basically what I wrote yesterday.
Chickens don't know much, anyway.
I'm thinking people aren't seeing my posts...

In article ,
Sheryl Rosen wrote:

Melba's Jammin' at wrote on 1/23/05 1:45 PM:

I doubt the chicken knows whether it was raised to be a roaster or a
fryer. I just buy what is cheapest and to hell with all that other
stuff
Jill

Chicken doesn't have to know -- the cook does. A roasting chicken will
be older and larger than a fryer and more flavorful due to its advancing
age. The stewer may not be any bigger than the roaster but will be
older. And tougher. And more flavorful. In theory.

Yup.
That's basically what I wrote yesterday.
Chickens don't know much, anyway.
I'm thinking people aren't seeing my posts...

I saw your post on this topic and thought it covered the topic well.
That is, assuming the post that impressed me was yours. Hmmm. ;-)

Priscilla with the swiss cheese memory

--
"It is very, very dangerous to treat any human, lowest
of the low even, with contempt and arrogant whatever.
The Lord takes this kind of treatment very, very personal."
- QBaal in newsgroup alt.religion.christian.episcopal