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Other ways to cook roasting chicken?
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 |
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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 |
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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 |
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"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 |
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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 |
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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 |
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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 |
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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 |
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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 |
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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. |
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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 |
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Priscilla Ballou at wrote on 1/23/05 6:27 PM:
> 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. ;-) Thanks, Priscilla. I hope it was mine!!!! It is very silly to boil a roasting chicken....the great thing about them is how tender and meaty they are! I've got split chicken breasts in the oven tonight. Seasoned liberally with Ozark seasoning, and then coated with seasoned flour. I was going for oven-fried chicken. I checked it a few minutes ago and I needed to add some butter to the skin side because some of the flour was still raw. I also made roasted rutabaga. Chunked a small yellow rutabaga, salted and peppered, tossed with a bit of olive oil, and roasted it in a second pan beside the chicken. Rice pilaf as an accompaniment. Can't wait for dinner to be ready. > > Priscilla with the swiss cheese memory |
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In article >,
Sheryl Rosen > wrote: > I also > made roasted rutabaga. Chunked a small yellow rutabaga, salted and > peppered, tossed with a bit of olive oil, and roasted it in a second pan > beside the chicken. Hmmmm. Now that's an interesting idea. The only problem is, I love regular boiled/mashed rutabaga so much! Priscilla, who loves her turnips -- "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 |
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Orlando 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? Lightly steamed vegetables are flavorless to you? How odd. I eat them on a regular basis and I think they've got PLENTY of flavor. At any rate, here's what the article had to say: "Our updated chicken and dumplings needed vegetables, but where and how to cook them? In an attempt to streamline the process, we tried cooking the vegetables along with the poaching chicken parts. After fishing out hot, slightly overcooked vegetables from among the chicken parts and pieces, we decided this little shortcut wasn't worth it. So we simply washed the pot, returned it to the stove, and steamed the vegetables for ten minutes while removing the meat from the bone, straining the stock and making the dumpling dough. Because the vegetables would cook again for a short time in the sauce, we wanted them slightly undercooked at this point. Steaming them separately gave us more control." Since I was quoting a Cook's Illustrated article, I felt bound to transcribe it accurately. You are, of course, perfectly at liberty to cook the dish however you want. If I wanted to fool around with that part of the recipe, I wouldn't cook the vegetables in the broth; I'd cook them in the butter or chicken fat before adding the flour and thyme. But do whatever YOU like; one of the great things about being an amateur cook is that you can experiment and mold recipes to your own tastes. Bob |
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Orlando wrote:
> If the broth is already there and going to be used to simmer the > dumplings, why not use it for the vegetables as well? In fact, why not > steam the vegetables separately with the broth as liquid instead of > water? The broth isn't "already there." In the recipe, at the time when the vegetables are being steamed, the broth is still full of chopped-up chicken bones and miscellaneous parts. It needs to be strained before it could be used for anything else. Of course, you *could* defer cooking the vegetables until after the broth was strained, then cook the vegetables in the broth as you seem so desperately to want. It just adds several minutes to the cooking process and doesn't seem to gain you anything. Remember that the vegetables are deliberately undercooked, so it's not like they're going to pick up much (if any) flavor from the broth. It's also debatable whether you should WANT the vegetables to be strongly flavored of chicken, since everything else in the dish will be. Likewise you *could* steam the vegetables over the broth, but you don't want the broth to condense too much because you need a certain amount of liquid for the final dish -- unless you want to add water at that point, but then what have you gained by steaming the vegetables over the broth? Finally, the reason you can't cook the vegetables at the same time that you cook the dumplings is that the dumplings will cook in much less time. Bob |
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In article >,
Orlando Fiol > wrote: > wrote: > >How would they be flavorless? Steamed vegetables taste like the > >vegetables. Lots of flavor. > > If the broth is already there and going to be used to simmer the > dumplings, why not use it for the vegetables as well? In fact, why not > steam the vegetables separately with the broth as liquid instead of > water? Because steaming doesn't remove as many vitamins from the vegies. 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 |
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