Hello all,

Several years ago I used to post to this group when I was living in
China, and trying to figure out ways to appease my Western palate using
local ingredients. Nowadays I am back in the USA and living in New
York City, and despite the plethora of amazing restaurants here, my
life includes a lot more delivery/take-out/restaurant eating than it
used to (mostly because I can't afford the nice places!). But I still
read rfc when I have a chance, and I love how much I am able to learn
for the occasional instances when I have time to cook!

OK, here is my question/concern:

My rosemary bush is in severe need of a trim, and I really want to cook
with the trimmings. I do not eat pork, and DH does not eat beef, but
we both LOVE chicken, and I am interested in hearing about
rosemary-based chicken recipes, especially one for baked chicken. I
love baked chicken, but after my years in China (someplace where ovens
are practically nonexistent), my baking skills are utterly pathetic.

If you would be so kind to post a recipe for an oven-newbie like me,
please include as much of this information as you can, such as:

-- Oven temperature
-- Cooking time
-- Whole chicken vs. cut-up chicken [and, if cut-up chicken what parts
work best?]
-- Anything else that someone without extensive oven experience might
need to know

Moreover, if you have any recipes for leg-thigh quarters
(baked/stewed/crockpotted/whatever), please post them, these are often
on sale in my local stupidmarket but I rarely buy them because I have
no cool recipes...

Thank you everybody for your advice and help!

Cheers,

Adilah

wrote:
Hello all,

Several years ago I used to post to this group when I was living in
China, and trying to figure out ways to appease my Western palate using
local ingredients. Nowadays I am back in the USA and living in New
York City, and despite the plethora of amazing restaurants here, my
life includes a lot more delivery/take-out/restaurant eating than it
used to (mostly because I can't afford the nice places!). But I still
read rfc when I have a chance, and I love how much I am able to learn
for the occasional instances when I have time to cook!

OK, here is my question/concern:

My rosemary bush is in severe need of a trim, and I really want to cook
with the trimmings. I do not eat pork, and DH does not eat beef, but
we both LOVE chicken, and I am interested in hearing about
rosemary-based chicken recipes, especially one for baked chicken. I
love baked chicken, but after my years in China (someplace where ovens
are practically nonexistent), my baking skills are utterly pathetic.

If you would be so kind to post a recipe for an oven-newbie like me,
please include as much of this information as you can, such as:

-- Oven temperature
-- Cooking time
-- Whole chicken vs. cut-up chicken [and, if cut-up chicken what parts
work best?]
-- Anything else that someone without extensive oven experience might
need to know

Moreover, if you have any recipes for leg-thigh quarters
(baked/stewed/crockpotted/whatever), please post them, these are often
on sale in my local stupidmarket but I rarely buy them because I have
no cool recipes...

Thank you everybody for your advice and help!

Cheers,

Adilah


Ok. I make baked chicken quite a lot, and nearly always use leg
quarters, as they are very inexpensive. you can interchange cut-up
chicken with just certain chicken parts (bone-in, that is) If you prefer
white meat or dark meat.

Mince up a few TB of fresh rosemary and a clove or two of garlic. rub
these on the chicken parts with some salt and pepper and a little oil.
bake at 400 F for an hour or so, or as soon as the juices run clear and
the meat is no longer pink. (165 F in all muscles, if you have a
thermometer)

for a whole roast chicken, rince it well inside and out and pat dry.
take a lemon, zest and juice half of it and add the zest and juice to
the above rosemary-garlic-s&p mixture, and rub the chicken with it. cut
the lemon into quarters and stuff the chicken with it, and a few sprigs
of rosemary. truss the chicken with some kitchen twine and roast at 400F
for about an hour or so. (I like to start the chicken on one side, roast
for 20 minutes, turn it over to the other side for 20, and then cook it
breast-up for the rest of the cooking time. It cooks and browns more
evenly that way.)

I like to cut up potatoes and an onion to roast in the pan with the
chicken/chicken parts. fewer dishes to wash that way!

you can use both of these recipes with whatever herbs, spices, and
marinades you like, but I would just make sure that the chicken parts
aren't swimming in their marinade while they are cooking. I also like to
marinate chicken or rub it with spices etc., and then dredge in bread
crumbs and bake. even better is marinating in some buttermilk and
dredging in crushed corn flakes.

If you like oven-"BBQ" chicken, rub parts with cumin, oregano, garlic,
salt, and pepper and roast for about 40-50 minutes, then baste with BBQ
sauce for the last 15 minutes or so of cooking time.

I supppose, if you like boneless chicken breasts, that you could pound
some thin (or buy "cutlets"), dip in flour, beaten egg, and breadcrumbs
mixed with minced rosemary, let dry on a rack in the fridge, then saute
until cooked through. I think I might try that the next time I have
fresh rosemary to use up, actually

--

saerah

"Peace is not an absence of war, it is a virtue, a state of mind, a
disposition for benevolence, confidence, justice."
-Baruch Spinoza

"There is a theory which states that if ever anybody discovers exactly
what the Universe is for and why it is here, it will instantly disappear
and be replaced by something even more bizarre and inexplicable. There
is another theory which states that this has already happened."
-Douglas Adams

In article .com,
wrote:

If you would be so kind to post a recipe for an oven-newbie like me,
please include as much of this information as you can, such as:

-- Oven temperature
-- Cooking time
-- Whole chicken vs. cut-up chicken [and, if cut-up chicken what parts
work best?]
-- Anything else that someone without extensive oven experience might
need to know

Moreover, if you have any recipes for leg-thigh quarters
(baked/stewed/crockpotted/whatever), please post them, these are often
on sale in my local stupidmarket but I rarely buy them because I have
no cool recipes...

If you can get a hold of some lemon, potatoes, onion and garlic, plus
salt and pepper, you are set for roast chicken (whole). Preheat oven
to 500 degrees.

Clean your chicken and pat dry, take those rosemary trimmings, strip
the needles from about three or four of them and leave two intact. Push
the needles under the skin of the chicken around the breast and legs.
Rub the entire chicken, inside and out, breast and back, with salt and
pepper, more than you think you need (unless your chicken is brined,
then leave out the salt), put the chicken in a roasting pan, breast side
up, and squirt the juice of half a lemon all over the chicken, stuff the
lemon shell inside the open cavity, put those other two sprigs of
rosemary in there, too. Cut up an onion in quarters, and put half the
onion in there. Peel and cube the potatoes, or just scrub and cube, and
arrange them around the chicken along with the remaining onion and a
bunch of garlic still in their peels. Sprinkle them with some salt and
pepper, and any rosemary you may wish. You can include carrots, or any
other vegetables you like as well. Put the whole pan in the oven and
roast for 15 minutes, then stir the veggies around and make sure the
chicken isn't stuck to the pan. Roast the remaining time. Total
cooking time is 10 minutes per pound, and we usually roast a decent
sized chicken.

I also have a spring chicken stew recipe which is basically to brown
the chicken in a heavy pan with a lid in olive oil (salted and
peppered), remove from the pan, saute some onion and garlic, toss in
some canned tomatoes with the juice, the chicken and add whatever
vegetables you happen to like in small pieces, I use carrots, asparagus,
and peas at the end, bring to a boil, then reduce heat, cover and
simmer for about 25-30 minutes. Remove the chicken and take the meat
off the bone, or not, if you don't mind taking it off the bone in your
bowl. Serve with egg noodles tossed with olive oil, lemon juice and
some dill.

Regards,
Ranee

Remove do not & spam to e-mail me.

"She seeks wool and flax, and works with willing hands." Prov 31:13

http://arabianknits.blogspot.com/
http://talesfromthekitchen.blogspot.com/

wrote in message
oups.com...
Hello all,

snip


My rosemary bush is in severe need of a trim, and I really want to cook
with the trimmings. I do not eat pork, and DH does not eat beef, but
we both LOVE chicken, and I am interested in hearing about
rosemary-based chicken recipes, especially one for baked chicken. I
love baked chicken, but after my years in China (someplace where ovens
are practically nonexistent), my baking skills are utterly pathetic.

If you would be so kind to post a recipe for an oven-newbie like me,
please include as much of this information as you can, such as:

-- Oven temperature
-- Cooking time
-- Whole chicken vs. cut-up chicken [and, if cut-up chicken what parts
work best?]
-- Anything else that someone without extensive oven experience might
need to know

Moreover, if you have any recipes for leg-thigh quarters
(baked/stewed/crockpotted/whatever), please post them, these are often
on sale in my local stupidmarket but I rarely buy them because I have
no cool recipes...

Thank you everybody for your advice and help!

Cheers,

Adilah


Just ge he

http://www.epicurious.com/recipes/fi...mary&x=14&y=12

At epicurious put in the ingredients you want to use

You'll get 17 receipes using both.

Dimitri

CHICKEN WITH ROASTED LEMON AND ROSEMARY SAUCE
In 1997, my Tra Vigne crew and I cooked for a week at the Mandarin-Oriental in
Bangkok, Thailand. The hotel's chef wouldn't let me leave without giving him
this recipe. It will look familiar to everyone, but wait until you taste it.


1-1/2 pounds small new potatoes such as Red Bliss
2 large lemons
Extra-virgin olive oil for brushing on lemons, plus 1/4 cup
Gray salt and freshly ground pepper
4 boneless chicken breast halves, skin on
1 tablespoon minced garlic
1 cup double-strength chicken stock, or 2 cups canned low-salt chicken broth
boiled until reduced by half
1 teaspoon finely chopped fresh rosemary
1 tablespoon finely chopped fresh flat-leaf parsley
1 tablespoon unsalted butter (optional)


Put the potatoes in a pot of salted cold water and bring to a boil. Cook until
just tender, about 20 minutes. Drain and let cool, but do not peel. Cut in half
and set aside.
Preheat the broiler. Cut a small slice off both ends of each lemon, then cut in
half crosswise. Arrange the lemons, flesh side up, in a flameproof non-reactive
baking dish, brush with olive oil, and season with salt and pepper. Broil 6
inches or more from the heat until browned and soft, about 10 minutes. Let cool.
Squeeze the lemon halves over a sieve suspended over a bowl. Push and stir the
pulp through the sieve with a rubber spatula or wooden spoon. Discard the lemon
shells.
Preheat the oven to 450°F. Season the chicken with salt and pepper. Heat the
remaining 1/4 cup olive oil in a large ovenproof saut? pan over medium-high heat
until hot. Add the chicken, lower the heat to medium, and cook, turning once,
until brown on both sides, about 5 minutes. Remove to a platter.
Return the pan to medium-high heat, add the potatoes, season with salt and
pepper, and cook, stirring and tossing, until brown all over, about 5 minutes.
Drain off the excess oil. Arrange the chicken breasts on top of the potatoes and
place in the oven to reheat and cook through, about 10 minutes. When done,
remove the chicken to a platter and put the pan with the potatoes over
medium-high heat. Toss well so the pan juices are absorbed into the potatoes.
Scrape the potatoes out of the pan onto the platter around the chicken.
Return the pan to medium-high heat and add the garlic. Sauté briefly until light
brown. Immediately add the reserved roasted lemon juice (this final flash of
heat will cook off any residual acid flavor), stock, rosemary, and parsley. Stir
and scrape up all the browned bits that cling to the bottom and sides of the
pan. Season to taste with salt and pepper. If the sauce tastes too lemony, stir
in the optional butter. Pour the sauce over the chicken and potatoes and serve
immediately.

Makes 4 servings.
The Tra Vigne Cookbook
September 1999
Michael Chiarello
Chronicle Books

Easy Chicken Recipes: Roast Chicken on Salt


Ingredients

* 1 chicken, plucked and dressed
* 1 lemon, quartered
* 4 peeled cloves of garlic
* several sprigs of fresh rosemary
* 1 kg salt

Procedure

1. Stuff the chicken with the quartered lemon, garlic and rosemary.
2. Bind the chicken ready for roasting.
3. Fill a baking tray with the salt and place the chicken on top.
4. Roast for 90 minutes at 190ƒ.

The flesh should be moist, the skin crisp.

From:

http://www.spanishliquidgold.com/eas...n-recipes.html

Ooh, this looks interesting, but I have two questions:

1) How big should the chicken be (in either lbs. or kg)?

2) The recipe calls for cooking the bird at 190 degrees Fahrenheit, is
that enough? I was under the impression that poultry must be cooked at
a higher temperature to be safe.

Any suggestions?

Adilah


wrote:
Easy Chicken Recipes: Roast Chicken on Salt


Ingredients

* 1 chicken, plucked and dressed
* 1 lemon, quartered
* 4 peeled cloves of garlic
* several sprigs of fresh rosemary
* 1 kg salt

Procedure

1. Stuff the chicken with the quartered lemon, garlic and rosemary.
2. Bind the chicken ready for roasting.
3. Fill a baking tray with the salt and place the chicken on top.
4. Roast for 90 minutes at 190ƒ.

The flesh should be moist, the skin crisp.

From:

http://www.spanishliquidgold.com/eas...n-recipes.html

wrote in message
oups.com...
Ooh, this looks interesting, but I have two questions:

1) How big should the chicken be (in either lbs. or kg)?

2) The recipe calls for cooking the bird at 190 degrees Fahrenheit, is
that enough? I was under the impression that poultry must be cooked at
a higher temperature to be safe.

Any suggestions?

Adilah

Surely that temp is wrong. My guess is it is 190 degrees C which is 375 f.


--
Peter Aitken
Visit my recipe and kitchen myths page at www.pgacon.com/cooking.htm

Peter Aitken wrote:
wrote in
...
Ooh, this looks interesting, but I have two questions:

1) How big should the chicken be (in either lbs. or kg)?

2) The recipe calls for cooking the bird at 190 degrees Fahrenheit, is
that enough? I was under the impression that poultry must be cooked at
a higher temperature to be safe.

Any suggestions?

Adilah

Surely that temp is wrong. My guess is it is 190 degrees C which is 375 f.

It may be for that recipe. Then again it may not...

Shenandoah Valley barbecue chicken is cooked/smoked on open pits where
the actual cooking temperature is often under 200°. For a long time,
after being marinated in a vinegar, lemon juice and pepper (and some
other stuff) marinade.

Pastorio

My all-time favorite chicken recipe stand-by is as Ranee mentioned,
pan-roasted.
I buy whole chickens and cut them in half before freezing as there are
only my wife and I in the house, so a chicken half is perfect.
Pan roasting allows for a variety of recipe options, as it's seared in
pieces on the stove-top and finished in the oven. The fond remaining in
the pan allows for the creation of any number of sauces.
It's fast, diverse and convenient- can be done skin-on, off, dark
pieces or white.
Add a side dish a salad and you've a fine chicken dinner in
half-an-hour. Kev

"Bob (this one)" wrote in message
...
Peter Aitken wrote:
wrote in
..
Ooh, this looks interesting, but I have two questions:

1) How big should the chicken be (in either lbs. or kg)?

2) The recipe calls for cooking the bird at 190 degrees Fahrenheit, is
that enough? I was under the impression that poultry must be cooked at
a higher temperature to be safe.

Any suggestions?

Adilah

Surely that temp is wrong. My guess is it is 190 degrees C which is 375
f.

It may be for that recipe. Then again it may not...

Shenandoah Valley barbecue chicken is cooked/smoked on open pits where the
actual cooking temperature is often under 200°. For a long time, after
being marinated in a vinegar, lemon juice and pepper (and some other
stuff) marinade.

Pastorio

Read the recipe. It cooks for 90 minutes and is supposed to have crispy
skin.


--
Peter Aitken

kevnbro wrote on 30 Jan 2006 in rec.food.cooking

My all-time favorite chicken recipe stand-by is as Ranee mentioned,
pan-roasted.
I buy whole chickens and cut them in half before freezing as there are
only my wife and I in the house, so a chicken half is perfect.
Pan roasting allows for a variety of recipe options, as it's seared in
pieces on the stove-top and finished in the oven. The fond remaining in
the pan allows for the creation of any number of sauces.
It's fast, diverse and convenient- can be done skin-on, off, dark
pieces or white.
Add a side dish a salad and you've a fine chicken dinner in
half-an-hour. Kev



Get serious and rotisserate your bird! For the best of both worlds using
a rotisserie on any poultry is very good. Whole birds sre cheaper too!


see this site...www.rotate your chicken.now.null
at least it wasn't spam.

--
The eyes are the mirrors....
But the ears...Ah the ears.
The ears keep the hat up.

Peter Aitken wrote:
"Bob (this one)" wrote

Peter Aitken wrote:

wrote in

Ooh, this looks interesting, but I have two questions:

1) How big should the chicken be (in either lbs. or kg)?

2) The recipe calls for cooking the bird at 190 degrees Fahrenheit, is
that enough? I was under the impression that poultry must be cooked at
a higher temperature to be safe.

Any suggestions?

Adilah

Surely that temp is wrong. My guess is it is 190 degrees C which is 375
f.

It may be for that recipe. Then again it may not...

Shenandoah Valley barbecue chicken is cooked/smoked on open pits where the
actual cooking temperature is often under 200°. For a long time, after
being marinated in a vinegar, lemon juice and pepper (and some other
stuff) marinade.

Pastorio


Read the recipe. It cooks for 90 minutes and is supposed to have crispy
skin.

I did. Crispy means that water and fat have both been removed. Water
doesn't boil at 190°, but it sure will evaporate quickly enough. Fat
will render at that temperature.

Pastorio

On Mon, 30 Jan 2006 21:45:36 -0500, I needed a babel fish to
understand "Bob (this one)" :

"Bob (this one)" wrote

Read the recipe. It cooks for 90 minutes and is supposed to have crispy
skin.

I did. Crispy means that water and fat have both been removed. Water
doesn't boil at 190°, but it sure will evaporate quickly enough. Fat
will render at that temperature.

Pastorio

Typically slow cooking a chicken will make the skin rubbery... not
crispy. Those low temp's would not allow for the crispy to develop.
--
"In religion and politics people's beliefs and convictions,
are in almost every case gotten at second-hand,
and without examination."
-Samuel Clemens (Mark Twain)