Nancy Young wrote:

>
> "ChattyCathy" > wrote

>
>> <grin> I'd almost forgotten about your ham. Closest I've come to
>> something like that was many, many years ago when making a roast
>> chicken was a big accomplishment for me. Back in those days they used
>> to put the giblets, livers and neck into a little plastic baggie and
>> shove it in the cavity of the chicken. Of course I didn't realize the
>> baggie and its contents were still in there when I put the chicken in
>> the oven.. 'nuff said.
>
> Haha ... our chickens still include that lovely surprise, I don't
> know exactly how I avoided that mishap. I don't really even
> remember the first time I roasted a whole chicken.
>
> Don't care to pay for that at chicken prices when all I do is
> toss them ... no, I'm not making anything with them.

I love the chicken livers... but you can keep the rest. Lovely for
chicken liver pate or just marinate them in a little olive oil, wine,
garlic (of course - <veg>), herbs of choice - then pan fried - I often
make a tomato sauce to go with them. But like I said, they sell them
separately here so I buy a 'tub' that contains 500g (1lb) of them.
>
>> Luckily that practice has stopped - nowadays they sell all that
>> stuff separately here - so I am sure a few newbie cooks have been
>> saved some traumatic kitchen moments <veg>
>
> Every year we hear about the people who roast turkeys with
> the surprise stuffing.
>

I am sure you do if they still put the baggies in there...

--
Cheers
Chatty Cathy

There is no such thing as a little garlic. ~A. Baer