On 2014-08-18 4:26 PM, Janet Wilder wrote:

> Also got the go-ahead to take some big doses of B-12 for energy.

Good luck with that Janet. We are looking forward to your quick recovery.
>
> The chicken came out very nicely on Friday. Still leftovers and would
> appreciate any hints to hide dark meat. All I can think of is chicken
> salad with lime-mayo, celery and onion.

Hide the dark meat? IMO that is the best part. Last night I did a
chicken on the gas BBQ rotisserie. All I did to it was sprinkle salt and
pepper inside and out, stuck it on the spit and put in in the BBQ for
about an hour and a half. It turned out beautifully.

On 8/18/2014 5:31 PM, Dave Smith wrote:
> On 2014-08-18 4:26 PM, Janet Wilder wrote:
>
>> Also got the go-ahead to take some big doses of B-12 for energy.
>
> Good luck with that Janet. We are looking forward to your quick recovery.
>>
>> The chicken came out very nicely on Friday. Still leftovers and would
>> appreciate any hints to hide dark meat. All I can think of is chicken
>> salad with lime-mayo, celery and onion.
>
> Hide the dark meat? IMO that is the best part. Last night I did a
> chicken on the gas BBQ rotisserie. All I did to it was sprinkle salt and
> pepper inside and out, stuck it on the spit and put in in the BBQ for
> about an hour and a half. It turned out beautifully.
>

I don't care for dark meat flavor at all, Dave. Hiding it in enchiladas
sounds like a good idea.

--
From somewhere very deep in the heart of Texas