but it's raw inside

im scared to cook it under 400deg

i don't want triganosis or lockjaw from eating bloody chicken

can't i just cook this longer but at lower temp in electric skillet?

I don't have a stove

just an elec skillet, but they had these huge packs of thighs on sale
i got 3 family packs

thanx

abRokeNegRo wrote:
> but it's raw inside
>
> im scared to cook it under 400deg
>
> i don't want triganosis or lockjaw from eating bloody chicken
>
> can't i just cook this longer but at lower temp in electric skillet?
>
> I don't have a stove
>
> just an elec skillet, but they had these huge packs of thighs on sale
> i got 3 family packs
>
> thanx
>

are you talking about roasting it at 400? If it's burnt on the outside,
and raw on the inside, you need to lower the temperature.

--

saerah

http://anisaerah.blogspot.com/

"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

It matters not at what temperature you're cooking the chicken....it
matters that the chicken GETS cooked so that there is no chance of
getting salmonella. Trichaenosis (sp) used to be a problem with pork.
It's practically non-existent now --especially if the pork is cooked
properly. Lock jaw? Maybe you're just being "funny." I've never
heard of anyone getting lockjaw from undercooked chicken. But it will
paralylize the typing digits of trolls. Anyway....Brown the chicken
and then braise it slowly in liquid until it's tender. You can;t
really do "dry" cooking of thick cuts of meat in a electric skillet
without some liquid unless you want to stand there forever turning it
over and over.

abRokeNegRo wrote:
> but it's raw inside
>
> im scared to cook it under 400deg
>
> i don't want triganosis or lockjaw from eating bloody chicken
>
> can't i just cook this longer but at lower temp in electric skillet?
>
> I don't have a stove
>
> just an elec skillet, but they had these huge packs of thighs on sale
> i got 3 family packs
>
Don't be scared. When you cook it at a lower temperature, but longer,
it will get fully cooked without burning. For example,

Turn electric skillet on to 350°F. Rinse chicken thighs and pat dry
with paper towels. Season them with salt, pepper, and (optional) the
dried herbs of your choosing. Add about 4 TB of oil to the skillet.
When it has reached temp, put the thighs in and cook them, turning
several times, until they are colored the way you want them. Now add
about 1/4 to 1/2 cup of white wine, or sherry, or vermouth, or chicken
stock to the skillet, turn the heat down to 325°F, cover it, and
continue cooking for about 40 minutes. Done. Remove the chicken and
turn the heat up to boil the juices down to about half their volume.
Then spoon them over the chicken as a sauce. -aem

Budd Tugley wrote:
> It matters not at what temperature you're cooking the chicken....it
> matters that the chicken GETS cooked so that there is no chance of
> getting salmonella. Trichaenosis (sp) used to be a problem with pork.
> It's practically non-existent now --especially if the pork is cooked
> properly. Lock jaw? Maybe you're just being "funny." I've never
> heard of anyone getting lockjaw from undercooked chicken. But it will
> paralylize the typing digits of trolls. Anyway....Brown the chicken
> and then braise it slowly in liquid until it's tender. You can;t
> really do "dry" cooking of thick cuts of meat in a electric skillet
> without some liquid unless you want to stand there forever turning it
> over and over.

Nonsense... the liquid can be oil... didn't ever hear of fried chicken?

aem wrote:
Remove the chicken and
> turn the heat up to boil the juices down to about half their volume.
> Then spoon them over the chicken as a sauce. -aem

well great

this sounds like a plan

Thanks very much

The last time I did it, I used water at first
just to get it going and then it had
it's own juices adding up in there.
but I was scared to cook it under 400

I don't mind waiting, as I say, I just gotta
be careful, there is nobody to take care
of me but me, so I can't be bawled up in the
floor from improper cooking...lol

im laughing, but Im very careful like this.
since I don't have a stove this is my first
go round with meats

the recipe sounds nice

abRokeNegRo wrote:
> aem wrote:
> Remove the chicken and
>
>>turn the heat up to boil the juices down to about half their volume.
>>Then spoon them over the chicken as a sauce. -aem
>
>
> well great
>
> this sounds like a plan
>
> Thanks very much
>
> The last time I did it, I used water at first
> just to get it going and then it had
> it's own juices adding up in there.
> but I was scared to cook it under 400
>
> I don't mind waiting, as I say, I just gotta
> be careful, there is nobody to take care
> of me but me, so I can't be bawled up in the
> floor from improper cooking...lol
>
> im laughing, but Im very careful like this.
> since I don't have a stove this is my first
> go round with meats
>
> the recipe sounds nice
>

as long as the meat is not pink anymore and opaque, you're good. Invest
in a food thermometer and you can be sure.

--

saerah

http://anisaerah.blogspot.com/

"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

This guy's just getting his jollies doing hit and run all over
different newsgroups.

abRokeNegRo wrote:
> aem wrote:
> Remove the chicken and
> > turn the heat up to boil the juices down to about half their volume.
> > Then spoon them over the chicken as a sauce. -aem
>
> well great
>
> this sounds like a plan
>
> Thanks very much
>
> The last time I did it, I used water at first
> just to get it going and then it had
> it's own juices adding up in there.
> but I was scared to cook it under 400
>
> I don't mind waiting, as I say, I just gotta
> be careful, there is nobody to take care
> of me but me, so I can't be bawled up in the
> floor from improper cooking...lol
>
> im laughing, but Im very careful like this.
> since I don't have a stove this is my first
> go round with meats
>
> the recipe sounds nice

Johnny Dividas wrote:
> This guy's just getting his jollies doing hit and run all over

whatever asshole you want me to post a pic of the chicken?
it's still raw in the sink

I post in a music group because I play music barryparrish.com
I post in cat group because I have 2 cats dickweed
I post in construction because I own my own construction company

see... barryparrish.com/tile

what else you got fatboy

>Nonsense... the liquid can be oil... didn't ever hear of fried chicken?

Where did I say the liquid cannot be oil? If you re-read my post,
you'll see I said "some liquid" is needed here. I was offering up the
technique of braising....which indeed involves browning in oil. Fried
chicken seems a bit above the OP's skill level, I think.

Of course. They often say things like "your ass sucks buttermilk" in
construction forums.
How did I ever question your motives?!

I doubt Forest, VA qualifies as "n***er town".

Time for bed. School night.

Budd Tugley wrote:
> >Nonsense... the liquid can be oil... didn't ever hear of fried chicken?
> Fried
> chicken seems a bit above the OP's skill level, I think.

heh heh heh

hold my beer watch this:

where I lived before this place, I had a huge kitchen

I get the chicken parts cold soaking in buttermilk or just milk

i dip the chicken parts in egg
then coat them with seasoned flour

flour, salt, pepper, paprika, poultry season, a hint of all spice or
cinnamon
maybe a tad more salt, we want to taste the chicken...a little italian
seasoning
a poof of lemon pepper...(or not)...just depends on how it smells

I fry them in med-high heat...till the crust is light brown. I take
them out then and set them aside and brown all the chicken...

then, I repeat...I dip them in egg...coat them again, fry them again...

BUT then I put them on a wire rack inside a pan, and bake everything
for about an hour
around 425 or untill the crust starts to get too dark.

This is not greasy, baking drains the grease out into the pan while
baking

the crust is lite and very...tasty...the meat is done and moist.

I know a killer chocolate cake recipe to go with this chicken

..

Johnny Dividas wrote:
> Of course. They often say things like "your ass sucks buttermilk" in
> construction forums.
> How did I ever question your motives?!

just shut up!

you are so out of context

some dude that believes 9-11 was an internal job by our gov't needed
his cage rattled
he has been cross posting for weeks now. he had it coming.

carry your butt to bed already

And there IS no "Dearington Records", 'Sam'.

Jeez, you're a busy little troll, arentcha?

Johnny Dividas wrote:
> And there IS no "Dearington Records", 'Sam'.
>
> Jeez, you're a busy little troll, arentcha?

you forgot the link jughead

sam is a bass player
sam is very cool
you are not cool at all

There is no 'Sam'.

You're just getting your rocks off? Fine. Do it anywhere else but here.

Johnny...you are FEEDING the troll.

>Johnny...you are FEEDING the troll.

Not any more; he knows better now.

Johnny Dividas wrote:
> There is no 'Sam'.

i think you just want to see a picture of his black ass! dont ya you
little faggot!
yes, I am sure you would "hold one"

> You're just getting your rocks off? Fine. Do it anywhere else but here.

why are you humping brokenegros posts?
is this like a penis envy thing with you, or you don't like brown
people or something

brokenegro is "trying" to cook his chicken
a far cry from YOU choking yours!

Ah. OK, sockpuppet.

New addy?

wrote:

> brokenegro is "trying" to cook his chicken
> a far cry from YOU choking yours!

heh heh heh

but serioulsy "just body parts" I appreciate your input here
but dude ain't bothering me; he's just bored, and he likes
to push the google buttons..the one that says...find other
posts by this user. If I was trolling, I would not keep the
same email for 2 years straight. but I do like to change
my username when I get bored with the old one

i was just trying to get this pack of thighs cooked up
they are big and meaty, but they have been thawing all day
now I think I should have a bolonga sandwich or something
and throw the chicken out, I don't want to get sick

yeah, just leave little pimple boy to himself he will
indoubedoubly drift on to another group

Crawl back under whatever Percival Island rock you crawled out from
under.

Johnny Dividas wrote:
> Crawl back under whatever Percival Island rock you crawled out from
> under.

you're just jealous, i have excellent contribution to the cooking
community

excellent fried chicken

abrokenegro gives nice things to the cooking community

meanwhile, you sit there making slurping noise while your ass sucks
buttermilk
cuzzz

projectile vomit chick wrote:

> You're a retard. Commit suicide immediately. Thanks.

SOOO
this is where the freaks hangout hmmm

got anything nice you want to contribute on the subject of cooking?
vomit chick?

i bet you can make a mean pan of rice

Steve Wertz wrote:
>
> I find this hard to believe. You build houses, but you can't
> afford a stove and have never cooked meat?
>
> Or perhaps you're in "construction" because you keep burning down
> your house?
>
> ObFood: Made fried chicken tonight. A yearly event, fortunately.
> I'll leave it to the experts the other 4 times a year and get
> takeout.
>
> -sw

He's not a troll - he's just young and has a "unique" posting style.
His name is Barry. He does do construction and he sings (quite well,
actually). And I think he and PVC would be a great couple. I am
pretty sure his question was sincere.

-L.

-L. wrote:

> He's not a troll - he's just young and has a "unique" posting style.
> His name is Barry. He does do construction and he sings (quite well,
> actually). And I think he and PVC would be a great couple. I am
> pretty sure his question was sincere.
>
> -L.

dang! and I was just starting to have fun
lol

just kidding, Thanks L

whew! they came out the woodwork on me.

In article . com>,
"abRokeNegRo" > wrote:

> but it's raw inside
>
> im scared to cook it under 400deg
>
> i don't want triganosis or lockjaw from eating bloody chicken
>
> can't i just cook this longer but at lower temp in electric skillet?
>
Sure you can. Kinda like f stops relating to shutter speed on a camera.
:-) (trichinosis is commonly associated with undercooked pork and I
think salmonella is the issue with undercooked chicken. "-) Here's a
chicken recipe that's cooked on the low and slow side

* Exported from MasterCook Mac *

Chicken-Rice Dinner

Recipe By : posted to rec.food.cooking by Barb Schaller, 1-19-2006
Serving Size : 1 Preparation Time :0:00
Categories : Entrees

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
3/4 cup white rice
1 can cream of celery soup
1 can cream of chicken soup
1/2 soup can milk
Frying chicken pieces
Melted butter (may be omitted)
Parsley flakes

Butter a 1-1/2 quart rectangular baking dish (or a 9x13² pan) and
sprinkle rice in it. In a bowl, combine the cream soups and milk,
stirring until smooth. Pour over rice. Lay chicken pieces, skin side
up, on top. Brush with melted butter and sprinkle with parsley flakes,
if desired. Cover tightly with foil or a tight-fitting cover. Bake
2-1/2 hours at 300; remove cover and bake another 30 minutes to brown
the chicken.

Extra good if you add mushrooms and slivered almonds to the soups. No
need for potatoes and gravy as rice takes their place.
- - - - - - - - - - - - - - - - - -
--
http://www.jamlady.eboard.com, updated 1-15-2006, RIP Connie Drew

Your whole group is disgusting ! This site about cooking? I think not !

Melba's Jammin' wrote:

> Sure you can. Kinda like f stops relating to shutter speed on a camera.
> :-)

so the longer the exposure the deeper the burn ;:?)

thanks

abRokeNegRo wrote:
> but it's raw inside
>
> im scared to cook it under 400deg
>
> i don't want triganosis or lockjaw from eating bloody chicken

Trichinosis comes from undercooked pork; there hasn't been any in the
U.S. for a couple decades, at least. Pork should be cooked to at least
120 deg. Undercooked chicken and/or raw eggs can produce salmonella,
although if your eggs are purchased from a known vendor, the risk is
small.
>
> can't i just cook this longer but at lower temp in electric skillet?
>
> I don't have a stove
>
> just an elec skillet, but they had these huge packs of thighs on sale
> i got 3 family packs
>
> thanx

You can cook chicken easily in a small amount of water or chicken broth
in a covered skillet until the meat is done - you need to test with a
fork to make sure there isn't any pink part. If you put it on a plate,
the juices should run out clear. Depending on the skillet, this will
take from 20 minutes to 45 minutes - you don't want to overcook, and
you don't want a rolling boil. Just a light simmer in the broth. Put
some seasonings in, too, so the chicken has some cooked-in flavor.
Rosemary is good with chicken - salt, pepper, parsley flakes, garlic --
substitute cumin for the rosemary, and you can have a Mexican-flavor
dish. You can use this cooled, cooked chicken in tons of things -
pastry packets, chicken salad, chicken & rice, chicken & noodles,
anything that takes cooked chicken. You can seal up the cooked pieces
(not cut up) in Press 'n Seal Freezer wrap - put all in a Ziploc bag -
it will keep nicely for a couple months, at least. You don't need high
heat (400 deg.) to kill any salmonella - you just need to cook the
chicken until it's done (160 degrees).

N.