Seamaiden
Living dead girl
- Posts
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- Joined
- Apr 13, 2010
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Oh good Lord. <droolz>
One Love!Feel it people. This small piece of our lives is called Love.
One Love!
Nice, thank you. What recipe do you recommend to cook the chicken?Tracked packages, arrived in Bloomington Ca..
Showing tomorrow arrival....on time
Ive had the pleasure of cooking up some of these amazing birds and gotta say that slow grilling over LUMP CHARCOAL is my favorite way salt pepper garlic powder and maybe a touch of cayenne pepper the skin on thesr birds is so good no matter how you cook it the skin turns to a chicarone type of textureNice, thank you. What recipe do you recommend to cook the chicken?
right out of oven I pinch off the shoulder skin..Ive had the pleasure of cooking up some of these amazing birds and gotta say that slow grilling over LUMP CHARCOAL is my favorite way salt pepper garlic powder and maybe a touch of cayenne pepper the skin on thesr birds is so good no matter how you cook it the skin turns to a chicarone type of texture
awesome manI would stuff the bird..
4 0r 5 slices of nice bread.
2 eggs
1 onion
4 stalks celery.
1 apple
Handful or so chopped walnuts...
1/2 stick butter.
Small handful of raisins
Giblets..cut up and mix in raw...
Salt, pepper, any other herbs or spices you enjoy.
Smash up bread in a large enough bowl..
Chop onion celery apple giblets, melt butter
Mix all ingredients and stuff inside the bird. I would think adding the stuffing around 2 hours 10 mins check If you got a meat thermometer check temp inside not sure what is done temp but will find out....
I can tell by instinct..
OH OH OH!!! Gravy must make gravy. Iam sauce and gravy king.
My dear mom instilled the love of cooking at a very young age..
Can I help?? Roast chicken we mastered.....Lots of fond memories and love in the kitchen back in the day
After removing chicken from oven allow to cool before carving. good time for gravy making.
Put bake pan on stove with dripping medium heat to llow a slow simmer.
I add a nice hand full or two of flour and Wisk till it thickens. This is called a roo.
I then slowly stir in whole milk to thin it out. Wisk wisk wisk will thin out if too thin add flour and wisk
You will have lots of drippings so couple 3 handfuls flour to start.
Mash up some spuds and your all set..
Tracking this morning looking good.....
I dunno, roasted simply they are pretty fucking good... Any way they're pretty fucking good. Taste like real chicken!Ive had the pleasure of cooking up some of these amazing birds and gotta say that slow grilling over LUMP CHARCOAL is my favorite way salt pepper garlic powder and maybe a touch of cayenne pepper the skin on thesr birds is so good no matter how you cook it the skin turns to a chicarone type of texture
Think I was 3 oranges in and peaking-balls at Shoreline Amphetheater last time I saw this tune live. One of my fav's. I remember passing around huge pipe loads listening to Blues for Allah on loop. Good times no doubt.I hope its kosher that Ill be rockn my overalls on the 5th :)
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