Tonight's Dinner

In article <[email hidden]>,

Peter Aitken said:

I just got the cookbook All About Braising and am trying it for the first
time tonight. There's a recipe for braised stuffed chicken that sounded
irresistable. You stuff a roaster with a ham/current/pine nut stuffing,
truss it up, lay some bacon on top, and braise in a mixture of chicken stock
and aromatics. The liquid comes just up over the thighs, does not cover the
whole thing, so the thighs and breasts are done at the same time. Then you
remove from the pan and briefly brown in a hot oven while making gravy from
the pan liquid. It already smells great.

ooooooh.

Ya better take a jpeg?

Please? :-)

I braise sometimes, Papasan has bad teeth and it tenderizes meat nearly
as well as pressure cooking.
--
Peace, Om.

"My mother never saw the irony in calling me a son-of-a-[censored]." -Jack Nicholson

Peter Aitken said:

I just got the cookbook All About Braising and am trying it for the first
time tonight. There's a recipe for braised stuffed chicken that sounded
irresistable. You stuff a roaster with a ham/current/pine nut stuffing,
truss it up, lay some bacon on top, and braise in a mixture of chicken stock
and aromatics. The liquid comes just up over the thighs, does not cover the
whole thing, so the thighs and breasts are done at the same time. Then you
remove from the pan and briefly brown in a hot oven while making gravy from
the pan liquid. It already smells great.

It sounds wonderful. My only advice would be to take the
extra time to skim the liquid well, especially with the bacon
in the recipe. There's something about a greasy poultry gravy
that isn't appealing.

--
Reg

That sounds lovely and I would go to the extra trouble of boning the
chick first. Then you can put in more stuffing and its a cinch to carve
in slices
crosswise (you know this of course!),
cheers
Bron

Sounds delicious Peter. I would bone the chick first
as it makes more room for stuffing and is a cinch
to carve (you know this, of course!)
cheers
Bron

"Bronwyn" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Sounds delicious Peter. I would bone the chick first
as it makes more room for stuffing and is a cinch
to carve (you know this, of course!)
cheers
Bron

That's a great idea. Maybe next time.

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

Peter Aitken said:

I just got the cookbook All About Braising and am trying it for the first
time tonight. There's a recipe for braised stuffed chicken that sounded
irresistable. You stuff a roaster with a ham/current/pine nut stuffing,
truss it up, lay some bacon on top, and braise in a mixture of chicken stock
and aromatics. The liquid comes just up over the thighs, does not cover the
whole thing, so the thighs and breasts are done at the same time. Then you
remove from the pan and briefly brown in a hot oven while making gravy from
the pan liquid. It already smells great.

There is a thread on eGullet about cooking from this book. The
concensus from a lot of the cooks using the book, is that her
temperatures are too high....they recommend lowering the temperature
down on several of the dishes.

I have made a few things from this book, and they have all been
wonderful. I absolutely love this book.

Check out the thread...

http://forums.egullet.org/index.php?showtopic=62220

Christine

Christine Dabney wrote on 16 Feb 2006 in rec.food.cooking

Quoted message said:

I have made a few things from this book, and they have all been
wonderful. I absolutely love this book.

Curse You Chris...There's another CookBook you made me buy!!! 🙂

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

"Mr Libido Incognito" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

Christine Dabney wrote on 16 Feb 2006 in rec.food.cooking

Quoted message said:

I have made a few things from this book, and they have all been
wonderful. I absolutely love this book.

Curse You Chris...There's another CookBook you made me buy!!! 🙂

--

\

Abebooks is your friend.

--
Peter Aitken

On Thu, 16 Feb 2006 23:58:06 GMT, Mr Libido Incognito <[email hidden]>

Quoted message said:

Curse You Chris...There's another CookBook you made me buy!!! 🙂

Yeah, but you still didn't get Jacques Torres, did you? You still
waiting for me to gift you with mine? HeeeHeeee...

Christine

Christine Dabney wrote on 16 Feb 2006 in rec.food.cooking

Quoted message said:

On Thu, 16 Feb 2006 23:58:06 GMT, Mr Libido Incognito <[email hidden]>

Quoted message said:

Curse You Chris...There's another CookBook you made me buy!!! 🙂

Yeah, but you still didn't get Jacques Torres, did you? You still
waiting for me to gift you with mine? HeeeHeeee...

Christine

Why you sweet young thing...for me? How could you <fluttering my lashes>!

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

On Fri, 17 Feb 2006 01:30:43 GMT, Mr Libido Incognito <[email hidden]>

Quoted message said:

Christine Dabney wrote on 16 Feb 2006 in rec.food.cooking

Quoted message said:

Quoted message said:

Yeah, but you still didn't get Jacques Torres, did you? You still
waiting for me to gift you with mine? HeeeHeeee...

Christine

Why you sweet young thing...for me? How could you <fluttering my lashes>!

I'm not. 😉

THAT book is mine, all mine!!!! Get your own! 😉

Christine, cackling

Christine Dabney wrote on 16 Feb 2006 in rec.food.cooking

Quoted message said:

On Fri, 17 Feb 2006 01:30:43 GMT, Mr Libido Incognito <[email hidden]>

Quoted message said:

Christine Dabney wrote on 16 Feb 2006 in rec.food.cooking

Quoted message said:

Quoted message said:

Yeah, but you still didn't get Jacques Torres, did you? You still
waiting for me to gift you with mine? HeeeHeeee...

Christine

Why you sweet young thing...for me? How could you <fluttering my
lashes>!

I'm not. 😉

THAT book is mine, all mine!!!! Get your own! 😉

Christine, cackling

but...but...that's my broom!

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

"Peter Aitken" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I just got the cookbook All About Braising and am trying it for the
first time tonight. There's a recipe for braised stuffed chicken that
sounded irresistable. You stuff a roaster with a ham/current/pine nut
stuffing, truss it up, lay some bacon on top, and braise in a mixture
of chicken stock and aromatics.

Do you use alternating or direct currents?? <vbeg>

Seriously, that sounds really tasty. Now, to me, a stuffing with pine nuts
would be using the currants that are dried grapes, however I don't like to
make assumptions on this group due to international differences. So, are
they the dried grape currants, or are they fresh or dried redcurrants or
blackcurrants?

It certainly sounds a very tasty recipe.

--
Rhonda Anderson
Cranebrook, NSW, Australia

"Rhonda Anderson" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Peter Aitken" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I just got the cookbook All About Braising and am trying it for the
first time tonight. There's a recipe for braised stuffed chicken that
sounded irresistable. You stuff a roaster with a ham/current/pine nut
stuffing, truss it up, lay some bacon on top, and braise in a mixture
of chicken stock and aromatics.

Do you use alternating or direct currents?? <vbeg>

Seriously, that sounds really tasty. Now, to me, a stuffing with pine nuts
would be using the currants that are dried grapes, however I don't like to
make assumptions on this group due to international differences. So, are
they the dried grape currants, or are they fresh or dried redcurrants or
blackcurrants?

LOL, they were actually dried zante currants which are actually a small
grape. The dish turned out very well. Exceptionally moist meat with a brown
crispy skin.

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