Chicen at 450F

"Janet B." <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

http://janetbostwick349.fotopic.net/

I apologize that there are not more pictures, particularly of the cut
meat showing the juiciness, but the scars on my innards snagged again
during the preparation of the bird. I was in a lot of pain and I knew
I wouldn't be able to eat and just wanted to get to bed.
Janet

Hey! I own a pan like that. What did you do to get rid of the excess
chicken fat?

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

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

Quoted message said:

"Janet B." <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

http://janetbostwick349.fotopic.net/

I apologize that there are not more pictures, particularly of the cut
meat showing the juiciness, but the scars on my innards snagged again
during the preparation of the bird. I was in a lot of pain and I knew
I wouldn't be able to eat and just wanted to get to bed.
Janet

Hey! I own a pan like that. What did you do to get rid of the excess
chicken fat?

I just pulled the raw, visible fat from the bird before roasting. I rubbed
the bird lightly with olive oil, then salt and pepper and thyme and rosemary
on both sides. The vegetables were tossed with olive oil, rosemary, thyme
and salt and pepper. I don't usually get a lot of fat in the bottom of the
pan. However, when I cut into the bird, there is a lot of meat juice at the
joint of the body and thigh as well as a lot of juice throughout the meat
itself. Generally, the bottom of the pan has a thin covering of chicken fat
and fond.
Janet

Janet B. said:

I just pulled the raw, visible fat from the bird before roasting. I rubbed
the bird lightly with olive oil, then salt and pepper and thyme and rosemary
on both sides. The vegetables were tossed with olive oil, rosemary, thyme
and salt and pepper. I don't usually get a lot of fat in the bottom of the
pan. However, when I cut into the bird, there is a lot of meat juice at the
joint of the body and thigh as well as a lot of juice throughout the meat
itself. Generally, the bottom of the pan has a thin covering of chicken fat
and fond.
Janet

A year or so ago I came across a recipe for chicken cooked at 450F. It
called for a small bird and it was roasted in a pan with a rack and some
water in the bottom of the pan. Salt and pepper the bird inside and out,
toss in a couple cloves of garlic and a quarter lemon. Roast it for about
1 - 1 1/2 hours. Removed the garlic and lemon from the cavity and tent the
bird with foil. Crush the now roasted garlic and squeeze the lemon into
the pan juices to make a sauce.

I tried it a few times and it always turns out nicely.

"Janet B." <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

http://janetbostwick349.fotopic.net/

I apologize that there are not more pictures, particularly of the cut
meat showing the juiciness, but the scars on my innards snagged again
during the preparation of the bird. I was in a lot of pain and I knew
I wouldn't be able to eat and just wanted to get to bed.
Janet

That looks delicious. Who is that taking a snooze? LOL...

Michael

--
Children today are tyrants. They contradict their parents, gobble their
food, and tyrannize their teachers.
- Socrates

to email: dog3 at charter dot net

In article <[email hidden]>,

Janet B. said:

http://janetbostwick349.fotopic.net/

I apologize that there are not more pictures, particularly of the cut meat
showing the juiciness, but the scars on my innards snagged again during the
preparation of the bird. I was in a lot of pain and I knew I wouldn't be
able to eat and just wanted to get to bed.
Janet

Adhesions? :-(

Bummer.
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

In article <[email hidden]>,

Dave Smith said:

Janet B. said:

I just pulled the raw, visible fat from the bird before roasting. I rubbed
the bird lightly with olive oil, then salt and pepper and thyme and rosemary
on both sides. The vegetables were tossed with olive oil, rosemary, thyme
and salt and pepper. I don't usually get a lot of fat in the bottom of the
pan. However, when I cut into the bird, there is a lot of meat juice at the
joint of the body and thigh as well as a lot of juice throughout the meat
itself. Generally, the bottom of the pan has a thin covering of chicken fat
and fond.
Janet

A year or so ago I came across a recipe for chicken cooked at 450F. It
called for a small bird and it was roasted in a pan with a rack and some
water in the bottom of the pan. Salt and pepper the bird inside and out,
toss in a couple cloves of garlic and a quarter lemon. Roast it for about
1 - 1 1/2 hours. Removed the garlic and lemon from the cavity and tent the
bird with foil. Crush the now roasted garlic and squeeze the lemon into
the pan juices to make a sauce.

I tried it a few times and it always turns out nicely.

That sounds simple, and delicious!
--
Peace, Om

Remove _ to validate e-mails.

"Human nature seems to be to control other people until they put their foot down." -- Steve Rothstein

"Michael "Dog3"" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Janet B." <[email hidden]> dropped this
news:[email hidden]: in rec.food.cooking

Quoted message said:

http://janetbostwick349.fotopic.net/

I apologize that there are not more pictures, particularly of the cut
meat showing the juiciness, but the scars on my innards snagged again
during the preparation of the bird. I was in a lot of pain and I knew
I wouldn't be able to eat and just wanted to get to bed.
Janet

That looks delicious. Who is that taking a snooze? LOL...

My nurse and chief kitchen helper. :o}

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

Quoted message said:

In article <[email hidden]>,

Janet B. said:

http://janetbostwick349.fotopic.net/

I apologize that there are not more pictures, particularly of the cut
meat
showing the juiciness, but the scars on my innards snagged again during
the
preparation of the bird. I was in a lot of pain and I knew I wouldn't be
able to eat and just wanted to get to bed.
Janet

Adhesions? :-(

Bummer.
--
Peace, Om

Yeah, no kidding. I'm normal except perhaps once a week for 36 hours --
means I can't do any travel or make any plans, just exist.
Janet

"Janet B." <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Yeah, no kidding. I'm normal except perhaps once a week for 36 hours
-- means I can't do any travel or make any plans, just exist.
Janet

Discover the joys of frozen yogurt...tastes better than religion. I too
can't travel.

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore

Omelet said:

Quoted message said:

A year or so ago I came across a recipe for chicken cooked at 450F. It
called for a small bird and it was roasted in a pan with a rack and some
water in the bottom of the pan. Salt and pepper the bird inside and out,
toss in a couple cloves of garlic and a quarter lemon. Roast it for about
1 - 1 1/2 hours. Removed the garlic and lemon from the cavity and tent the
bird with foil. Crush the now roasted garlic and squeeze the lemon into
the pan juices to make a sauce.

I tried it a few times and it always turns out nicely.

That sounds simple, and delicious!

It is both... simple and delicious. The water in the bottom of the baking
pan keeps the chicken juices from burning and smoking and is quickly
reduced to a tasty sauce. The chicken cooks quickly and is tender and
juicy. Since you use small chickens for this one they are easily served by
just cutting with a knife or shears into serving pieces and that is fine
with me because I tend to massacre fowl when carving.

One time on Usenet said:

Janet B. said:

I just pulled the raw, visible fat from the bird before roasting. I rubbed
the bird lightly with olive oil, then salt and pepper and thyme and rosemary
on both sides. The vegetables were tossed with olive oil, rosemary, thyme
and salt and pepper. I don't usually get a lot of fat in the bottom of the
pan. However, when I cut into the bird, there is a lot of meat juice at the
joint of the body and thigh as well as a lot of juice throughout the meat
itself. Generally, the bottom of the pan has a thin covering of chicken fat
and fond.

Your chicken looks yummy -- I hope you're feeling better soon, Janet.

Quoted message said:

A year or so ago I came across a recipe for chicken cooked at 450F. It
called for a small bird and it was roasted in a pan with a rack and some
water in the bottom of the pan. Salt and pepper the bird inside and out,
toss in a couple cloves of garlic and a quarter lemon. Roast it for about
1 - 1 1/2 hours. Removed the garlic and lemon from the cavity and tent the
bird with foil. Crush the now roasted garlic and squeeze the lemon into
the pan juices to make a sauce.

I tried it a few times and it always turns out nicely.

Dang, I just drooled on my keyboard. I'd better go have some lunch...

--
Jani in WA

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

Quoted message said:

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

Quoted message said:

In article <[email hidden]>,

Janet B. said:

http://janetbostwick349.fotopic.net/

I apologize that there are not more pictures, particularly of the cut
meat
showing the juiciness, but the scars on my innards snagged again during
the
preparation of the bird. I was in a lot of pain and I knew I wouldn't

be

Quoted message said:

Quoted message said:

Quoted message said:

able to eat and just wanted to get to bed.
Janet

Adhesions? :-(

Bummer.

I can relate. I've got a ton of adhesions after my 2 abdominal surgeries.
I have about 2 bad days a month. Adhesions aren't scars though and you
really need to have them addressed before they turn into fistulas. Just my
..02 from somebody who is there too.

Paul

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

Quoted message said:

"Janet B." <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Yeah, no kidding. I'm normal except perhaps once a week for 36 hours
-- means I can't do any travel or make any plans, just exist.
Janet

Discover the joys of frozen yogurt...tastes better than religion. I too
can't travel.

cold watermelon is my weakness, but I can relate to frozen yogurt.
Janet

"Paul M. Cook" <[email hidden]> wrote in message
news:CpdMi.481$0I5.328@trnddc08...

Quoted message said:

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

Quoted message said:

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

Quoted message said:

In article <[email hidden]>,
"Janet B." <[email hidden]> wrote:

> http://janetbostwick349.fotopic.net/
>
> I apologize that there are not more pictures, particularly of the cut
> meat
> showing the juiciness, but the scars on my innards snagged again
> during
> the
> preparation of the bird. I was in a lot of pain and I knew I wouldn't

be

Quoted message said:

Quoted message said:

> able to eat and just wanted to get to bed.
> Janet

Adhesions? :-(

Bummer.

I can relate. I've got a ton of adhesions after my 2 abdominal surgeries.
I have about 2 bad days a month. Adhesions aren't scars though and you
really need to have them addressed before they turn into fistulas. Just
my
.02 from somebody who is there too.

Paul

I'm sorry to hear that you have problems too. Thanks for the .02.
Janet

Janet B. said:

cold watermelon is my weakness, but I can relate to frozen yogurt.
Janet

Mmmm... I bought a watermelon yesterday and it is so big, I had to put
it in the 2nd refrigerator. It amazes me how two people can keep a
refrigerator so full. This is why the watermelon would not fit.

Becca

On Mon, 1 Oct 2007 11:16:02 -0600, "Janet B." <[email hidden]>

Quoted message said:

http://janetbostwick349.fotopic.net/

I apologize that there are not more pictures, particularly of the cut meat
showing the juiciness, but the scars on my innards snagged again during the
preparation of the bird. I was in a lot of pain and I knew I wouldn't be
able to eat and just wanted to get to bed.

Sorry to hear you weren't feeling as good as that bird looked! Hope
you got to enjoy it eventually.
--

History is a vast early warning system
Norman Cousins

On Mon, 01 Oct 2007 13:48:29 -0500, Omelet <[email hidden]>

Quoted message said:

In article <[email hidden]>,

Dave Smith said:

Janet B. said:

I just pulled the raw, visible fat from the bird before roasting. I rubbed
the bird lightly with olive oil, then salt and pepper and thyme and rosemary
on both sides. The vegetables were tossed with olive oil, rosemary, thyme
and salt and pepper. I don't usually get a lot of fat in the bottom of the
pan. However, when I cut into the bird, there is a lot of meat juice at the
joint of the body and thigh as well as a lot of juice throughout the meat
itself. Generally, the bottom of the pan has a thin covering of chicken fat
and fond.
Janet

A year or so ago I came across a recipe for chicken cooked at 450F. It
called for a small bird and it was roasted in a pan with a rack and some
water in the bottom of the pan. Salt and pepper the bird inside and out,
toss in a couple cloves of garlic and a quarter lemon. Roast it for about
1 - 1 1/2 hours. Removed the garlic and lemon from the cavity and tent the
bird with foil. Crush the now roasted garlic and squeeze the lemon into
the pan juices to make a sauce.

I tried it a few times and it always turns out nicely.

That sounds simple, and delicious!

the beauty of a rack is you can add additional liquid, cook it at a
high heat and not end up with charred fond on the bottom of the pan.
--

History is a vast early warning system
Norman Cousins

hahabogus said:

"Janet B." <[email hidden]> wrote innews:[email hidden]:

Quoted message said:

http://janetbostwick349.fotopic.net/

Quoted message said:

I apologize that there are not more pictures, particularly of the cut
meat showing the juiciness, but the scars on my innards snagged again
during the preparation of the bird. I was in a lot of pain and I knew
I wouldn't be able to eat and just wanted to get to bed.
Janet

Hey! I own a pan like that. What did you do to get rid of the excess
chicken fat?

Me too! But I never use it. It was the first pan I bought when I
started cooking a few years ago. It looked interesting. But not right
for the first dish I cooked, or the second, or the third, or . . . so
there it sits on the bottom of the stack. I do use the top for my 8"
skillets. Thanks for the pic!

The veggies are suppose to absorb the chicken drippins', i.e. da fat.
Tasty but dangerous. I'd remove as much fat as possible before
roasting.

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

Quoted message said:

hahabogus said:

"Janet B." <[email hidden]> wrote
innews:[email hidden]:

Quoted message said:

http://janetbostwick349.fotopic.net/

Quoted message said:

I apologize that there are not more pictures, particularly of the cut
meat showing the juiciness, but the scars on my innards snagged again
during the preparation of the bird. I was in a lot of pain and I knew
I wouldn't be able to eat and just wanted to get to bed.
Janet

Hey! I own a pan like that. What did you do to get rid of the excess
chicken fat?

Me too! But I never use it. It was the first pan I bought when I
started cooking a few years ago. It looked interesting. But not right
for the first dish I cooked, or the second, or the third, or . . . so
there it sits on the bottom of the stack. I do use the top for my 8"
skillets. Thanks for the pic!

The veggies are suppose to absorb the chicken drippins', i.e. da fat.
Tasty but dangerous. I'd remove as much fat as possible before
roasting.

The veggies browned in the fat thing is done occasionally only. I'm glad
you like the pictures. I am new to the digital thingy and sharing them.
Relating back to another topic current in this group, this is also my
grilled cheese sandwich pan. It's a roomy 14 inches across. It's also used
for bacon, hash browns, pancakes, stuff like that, as there is plenty of
room. Or I'll do a whole breakfast in it. Start with the bacon, remove it,
add a huge quantity of hash browns, cook them until they have shrunk a bit,
push them aside and add eggs for frying. I use this pan a lot, both in and
out of the oven. Vegetable sauté or noodle and chicken sauté, it's very
useful because of the size and double handles. I'm not fond of small pans
for anything. You can always cook a smaller amount in a big pan, but you
are just out of luck and in a mess with a small pan.
Janet