Brined Chicken

"Michael \"Dog3\" Lonergan" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I've been brining a 5 lb roaster for a couple of days. The weather is
crappy (still). I'm looking for cooking ideas because... well I'm
basically tired of eating chicken. If all else fails I'll 1/4 the
sucker, slaver it in oilve oil and throw it on the gas grill. Hmmm...
the Weber might be better. Any and all suggestions are welcome.

Michael

Michael,

Can you rotisserie that bird?

Andy

Andy <q> news:[email hidden]:

Quoted message said:

"Michael \"Dog3\" Lonergan" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I've been brining a 5 lb roaster for a couple of days. The weather is
crappy (still). I'm looking for cooking ideas because... well I'm
basically tired of eating chicken. If all else fails I'll 1/4 the
sucker, slaver it in oilve oil and throw it on the gas grill. Hmmm...
the Weber might be better. Any and all suggestions are welcome.

Michael

Michael,

Can you rotisserie that bird?

Andy

Ewww... that's a nice idea. You got a good rub for it?

Michael

--
"The first zucchini I ever saw I killed it with a hoe."
John Gould, Monstrous Depravity, 1963

Michael 'Dog3' Lonergan said:

I've been brining a 5 lb roaster for a couple of days. The weather is
crappy (still). I'm looking for cooking ideas because... well I'm
basically tired of eating chicken. If all else fails I'll 1/4 the sucker,
slaver it in oilve oil and throw it on the gas grill. Hmmm... the Weber
might be better. Any and all suggestions are welcome.

I made fried chicken last night. I had brined it for two days, then soaked
it in buttermilk for a few hours. I made a spicy Cajun flour coating for
it, I must say it turned out superbly. Accompaniments were cornbread
dressing, garlic mashed potatoes, cream gravy, and a veg side of Eyetalian
flat beans and red bell peppers -- a nice meal for a cold spring evening,

Chicken has been dirt - "cheep" lately, and yeah, I've had so much of it I'm
kinda clucked out...

My mom said she read somewhere that there is an over - supply of chicken
because Russia has banned imports of US fowl (concerns about Asian bird
flu). Russia was a huge market for US chicken, hence the birds are being
dumped dirt - cheep on the US domestic market. Is there any creedence to
this I wonder...???

--
Best
Greg

"Michael \"Dog3\" Lonergan" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Andy <q> news:[email hidden]:

Quoted message said:

"Michael \"Dog3\" Lonergan" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I've been brining a 5 lb roaster for a couple of days. The weather

is

Quoted message said:

Quoted message said:

Quoted message said:

crappy (still). I'm looking for cooking ideas because... well I'm
basically tired of eating chicken. If all else fails I'll 1/4 the
sucker, slaver it in oilve oil and throw it on the gas grill.

Hmmm...

Quoted message said:

Quoted message said:

Quoted message said:

the Weber might be better. Any and all suggestions are welcome.

Michael

Michael,

Can you rotisserie that bird?

Andy

Ewww... that's a nice idea. You got a good rub for it?

Michael

Michael,

Not really, other than ground sage, rosemary and white pepper I'd guess.

I haven't rotiserrie'd a bird in ages.

Andy

"Gregory Morrow" <[email hidden]> wrote
in news:[email hidden]:

Quoted message said:

My mom said she read somewhere that there is an over - supply of

chicken

Quoted message said:

because Russia has banned imports of US fowl (concerns about Asian bird
flu). Russia was a huge market for US chicken, hence the birds are

being

Quoted message said:

dumped dirt - cheep on the US domestic market. Is there any creedence

to

Quoted message said:

this I wonder...???

Assure your Mom that the Asian bird flu pandemic won't happen for
decades! But when it does, there will be no stopping it! It will only
happen as a result of infected migrating birds, not from chicken cooped
up farms!

Andy
P/T Ornitholigist

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

Quoted message said:

Andy <q> news:[email hidden]:

Quoted message said:

"Michael \"Dog3\" Lonergan" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I've been brining a 5 lb roaster for a couple of days. The weather is
crappy (still). I'm looking for cooking ideas because... well I'm
basically tired of eating chicken. If all else fails I'll 1/4 the
sucker, slaver it in oilve oil and throw it on the gas grill. Hmmm...
the Weber might be better. Any and all suggestions are welcome.

Michael

Michael,

Can you rotisserie that bird?

Andy

Ewww... that's a nice idea. You got a good rub for it?

When I rotisserie birds, I usually just sprinkle a little paprika and maybe
whatever ground spices I'm in the mood for. Sometimes just the paprika.

But inside the bird, my favorite is a lemon, quartered, with sprigs of fresh
rosemary.

Substitute lime for lemon if you like, and add celery or onion inside if you
feel like it. Substitute or add other spices inside, depending on your mood:
oregano, parsley, thyme...

I find that the lemon and spices inside gives you more flavor enhancement
than whatever you put outside.

Donna

Michael 'Dog3' Lonergan said:

I've been brining a 5 lb roaster for a couple of days. The weather is
crappy (still). I'm looking for cooking ideas because... well I'm
basically tired of eating chicken. If all else fails I'll 1/4 the sucker,
slaver it in oilve oil and throw it on the gas grill. Hmmm... the Weber
might be better. Any and all suggestions are welcome.

The Weber is ALWAYS better. Gas grills are merely more convenient,
never better.

Quoted message said:

Michael

--Bryan

"D.Currie" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

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

Quoted message said:

Andy <q> news:[email hidden]:

Quoted message said:

"Michael \"Dog3\" Lonergan" <[email hidden]> wrote in
news:[email hidden]:

> I've been brining a 5 lb roaster for a couple of days. The weather
> is crappy (still). I'm looking for cooking ideas because... well
> I'm basically tired of eating chicken. If all else fails I'll 1/4
> the sucker, slaver it in oilve oil and throw it on the gas grill.
> Hmmm... the Weber might be better. Any and all suggestions are
> welcome.
>
> Michael

Michael,

Can you rotisserie that bird?

Andy

Ewww... that's a nice idea. You got a good rub for it?

When I rotisserie birds, I usually just sprinkle a little paprika and
maybe whatever ground spices I'm in the mood for. Sometimes just the
paprika.

But inside the bird, my favorite is a lemon, quartered, with sprigs of
fresh rosemary.

Substitute lime for lemon if you like, and add celery or onion inside
if you feel like it. Substitute or add other spices inside, depending
on your mood: oregano, parsley, thyme...

I find that the lemon and spices inside gives you more flavor
enhancement than whatever you put outside.

Donna

Critus or veggies in the cavity and rotisserie don't mix! Best reserved
for oven roasting/basting, imho.

Andy

Michael 'Dog3' Lonergan said:

Andy says:

Quoted message said:

"Michael \"Dog3\" Lonergan" wrote> >

Quoted message said:

I've been brining a 5 lb roaster for a couple of days. The weather is
crappy (still). I'm looking for cooking ideas because... well I'm
basically tired of eating chicken. If all else fails I'll 1/4 the
sucker, slaver it in oilve oil and throw it on the gas grill. Hmmm...
the Weber might be better. Any and all suggestions are welcome.

Can you rotisserie that bird?

Ewww... that's a nice idea. You got a good rub for it?

Didn't you order Pensys adobo yet... don't enter a kitchen without it.

Choo Choo Charley (someone gave me a 5lb bag of Good & Plenty)

Now Chew Chew Sheldon

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

Quoted message said:

"D.Currie" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

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

Quoted message said:

Andy <q> news:[email hidden]:

> "Michael \"Dog3\" Lonergan" <[email hidden]> wrote in
> news:[email hidden]:
>
>> I've been brining a 5 lb roaster for a couple of days. The weather
>> is crappy (still). I'm looking for cooking ideas because... well
>> I'm basically tired of eating chicken. If all else fails I'll 1/4
>> the sucker, slaver it in oilve oil and throw it on the gas grill.
>> Hmmm... the Weber might be better. Any and all suggestions are
>> welcome.
>>
>> Michael
>
>
> Michael,
>
> Can you rotisserie that bird?
>
> Andy

Ewww... that's a nice idea. You got a good rub for it?

When I rotisserie birds, I usually just sprinkle a little paprika and
maybe whatever ground spices I'm in the mood for. Sometimes just the
paprika.

But inside the bird, my favorite is a lemon, quartered, with sprigs of
fresh rosemary.

Substitute lime for lemon if you like, and add celery or onion inside
if you feel like it. Substitute or add other spices inside, depending
on your mood: oregano, parsley, thyme...

I find that the lemon and spices inside gives you more flavor
enhancement than whatever you put outside.

Donna

Critus or veggies in the cavity and rotisserie don't mix! Best reserved
for oven roasting/basting, imho.

Andy

Why? Just curious. You don't like the flavor, or it doesn't cook right, or
what?

Donna

"D.Currie" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Critus or veggies in the cavity and rotisserie don't mix! Best
reserved for oven roasting/basting, imho.

Andy

Why? Just curious. You don't like the flavor, or it doesn't cook
right, or what?

Donna

Donna,

The juices just seep out of one end or the other not evenly flavoring the
bird. YMMV.

Andy

Andy said:

"D.Currie" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Critus or veggies in the cavity and rotisserie don't mix! Best
reserved for oven roasting/basting, imho.

Andy

Why? Just curious. You don't like the flavor, or it doesn't cook
right, or what?

Donna

Donna,

The juices just seep out of one end or the other not evenly flavoring the
bird.

On a rotisserie, the juices seep out and get distributed all over
the skin by the rotating motion, then become nicely caramelized.

Quoted message said:

YMMV.

It would appear it does 🙂

--
Reg

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

Quoted message said:

"D.Currie" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

Quoted message said:

Critus or veggies in the cavity and rotisserie don't mix! Best
reserved for oven roasting/basting, imho.

Andy

Why? Just curious. You don't like the flavor, or it doesn't cook
right, or what?

Donna

Donna,

The juices just seep out of one end or the other not evenly flavoring the
bird. YMMV.

Andy

Apparently so. I like it a lot better in the rotisserie, because the juices
get distributed better. In the oven, it all goes in one direction.

Donna

Food Snob said:

Michael 'Dog3' Lonergan said:

[snip].... If all else fails I'll 1/4 the sucker,
slaver it in oilve oil and throw it on the gas grill. Hmmm... the Weber
might be better. Any and all suggestions are welcome.

The Weber is ALWAYS better. Gas grills are merely more convenient,
never better.

Quoted message said:

That's a good theory but in practice gas grills very often produce
better results. They are not just more convenient, they are also more
easily and precisely controlled. And they never smell like naphtha or
other chemicals some people use to light charcoal. After all, most
people still use those briquet things rather than real lump hardwood
charcoal.... -aem

Michael 'Dog3' Lonergan said:

Andy <q> news:[email hidden]:

Quoted message said:

"Michael \"Dog3\" Lonergan" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I've been brining a 5 lb roaster for a couple of days. The weather is
crappy (still). I'm looking for cooking ideas because... well I'm
basically tired of eating chicken. If all else fails I'll 1/4 the
sucker, slaver it in oilve oil and throw it on the gas grill. Hmmm...
the Weber might be better. Any and all suggestions are welcome.

Michael

Michael,

Can you rotisserie that bird?

Andy

Ewww... that's a nice idea. You got a good rub for it?

Michael

I somtimes put a little seasoning salt and hickory or mesquite liquid
smoke in my brine.

For a rub, rosemary, pepper, maybe a little crushed garlic.

-Rusty

Andy <q> news:[email hidden]:

Quoted message said:

"Michael \"Dog3\" Lonergan" <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I've been brining a 5 lb roaster for a couple of days. The weather is
crappy (still). I'm looking for cooking ideas because... well I'm
basically tired of eating chicken. If all else fails I'll 1/4 the
sucker, slaver it in oilve oil and throw it on the gas grill. Hmmm...
the Weber might be better. Any and all suggestions are welcome.

Michael

Michael,

Can you rotisserie that bird?

Andy

Since we had a huge lunch the bird is going to be roasted. It's looking
like leftovers to me. Or maybe chicken salad.

Michael

--
"The first zucchini I ever saw I killed it with a hoe."
John Gould, Monstrous Depravity, 1963

Saw a mention of this "Beer Braised Chicken" on a cooking show to day.

A Belgium dish made with a particular Belgium beer. Definitely on the to
do list, in the same segment they were talking about a Belgium cherry
beer. Though i wonder about using my favourite raspberry beer, or
perhaps a dark porter or stout?

According to the show it is often made when the first young Belgium
endives are harvested and they are braised with the chicken in beer.
---
JL

Joseph Littleshoes said:

A Belgium dish made with a particular Belgium beer. Definitely on the to
do list, in the same segment they were talking about a Belgium cherry
beer.

What was the Belgian beer used for the chicken? The cherry beer is a
kriek (cherry) lambic, a wild yeast beer that uses fruit to mellow the
tartness of the lambic. You should be able to find Lindeman's kriek
in a good liquor store.

Quoted message said:

According to the show it is often made when the first young Belgium
endives....

My brother's girlfriend is from Belgium. It used to drive her crazy
that Belgian endive is so expensive here ($4-5lb). She said they
never paid more than $.50lb for it in Belgium.

nb