The Poultry Keeper

NannyP · Posted: Tue Nov 22, 2005 3:21 pm Post subject: Chicken anyone??

Okay, I know this is hard for many of you. But on Friday I am cooking the 2 roos for me and friends.
I want to cook them and add nothing to them really, so we get the true flavour. I don't want to do a traditional roast dinner, as I often do that and it's a bit of a cop out.
So, any reccomendations and what should I cook alongside, as there may not be loads for 7 of us??
Very Happy

Knobby · Posted: Tue Nov 22, 2005 3:24 pm Post subject:

2nd best to Roast dinner.....>>Chicken & Chips !!! Very Happy

NannyP · Posted: Tue Nov 22, 2005 3:28 pm Post subject:

Hmmm, again a bit of a cop out me thinks young Knob Wink

Knobby · Posted: Tue Nov 22, 2005 3:34 pm Post subject:

But you dont wanna be messing about with the chook....Without messing about with it an adding stuff that'll disguise the flavour its an ideal, tasty way to cook it !!

George · Joined: 14 Apr 2005 Posts: 5661 Location: London

Dice it and cook in a little butter, nothing extra needed

and it goes a long way that way Wink

NannyP · Posted: Tue Nov 22, 2005 3:57 pm Post subject:

I'll roast it as normal, but want to do something different with it? So, what other things rather than roasties etc could I do?
Very Happy

CP · Posted: Tue Nov 22, 2005 6:30 pm Post subject:

Just remember that it won't be very fatty, so will need lots of basting if you roast it. Don't do what I did with my first one & didn't baste much, as it turned out a bit dry! Rolling Eyes

(But then I am not a very good cook anyway. Sad

)

AtomicRooster · Joined: 20 May 2005 Posts: 989 Location: Hampshire

milkmaid · Joined: 19 Apr 2005 Posts: 6973 Location: isle of lewis

sorry going mad but whats that dish where you sort of pot roast in covered roaster with veg and then use the juices for soup the next day i think it's french ,lovely moist chicken and doesn't loose any flovour ,help someone ,i know i cook it but cannot remember what it's called
suz

NannyP · Posted: Tue Nov 22, 2005 8:12 pm Post subject:

A Chicken Brick? is that what you mean. I've got one of them, but 2 chickens to cook Very Happy

Knobby · Posted: Tue Nov 22, 2005 8:17 pm Post subject:

milkmaid · Joined: 19 Apr 2005 Posts: 6973 Location: isle of lewis

aahhh
suz

NannyP · Posted: Tue Nov 22, 2005 10:09 pm Post subject:

Yeah they are, they sort of steam the meat I think. So, on days when I want the meat to have that, juices risen and cooked on the top, I don't use the brick.

I'm thinking of cooking them in a crust of sea salt, and serving with potatoe gratin (using chicken stock) and some nice fresh, seasonal vegetables.

Need to think of a starter ............. Rolling Eyes

mojo · Posted: Tue Nov 22, 2005 10:35 pm Post subject:

starter ....jewish penicillian...............chicken brith.....all the unmentionables from chicken handfull pearl barley and any veg to hand.................main course........wet baked chicken with wet roast veg...........chickens in roaster 2 inch stock cover with foil remove foil for last 20 mins....veg cut in pretty shapes put damp on foil cover tray after 10 mins sprikle with olive oil and herbs..............dessert ..treacle pudd and birds custard///////a meal fit for any good friend you have...luv mojo

NannyP · Posted: Tue Nov 22, 2005 10:43 pm Post subject: