Philadelphia Nesties
babe2331
member
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Our tech team has launched updates to The Nest today. As a result of these updates, members of the Nest Community will need to change their password in order to continue participating in the community. In addition, The Nest community member's avatars will be replaced with generic default avatars. If you wish to revert to your original avatar, you will need to re-upload it via The Nest.
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Thank you.
Note: This only affects The Nest's community members and will not affect members on The Bump or The Knot.
Roasting a Chicken
OK, DH decided to buy a Purdue roasting chicken at the Acme's 4 for 20 meat sale. He claims to know what to do with it (he mentioned something about seasoning it with mayo!). I certaintly don't. Any easy suggestions on how to cook it so we don't end up with salmonella.
Re: Roasting a Chicken
mayo?? lol
I am actually roasting a chicken for tonights dinner and didn't get a chance to prep it before I left so I just sent these instructions to DH this morning to start it since he is working from home today. This is for a larger oven roaster, cant remember exact pounds, maybe7lbs? i will cook it for about three hours on 350 in a roasting pan on a rack with no lid, then check it by slicing the breast and then longer if needed, till juices run clear. There is a way to do this with a thermometer but we dont have one (but probably should get one!).
-make sure to take the plug thingy and the guts out, rinse the chicken and put on rack in roaster pan. cut up one onion, a lemon, a few cloves of garlic just in half, stuff in the bird. then rub it with a splash of white wine and then some olive oil. in a bowl i combine salt , pepper, garlic powder, rosemary, thyme, and a little essence, rub that all over the chicken and under the skin up top as much as you can. in the pan around the chicken, put one or two potatoes cut in quarters, handful of baby carrots, some onion, garlic, and lemon, squeeze it (usually whatever doesnt fit into the bird or if it all fit then cut up more) a little wine, olive oil, a little water, and then i sprinkle some of the spice mix onto the veggies too. sorry if hard to follow, i just copy and pasted!Jonathan Dean 4.5.08
Anna Capri 5.4.11
Thanks! He actually tried to put an aluminum pan in the cart that cost 5 bucks. A- we have a nice Oneida one we got for our shower that we never used and B- they are 75 cents at the corner store if I needed one.
He means well but sometimes he will cook things and I have no idea where he came up with the recipes.
Now that I am preggo, he insists on taking me food shopping because he doesn't want me to lift anything. There is a reason why I usually leave him at home. We definetly went over budget yesterday (where shall I begin- the 5 dollar Peppridge Farm cookies and then the 8 dollar bag of coffee that found its way into the cart). It is like taking a 3 year old with you!
My extent of a Purdue chicken is the 5 dollar premade one lol.
Beer can chicken: http://www.simplyrecipes.com/recipes/beer_can_chicken/
How to Brine Chicken: http://www.smoker-cooking.com/how-to-brine-chicken.html
Using brine makes for an amazing roast chicken. The skin gets really crispy, and the meat is tender!