It taste like Chicken!!

[Nick.Shu]

hmm, take chicken, stuff with:

brunois of onion
brunois of double smoked ham
maybe some cru,mbed roasted nuts
breadcrumbs
some egg to moisten
crushed garlic
pesto.

Also, lift the the skin of the carcasse without breaking, mix some pesto with olive oil and liberally rub into the chicken between the skin and meat.

Roast as per usual, serve and prepare for compliments.

[Kimmie]

Sounds good to me Linda Smith.

Why don't you start a thread in the Equipment Forum?

[Mezzaluna]

I remember a Greek chicken recipe from my childhood: cut peeled baking potatoes in long slices about 1/3" thick. Place in pan oiled with olive oil. Season with salt, pepper, garlic powder, oregano and sprinkle with a little lemon juice. On top of the potatoes, place chicken halves or quarters, season with pepper, garlic powder and oregano. Sprinkle liberally with lemon juice and dot with butter (or use olive oil if you prefer, but I like butter better). Cover with foil and bake at something like 350 for about 35 minutes. Remove foil and continue baking until chicken skin is brown and crispy. Too bad I won't have time to make this dinner this week, but it's GOOD.

[lynne]

Mezz-

That dish was a top seller at the greek restaurant I worked at -- I now consider it a favourite form of comfort food. Maybe that's what we'll have to have for dinner tomorrow night...I really love the lemon and potato combination.

[Linda Smith]

LTC
There shall be Beer Butt chicken at the Smith house this evening. It sounds great. We pushed the gas grill off the patio last summer and replaced it with the Weber kettle.. and it is wonderful. Debate is still ongoing over the lump v. briquet issue. I am a lump girl myself. I'd be interested to hear the opinions of other Weber Kettle-ites on this issue.

[Linda Smith]

I'm reporting in. LTC's Beer Butt Chicken was fantastic. I used a 4 pound bird and it was just a tad to big for the Weber kettle. I had to rig the lid slightly to keep it from touching the top of the bird. So if you are doing this in the Weber, I would suggest that you stick to a 3 - 3-1/2 pound bird. Removing the can after the fact also benefits from an extra set of hands. The chicken was a crisp golden brown and oh tender. It gets five stars. Thanks for the recipe LTC.

Hey, this topic reminds me that when I was in school, my teacher told me they eat frogs legs in France and that they say they taste like chicken! Has anyone ever eaten this before? I am not brave enough to try this-I think it's gross!

[marmalady]

Cooks Illustrated just ran an article on Chicken brands, and the Empire Kosher chicken came in tops on flavor and moistness; that's been my experience, too - plus I don't have to brine it, as the koshering process takes care of that!

They also had an interesting side-bar on 'why does chicken stick to the pan'? They say that when the chicken is plunged into hot water to help remove the feathers, that process removes the natural 'wax' that's on the skin, which acts as a shield between the skin and the hot oil in the fry pan. Interesting.