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In Reply to: RE: TTOTD posted by mhardy6647 on April 11, 2017 at 15:41:25
I think I've roasted three in the charcoal Weber, for extended family Xmas.
That helps harden the skin and keep a lot of moisture inside.
But, I'd rather cook two large chickens, or beef - a whole rump or two big fillets. So I stopped.
Roast Chicken, French-herbed style! Butter, Dijon mustard, minced parsley, minced garlic and minced tarragon. All mixed together and smeared under the breast skin and out over the thighs. Skewered together before roasting.
You use a tablespoon to separate the skin and deposit the mixture.
Warmest
Tim Bailey
Skeptical Measurer & Audio Scrounger
Follow Ups:
"The most overrated flesh ever, IMO."I disagree.
Turkey is plentiful, cheap and nutritious - just what poor nations need. ("Turkeys Without Borders"?) Try finding pork or beef (in the U.S.) for 69 cents a pound - even (especially?) in peak demand season.
Sure, it's about as tasteless as chicken. Although, chicken thighs are actually pretty good. My wife uses them exclusively in her excellent chicken enchiladas.
:)
Edits: 04/12/17
We can afford to eat well.
Prefer organic / free range / grass fed meat and poultry. Free range organic chicken is not tasteless IME&O.
But eat less of it that we once did.
A large veggie garden helps.
Warmest
Tim Bailey
Skeptical Measurer & Audio Scrounger
turkey's pretty good. I do NOT care for the dark meat on the turkey, though. (I very much like the chicken's dark meat)
Cooking on the Weber'll give you about the best turkey possible IMO (although, I will admit, I haven't tried deep frying one)
all the best,
mrh
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