Comments on: Don’t slave over your chicken http://fox.blog.friendster.com/2006/05/dont-slave-over-your-chicken/ Eat good, old fashioned, real food. All else in life will follow. Sat, 26 Dec 2009 01:56:46 +0000 http://wordpress.org/?v=2.6.2 By: Hyacinth http://fox.blog.friendster.com/2006/05/dont-slave-over-your-chicken/#comment-141 Hyacinth Wed, 02 Aug 2006 12:46:49 +0000 http://fox.blog.friendster.com/2006/05/dont-slave-over-your-chicken/#comment-141 Oh! So... that's how it is to be simple. Let me try that tip of yours and I know its far more convenient than mine. My girl friends from ----------- were looking for some cooking innovations too and your's was quite easy to follow. Oh! So… that’s how it is to be simple. Let me try that tip of yours and I know its far more convenient than mine. My girl friends from ———– were looking for some cooking innovations too and your’s was quite easy to follow.

]]> By: Sally http://fox.blog.friendster.com/2006/05/dont-slave-over-your-chicken/#comment-140 Sally Fri, 12 May 2006 15:39:39 +0000 http://fox.blog.friendster.com/2006/05/dont-slave-over-your-chicken/#comment-140 Well, I've always been in the habit of pre-cooking my stuffing if I'm doing it with eggs. (but then again, I'm totally a raw-egg fan - salmonella be damned) It's completely NOT kosher, but what the heck. Rahul - when I say "pull the chicken out early," I mean to tent it with foil afterwards, just like how you'd do with a roast beef. The internal temerature would keep rising on its own. If you're really scared about bateria and such, make it 5 degrees early. Well, I’ve always been in the habit of pre-cooking my stuffing if I’m doing it with eggs. (but then again, I’m totally a raw-egg fan - salmonella be damned) It’s completely NOT kosher, but what the heck.

Rahul - when I say “pull the chicken out early,” I mean to tent it with foil afterwards, just like how you’d do with a roast beef. The internal temerature would keep rising on its own. If you’re really scared about bateria and such, make it 5 degrees early.

]]> By: Eujoung http://fox.blog.friendster.com/2006/05/dont-slave-over-your-chicken/#comment-139 Eujoung Fri, 12 May 2006 01:27:44 +0000 http://fox.blog.friendster.com/2006/05/dont-slave-over-your-chicken/#comment-139 hey Sally, i just wanted to add some suggestions. i hope you don't mind. you should sear the bird before the prolonged cooking. it cuts the cooking time a good deal. it gives the bird a nice light brown color and very juicy. to Rahul, what Sally meant was let the bird cook itself with it's own heat. it's called "carryover cooking." oh and you should never stuff poultry. EVER. if you stuff the bird you have to cook the stuffing to 165 degrees and ruin your bird. if you don't you will be playing russian roulette with salmonella. its best to cook the stuffing seperately and then stuff a cooked bird. hey Sally, i just wanted to add some suggestions. i hope you don’t mind. you should sear the bird before the prolonged cooking. it cuts the cooking time a good deal. it gives the bird a nice light brown color and very juicy. to Rahul, what Sally meant was let the bird cook itself with it’s own heat. it’s called “carryover cooking.”

oh and you should never stuff poultry. EVER. if you stuff the bird you have to cook the stuffing to 165 degrees and ruin your bird. if you don’t you will be playing russian roulette with salmonella. its best to cook the stuffing seperately and then stuff a cooked bird.

]]> By: Rahul http://fox.blog.friendster.com/2006/05/dont-slave-over-your-chicken/#comment-138 Rahul Thu, 11 May 2006 12:35:13 +0000 http://fox.blog.friendster.com/2006/05/dont-slave-over-your-chicken/#comment-138 Hey Sally, I love your tips! I have a question about this one... when you say to take the chicken out 10 degrees early and cover--do you put the chicken back in the oven? Or just let it cook itself with its own heat? I'm guessing put it back in, yes? thanks for the blog, rahul Hey Sally,

I love your tips!

I have a question about this one… when you say to take the chicken out 10 degrees early and cover–do you put the chicken back in the oven? Or just let it cook itself with its own heat?

I’m guessing put it back in, yes?

thanks for the blog,

rahul

]]> By: -anti- http://fox.blog.friendster.com/2006/05/dont-slave-over-your-chicken/#comment-137 -anti- Wed, 10 May 2006 21:29:05 +0000 http://fox.blog.friendster.com/2006/05/dont-slave-over-your-chicken/#comment-137 Hi Sally, I'm in your extended network .. Just caught your 'Kitchen' blog on the featured list .. Great tips! I'll remember it next time I roast a chicken. And I'm all for giblets. :) I like mine marinated in sweet soy sauce and spiced with coriander, lemongrass plus a few red chilis. Hi Sally, I’m in your extended network .. Just caught your ‘Kitchen’ blog on the featured list .. Great tips! I’ll remember it next time I roast a chicken.
And I’m all for giblets. :) I like mine marinated in sweet soy sauce and spiced with coriander, lemongrass plus a few red chilis.

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