All Things Food

[onlyerics]

Help me please!!!

So I have been reading this thread for the past two days. I have to admit that I feel pretty ignorant since I'm no cook. I'm learning though.

So here's my dilemma...

I promised my darling E that I would make him a Thanksgiving dinner for the two of us. I was thinking of roasting chicken, but I do not know why. He's fine having chicken, and I'm not that crazy about turkey. I don't know why.

So here are my questions...

How do you roast a chicken? What kind of herbs should I use? Do you guys have any tips so it won't be dry? I want the chicken to be very good since I want this to be a special dinner for E.

Please excuse my ignorance on the subject of cooking, but I would very much like to learn.

Thank you.

Onlyerics

 

[Sarojaede]

One of the simpliest ways to roast a chicken is to simply rub the entire chickn with butter, including the cavity. And then season the chicken with salt, pepper, including the cavity and the area between the skin and the breast meat. You can place some fresh rosemary or small bay leaves between the skin and the breast meat.

Then put some onion and fresh rosemary along with a little dollop of butter inside the cavity with the onion and fresh rosemary or bay leaves.

Then you need to place the chicken on a rack in a roasting pan.

It takes about 45 minutes to an hour (until the juices run clear) to roast a 4 lb whole chicken in a 400 degree oven.


I think it's important to leave the skin on when roasting a whole chicken to prevent it from drying out. I have seen people roast a whole chicken after skinning it, but IMHO it's not very good that way.


There are dozens of ways you can season a roast chicken, btw. So you might simply check out Food Network and do a search for Roast Chicken and then take a look through the recipes.

I have cooked this Emeril Lagassee recipe with onions and tangerines and find it pretty good. But that would depend on what you want to serve with it.

A simple herb roasted chicken with rosemary goes well with a variety of side dishes.

This simple herb-roasted chicken recipe is pretty good.

 

[SweetErika]

So I have been reading this thread for the past two days. I have to admit that I feel pretty ignorant since I'm no cook. I'm learning though.

So here's my dilemma...

I promised my darling E that I would make him a Thanksgiving dinner for the two of us. I was thinking of roasting chicken, but I do not know why. He's fine having chicken, and I'm not that crazy about turkey. I don't know why.

So here are my questions...

How do you roast a chicken? What kind of herbs should I use? Do you guys have any tips so it won't be dry? I want the chicken to be very good since I want this to be a special dinner for E.

Please excuse my ignorance on the subject of cooking, but I would very much like to learn.

Thank you.

Onlyerics

I'm really not good at roasting meat, but our first Thanksgiving turkey in college a few years ago came out beautifully with Reynolds Oven Bags. I've done chicken in them also since, with the same results. Super easy, minimal mess, and great food...what could be better?

Another thing I always do with whole birds or skinned breasts is stuff the inside with aromatics like onion, celery (especially the leaves), garlic, lemon, herbs and spices (use whatever flavors you like - fresh rosemary, thyme, sage, lemon pepper, and pre-mixed chicken seasonings are great with chicken) AND cut a slit in the skin at the back of the bird and stuff thin things in the little pocket, between the skin and meat, making sure as much of the surface is covered, so it gets flavored from both sides. Doing so adds flavor, moisture, and makes for deliciousness.

 

[onlyerics]

Sarojaede and SweetErika, I appreciate the great advice and also for the links. I will definitely check them out. Another question I have is: Is it better to use fresh herbs versus dried? Is there a difference really, aside from being fresh and dried?

More later. I have to study for my chem exam tomorrow. Ugh.

Thanks!!!

 

[bobsgirl]

Sarojaede and SweetErika, I appreciate the great advice and also for the links. I will definitely check them out. Another question I have is: Is it better to use fresh herbs versus dried? Is there a difference really, aside from being fresh and dried?

More later. I have to study for my chem exam tomorrow. Ugh.

Thanks!!!

OE, I know you need less of the dried herb as opposed to the fresh one, but I don't remember the ratio. I've also heard that if you add a fresh herb, you do it at the end of the cooking time rather than at the beginning.

How was the chemistry test?

 

[Bluesboy2]

Later on I will post my delicious mole sauce recipe. However it requires fresh moles and not all stores sell them.

 

[silverwhisper]

i think the ratio fresh: dried herbs is 2:1.

ed

 

[Bluesboy2]

Here it is!

I found it!

Ingredients
3 large tomatoes
1/2 onion
4 cloves garlic
2 t olive oil
8-16 oz de-boned and sauteed mole
1 to 2 cups chicken broth for thinning


Place tomatoes in a small pan and roast in a preheated 375 degree oven for 20 minutes. Wrap the onion and garlic up in aluminum foil, drizzle with olive oil and roast for 45 minutes in the 375 degree oven.

Place tomatoes, their juices, onion and garlic in a blender and puree.

Add the puree to the Mole meat along with 1 cup of chicken broth. Bring to a simmer in a 3-quart pot. If the sauce seems too thick, add more broth in small amounts until it is the consistency of heavy cream.

Makes about 6 cups.

Nutritional Analysis:

PER 1/2 cup:
115 calories
4 g protein
16 g carbohydrates
5 g fat (1 g saturated fat)
0 mg cholesterol
12 mg sodium
2 g fiber.

 

[bobsgirl]

I found it!

Ingredients
3 large tomatoes
1/2 onion
4 cloves garlic
2 t olive oil
8-16 oz de-boned and sauteed mole
1 to 2 cups chicken broth for thinning


Place tomatoes in a small pan and roast in a preheated 375 degree oven for 20 minutes. Wrap the onion and garlic up in aluminum foil, drizzle with olive oil and roast for 45 minutes in the 375 degree oven.

Place tomatoes, their juices, onion and garlic in a blender and puree.

Add the puree to the Mole meat along with 1 cup of chicken broth. Bring to a simmer in a 3-quart pot. If the sauce seems too thick, add more broth in small amounts until it is the consistency of heavy cream.

Makes about 6 cups.

Nutritional Analysis:

PER 1/2 cup:
115 calories
4 g protein
16 g carbohydrates
5 g fat (1 g saturated fat)
0 mg cholesterol
12 mg sodium
2 g fiber.

Does it taste like chicken?

 

[Bluesboy2]

Does it taste like chicken?

It is a bit richer. Later I will give you my armidillo stew ecipe!

 

[midwestyankee]

i think the ratio fresh: dried herbs is 2:1.

ed

I've always worked with a 3:1 ratio, but then I'm very partial to fresh herbs.

 

[onlyerics]

OE, I know you need less of the dried herb as opposed to the fresh one, but I don't remember the ratio. I've also heard that if you add a fresh herb, you do it at the end of the cooking time rather than at the beginning.

Thanks. That's really helpful. Honestly, I've never used fresh herbs. I've always used dried herbs when I bake chicken/fish/pork or any kind of meat.

How was the chemistry test?

Thanks for asking. I did okay. I made a 92. Not bad...considering I really didn't have the chance to study that much since I worked my 12 hour shift the day before. I think I would've made a better grade if I had a chance to go back to one of the questions I skipped. Unfortunately, I ran out of time.

But I still think I could've done better...Grr!

***Smacks herself silly***

Wait a minute. What the heck am I complaining about? I still made an A. Seriously. I wish I wasn't so anal when it comes to my grades.

***Sigh***

 

[onlyerics]

Does it taste like chicken?

I was going to ask the same question. Tee hee.

 

[onlyerics]

i think the ratio fresh: dried herbs is 2:1.

ed

I've always worked with a 3:1 ratio, but then I'm very partial to fresh herbs.

Thanks, guys. I appreciate all your advice.

I am planning to have an early Thanksgiving dinner, the 22nd, instead of that Thursday since I was invited to by a friend of mine to have Thanksgiving at her house, and E is going hunting (It's a Southern thing.) that Wednesday and Thursday.

I do hope it all goes well. If anything goes wrong, I'll come running here.

 

[poppy1963]

I found it!

Ingredients
3 large tomatoes
1/2 onion
4 cloves garlic
2 t olive oil
8-16 oz de-boned and sauteed mole
1 to 2 cups chicken broth for thinning


Place tomatoes in a small pan and roast in a preheated 375 degree oven for 20 minutes. Wrap the onion and garlic up in aluminum foil, drizzle with olive oil and roast for 45 minutes in the 375 degree oven.

Place tomatoes, their juices, onion and garlic in a blender and puree.

Add the puree to the Mole meat along with 1 cup of chicken broth. Bring to a simmer in a 3-quart pot. If the sauce seems too thick, add more broth in small amounts until it is the consistency of heavy cream.

Makes about 6 cups.

Nutritional Analysis:

PER 1/2 cup:
115 calories
4 g protein
16 g carbohydrates
5 g fat (1 g saturated fat)
0 mg cholesterol
12 mg sodium
2 g fiber.

DAYAM...this Mole Sauce recipe was not what I was expecting!

I've never seen moles sold anywhere here in PA! Armadillo neither!

LOL!

 

[bobsgirl]

Y'know, poppy, I can't decide if he's yanking our chain with that one or not. I can't run down to the local Krogers for a nice filet of mole., should I ever take leave of my senses and want to do that.

Although he says it is low in cholesterol, so that's a plus.

 

[poppy1963]

Y'know, poppy, I can't decide if he's yanking our chain with that one or not. I can't run down to the local Krogers for a nice filet of mole., should I ever take leave of my senses and want to do that.

Although he says it is low in cholesterol, so that's a plus.

*chuckles*

He HAS to be yanking our chain...LOL. And he would know full well what we'd be thinking was coming...hee hee...

He got me on that one though...completely unexpected~!!!

 

[bobsgirl]

Help! I need some inspiration!

I'm having trouble coming up with side dishes to serve on Thanksgiving. Everything I think of is boring.

Any ideas?

 

[silverwhisper]

what do you already have? if you aren't doing it already, roasted asparagus is nice (grilled is even better).

ed

 

[midwestyankee]

Serving fresh vegetables within the course of a complex meal is a real challenge. I find it difficult to finish them at just the right time (as people are being seated, essentially) and keep them hot during all the usual pre-main course blah-blah. I'm sure this is one of the reasons why people have adopted veggie casseroles. This year, in fact, we're doing a humongo layered salad and a variation on green-bean casserole that is based on a legitimate bechamel sauce. The wifely one has known for years that she's going to need a lawyer if she puts a dish on the table that includes canned soup concentrate.

By the way, we're also trying a pumpkin pie recipe that calls for brandy.

 

[bobsgirl]

I'm working with a limited variety because a couple of the people coming to dinner are very picky. One won't eat mushrooms, one won't eat any vegetable but green beans and corn. Maybe corn pudding? It'd be nice if I could make it ahead of time and just reheat it.

Actually a layered salad sounds interesting.

And what about wine? I am not a wine drinker so I'm asking for recommendations. Does it have to be white wine? B prefers red, I know that.

 

[midwestyankee]

I'm working with a limited variety because a couple of the people coming to dinner are very picky. One won't eat mushrooms, one won't eat any vegetable but green beans and corn. Maybe corn pudding? It'd be nice if I could make it ahead of time and just reheat it.

Actually a layered salad sounds interesting.

And what about wine? I am not a wine drinker so I'm asking for recommendations. Does it have to be white wine? B prefers red, I know that.

I like pinot noir with turkey. It's a somewhat lighter red wine than a merlot or a cabernet sauvignon.

 

[Denae]

Turkey question:

To brine or not to brine?

 

[silverwhisper]

bg: i actually find the beaujolais nouveau a good match for most turkeys.

denae: alton brown says brine. i trust him.

ed

 

[Bottomlover]

Turkey question:

To brine or not to brine?

We've found that brining is the way to go. I've cooked turkeys by roasting, frying and smoking, and brining improves the flavor and moistness no matter what the cooking method is.