Community Chat

[sunala]

I very rarely roast a whole chicken because we both like the thighs. The breasts don't entice us at all, so it's really quite wasteful.

As they say, "Parts is parts."

It sounds like a great recipe though (except for all the butter).

[QueenDanceALot]

On 2/28/2014 sunala said:

I very rarely roast a whole chicken because we both like the thighs. The breasts don't entice us at all, so it's really quite wasteful.

As they say, "Parts is parts."

It sounds like a great recipe though (except for all the butter).

Yes, the butter makes it a "special occasion" meal for me.

But I eat all "parts", thighs, legs, and breasts. My BF likes those, too.

[Burnsite]

Roast chix is my comfort food. I buy the supermarket organic brand (Publix Greenwise), the breasts with skin on when they are available. I do not buy skinless chix. I can take the skin off after it is cooked.

I then bake to their recipe: 1:05 minutes @ 350 degrees for their huge-o chicken breasts with skin on (honestly, remember Anita Ekberg? huge breasts).

I put Duck Sauce on them before I place them in the oven, slather it.

I know it sounds disgusting, but actually I don't eat the skin, but the sauce makes the chix golden and aromatic and it makes a shell and preserves the moisture.** Serve with a salad and baked potato.

My incredibly old mustard-colored GE Americana oven is a little balky, you might want a shorter cooking time. Let the chix rest for 5 minutes at least. Spinach is good with this chicken, too, briefly sauteed in garlic and olive oil.

**ETA, and if you do sneak some small bit of the skin, it is really nice. Also edited to add a description of Duck Sauce. It is a fruit based sweet sauce for duck. I get a jar at the supermarket, though: Hokan. Peach and soy and such. It browns and crisps better than my own marinades or the pricey Williams-Sonoma glazes. Tastes like nothing in the jar, but it is good for roasting poultry.

[loveschocolate]

Ina's roast chicken is easy and tastes wonderful! I make it once a week!

[sunala]

On 2/28/2014 Burnsite said:

Roast chix is my comfort food. I buy the supermarket organic brand (Publix Greenwise), the breasts with skin on when they are available. I do not buy skinless chix. I can take the skin off after it is cooked.

I then bake to their recipe: 1:05 minutes @ 350 degrees for their huge-o chicken breasts with skin on (honestly, remember Anita Ekberg? huge breasts).

I put Duck Sauce on them before I place them in the oven, slather it.

I know it sounds disgusting, but actually I don't eat the skin, but the sauce makes the chix golden and aromatic and it makes a shell and preserves the moisture.** Serve with a salad and baked potato.

My incredibly old mustard-colored GE Americana oven is a little balky, you might want a shorter cooking time. Let the chix rest for 5 minutes at least. Spinach is good with this chicken, too, briefly sauteed in garlic and olive oil.

**ETA, and if you do sneak some small bit of the skin, it is really nice. Also edited to add a description of Duck Sauce. It is a fruit based sweet sauce for duck. I get a jar at the supermarket, though: Hokan. Peach and soy and such. It browns and crisps better than my own marinades or the pricey Williams-Sonoma glazes. Tastes like nothing in the jar, but it is good for roasting poultry.

Burnsite, when I was first married and quite experimental with my cooking, I'd make a barbecue sauce of duck sauce and ketchup. I'd spread it on chicken, beef ribs and hamburgers. Boy was that delicious. I bet it still is!

[corita]

On 2/28/2014 sunala said:

I very rarely roast a whole chicken because we both like the thighs. The breasts don't entice us at all, so it's really quite wasteful.

As they say, "Parts is parts."

It sounds like a great recipe though (except for all the butter).

I don't roast or buy a whole chicken for the opposite reason...no one here will eat the dark meat! Sometimes use it for soups, but generally only buy white meat!

[QueenDanceALot]

This morning I caught a bit of a cooking show on FoodNetwork, a country cook, I can't think of the name of the show, but she was talking about cooking a chicken and said that she always roasts her breast down so that the juices run into the breast meat.

I haven't done that but am going to try it next time (which will be soon!)

[tansy]

On 3/2/2014 KittyLouWhoToo said:

This morning I caught a bit of a cooking show on FoodNetwork, a country cook, I can't think of the name of the show, but she was talking about cooking a chicken and said that she always roasts her breast down so that the juices run into the breast meat.

I haven't done that but am going to try it next time (which will be soon!)

My friend swears by that method for her TG bird.