Sunday Roast Chicken

Hi, Greg.

Greg are you LL? Come clean about it.

Hello, R1.

[quote] Greg are you LL? Come clean about it.

What would possess you to ask that?

Have you ever eaten dinner at a lesbian’s house?

I rest my case.

JFC are you going to start a roast chicken thread every fucking Sunday?

Yes, R5, that is the plan.

Don’t you like chicken?

Did you wash the chicken?

I like new content. Bump your older threads and stop wasting bandwidth with idiotic, repetitive new posts.

I have never roasted a chicken before. It looks delicious! Is it hard to do? Do you have an easy recipe Greg?

I didn’t want to go to the grocery store today so I ended up making a nice cottage pie. It was pretty darn tasty!

[quote] I like new content. Bump your older threads and stop wasting bandwidth with idiotic, repetitive new posts.

I don’t like your attitude.

Create content all you like.

Get with the program.

[quote] Did you wash the chicken?

Yes, I’m afraid I did.

[quote] I have never roasted a chicken before. It looks delicious! Is it hard to do? Do you have an easy recipe Greg?

Hi there, R9. I’ll post a link to one of the ways I like to roast a chicken.

I love cottage pie.

R9, Check out my recipe for roast chicken at R35 in the link below.

Greg I truly heart you. The retort at r4 is priceless.

Have you ever considered making videos of you prepping, seasoning, cooking the meal and then posting them on YouTube. You could be the gay Bobby Flay.

R13 Thanks Greg. I also love roasted vegetables of all kinds. Such great flavor and texture. Inspired me to pick some things up at the store tomorrow.

Hey, R14!

No, I’ve never thought about making videos. I’m not sure I have the time now, but maybe in the future.

❤️

Hey, R15. Let us know how it goes!

Looks good

Please, do share what you will be making for Thanksgiving. I'm sure a spectacular turkey. But, what sides and their recipes

How long did you roast the vegetables for?

Where is the recipe in the linked thread? I thought it would be in the first dozen posts, but it wasn’t.

Thanks for the inspiration, Greg02116!

R21 In the linked thread it’s R35. There’s another recipe at R36.

What do you roast the potatoes in? The snobs at the BBC seem to think you need goose fat but I don't have access to a goose, fat or otherwise.

More clicks for Murdoch

I made Italian style pot roast this week (Friday), with some of the last roma tomatoes from my garden. Onions, garlic, carrots, tomatoes, Italian herbs, tomatoes and tomato paste - a long simmer in the slow cooker. I shredded the beef when it was finished cooking and have eaten it with pasta and also with brown rice. (It was a 3 pound roast, so even after giving some away, I'll have one more day of leftovers.)

Couldn’t make a video without revealing its vile six-headed self, R14

[quote] Please, do share what you will be making for Thanksgiving. I'm sure a spectacular turkey. But, what sides and their recipes

Hello, R19. I have not come up with my Thanksgiving menu yet. As soon as I do, I will share it.

Do you cook on Thanksgiving?

Hi Greg! Yes, I am anxious to see your Thanksgiving menu, as well. Have you ever had or prepared a Turducken? It sounds interesting, but I am not sure about all that boning.

[quote] How long did you roast the vegetables for?

Hi, R20. It depends on the vegetables.

The potatoes take nearly an hour. The carrots I actually braised, not roasted, and I do this slowly in a very small amount of water and butter. I also like leaving the carrots pretty large (much nicer, in my opinion, than small pieces of cut-up carrot). I probably braised the carrots for two hours. They taste incredibly good if they are cooked slowly in just about 1/4 cup of water and a knob of butter.

I roasted the onions slowly in order to get them nice and tender before any caramelization occurs. Then I turn up the oven to 500 degrees and get some good color on them. You can see from my photo that the onion holds its shape, but is meltingly soft and has started to caramelize. So delicious.

The goal is to coax as much flavor out of these vegetables as possible.

[quote] Hi Greg! Yes, I am anxious to see your Thanksgiving menu, as well. Have you ever had or prepared a Turducken? It sounds interesting, but I am not sure about all that boning.

Hello, Tallulah! Nice to hear from you—it's been awhile.

I have never prepared a turducken and, to be honest, I find the idea ghastly.

It's just not my thing.

[quote] Couldn’t make a video without revealing its vile six-headed self, [R14]

Did your parents have any normal children. R26?

[quote] Where is the recipe in the linked thread? I thought it would be in the first dozen posts, but it wasn’t. Thanks for the inspiration, Greg02116!

Hello, R21! As R22 said, "In the linked thread it’s [R35]."

And in my post at R13, I said, "Check out my recipe for roast chicken at [R35] in the link below."

Thank you for your nice words!

R25, that sounds delicious!

Leftover pot roast is really nice to serve with a pasta.

[quote] What do you roast the potatoes in? The snobs at the BBC seem to think you need goose fat but I don't have access to a goose, fat or otherwise.

R23, yes, goose fat would be nice. I've often used duck fat.

Last night, I used peanut oil since it has a high smoke point and I heat the oil on a sheet pan at 500 degrees in a convection oven. Refined peanut oil has a smoke point of about 450 degrees Fahrenheit, extra virgin olive oil has a smoke point of about 410 degrees.

What happened to your goose?

Pussy

R35, do you have something to say?

Guess not.

What is the purpose of putting the chicken in a pre-heated cast iron skillet and not a roasting dish?

Glad to see your post Greg. I love roasting chicken. I made mine this week with Delicata squash, onions, potatoes and garlic.

I infuse ghee with herbes de Provence and put it all over the chicken with salt and pepper before I roast it. I sear it in an enameled cast iron pot and then put all the veggies on the bottom, after I pour in a little Chardonnay to deglaze. I then place the chicken back side down on the veggies and cover the pot. I roast it on top of the stove.

Something hilarious happened Tuesday when my salt container kind of exploded. It was funny and no food was harmed. I was opening the salt and then boom

We eat the meat and then I make chicken broth from the bones and make rice with the broth.

[quote] What is the purpose of putting the chicken in a pre-heated cast iron skillet and not a roasting dish?

Two words, R38:

Crispy skin.

A cast iron skillet gets hotter than other materials and can maintain a very hot temperature.

R39, that sounds wonderful!

Ghee won’t burn like butter that is not clarified.

You are, in a sense, steaming or braising, rather than roasting. The vegetables are giving off water and by covering it, the water doesn’t escape.

That said, I know that this would taste terrific.

[quote] We eat the meat and then I make chicken broth from the bones and make rice with the broth.

Brilliant, R39.

It’s easy and worthwhile to make stock from the bones and carcass. I bet your rice tasted delicious.

Pussy

R43, whatever makes you feel better about yourself.

Your opinion is of no consequence to me.

Pussy