Thank you for the reply Linda. But the problem is that I want to cook the whole chicken (not parts, and not butterflied) in the *broiler*, not in the oven. And I don't know if that will work. I guess I didn't explain it well enough. When the grillevator mechanism is is place, you can only get about 10" max from the heating element. But when the grillevator is removed, you have a space identical in size to the regular oven, but with the heating element exposed at the top. The OKM manual says one can *broil* whole chickens and roasts in here. But I can't for the life of me find any recipes for such large items to be cooked under a broiler. If you follow the link below, you will see some photos after scrolling down. Notice the grillevator contraption on the left? That whole thing is removable, and you are left with a large oven-sized cavity for broiling big items. But how do you broil big items without burning the heck out of them? I hope that makes sense! Thinking maybe I could try a clay cooker in there, because it would protect the top of the chicken from getting burned to a crisp? Thanks! :-) francy Here is a link that might be useful: The Grillevator

There is a difference between poaching and simmering. I would not poach a chicken but simmer it. Found this online. Poaching Cooking in liquid with a temperature ranging from 140F to 180F is called poaching and is typically reserved for cooking very delicate items like eggs and fish. At the correct temperature, the poaching liquid won't show any visible signs of bubbling at all, though small bubbles may form at the bottom of the pot. This means that the best way of checking that the temperature is correct is with an instant-read thermometer. Simmering Simmering is cooking in liquid that's a bit hotter than poaching from 180F to 205F. Here we will see bubbles forming and gently rising to the surface of the water, but the water is not yet at a full rolling boil. Because it surrounds the food in water that maintains a more or less constant temperaure, simmering cooks food very evenly. It's an excellent choice for culinary preparations including stocks or soups, starchy items such as potatoes or pastas, and many others. One of the downsides to cooking this way is that it can cause the food to lose vitamins and other nutrients by leaching into the cooking liquid. Boiling The hottest of these three stages is boiling, where the water reaches its highest possible temperature of 212F. It's actually the least likely of the three to be used for cooking. That's because the violent agitation caused by the rolling boil can be too rough on food and will often damage it. Water at a full boil would be a bad choice for cooking an egg outside its shell, as we do when preparing poached eggs, because the agitation would cause the egg to fall apart. The same holds true for delicate fish as well as some pastas. Sue

ROTFL!!! Donka, all I can say is "Giddayup". I need to clean out the fridge, so I'm going to make soup base for the freezer with the turkey carcass, leeks, rutabega and carrots. I got some lasagna noodles, so I'm going to slice up some yellow squash that needs using, and the fennel bulbs I just got, and whatever peppers I have, and oven roast them, to layer with the ricotta. I have a little tzimmis left which I think I'll puree into the ricotta. I got some shallots, too. And I got some lamb shanks to braise with baby carrots and pearl onions and leftover sweetish red wine. And a chicken. It's a really big chicken. They tried to tell me it was a fryer, but it's 4.5 lbs.!! I think I'll roast it with the heels of my multigrain bread if it's not gone moldy, and an orange. I can try out the probe because I have no idea (other than the butcher's recommendation) how long to cook this big a not turkey. JRueter, I'm in Gelsonsland, so it has to be an amazing farmer's market to be really tempting. And yes, some of them are more about the social thing than cooking! The worst is being at a dinner party where the hosts are name dropping the truck farmers like they're best friends rather than customers. Needs, keep us posted!!! I'm keeping a good thought for Thursday!

This is a recipe I found just this week. I love scallops and I love chicken livers. When I saw an annotation from a reviewer about using the scallop recipe for chicken livers, I put that in the title area and added the reviewer comment (even with spelling errors). BACON WRAPPED SCALLOPS COMMUNITY PICK great for chicken livers too https://www.food.com/recipe/bacon-wrapped-scallops-49506 2 lbs bacon (regular sliced, not thick) I’ve found precooked bacon works best as the bacon actually looks done. 2 lbs sea scallops (if very large, cut in half) The smaller ones seem to taste better than the larger ones. 3 tablespoons butter 1 tablespoon minced garlic 1⁄3 cup chicken broth Cut bacon strips in half. Wrap a piece of bacon around each scallop; secure with toothpick. Arrange the wrapped scallops on a baking sheet. Broil 5 inches from heat for 3 minutes per side, or until bacon is crisp. In small skillet, melt butter; add garlic and saute 1 minute,. Add broth and bring to a boil. Cook 2 minutes. Place scallops in large bowl; pour broth over, Gently toss to coat. The thing I did differant was I deep fried them in a fry daddy, I used large ones that I cut in half and I put a half peace of garlic on top of scallop wrap with a half peice of baccon and made sure the tooth pick was through the garlic. This is a great way to make chichen livers also. we loved them!