Do you turn your chicken when roasting?
Jasdip
13 years ago
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lindac
13 years agolast modified: 9 years agocaliloo
13 years agolast modified: 9 years agoRelated Discussions
How Do You Tell When Chicken Manure is Fully Composted?
Comments (15)cavamarie, people have concerns about e-coli and I know nothing about that. I've used fresh manure in gardens almost every year I've gardened and I've never sacrificed fruit for foliage as you would expect. I've only had a problem once---in a spot where a ton of fresh chicken manure sat for a month before I could get it spread. Everything we planted in that drenched spot died. Mix the manure in well before you plant and I think you'll have results similar to mine, providing you, like me, need to apply nitrogen fertilizer every year. I have 16 chickens. I clean their house once a year (where I suppose, it's technically been composting)and spread it on my garden straight from the coop prior to planting. I used much fresher chicken manure in my early 20s---sometimes with dead chickens in it---which I got from a farmer. With really fresh manure I spread it three weeks before planting per advice I received from an "Organic Gardening" course I took in 1974. People always tell secondhand horror stories about chicken manure, but I've never heard a horror story from someone who's actually used it. I'm always worried that my experience with chicken manure won't pan out in the rest of the country, so rather than take my word for it, try it in half of your rows and see for yourself....See MoreDo you use a roasting bag for your turkey?
Comments (9)I used the bags for the last 3 turkeys I cooked.They work great! Turkey is really moist and juicy and so much easier clean up.Just don't overcook.Bought the bags today to cook 2 turkey breasts.I cut an onion in quarters and stuck it in the bag with the turkey then season as usual....See MoreKAW: How do you fry your chicken?
Comments (45)"If I'm in the mood for fried chicken, I go to KFC." Yanno, I USED to be fine with KFC. I don't know what it is about it, but I just cannot eat it anymore - leaves a greasy heavy taste and does not feel good in my tummy at all. I never eat there anymore - just cannot tolerate their fried chicken. But that's okay cuz we have SO many places here that make killer fried chicken. Way too easy to get to! As far as the "art of home cooking", I think it is certainly still there. But for many of us, at least in my case, I am older, live alone, son is off on his own (which means I never have a house full of teens eating though dishes as fast as I can make them), and I swear the older I get the more things it seems I have to do. I always thought it would be the reverse....but it's not darn it. So convenience is much more important for me now. I rarely even eat dinner during the week (I hit the gym after work and really only want a snack when I get home) so I just don't have the need or "want to" to spend time cooking up meals that will probably leave leftovers that get tossed anyway. There are certainly exceptions of course - I seriously crave chicken pot pie when it starts getting cold weather, so that is one of my "singnature dishes" that I take the time to make. And even if the BF does not finish it, I will portion it out into containers and freeze it for my lunches. Some things are worth spending a little time on, LOL....See MoreHow do you prep a chicken for roasting?
Comments (45)Whole chickens I buy: I don't wash it, and I don't wear gloves. But I am continually washing my hands before touching anything else. I remove the bag with gizzards etc. I remove the heart (one of my favorite pieces), the gizzard and the neck, and stuff the gizzard and heart into the cavity un-bagged, along with a half an onion. I remove any excess fat, but I leave the skin ON - crispy skin is so good. I season with whatever I decide to season with (it varies). The neck gets saved for stock, but I'm not fond of liver. I have cooked that for the cats. The chicken gets laid belly down on a roasting rack over a pan, and roasted at 350 F for as long as its size indicates. This gets the white meat more juicy than it would be normally. (In fact, I usually can't eat all the white meat - often the denser parts go to the cats...) If the lungs are still in there and attached, they're easily removed when dining. ### For one of my OWN chickens, that I dispatch in the back yard - I defeather, de-gut and then bring it inside, where I DO wash it. I save the usual organs (I actually am saving their livers up for a future pate), and the feet will go to stock as they accumulate. I've been saving the heads for a friend of a friend who hails from some region in Russia where I gather they are a delicacy. Gizzards and hearts get gathered together for a future meal, but as for that bird itself: As noted, I do wash it, and then I prep it the same way if I decide to keep it whole. Only difference is that I lower the oven temperature to 325 F and I don't stuff it with anything, except maybe some spices or lemon juice. Yes, it stays in the oven longer....See Morewizardnm
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