Welcome Guest [Log In] [Register]

Kia Ora
You are currently viewing our forum as a guest. This means you are limited to certain areas of the board and that there are some features you can't use or read.

We are an active community of worldwide senior members participating in chat, politics, travel, health, blogging, graphics, computer issues & help, book club, literature & poetry, finance discussions, recipe exchange and much more. Also, as a member you will be able to access member only sections, many features, send personal messages, make new friends, etc.

Registration is simple, fast and completely free. Why not register today and become a part of the group. Registration button at the very top left of the page.

Thank you for stopping by.

Join our community!

In case of difficulty, email worldwideseniors.org@gmail.com.
If you're already a member please log in to your account to access all of our features:

Username:   Password:
Add Reply
Roast Chicken with lemon, Garlic and Rosemary.
Topic Started: Sep 1 2015, 09:34 AM (370 Views)
swing
No Avatar
swing
http://www.canadianliving.com/food/roast_chicken_with_lemon_garlic_and_rosemary.php

I made this recipe yesterday and it is excellent.
Offline Profile Quote Post Goto Top
 
Olive Oil
No Avatar
Gold Star Member
That sounds delicious. I'll have to try it. I've often put vegetables around a pot roast but never a chicken.
Offline Profile Quote Post Goto Top
 
Trotsky
Member Avatar
Big City Boy
Sounds good, swing.

With already cooked barbecued chickens available everywhere and at almost the same price as raw, I have gotten very lazy.
But first cool day, I will try cooking a real chicken.

Quote:
 
Place lemons in cavity

Do they burst open in cooking, releasing their flavor or do they stay whole??

Aha, I re-read the recipe and it calls for "2 lemons, HALVED."
Edited by Trotsky, Sep 2 2015, 12:40 AM.
Online Profile Quote Post Goto Top
 
angora
Member Avatar
WWS Book Club Coordinator
I make one with chicken pieces very similar to that. I include tiny potatoes cut small, black olives, little tomatoes and mushrooms.. Cook on a bed of lemon slices and with olive oil and lemon juice in a 400 oven for 35 min. It is a go to meal because it is so easy to prepare and quick. I can bring home unexpected guests and have it ready in no time.
Offline Profile Quote Post Goto Top
 
Darcie
Member Avatar
Skeptic
I haven't bought these barbecued chickens for a long time because the last two I purchased were not cooked properly, sort of blood near the bones. They ended up in the garbage, what a waste of money.
Offline Profile Quote Post Goto Top
 
Trotsky
Member Avatar
Big City Boy
Darcie
Sep 2 2015, 03:01 AM
I haven't bought these barbecued chickens for a long time because the last two I purchased were not cooked properly, sort of blood near the bones. They ended up in the garbage, what a waste of money.
I had the same problem with BJ's and Costco chickens...both immense. The breasts were always fine but the legs were undercooked and pink.
My technique was to pull the chicken apart and slice up the breast for a nice meal and then the next day throw the legs into the oven for an hour to cook the thighs through.

Two large meals for two...$4.95 (How can you go wrong?)
Online Profile Quote Post Goto Top
 
swing
No Avatar
swing
Trotsky I didn't have any lemons so didn't put them in the cavity. I also didn't use a rack as it wouldn't fit in my roasting pan.

O.O first time I've ever cooked vegs. with a chicken also, but they were excellent. I believe it's due to open cooking, no covering the roaster as my mother always did!

I've also encountered barbecued chicken with blood near the bone. I do as you do Trotsky or nuke it for a few seconds if it's just minor.
Offline Profile Quote Post Goto Top
 
Darcie
Member Avatar
Skeptic
I am leery of chicken that has been under-cooked and left there for who knows how long. Even with later cooking I often wonder if that is enough to remove the probably growth of bacteria.
Offline Profile Quote Post Goto Top
 
FuzzyO
Member Avatar

Darcie I don't know about the States but in Canada those chickens are very regulated. I think it is safe, and if you have any iffiness about the legs Trotsky's idea is a good one.
Offline Profile Quote Post Goto Top
 
Trotsky
Member Avatar
Big City Boy
Quote:
 
Even with later cooking I often wonder if that is enough to remove the probably growth of bacteria.


165 degrees F will do the trick.
I do my chicken to falling apart 200 F.

If a bacteria survives that we can say goodbye to humanity.
Edited by Trotsky, Sep 2 2015, 05:50 AM.
Online Profile Quote Post Goto Top
 
Darcie
Member Avatar
Skeptic
I really don't trust the stores with those chickens sitting there all day. Have no idea if the temp that they are kept at is really high enough for an all day OK to eat.
Offline Profile Quote Post Goto Top
 
FuzzyO
Member Avatar

Ask at the counter Darcie. I think you'll find that they are required to check and notate the temp frequently and can only keep the birds for a set amount of time.
Offline Profile Quote Post Goto Top
 
erka
Member Avatar
Gold Star Member
Angora: Can you post your "quick and easy" chicken recipe? tiny potatoes, olives, tiny tomatoes and mushrooms sounds like a one dish meal.
Offline Profile Quote Post Goto Top
 
imjene
Member Avatar
Gold Star Member
I am awaiting delivery of 4 large chickens from a local farmer, so I must try this. I appreciate those posts
with tried and delicious recipes, however I sometimes loose the post before I have a chance to try it.

Right now I am cooking up a bunch of small apples from my tree and will cook them into chunky applesauce
for the freezer. I won't be able to save all of them, but what I can, we will enjoy.

Just as I am trying to keep up with everything in my yard and garden, our kind 90 year old friend just delivered a
whole pail of small red plums. I may not have time to do anything with them as we may be traveling in a few days.
Does anyone have any ideas of what I might do quickly? I always hate to throw food away.
Offline Profile Quote Post Goto Top
 
Darcie
Member Avatar
Skeptic
Pit them and freeze them to use in baking later or even to make jam.
Offline Profile Quote Post Goto Top
 
1 user reading this topic (1 Guest and 0 Anonymous)
Go to Next Page
« Previous Topic · Our favorite Recipes · Next Topic »
Add Reply