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What did you eat last night for dinner? - Page 1056

post #15826 of 19063
2/9/12 at 11:56am
ojfc
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post #15827 of 19063
2/9/12 at 12:10pm
Dry brine maize chicken. Yes, I was too lazy to retie the chicken so I just left the original tie on it. Didn't trim anything either. Trimmed wings look so much better though.

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It was very good, pretty salty for just a 3/4 tbsp salt. Thanks Russ! I tried out cooking it with lots of (clarified) butter and basting it every ten minutes or so. Will not do again. It was uber-rich (surprise!). Along with the brussel sprouts cooked in the same butter it was nearly lethal. laugh.gif Next time I eat half a chicken (esp. "butter chicken"), I'll just have a salad with it.
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post #15828 of 19063
2/9/12 at 12:25pm
Did you put half a chicken on a plate?
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post #15829 of 19063
2/9/12 at 12:40pm
Quote:
Originally Posted by mgm9128 View Post

Did you put half a chicken on a plate?
Yes! biggrin.gif
As I've said, lazy, and I think it's ok rustic-wise. Could've just served the thigh and breast with not much more effort though, yeah. I'll probably do that next time.
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post #15830 of 19063
2/9/12 at 12:58pm
Roast chicken is best eaten like corn on the cob.
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post #15831 of 19063
2/9/12 at 1:04pm
Is this really a chicken? It looks pretty bloated. Did it squirt when you cut it?
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post #15832 of 19063
2/9/12 at 1:25pm
Nah, it didn't. It was perfectly fine.

And yes, it is a chicken.

But yeah, I get what you mean. It looked like that from the very beginning. I bought it because it was by far the freshest one. (shelf date 16.02.2012, all the others from other producers were 12./13.02.). Some French producer, 7-8€/kg, not the most noble one but the freshest.
Edited by b1os - 2/9/12 at 1:36pm
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post #15833 of 19063
2/9/12 at 2:32pm
I'm surprised it was salty- I typically use 1tsp for every pound, and haven't had that problem. If you give the chicken a 18-24 hour brine there's no need to baste, it will be moist. I just give the skin a light coat of oil, and roast at 500, smokes up my whole house, but it's ridiculously crispy that way.

On another note, I made the ribollita recipe from Plenty last night- I added kale since I had some needing eating, and left out the white wine because Allah would have been pissed. It was good, not great, needed a parmesan rind, and red pepper flakes, IMHO.
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post #15834 of 19063
2/9/12 at 2:41pm
Quote:
Originally Posted by shibbel View Post

On another note, I made the ribollita recipe from Plenty last night- I added kale since I had some needing eating, and left out the white wine because Allah would have been pissed. It was good, not great, needed a parmesan rind, and red pepper flakes, IMHO.

I do this with a Parmesan rind added and it always turns out great:

http://www.101cookbooks.com/archives/ribollita-recipe.html

I've been meaning to try the Mozza recipe though. God that was good.
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post #15835 of 19063
2/9/12 at 2:43pm
Quote:
Originally Posted by mordecai View Post

I do this with a Parmesan rind added and it always turns out great:
http://www.101cookbooks.com/archives/ribollita-recipe.html
I've been meaning to try the Mozza recipe though. God that was good.

yeah, honestly, i'd take heidi's over mozza. i'm sure the mozza is spectacular, but it's a little noquisimmi if you know what i mean. iirc, she cooks it until it's stiff, then cuts it out into circles and then bakes it. much more of a restaurant-type dish.
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post #15836 of 19063
2/9/12 at 2:50pm
Quote:
Originally Posted by foodguy View Post

then cuts it out into circles and then bakes it. much more of a restaurant-type dish.

ours was a rectangle with rounded edges but you recall correctly otherwise. it was awesome.
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post #15837 of 19063
2/9/12 at 3:15pm
Pigeon salad with medjool dates
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Cèpes poêlés au parmesan et herbes fraîches
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Gratin of Salsify, Black Trumpet Duxelles, and Preserved Meyer Lemon Glaçage
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Guinea Fowl Roasted with Parsnips, Black Trumpet Mushrooms, and Oats
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post #15838 of 19063
2/9/12 at 3:23pm
Quote:
Originally Posted by shibbel View Post

I'm surprised it was salty- I typically use 1tsp for every pound, and haven't had that problem. If you give the chicken a 18-24 hour brine there's no need to baste, it will be moist. I just give the skin a light coat of oil, and roast at 500, smokes up my whole house, but it's ridiculously crispy that way.
It wasn't salty as in too salty. It was salty as in surprisingly well salted for the small amount used. I did the three day brine. 400°F and finished with like 375°F.

@mm: Looks good!
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post #15839 of 19063
2/9/12 at 3:24pm
what did you do with the rest of the guinea hen, give it to a homeless shelter or something?
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post #15840 of 19063
2/9/12 at 3:30pm
Quote:
Originally Posted by Manton View Post

what did you do with the rest of the guinea hen, give it to a homeless shelter or something?

Used it to make the sauce with grapes and verjus.
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