From: Woodchuck
Date: Tue, 1 Feb 2000 01:05:52 -0500 (EST)
BASIC CHICKEN:
Start simple. Learn to roast a chicken. Get one of those whole friers.
Remove giblets packet, put aside. Remove neck and wingtips, put aside.
Wash bird inside and out, let dry. Apply salt and pepper inside bird.
Tie legs together with string, tuck wings in.
Place on rack over a pan, breast down, bake at 325 until done. Halfway
through, rotate bird 180 deg about the spine, placing breast up. WHen
the skin is brown, and juices run clear, it is done. You know what a
roast chicken looks like, well, roast it until it looks like one. Probe
with a fork and observe juices that run out.
Meanwhile, dice giblets, brown in a bit of fat (pulled out of the bird),
then add the neck. Add water. Simmer while bird roasts. (You're
making gravy). When bird is done, place on platter. To pan drippings,
skim excess fat, then strain the giblet broth into it. Add some
flour (1-2 Tbspn), blend into it. Add some milk. Bring to a boil to
thicken. Serve with chicken.
This is basic chicken. Learn its ways.
Make sandwiches from the leftovers. Use mayonnaise, lettuce and
Swiss cheese on the sandwich.
EXCEPT FOR CHINESE COOKING, chicken and onions do not mix. The flavors
are incompatible, like mustard and ice cream. Garlic, yes. Onions, no.
Never. No chicken dish needs onions. They ruin chicken soup. They
are even suspicious on a chicken sandwich. Trust the 'chuck on this.
OK, go ahead and ignore me. When you wonder why your chicken soup
never tastes right, remember this advice: do not put onions in it.
Dave
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