Comments on: To Roast a Chicken… http://keeptrying.wordpress.com/2006/12/05/to-roast-a-chicken/ Memories...Remembering the old and Creating New, Thats what life's about, isn't it? Sun, 06 Jul 2008 05:06:31 +0000 http://wordpress.org/?v=MU By: pelicano http://keeptrying.wordpress.com/2006/12/05/to-roast-a-chicken/#comment-2187 pelicano Fri, 26 Jan 2007 02:31:56 +0000 http://keeptrying.wordpress.com/2006/12/05/to-roast-a-chicken/#comment-2187 I started roasting fairly recently in life too...maybe a couple years ago...I really want to try your spicing suggestion next time I do, it sounds fantastic, and looks really great. Plus, I'd get to actually use my black elaichis and not just stare at them in the jar with wonder. :-) I like roasting on top of thick onion slices and I also put a small amount of water in the bottom of the pan, then i roast(at 325F) for awhile(I'm so exact eh?) with the cover on...then i remove it to let the skin brown...so I guess it's partially steamed first..but I like the carmelized onions from the bottom. It makes a great gravy for mashed potatoes(or rice) with some flour and milk. And yeah, I make everyone save the bones for me to make stock with...it doesn't make much, but hey, like you said...lot's of food for 4-5 bucks!! I started roasting fairly recently in life too…maybe a couple years ago…I really want to try your spicing suggestion next time I do, it sounds fantastic, and looks really great. Plus, I’d get to actually use my black elaichis and not just stare at them in the jar with wonder. :-)
I like roasting on top of thick onion slices and I also put a small amount of water in the bottom of the pan, then i roast(at 325F) for awhile(I’m so exact eh?) with the cover on…then i remove it to let the skin brown…so I guess it’s partially steamed first..but I like the carmelized onions from the bottom. It makes a great gravy for mashed potatoes(or rice) with some flour and milk. And yeah, I make everyone save the bones for me to make stock with…it doesn’t make much, but hey, like you said…lot’s of food for 4-5 bucks!!

]]> By: raghuram prasad http://keeptrying.wordpress.com/2006/12/05/to-roast-a-chicken/#comment-1831 raghuram prasad Mon, 08 Jan 2007 16:29:20 +0000 http://keeptrying.wordpress.com/2006/12/05/to-roast-a-chicken/#comment-1831 woh,what a wounderful photo.There is no need to go to a restartent.Thank you dear friend. woh,what a wounderful photo.There is no need to go to a restartent.Thank you dear friend.

]]> By: Sangeeta http://keeptrying.wordpress.com/2006/12/05/to-roast-a-chicken/#comment-1363 Sangeeta Thu, 07 Dec 2006 14:19:41 +0000 http://keeptrying.wordpress.com/2006/12/05/to-roast-a-chicken/#comment-1363 I am drooling already :) The chicken looks soooooo good. Thank you for the tips, they were very helpful. This is definitely on my "Have to Make" list. Thanks :) <em> Hope you have as much fun making it as I did, Sangeeta</em> I am drooling already :) The chicken looks soooooo good. Thank you for the tips, they were very helpful. This is definitely on my “Have to Make” list. Thanks :)

Hope you have as much fun making it as I did, Sangeeta

]]> By: M http://keeptrying.wordpress.com/2006/12/05/to-roast-a-chicken/#comment-1356 M Wed, 06 Dec 2006 22:14:22 +0000 http://keeptrying.wordpress.com/2006/12/05/to-roast-a-chicken/#comment-1356 Whoa!! Nice! I'm gonna try this .. with a Cornish hen maybe since there's just the two of us. Any guesstimates on how much I should reduce the cooking time? Cooking chicken in the oven always drives me nuts; that balancing act of zapping the salmonella while still keeping the chicken from getting dried out <em>Find a good recipe to roast a cornish hen <a href="http://recipes.bhg.com/recipes/recipedetail.jsp?recipeId=33587" title="Cornish hen" rel="nofollow">here</a></em> Whoa!! Nice! I’m gonna try this .. with a Cornish hen maybe since there’s just the two of us. Any guesstimates on how much I should reduce the cooking time? Cooking chicken in the oven always drives me nuts; that balancing act of zapping the salmonella while still keeping the chicken from getting dried out

Find a good recipe to roast a cornish hen here

]]> By: Supriya http://keeptrying.wordpress.com/2006/12/05/to-roast-a-chicken/#comment-1352 Supriya Wed, 06 Dec 2006 14:53:53 +0000 http://keeptrying.wordpress.com/2006/12/05/to-roast-a-chicken/#comment-1352 so you cook your chicken with the skin on,up until you bring it to the table ,correct? after that do you deskin in? is so how? <em> Supriya, the skin just falls off even as you carve it, if you are not careful. In my case, I don't bother being careful since I don't want it in. We just remove it, just like you would whole spices from an Indian curry. It's just a personal preference. Some people actually prefer the skin which gets quite crispy during the roasting. Hope this helps.</em> so you cook your chicken with the skin on,up until you bring it to the table ,correct? after that do you deskin in? is so how?

Supriya, the skin just falls off even as you carve it, if you are not careful. In my case, I don’t bother being careful since I don’t want it in. We just remove it, just like you would whole spices from an Indian curry. It’s just a personal preference. Some people actually prefer the skin which gets quite crispy during the roasting. Hope this helps.

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