how long do I cook a 1.558 kg chicken?
18 October 2009, 02:46 PM
#3
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Yup, at around 180 degrees
Gently slide a greased wooden spoon handle between the skin and meat at the top/back to seperate the skin from the meat all the way down to the bottom of the breast taking care not to tear the skin each side of the line down the moiddle (you will see what i mean). Mix some butter (the size of a golf ball with sal pepper and some mixed herbs or even garam masala. divide into two and put each bit in each side of the chicken you have just seperated the skin/meat and massage it all the way through. Cut a lemon or onion in half and insert up is a$$ and cook.
Gently slide a greased wooden spoon handle between the skin and meat at the top/back to seperate the skin from the meat all the way down to the bottom of the breast taking care not to tear the skin each side of the line down the moiddle (you will see what i mean). Mix some butter (the size of a golf ball with sal pepper and some mixed herbs or even garam masala. divide into two and put each bit in each side of the chicken you have just seperated the skin/meat and massage it all the way through. Cut a lemon or onion in half and insert up is a$$ and cook.
Last edited by The Zohan; 18 October 2009 at 02:51 PM.
18 October 2009, 02:57 PM
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Stick about 5 packs of Philadelphia smooth cheese with chives up the chicken's butt, and smudge the body (chicken's, that is) with butter. When chicken is nearly ready, stick some smoked bacon slices on top.
When the whole thing looks cooked, get it out for eating.
I saw something like this on an advert. I have modified it for your size of chicken.
Haven't tried myself, but hopefully it should taste good.
When the whole thing looks cooked, get it out for eating.
I saw something like this on an advert. I have modified it for your size of chicken.
Haven't tried myself, but hopefully it should taste good.
18 October 2009, 03:07 PM
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We tried that the other night turbohot (phily in chicken breast wrapped in parma ham). It was really nice but we had some leakage issues to try and resolve for next time 
18 October 2009, 03:38 PM
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That's it, Saxo Boy! Parma ham is the suggested wrapping
not bacon. I don't know what parma ham is, I will just think of "permaban" to remember this term now. Glad you enjoyed the dish. It does look delicious on Plasma.As for the leakage, hmmm
Leakage can be prevented/minimised by tying a string around the chicken breast. Take the string out before serving, though. Lou has the whole chicken, so she can stick peeled onions at each end to stop the leak. It will even give more flavour to the chicken! She can use potatos to block both ends (chicken's, that is), if she doen't like onions.I will give some cooking lessons to Jamie Oliver next.
18 October 2009, 04:04 PM
#7
That's it, Saxo Boy! Parma ham is the suggested wrapping not bacon. I don't know what parma ham is, I will just think of "permaban" to remember this term now. Glad you enjoyed the dish. It does look delicious on Plasma.
As for the leakage, hmmm Leakage can be prevented/minimised by tying a string around the chicken breast. Take the string out before serving, though. Lou has the whole chicken, so she can stick peeled onions at each end to stop the leak. It will even give more flavour to the chicken! She can use potatos to block both ends (chicken's, that is), if she doen't like onions.
I will give some cooking lessons to Jamie Oliver next.
not bacon. I don't know what parma ham is, I will just think of "permaban" to remember this term now. Glad you enjoyed the dish. It does look delicious on Plasma.As for the leakage, hmmm
Leakage can be prevented/minimised by tying a string around the chicken breast. Take the string out before serving, though. Lou has the whole chicken, so she can stick peeled onions at each end to stop the leak. It will even give more flavour to the chicken! She can use potatos to block both ends (chicken's, that is), if she doen't like onions.I will give some cooking lessons to Jamie Oliver next.
Only cheese I have is Bourson (spelling?) you think this would be ok?
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18 October 2009, 04:21 PM
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Take a closed lid self basting roasting dish. 1 pack of paxo. Stuff Chicken with the paxo!!!. Now heres my bit.!. Take a carving knife and pierce the meat right throught to the cavity all over the bird. Spread tarrogon all over the bird. Grab a fresh lemon, cut in half and squeeze over the skin. Take some lemon grass and slice into spears and poke into the carving knife cuts. Cover the whole bird in smoked streaky bacon and use cocktail sticks to pin tight to the skin.
Place the bird in the dish and grate 1/2 an onion and a good pinch of fresh sage into the dish around it. Pour 1/2 a bottle of dry white wine into the dish, and top up with water to just below the birds cavity. Put lid on, and put in the middle of the oven at 150f for 2 2 1/2 hrs (4lb bird). When done pull the bird out to stand for 10 mins and seive then thicken the white wine stock for gravy (I use Bisto!).
Result is a very moist and tasty bird, with a lemon and tarrogon seasoned taste. Serve with the bacon for extra.
Don't like sage and onion?. Stuff the bird with a grated cooking apple, parsnip and potato equal mix. Add another apple with a grated carrot to the white wine, as stock.
Place the bird in the dish and grate 1/2 an onion and a good pinch of fresh sage into the dish around it. Pour 1/2 a bottle of dry white wine into the dish, and top up with water to just below the birds cavity. Put lid on, and put in the middle of the oven at 150f for 2 2 1/2 hrs (4lb bird). When done pull the bird out to stand for 10 mins and seive then thicken the white wine stock for gravy (I use Bisto!).
Result is a very moist and tasty bird, with a lemon and tarrogon seasoned taste. Serve with the bacon for extra.
Don't like sage and onion?. Stuff the bird with a grated cooking apple, parsnip and potato equal mix. Add another apple with a grated carrot to the white wine, as stock.
18 October 2009, 04:21 PM
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I think so. Bourson is similar texture to Philadelphia, innit? It should be ok. One should be innovative enough to try almost everything at least once, Lou.
TBH this experiment will do no harm, even if it doesn't give ecstatic results LOL
TBH this experiment will do no harm, even if it doesn't give ecstatic results LOL
20 October 2009, 02:00 AM
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Personally, I favour beef brisket (sp) or larger versions of chicken breast mini-fillets (sainsburys 2 for £6.00). Whatever it is, it gets chopped into very large chunks, seared and then into the pot for a number of hours.
J.
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