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REPORT ABUSIVE REPLY
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Message Subject
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Food with Attitude!
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Anonymous Coward |
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For tonight I put in a roaster -- whole young chicken -- using my cast iron skillet. Got the biggest skillet I could find, it's huge! Can cook 8 slices of bacon at once in that thing.
Used the Holy Trinity, stuffed it with a lemon, fresh rosemary, thyme, parsley, and the most important sage. Greased up the skin so s&p, dried ground rosemary and coriander would stick on it.
I do like 450 F to start for 15 minutes to get the skin to start crisping up, then go down to 325 F for oh, depending, 2.5 - 3 hours. I like checking doneness by if a drumstick pulls right off, that thing is ready!
Always make homemade gravy when I have gravy, it is so really easy.
I do always use a cup of better than bouillon, though, in addition to the drippings. I like the added richness and flavor; 1tsp. to 1 cup of water. I slowly add in a cup of cornstarch slurry -- 1 tbsp. to 1 cup water for gravy, I don't like using too much cornstarch, steals flavor imho -- stirring and reducing it all at high heat with the added cup of bouillon makes me around 1.5 - 2 cups of gravy.
Smashed fresh garlic and onion taters with skin on, and green beans.
Anyway, just sharing.
Peace.
Quoting: FlockOfSmeagols I use Better Than Bouillon whenever I can. It's a lot more expensive than cubes, but it's really good. That's how I made gravy last time from the rib drippings. I try to use flour whenever I can though. Cornstarch makes it harder to reheat leftovers.I usually use it if I didn't out enough flour just to thicken up a bit more at the end. Wow, didn't know that about leftovers and cornstarch! Never have them here though with the stuff I use it; NOT that it would never happen! I'll keep it in mind, thanks P! I like to cook enough for 2 meals at a a time whenever possible. There's only 2 of us most of the time so, it's not hard. Then I can be lazy (er?). I just think the cornstarch males the gravy kind of like jello in the fridge. It's harder to get the lumps out. We''re having steak, baked potatoes with butter, sour cream, & cheddar with squash & mushrooms. [imgur] [ link to imgur.com (secure)] [imgur] [ link to imgur.com (secure)] I LOVE SQUASH! for me: some butter (I love butter as a treat) and S&P! So creamy and delicious! Mushrooms... I once heard another chef say: "If you don't like mushrooms you must be stupid in the mouth!" LOL I need to learn how to add flour to gravy then. I just don't do it right. Cornstarch slurry is easy peasy. Can you give me any tips sometime on using flour, P? Best wishes for you and yours. Peace.
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