http://www.discusscooking.com/forums/ Also duck, wild game birds etc... en Sat, 21 Nov 2009 00:15:21 GMT vBulletin 60 http://www.discusscooking.com/forums/images/discook/misc/rss.jpg http://www.discusscooking.com/forums/ http://www.discusscooking.com/forums/f15/iso-help-w-seasoning-for-middle-eastern-chicken-kabobs-61449.html Wed, 18 Nov 2009 04:05:20 GMT How would you flavor middle waster chicken kabobs? How would you flavor middle waster chicken kabobs? ]]> Chicken, Turkey... danpeikes http://www.discusscooking.com/forums/f15/iso-help-w-seasoning-for-middle-eastern-chicken-kabobs-61449.html http://www.discusscooking.com/forums/f15/easy-turkey-gravy-ideas-please-61429.html Tue, 17 Nov 2009 03:55:40 GMT I'm making the whole dinner this year. As much as I like cooking, for some reason I don't like making Thanksgiving dinner, but I don't let anyone know. Also, just because I like cooking doesn't mean I'm good at it.
Now, the gravy. I always use the one tbsp fat, one tbsp flour, one cup stock method. I never seem to have enough turkey drippings. What do I do? I was thinking of using chicken broth? I've never used the giblets, can I make stock from that? Can I do any of this the day before? I'm looking for easy, not fancy. Thanks for any input.
Last year I made the only gravy I'm good at, white gravy, but it doesnt seem very "Thanksgivingy" ]]> Chicken, Turkey... oldrustycars http://www.discusscooking.com/forums/f15/easy-turkey-gravy-ideas-please-61429.html http://www.discusscooking.com/forums/f15/crushed-turkey-61402.html Sun, 15 Nov 2009 21:54:51 GMT Hi folks

I'm new here. I used to cook quite a bit (strictly home cooking). More recently, I've got out of the habit, but want to get back into it.

Last year a friend and I were travelling in the USA (I'm from the UK), and stayed briefly in San Francisco with some folks at Thanksgiving. They cooked a turkey in a very unusual way, and it was far and away the most juicy, tender, succulent turkey we've ever had. Now I want to cook it myself, but I can't get hold of these folks to get the recipe from them.

The key to this recipe was that the turkey had somehow been split (I suppose either breast bone or spine was cut or sawn, I don't recall) so that the whole bird could be opened up and pressed out flat. With the turkey spread flat like this, it required far less roasting time - I think about one third of the normal time. This seemed to be the reason why it was so tender and moist.

Has anyone heard of this technique, and can they tell me the method in detail? I have been volunteered to do the cooking for a Thanksgiving for 6 or 8 people in two weeks time, by way of remembering our travels and our excellent American hosts, so I really want to get this right!

mlg ]]> Chicken, Turkey... marklewisgordon http://www.discusscooking.com/forums/f15/crushed-turkey-61402.html http://www.discusscooking.com/forums/f15/how-can-make-chicken-cutlets-with-deep-fryer-61313.html Tue, 10 Nov 2009 10:11:12 GMT Give suggestion about chicken cutlets making recipe with the help of Deep fryer… Give suggestion about chicken cutlets making recipe with the help of Deep fryer… ]]> Chicken, Turkey... kitchenwaredirect http://www.discusscooking.com/forums/f15/how-can-make-chicken-cutlets-with-deep-fryer-61313.html http://www.discusscooking.com/forums/f15/chicken-stock-61291.html Sun, 08 Nov 2009 21:34:55 GMT I have tried to make chicken stock but I don't think it taste good.

Does anyone have a recipe on how much bones and water ++?
Will it be better if there is meat on the bones? ]]> Chicken, Turkey... kamp http://www.discusscooking.com/forums/f15/chicken-stock-61291.html http://www.discusscooking.com/forums/f15/chicken-dumplings-gravy-61282.html Sat, 07 Nov 2009 21:31:55 GMT I'm planning on Chicken with dumplings and gravy for dinner tonight. I would like to steam the dumplings. Do you think it would be better to roast the chicken, use the drippings for the gravy and steam the dumplings over chicken stock(canned) - or- Boil the chicken, use the stock for steaming and make a roux gravy with the stock?

Thanks for any advice you all may have, looking forward to using this forum plenty :) ]]> Chicken, Turkey... madcity_matt http://www.discusscooking.com/forums/f15/chicken-dumplings-gravy-61282.html http://www.discusscooking.com/forums/f15/is-turkey-good-after-two-years-in-freezer-61274.html Fri, 06 Nov 2009 23:47:22 GMT I have a whole turkey breast about 10-15 pounds that has been in my freezer (chest style) for almost two years. Is it still good? It is to much for me and my husband, but I didn't know what I would do if I invited company and it wasn't good. It ins't as big as I thought at first so maybe I'll just make it for me and DH. ]]> Chicken, Turkey... bevz http://www.discusscooking.com/forums/f15/is-turkey-good-after-two-years-in-freezer-61274.html http://www.discusscooking.com/forums/f15/fat-in-duck-and-chicken-61186.html Tue, 03 Nov 2009 12:45:20 GMT I can not digest to much fat because of inflammation of my gut :ermm:

I have a question about duck.

If I roast/bake a whole duck but don't eat the skin will it still contain a lot of fat?

If I roast a chicken with the skin on and don't eat the skin. How much fat will it then contain? Does the fat goes "inside" the meat or will it stay in the skin? ]]> Chicken, Turkey... kamp http://www.discusscooking.com/forums/f15/fat-in-duck-and-chicken-61186.html http://www.discusscooking.com/forums/f15/easy-roast-chicken-please-61176.html Mon, 02 Nov 2009 21:32:43 GMT I have never roasted a chicken, and with cooler weather LOL on the horizon, I'd like to start. However, I've got no clue as to what I should rub/saturate/sprinkle it with.

Help? ]]> Chicken, Turkey... jennifer75 http://www.discusscooking.com/forums/f15/easy-roast-chicken-please-61176.html http://www.discusscooking.com/forums/f15/rescuing-a-ruined-chicken-61171.html Mon, 02 Nov 2009 17:41:27 GMT Hi, all - I'm hoping someone can give me some tips here. Here's the problem: I bought a bunch of chickens from a local farmer, including some that he identified as "stewing chickens." These were birds that had been laying hens but were no longer productive. The farmer said "stewing chickens" were pretty tough but would work really well in slow-cooking methods - soups, stews, anything in a slow cooker, etc. Well, I didn't listen and picked the wrong cooking method: chicken-in-a-pot. The results were pretty disastrous, and now I've got this almost-whole cooked chicken that is really too tough to eat. I'd like to use it, somehow. What can I do with it? I'm hoping for a stew or soup, at this point. I really regret disregarding the farmer's advice and hate to waste this bird. Thanks in advance for any advice you can send my way! ]]> Chicken, Turkey... Locavore34 http://www.discusscooking.com/forums/f15/rescuing-a-ruined-chicken-61171.html http://www.discusscooking.com/forums/f15/would-this-be-good-61136.html Fri, 30 Oct 2009 19:52:40 GMT With me working full time, and going to school full time, my husband sometimes has to cook his own supper at night. I was wondering if I left him a package of chicken legs, and a bottle La Choy Teriyaki Sauce, if he could just put them in the crock pot in the morning, dump the bottle of sauce over... With me working full time, and going to school full time, my husband sometimes has to cook his own supper at night. I was wondering if I left him a package of chicken legs, and a bottle La Choy Teriyaki Sauce, if he could just put them in the crock pot in the morning, dump the bottle of sauce over them and let him cook on low while he's at work. I've always used that sauce in combination with other things in the past.. I don't know if it would taste good being used all by itself like that. What do you guys think? ]]> Chicken, Turkey... beginner_chef http://www.discusscooking.com/forums/f15/would-this-be-good-61136.html http://www.discusscooking.com/forums/f15/thanksgiving-turkey-electric-roaster-is-it-an-option-61113.html Wed, 28 Oct 2009 23:42:04 GMT Im new here and discovered these forums and am hoping I can get some advice. I like everyone else am hard pressed for oven space. I have started to investigate electric roasters, such as the Nesco Roaster. I was thinking about putting in my regular oven for the first 30 or 40 minutes at 400,... Im new here and discovered these forums and am hoping I can get some advice.

I like everyone else am hard pressed for oven space. I have started to investigate electric roasters, such as the Nesco Roaster.

I was thinking about putting in my regular oven for the first 30 or 40 minutes at 400, which is exactly what my recipe calls for, but then transfer it to the preheated electric roaster, for the the remaining time. That would certainly reduce stress and free up the oven.

Has anyone had any experience with electric roasters? I've been looking at the Nesco.

I'm looking for some input as to whether it might be worth a try.

I will be making a 16 lbs organic free-range turkey. ]]> Chicken, Turkey... iankh http://www.discusscooking.com/forums/f15/thanksgiving-turkey-electric-roaster-is-it-an-option-61113.html http://www.discusscooking.com/forums/f15/iso-thanksgiving-suggestions-61099.html Wed, 28 Oct 2009 14:29:44 GMT I'm hosting Thanksgiving for 30 people and I know I need about 40 lbs of turkey. I'm trying to figure out if I should get 2 20 lb turkeys or a turkey and some turkey breasts or maybe even a turkey and a ham. I really can't fit 2 turkeys in my oven at the same time, so I don't know how to prepare all this. Any suggestions? ]]> Chicken, Turkey... lootz http://www.discusscooking.com/forums/f15/iso-thanksgiving-suggestions-61099.html http://www.discusscooking.com/forums/f15/help-my-grandmas-chicken-and-dumplings-61057.html Mon, 26 Oct 2009 00:52:36 GMT My grandma has been in Heaven for several years now. Oh how I did love her chicken 'n dumplings. She would make them especially for me when I visited if I asked her to and sometimes without my asking :smile:

One time when I was about 21'ish, she showed me how, and it seemed so simple that i did not write it down. Well, time went by and I never made them, then she passed on. Yes, you guessed it...becuase i did not write it down then i am at somewhat of a loss.

But i do remember it was basic. and in surfin the net i googled "grandma's chicken and dumplings" just for the fun of it and actually came across something that seems pretty much like it..................
................but the directions are a bit too vague for me. You see, I have always shyed away from mixing dough for being intimidated by it. .........
..........but perhaps you will be able to clarify for me the part i have hilighted in red.

anyhow, here it is. i found it on cooks.com where someone submitted it there.

GRANDMA'S CHICKEN AND DUMPLINGS
1 med. chicken
Salt and pepper
4 c. all-purpose flour
3 qt. water
2 eggs
Wash and cut chicken. Cook until well done. Remove meat from bones, then put meat back on the stove with broth. Combine flour, 1 tablespoon baking powder, salt to taste in a large mixing bowl. Add 2 eggs and a small amount of cold water to mix the dough well.
Using a small amount of flour, if needed, roll dough on bread board as thin as desired. Cut in small squares. Add to chicken broth and cook for 10 minutes or until done.

how do i know how much "a small amount of water" is? ]]> Chicken, Turkey... jessicacarr http://www.discusscooking.com/forums/f15/help-my-grandmas-chicken-and-dumplings-61057.html http://www.discusscooking.com/forums/f15/iso-chk-noodle-casserole-w-o-cream-of-chk-soup-61037.html Sun, 25 Oct 2009 02:38:57 GMT I am searching for a chicken noodle casserole recipe without cream of (chicken/mushroom/celery, etc) soup as an ingredient. Thanks in advance for any recipes you might offer. :chef: I am searching for a chicken noodle casserole recipe without cream of (chicken/mushroom/celery, etc) soup as an ingredient.

Thanks in advance for any recipes you might offer. :chef: ]]> Chicken, Turkey... jessicacarr http://www.discusscooking.com/forums/f15/iso-chk-noodle-casserole-w-o-cream-of-chk-soup-61037.html