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Old 12-19-2007, 06:42 PM   #11
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very simple chicken dish

A very simple chicken dish is French Chicken in a Pot as highlighted in CI this month.

Essentially, you brown a whole, seasoned chicken in a dutch oven, starting with the breast down, and then the underside. Throw in no more that 1 cup total of chopped onion and celery and garlic while browning. Place aluminum foil over the pot, put the top on and cook at 250 degrees at the lowest possible shelf position for about 80 to 110 minutes, and when a meat thermometer reads 175 degrees in the thigh.

I have done this and it is the juiciest and tenderest chicken I have ever had. The left over juices in the pot can be strained, defatted and passed with the bird.

There is just enough moisture in the veggies (1 cup) to keep the bird moist, but it does not braise, it roasts. Cast iron DO is ideal, but I used a disc bottomed SS one and got good results.

Only down side is the skin is not very crisp, but the meat was so good, I have no problem just throwing the skin away. Probably save 200 calories too
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Old 12-19-2007, 08:21 PM   #12
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We have a bil who has never eaten anything different after he was five years old.

Meat and taters. Don't even think about putting some onions or anything else in the dish.

So that is what we make, for him. For the rest of us, we have a ball. We eat anything we want.

If you can I would suggest you make the baarder's meal and your own.

If that is not possible I am sorry.

God bless.
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Old 12-20-2007, 03:15 AM   #13
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Quote:
Originally Posted by Uncle Bob View Post
....And they have meat and tators!!!
have they ever proved that really was meat, Bob?

BTW, excellent idea, Mozart.
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Old 12-20-2007, 03:16 PM   #14
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Quote:
Originally Posted by Uncle Bob View Post
....And they have meat and tators!!!
But, they're sandwiches come with secret SAUCE!
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Old 12-20-2007, 10:08 PM   #15
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Well, if you have a Meat Grinder, you can make the same meal that my family has for Christmas every year. Not sure where the heck the tradition came from, but nevertheless, it is a tradition.

It's basically roast beef hash. But it's not the chopped kind.

To prepare:
- Cook a beef roast and cool. I use a basic beef boullion and a slow cooker.
- Cook several potatos and cool

Once it is all cool enough to handle, use your meat grinder to grind both the potatoes and chunks of the roast together. I like to use a 3:2 ratio roughly.. More potatoes..

After it's all blended, you're essentially left with a dark looking mashed potatoes.

Add milk to get is a little creamier and whip it all up. I then put it in the oven at 350 for just a couple of minutes..

To Serve:
Put a heaping pile on your plate.. Mash it down to about 1/2 thick. Top with butter and salt..

I know it sounds weird, but it really is something I look forward to every year.. I'm counting the hours down now!

Enjoy...
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Old 12-21-2007, 12:21 AM   #16
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Great minds think alike. I was thinking the various forms of hash as well. I went back to look at where you are from, and I assume BC can get cold this time of year. But I love various veggies, brushed with olive oil and seasoned with a favorite seasoning, then grilled. After that you can do a lot with them.
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