"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 06-19-2006, 01:45 PM   #21
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
Thank you. The only thing I missed, how do you put chicken in. Breast up or down?
__________________

__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-19-2006, 03:23 PM   #22
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,393
Quote:
Originally Posted by CharlieD
Thank you. The only thing I missed, how do you put chicken in. Breast up or down?
Breast up.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 06-19-2006, 03:37 PM   #23
Master Chef
 
CharlieD's Avatar
 
Join Date: Oct 2004
Location: USA,Minnesota
Posts: 8,401
thank you. i thought so.
__________________
You are what you eat.
CharlieD is offline   Reply With Quote
Old 06-19-2006, 04:36 PM   #24
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
Quote:
Originally Posted by jennyema
cover the botto of the pan with very thinly sliced potatoes. They soak up the grease before it can smoke.
and then you eat 'em, right? right???!!!
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 06-20-2006, 11:49 AM   #25
Master Chef
 
jennyema's Avatar
 
Join Date: Mar 2002
Location: Boston
Posts: 9,277
Quote:
Originally Posted by mudbug
and then you eat 'em, right? right???!!!
Cooks Illustrated says to. I have eaten them and they are GOOOOOD, but they are a bit greasy, so I only eat a few.
__________________
jennyema is offline   Reply With Quote
Old 07-01-2006, 11:34 AM   #26
Executive Chef
 
Piccolina's Avatar
 
Join Date: Mar 2005
Location: Toronto, Canada
Posts: 4,319
Send a message via AIM to Piccolina Send a message via MSN to Piccolina Send a message via Yahoo to Piccolina
Tossing my two cents into the ring .....I've gotten in the habbit of staring out with my oven set around 400-410 for a whole bird (with either a lid on the roaster or a layer of foil) and I cook it like that for about 30-45 minutes, depending on the size of the bird. Then I bring the temp down by about 25-30 degrees and keep cooking it like that until the chicken is done. Doing it this way seems to produce some wonderfully moist meat and lots of tasty drippings.
__________________

__________________
Jessica

"The most indispensable ingredient of all good home cooking: love, for those you are cooking for" ~ Sophia Loren
Piccolina is offline   Reply With Quote
Reply

Tags
None

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 05:23 AM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.