"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 02-15-2007, 05:18 PM   #1
Assistant Cook
 
Join Date: Jan 2007
Posts: 6
Modifying a recipe

I found a recipe (see below) for honeyed duck or goose... I wanted to use it to make a chicken. How would I modify this recipe for a chicken? Do I need to even?
Thanks in advance!
Honeyed Duck or Goose Recipe



__________________

__________________
Zim is offline   Reply With Quote
Old 02-15-2007, 05:22 PM   #2
Master Chef
 
Join Date: Aug 2006
Location: Monroe, Michigan
Posts: 5,912
Send a message via Yahoo to Barb L.
Wink

I would say if you like all the ingredients go for it, should work nicely.
__________________

__________________
Barb L. is offline   Reply With Quote
Old 02-15-2007, 05:33 PM   #3
Chef Extraordinaire
 
mudbug's Avatar
 
Join Date: Sep 2004
Location: NoVA, beyond the Beltway
Posts: 11,166
I agree. Just go for it.
__________________
Kool Aid - Think before you drink.
mudbug is offline   Reply With Quote
Old 02-17-2007, 12:35 PM   #4
Senior Cook
 
Poutine's Avatar
 
Join Date: Jan 2007
Posts: 381
sounds good just make sure you use an appropriate cooking time for the size of chicken you get
__________________
"Feminism is the radical notion that women are human beings"
-Cheris Kramerae, author of A Feminist Dictionary, 1996.

Poutine is offline   Reply With Quote
Old 02-18-2007, 08:58 AM   #5
Senior Cook
 
Join Date: Jun 2006
Location: In, but not from, Northeastern NC
Posts: 129
Considering that recipe makes enough for a goose or four ducks, you might want to halve it. If not, be prepared for a lot of leftover mixture. That may not be a bad idea if you find that you really like it, though .

Ciao,
__________________
Order In, Food Out ~ It's NOT Magic!
Steve A is offline   Reply With Quote
Old 02-18-2007, 11:10 AM   #6
Head Chef
 
auntdot's Avatar
 
Join Date: Aug 2004
Posts: 2,418
I hate to disagree with all of the fine cooks here, but I will do so.

Duck and goose are robust meats, I love them both. Chicken is not.

I believe the chicken will be overwhelmed by those ingredients.

Were you dealing with only the thighs, it might work. But I am not sure about the breast meat.

Just MHO and would love to hear how it worked out.
__________________
auntdot is offline   Reply With Quote
Old 02-18-2007, 12:41 PM   #7
Head Chef
 
Join Date: Mar 2005
Location: Bloomington, IN
Posts: 1,129
Send a message via AIM to college_cook
I think you can go for it, but remember that chickens are not only smaller birds, but have some important physical differences from ducks and geese. Ducks and geese are waterfowl, and have a much thicker layer of fat under the skin than a chicken does. So when cooking, make sure not only to adjust time for the size of the bird, but also for that lack of fat in the chickens.

The recipe states to roast at 400 for the first 30 minutes, and I'm not sure whether this is to make the skin crispy, or to help the extra fat render, or perhaps both, but I've never had problems getting my skin crispy on a chicken cooking at an even temp. I also never cook my birds breast down.
__________________
college_cook is offline   Reply With Quote
Old 02-18-2007, 03:25 PM   #8
Sous Chef
 
Aria's Avatar
 
Join Date: Dec 2006
Posts: 619
Goose, Ducks, Chicken....ARE DIFFERENT. I raise Ducks. Use the meat that is required in your recipe. There are a "bizzilion" chicken recipes, why adapt?
__________________
Aria is offline   Reply With Quote
Old 02-18-2007, 03:48 PM   #9
Senior Cook
 
babyhuggies's Avatar
 
Join Date: Sep 2005
Location: British Columbia,Canada
Posts: 211
Send a message via MSN to babyhuggies
i might have to agree with auntdot that the flavorings might be a litte overwhelming for the chicken..but i would try anyways(you won't know until you try) but i would watch the cooking times as stated a number of times already chicken has less fat then the other 2.and even though there is alot of sauce,it's not like fat cooking through the meat.you don't want the meat to get dried out.
__________________

__________________
babyhuggies 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 09:05 AM.


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