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Old 12-14-2008, 09:07 PM   #11
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I got the instruction for that length somewhere on the internet. It turned out okay...but is there a general rule for cooking whole poultry in regards to weight-time-temp?

I think the pie plate stuffing is the way I've always had it. Does the stuffing do anything to season the bird?

What about cooking the stuffing seperately but then adding things like lemon wedges, garlic cloves, rosemary and what-have-you (things you don't plan to eat but will season the bird more). Do people do that too?
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Old 12-14-2008, 09:19 PM   #12
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The stuffing doesn't season the bird, but, the bird seasons the stuffing!

If you google poultry cooking chart I think you'll find your answer for cooking times.

I like to stuff my chicken with rosemary, thyme, apple halves and dry sherry - it makes the most wonderful gravy! If you don't want to use dry sherry you can certainly use apple juice! You can also shove some chunks of butter under the skin and place some herbs carefully under the skin, as well as thinly sliced oranges. Once cooked the herbs show up for a beautiful presentation!
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Old 12-14-2008, 09:21 PM   #13
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Quote:
I like to stuff my chicken with rosemary, thyme, apple halves and dry sherry - it makes the most wonderful gravy!
Okay - how do you get gravy out of that?

Can you tell I am SUPER new to cooking!!!
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Old 12-14-2008, 09:30 PM   #14
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You remove your chicken to a serving platter/cutting board and tent (place a piece of aluminum foil lightly over it. By allowing the chicken to "rest" you are allowing the juices to seep back into the chicken and not spill out. If you cut the chicken too quickly the juices spill out leaving the meat a bit dry.

OK - now to the gravy...

Remove the chicken and place the pan on the stove. If any apple or herbs have fallen out remove them too. Turn stove to medium/medium-high. You want maybe 1/4 cup of the liquid in the pan (remove the rest but save, just in case). Now, to that 1/4 cup of liquid add about the same amount of flour. Whisk this to make a roux (pronounced rew, like flew). Keep whisking often for at least 3 minutes. You want to cook out the raw flour taste. Once 3 minutes has passed you can always cook a bit longer to give the roux some color. Once it has turned a bit browner you want to constantly whisk while you pour in some chicken broth. I will also add a bit of milk if I want a thicker gravy. This will all start to thicken quickly so you have to whisk quickly so you don't end up with clumps of flour, which in turn will create dumplings! Just whisk fast!

Once you have the consistency you want you have gravy! Just know that if the gravy seems a bit thin it will thicken as it cools. Salt, pepper, some poultry seasoning, sage, thyme, and a bit of rosemary can always be added - - - but, your gravy will probably only require a bit of salt and pepper.
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Old 12-14-2008, 09:33 PM   #15
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Thank you so much...that is so cool! I always wondered how people made gravy from meat. I supposed the same goes for sausage gravy too...
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Old 12-14-2008, 09:36 PM   #16
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Quote:
Originally Posted by Jeni78 View Post
Thank you so much...that is so cool! I always wondered how people made gravy from meat. I supposed the same goes for sausage gravy too...
Except for sausage gravy you want to use nothing but milk!!!!! Sage is imperative too...just not too much. If your sausage has plenty of sage seasoning already you may not need more. You do plan to serve this sausage gravy over big, fat biscuits????? I hope so!

You can also make a simple milk gravy if no meat/chicken drippings are available. Simply melt some butter and then add the same amount of flour. I like to brown my butter so it colors and flavors the gravy. Once I add the flour and I get it the color I want I add milk. Once thick enough I make some toast, top the toast with an over easy egg, top with milk gravy, and eat the most perfect winter supper!
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Old 12-14-2008, 09:42 PM   #17
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Perfect timing for comfort food 101 - MN is having a blistry cold snap right now.

Not on the diet but I'll have to try it anyway...

Thanks!
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