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Old 11-13-2010, 03:43 PM   #31
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I've cooked a lot of chicken over the years and should probably know this already, but when cooking it in a crock pot as Claire describes, does it matter whether the chicken you buy is a roaster, stewer, or even a young fryer? I generally buy the one that's on sale....
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Old 11-13-2010, 03:52 PM   #32
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It shouldn't matter. The difference in those you listed is basically just size.
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Old 11-13-2010, 03:58 PM   #33
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Hmmm... I'm thinking about using the 13 x 9 now instead. Had I gotten an earlier start to it, I would have gone the crock pot route but here it is almost 3:00 and this chicken needs to be ready for dinner. Just to clarify, I was originally asking if putting my crock pot insert in the oven would be a good idea or not. Only thing with using the 13 x 9 is I'll have to make more of an aluminum foil tent to cover the chicken. Last time the skin browned and almost burned during the last 20 mins of cooking when I removed the foil from the roasting pan. Thank you all for your input!!!
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Old 11-13-2010, 04:13 PM   #34
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Thanks, Andy. One less thing to wonder about at the meat counter.
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Old 11-13-2010, 07:53 PM   #35
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Originally Posted by snickerdoodle View Post
Hmmm... I'm thinking about using the 13 x 9 now instead. Had I gotten an earlier start to it, I would have gone the crock pot route but here it is almost 3:00 and this chicken needs to be ready for dinner. Just to clarify, I was originally asking if putting my crock pot insert in the oven would be a good idea or not. Only thing with using the 13 x 9 is I'll have to make more of an aluminum foil tent to cover the chicken. Last time the skin browned and almost burned during the last 20 mins of cooking when I removed the foil from the roasting pan. Thank you all for your input!!!
Sorry, Snickerdoodle, I'm don't know if you can put the crock in the oven. Not sure it could handle the heat without cracking.
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Old 11-13-2010, 09:21 PM   #36
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if you are just picking the meat off I suggest you boil the chicken with seasonings. that way you get stock plus the chicken meat. Oven roasting bags are awesome and keeps chicken tender, and that hard to do.
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Old 11-13-2010, 10:15 PM   #37
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if you are just picking the meat off I suggest you boil the chicken with seasonings. that way you get stock plus the chicken meat. Oven roasting bags are awesome and keeps chicken tender, and that hard to do.
I agree. This is the easiest way to get the meat off, plus you get all that lovely stock to use. I do it this way with frozen chicken thighs or drumsticks. An hour will get 'er done.
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Old 11-14-2010, 08:37 AM   #38
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if you are just picking the meat off I suggest you boil the chicken with seasonings. that way you get stock plus the chicken meat. Oven roasting bags are awesome and keeps chicken tender, and that hard to do.
Are you saying to boil the chicken while in a roasting bag? Forgive my ignorance I had forgotten all about roasting bags. When I did the chicken last night, the juices were boiling and spitting out of the pan resulting in smoke and a stinky home I had it slightly covered by foil but the foil was more of a shield, not offering full coverage of the chicken. Next time I'll make sure I either use a roasting bag or a deeper roasting pan so I can cover it completely with foil.
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Old 11-15-2010, 04:11 PM   #39
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I can not bring myself to boil a chicken. The flavor of the meat just goes into the broth. Tender, and supremely juicy, perfect chicken is so easy to do in the oven. Simply clean and dry the bird inside and out. Rub a bit of oil or butter on the skin. Preheat the oven to 400' F. to 425' F. Put the chicken on a rack, and into a shallow roasting pan. Place a meat thermometer into the thickest part of the breast so that the tip is near the leg joint, but not touching the bone. Lightly salt the bird inside and out and place into the oven. Cook for about 12 minutes per pound. Check the meat thermometer and remove the bird to a platter when the thermometer reads 155' F. Let sit for 15 minutes. Carve by removing the whole breasts from the carcass and slice against the meat grain. Remove the legs and wings. You can carve the meat from the back if you desire, or leave it on the carcass for soups.

You will be amazed at how good the chicken is. Also, there is a difference between a roasting, stewing, and fryer chicken. The roaster is a young but full sized bird, while a stewing chicken is an older bird with more flavor, but fairly tough meat. A fryer is younger and slightly smaller than a roaster so that the meat will cook all the way through when frying before the outside is badly overcooked.

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Old 11-15-2010, 05:22 PM   #40
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Thanks for the interesting post, Goodweed. That sure sounds good. Hmmm. Mayhap I should rethink my TG turkey and instead roast two chickens. Then I could snitch the four 'oysters' and who would know.
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