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Burning Journal -> Good Eats & Eatin' Joints -> Roasting a "half-chicken"
Post Info TOPIC: Roasting a "half-chicken"
The Krink


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Roasting a "half-chicken"
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The meat world is currently throwing me many

curveballs lately. My store no longer carries

Foster Farm ground turkey. The whole chickens

in the store today are 5+lbs...like a mini-turkey.

Way too much chicken for one person to eat.

And of course the bigger the bird is the higher

price. Back in the old days 4lb birds were the

norm. Just perfect for nightly dinners for 2-3

persons and about $6-7 in price. Now its a 5lb

bird with a $11 price tag. My earlier trials cooking

a half-chicken dint turn-out like I wanted. After

about  6-7 trials I found a "way to do it".

When I roast a chicken I do it in a medium-sized

roasting pan with a lid. I always toss-in smashed

garlic cloves, at least a half a sliced onion, and

2 potatoes quartered. So my lastest revelation

is to add a cup and a 1/4 of water to the roasting

pan when roasting a half-chicken. Season your

half chicken with a rub and place it atop the

onions,garlic, and add water. Place in a pre-heated

oven at 425 for 70 minutes. You dont need teeth

to eat the results...guess thats why I like it so much.



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Snippy


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The Krink wrote:

The meat world is currently throwing me many

curveballs lately. 

$2.79, YMMV 

Bobs-Red-Mill-Lentils-039978004253.jpg



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Thunderwagon5000


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Had some Bob's cereal this morning for brekkie.

Synchronicity or what ? It's like a parallel universe or something.

GF Mighty Tasty Hot Cereal

Having chicken for dinner tu. A whole bird but my roomie will have half.

There will be pototoes, onion, and garlic involved as well.

flavorwave-turbo.jpg



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Calvin


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Ive seen the flavorwave commercial, but didn't know anybody who actually had one.

Is it all they say?

Would you recommend it?



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Thunderwagon5000


Barely a pulse...

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Yeah, if I spend money on good beef to cook roasted. It's the only way we go here now.

Cooks fast with a fan stirring up the heat for convection. Boneless pork loins.

Cut up chicken parts. Still getting the hang of the doing the whole meal deal.

Did a pair of 3 lb. Rib roasts side by side one for dinner and one for sandwiches

to send with departing company and for TW5k's work lunch. Sis ordered one

when they got home. Shop for the right price, maybe ebay, Amazon.

It is a pretty easy cleanup as well. 



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The Krink


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First of all, I endorse any Bob's Red Mill products. The reason my banana
bread is so remarkable is because I use Bob's Red Mill flour in my baking.

Some addition information on the "roasting a half-chicken". Due to the
chicken selection at my local meat market last visited, I end up with
"chicken breast with skin-on and bone" wrapped up in a package for just
less than $4". A huge chicken breast is enough meat for me for a meal
so I try the same principle/technique of roasting chicken in a 425 degree
oven but you got to add liquids and adjust cooking times. What makes
my roasted chicken stand-out is the rub I apply. Chicken responds well
to a "rub". Tried a "single breast with skin-on and the bones" sitting
atop potatoes, onions, and garlic, in a 425 degree oven in a roasting
pan with a lid initially set for 70 minutes but checked on it after 60 mins
and it was done. The reward from this meal are the potatoes and onions
and garlic that are so happy with flavor and chicken that is so tender
you dont need teeth to enjoy. If you try the single chicken breast atop
the potatoes, onions, garlic, add a cup and 1/3rd of water and 1 hour
on the timer at 425 degrees. Chicken never tasted so good.

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The Krink


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The "best-results" of cooking a half-chicken in a roster
pan/dish just cant be realized to one's satisfaction the
way I descibed above. Many experiments later and I
have to go to the "pot-method". The "pot-method"
would be slicing up some onions, garlic, potatoes,
and place in a pot. Add 3-cups of water. Place your
cut-up half-chicken (skin-less) but cut-up to be a
breast and a thigh-leg combo. Just simple salt and
pepper application prior to cooking will yeild very
tastey chicken. Assemble it all, place on a burner
on your stove put on the lid and turn to meduim heat. Set your
timer for 45 minutes. There is a possibilty that this
could be done at 40 minutes. Really great meal for
5 bucks.



-- Edited by The Krink on Sunday 20th of October 2013 01:57:17 AM

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RE: Roasting a "half-chicken"

New Jersey Gov. Chris Christie (R) touted his anti-abortion stance at the Road to Majority conference. (Chip Somodevilla/Getty Images)



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The Krink


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I'm trying to reseach the net for Amtraks (food service) recipes for
a "half a roasted chicken" as it seems thats what I ordered most of
the time on many of my long Amtrak journies around the USA.
Yeah...the good old days in an Amtrak dining car. Have to say
the roasted half-a-chicken was always a good choice. Another
thing about the Amtrak dining car is you will be dining with possibly
3 complete strangers. Despite my initial apprehensions, the gathering
actually turned out to be a good time.

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Snippy


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If it's undercooked, you could go off half-cocked about a half cooked half cock.

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Thunderwagon5000


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Snippy wrote:

If it's undercooked, you could go off half-cocked about a half cooked half cock.

 best-gordon-ramsay-lines.jpg



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Snippy


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Thunderwagon5000 wrote:
Snippy wrote:

If it's undercooked, you could go off half-cocked about a half cooked half cock.

 best-gordon-ramsay-lines.jpg

 Snippy hangs his head in shame and depression. He thought he had a prize winner there.



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Thunderwagon5000


Barely a pulse...

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Snippy wrote:

If it's undercooked, you could go off half-cocked about a half cooked half cock.

 You Win The Prize



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Snippy


Force Majeure

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A quick rearrangement of Warehouse #47 and Snippy, inc., LLC will be able to accommodate the new prize format.

Snippy thanks BJPCTW5K.

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Cy Valley


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And with that, we learn who is the newest member of the "Splooge Brothers", and potential pivot man.

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