slow roasting chicken

Apparently, people like to eat.

Moderators: SecondTalon, Moderators General, Prelates

AntonGarou
Posts: 121
Joined: Mon Aug 18, 2008 11:17 am UTC

slow roasting chicken

Postby AntonGarou » Mon Nov 23, 2009 3:57 pm UTC

Hi, I've got some chicken legs&thighs I want to slow roast i.e. 120C for 3.5-4 hours with foil on the baking dish to stop evaporation. The two sauces I used previously were soy sauce&honey or silan(date syrup) with some spices- any ideas for other things to make them with, since I don't feel like either?
I'm not nitpicking, I'm quarkpicking!

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 3042
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: slow roasting chicken

Postby PAstrychef » Wed Nov 25, 2009 4:17 am UTC

Orange juice, honey and cumin. 4 oz. OJ, 2 oz. Honey, 1 TBS ground cumin.
And pull off that foil for at least half of your cooking time, the evaporation causes the glaze to thicken and make a luscious crust. Otherwise you get flabby, rubbery skin that's no fun at all.
Barbecue is always great, beer and mustard and tarragon would be nice, a rub of garlic and ginger and parsley with some olive oil.....
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.

AntonGarou
Posts: 121
Joined: Mon Aug 18, 2008 11:17 am UTC

Re: slow roasting chicken

Postby AntonGarou » Thu Dec 10, 2009 8:28 am UTC

Thanks for the proposal, but I think this one should go on the other chicken roasting thread don't do whole roast chicken- mainly because I don't feel like dismembering it before eating, not to mention I don't have the right tools for said dismemberment. Also, I very much prefer to roast chicken at lower temps, since I'm an avid fan of slow cooking- it means that if I miss the mark by 10 minutes(has been known to happen, especially while I'm busy) the chicken won't burn.
I'm not nitpicking, I'm quarkpicking!

User avatar
Axman
Posts: 2124
Joined: Mon Sep 10, 2007 6:51 pm UTC
Location: Denver, Colorado

Re: slow roasting chicken

Postby Axman » Thu Dec 10, 2009 4:12 pm UTC

Here, this is how you chop up a chicken.

You can't tell me we're not meant to eat these things. They fall apart when they're cooked, they chop into handy bits before they're cooked...

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 3042
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: slow roasting chicken

Postby PAstrychef » Fri Dec 11, 2009 2:06 pm UTC

The orange-honey-cumin glaze can be used to good effect on whole chickens, chicken parts, pork chops, pork tenderloins, quail, venison steaks......
It will work fine on a slow roasted item as well.
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.

AntonGarou
Posts: 121
Joined: Mon Aug 18, 2008 11:17 am UTC

Re: slow roasting chicken

Postby AntonGarou » Sat Dec 12, 2009 4:57 pm UTC

Pastrychef, the glaze sounded like it was meant for chicken parts- due to various incidents I'll be trying it in a week or so, and reporting the results then. I was replying to a post that was apparently deleted without a placeholder left about roasting whole chicken.

Axmen, I'm paranoid about cutting myself with the knife due to having inferior coordination, and I really don't feel like going through the trouble when I can get the butcher, who is much more experienced and has better tools, do it for me.
I'm not nitpicking, I'm quarkpicking!

AntonGarou
Posts: 121
Joined: Mon Aug 18, 2008 11:17 am UTC

Re: slow roasting chicken

Postby AntonGarou » Fri Dec 25, 2009 9:30 am UTC

Pastrychef- I tried your glaze and it worked great, thanks for the recipe. Next time I'll try adding tumeric- it tends to go well with cumin, in my experience.
I'm not nitpicking, I'm quarkpicking!

User avatar
PAstrychef
for all intimate metaphysical encounters
Posts: 3042
Joined: Sun Dec 21, 2008 6:24 pm UTC

Re: slow roasting chicken

Postby PAstrychef » Sat Dec 26, 2009 5:24 am UTC

Glad you liked it! :D
Don’t become a well-rounded person. Well rounded people are smooth and dull. Become a thoroughly spiky person. Grow spikes from every angle. Stick in their throats like a puffer fish.


Return to “Food”

Who is online

Users browsing this forum: No registered users and 8 guests