chicken & dumplings

“I am having them now...........yum”

“Do you hate farmers too?”

“I like making chicken and dumplings on the trail. I put some Bisquick in a zippy and add enough water to get a good thick consistancy and mush it up real good. Get a package of the Liptons chicken and noodle soup boiling. Then snip one corner of the zippy and squeez out the Bisquick into the soup. Cover and keep it hot. Killer!”

“Poppn'fresh makes some yummy potato dumplings for his trail chiken soup. Its good :D!”

“That's what I had for supper last night too, and it was wonderful.”

“Great idea, nigal. Thanks.”

“Wow, that does sound good, Nigal. Talk about the advantages of a white gas stove.”

“i know, yum!

bacpac, dude, what's with the random "you hate farmers" bit?? weirdo!
:-)”

“I mean, it wouldn't be as good as what I make at home, but plenty good enough for the trail.”

“I would love to have YOU and a FARMER with dumplings...........yum”

“I dug this one up looking for nigals chicken and dumplins recipe (I think that will hit the menu at Mammoth Cave), but damn, I have to admit, Jello Fog was a most excellent troll.”

“Chicken and dumplings does sound good on a cool and windy day like today.”

“Home roast chicken. Does anybody know how to make a home roast chicken, that has a nice crunchy crust, but is still juicy inside?
I tryed to make one in the oven, but the whole thing ended up rather dry and stringy.

Is there a trick?”

“the trick is to stuff it...i stuff mine with rough chopped onions, celery, carrots and herbs...then i rub it with butter and season with salt, pepper and paprika...also, make sure youre just cooking it until its done, dont over cook it...you can also lay a few pieces of bacon over it
last edited: 11/18/09 7:02:40 AM”

“When I roast a chicken I "thatch" it with celery stalks, particularly the inner ones and the leafy stalks.

To complete the "thatching" of the chicken I lay sliced onion on top as well.

It will not turn out crunchy but the flavor of the onion and celery is imparted to the chicken and the inside should be juicy.

The celery leaf is the most flavorful part.”

“I stuff the chicken with onion and apple wedges, rub it all over with olive oil, sprinkle with salt and pepper and when the fat starts rendering into the roasting pan I baste it a few times, to give the skin that crunch. Not overcooking it is crucial.”

“The celery and onion are discarded when the chicken is done.

Grits makes a real nice stuffing.”

“The celery leaf is the most flavorful part.”
MarkO
10:08:44 AM

absolutely...a lot of people throw it away but ounce of ounce it has more celery flavor than the stalks”

“Stuffing with grits? I guess you cook the grits before filling them into the chicken, no?

Bacon. I will try that.

I put the chicken on a tray. Should I have been roasting it in a covered pot in the oven instead?”

“Ja, cook de grits first.

Rice is also a good stuffing medium.

That would be flavour in Europe.”

“I am not sure if I can get grits. Maybe polenta might work as a substitute.

Do you add any herbs/spices to the (bolied) rice?”

“Forget the oven. Try this:
http://bbq.about.com/od/chicken/ss/aa072807a.htm”

“Yup, celery and onion and garlic and herbies, etc.

And yes, the rice must be boiled first.”

“beer can chicken”

“You guys are making me hungry!

I stuff my chicken with garlic cloves, onion and celery and fresh herbs if I have some. I also like to slice garlic cloves really thin and stuff them under the skin on the breast. Basting it with butter or olive oil a few times while it`s cooking will help crisp the skin. Always use a meat thermometer to check for doneness and let it sit for 10-15 minutes before carving after you take it out of the oven. I also cook the chicken on a rack inside the pan.

An even better method is the George Foreman rotisserie.....oh baby!”

“Y`all tryin` to make a redneck out of Euro?”

“Mmmm, I haven_t made Guava glazed roast chicken in ages. Yummers.”

“Now this here`s a thread!

Don`t forget to shoot it first, Nonc.”

“Heck no. A city boy showed me the ways of beer can chicken. Cooked it right out on the sidewalk.”

“hello? post....post...post? where the he!! is my last post gone?

Not in all my life have I heart of beer can chicken. Thanks for the link.
I am really tempted to try to make beer can chicken in the oven at home. I have no garden, no terrace, no balcony and I dont think that the landlord or the fire department agrees if I start a charcoal grill inside my one bed room flat?
last edited: 11/18/09 7:58:08 AM”

“Ya can`t shoot it if it`s already dead! (well I suppose you could but then ya gotta pick out the lead.)

I`ve cooked beer can chicken and I`ve also cooked "trash can turkey."”

“And I_ve eaten dumpster dumplings”

“juicy on the inside yet crunchy on the outside?

put cheese cloth on the outside of the bird. continue to pour juice of bird over the cheese cloth during the cooking process. .
remove it about 15 mins before the bird is done cooking.”

“I put the chicken on a tray. Should I have been roasting it in a covered pot in the oven instead?”
Euro hike
10:20:24 AM

you could, that would keep it moist but you wouldnt get that crunchy crust you were talking about”

“I don`t have any cheese cloth, DORK.

Can I use a sock?”

“that would certainly add some moisture”

“depends on where you found the sock.”

“depends on where you found the sock.”

“And impart...flavor...”

“Beer can chicken works fine in the oven.”

“That`s a pair of socks, DORK.”

“the "trick" is to not cook it unto oblivion. use an thermometer and cook it until safe to eat. the guidelines for cooking chicken say 180 degrees F which, in my opinion is "oblivion".”

“juicy on the inside yet crunchy on the outside?

Yes, DORK, I guess that is the high ideal of roast chicken. My ideal anyway :-)”

“cook it however you want but do not overcook it. that is the "secret". get a meat thermometer and learn how to use it.”

“What yogisan said, plus let it rest before you carve it.”

“that is a really good point. it is such chaos getting my family to the table that i do this and forget the reason why... it is a wonder the food is hot yet alone well prepared!”

“Oh my Gawd - my posted disappeared and I checked it for apostophes. Euro, ygm.”

“Euro, can you c&p the recipe to TT?”

“Okay, folks. I spent a sleepless night over the beer can chicken.

On the way home I bought a chicken, two cans of beer. I also bough some ramen noodles - in case the chicken goes wrong. Point is, I really didnt fancy chicken tonight, because I already had chicken this weekend, but I sure dont want to spent another sleepless night.
I have bathed the chicken under running water, cut the top of the beer can open and the oven is heating up just now. My suspicion though is: either american beer cans are much smaller, or american chicken are bigger. This is going to be nasty when I try to set up the poor chicken on the can!

Now lets see what Gremlin has been writing.”