Leave it in a combination of garlic white wine vinegar rosemary and lemon juice for a few hours then fry
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Leave it in a combination of garlic white wine vinegar rosemary and lemon juice for a few hours then fry
A heap of butter , garlic , salt & pepper .... poke as much of it as you can underneath the chickens skin. Open a can of beer, shove it up the chickens rear end and roast it (standing upright). Hooded BBQ works best but a oven is fine. Make your own gravy, mashed kumara and spud, a few quickly steamed broc/cauli and a corn on the cob and you're in business. Love a good roast chook.
A really easy one that even I enjoy making!
Get chicken breasts and slice length ways 3/4 of the way through (width) to effectively make a pocket.
Spread in some cream cheese and throw in some tinned apricot halves (drain them of liquid first).
Close them up and them wrap them in streaky bacon (Hellers of course, since I work there). Use toothpicks to stab and hold the bacon in place.
Bake for ????? umm forgot but its not too long, test if cooked by usual means.
End result is beautiful parcels that won't last long!
Sounds yummy KFQuote:
Originally Posted by keen fella
Here's how I had the old chicken last night...
5-6 chicken thighs, any cheap cut is fine too
1 can chick peas
1 can canonelli beans
1 can whole, peeled tomatoes
1 can diced tomatoes, itallian style is nice
bunch fresh, chopped basil
1 fresh, chopped chili
1 head garlic, peeled (sort of)
Mix everything together in a oven proof dish. Nestle the chicken (season with salt and pepper) so some skin is exposed, chuck the garlic in evenly. Bake in the oven for an hour or so on 180oC. Turn the chicken half way through. When it's all finished, squeeze the garlic out of it's final skin. If you really want to you can add spuds but I find that they don't give much bang for their buck as you have to cut them up...everything else is just so easy, I rather leave the potato out of it!
We have this with spinach pasta for dinner and then the left overs for lunch the next day with cheese on toast. Yummmmmmm and good veges in there. It's really easy too.
You just reminded me...Quote:
Originally Posted by ebf
Boneless, skinless thigh. Extend the cuts where the butcher has boned it til its like a 3x6 inch strip. Season. BBQ till crispy. Mmmmmmm......
We had chicken drum sticks for tea tonight, I got the wife to read this thread completely forgetting the incriminating content of my first post !
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Leave me alone cunts im getting nervous!!!!
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And then:D
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Quote:
Originally Posted by keen fella
Should that not be "Sounds yummy KFC"Quote:
Originally Posted by Rushy
Hmmm The word yummy and KFC should never be strung togetherQuote:
Originally Posted by sako75
BUMMER.......own goal........Quote:
Originally Posted by veitnamcam
Wrapping ANYTHING in bacon will improve its flavor....even bacon wrapped in bacon.....you can have 'crispy' on the inside!!!!!Quote:
Originally Posted by keen fella
I like the way you think.Quote:
Originally Posted by Scouser
For chicken, cut it down both sides of the backbone and split it.
Add the following
- Lemon rind (+ half lemons for under the chicken)
- Rosemary
- Butter
- Garlic
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Also, get a grill/bbq that uses charcoal... heaps more flavour. ;)
looks fantastic RB. Great skills
