In honor of the first day of Spring, I’m posting a recipe for a classic fall dish. Figures…
This was meant to be a collaborative post with Alimonkee, but sadly I wasn’t able to get the pictures put together in time. So I think we’re both going to be posting our own versions of the same cooking event. (And by “going to” I mean that Alice posted hers *months* ago, and I never finished my draft until now.) Also, due to some mishaps with lighting and trying to use a camera-phone, less of the documentation turned out well than I’d hoped, so the pictures are a little different.
Well, we made it. I feel a bit as if I’ve just emerged from a food-coma-induced cloud, only to discover that someone filled my fridge with delicious leftovers.
Since this is my third annual Biggest Little Thanksgiving, I thought I had this down. I thought that making a ton of food was making a ton of food; because it is, isn’t it? I failed to take into account two important factors: 1) the size/quantity of the bird(s), and 2) people, and therefore time.
It was a dinner designed around the bird.
And what a bird it was. Fresh from the farm – Free Union Grass Farm, for those in the area, and in the know – and begging to be eaten; plump and chickeny. Just begging me to break my rule and mess with a whole chicken again. (I fooled it – we cooked this one first, and then we cut it up.) This chicken grew up happily in the field next to my parents-in-law’s house, pecking for bugs and clucking in the tall grass. I watched it out there, having the time of its little poultry life. I knew it had a good run (har har har) and was ready to be The Dinner.
Calin wanted to roast a chicken. So when this one showed up on our doorstep one night (carefully in hand and definitely already dead, brought by my aforementioned parents-in-law – I don’t think I could cook a bird who flew to my house and rang the doorbell), he was raring to go. Epicurious provided the basic recipe; YouTube provided the detailed trussing instructions, and we took it from there.
Whole Chicken Saga, Part III
Are you impressed? I said I would make a post, and then I actually wrote it! And posted it!
In case you couldn’t guess, despite the travesty that was chicken disassembly, my crock-pot barbecue turned out swimmingly – and it was delicious, too! (Okay, that’s a pun that’s wasted on you right now, but you’ll get it in a minute.) As I promised, this is a totally lazy recipe, if you can get past the raw chicken, or if you’re smart enough to have bought your chicken prepackaged and ready to cook. I didn’t even make my own barbecue sauce, I just picked my favorites at the store.
It really is this easy. Put everything in the crock-pot, turn it on, and leave it for 8 hours. (more…)
In keeping with the whole chicken theme, here’s a recipe I made quite a while ago that never actually made it up here. This is another one from Gwyneth Paltrow’s cookbook that looked simple enough to try, and it turned out really well, which substantially less raw chicken dissection involved. But it did still involve sticking things inside an empty chicken. (Bleh – just that phrase “empty chicken” makes me squig. You?)
I had a big plan for my “welcome back, I really do have a blog” post, which actually consisted of a tiny little post I was hoping to call “lazy crock pot bbq chicken.” This backfired when I decided that “lazy” included “cutting up a whole raw chicken”. Let me just say one thing: Eff that. From now on, I am sticking with boneless skinless chicken breast nicely cut and packaged up for me. I don’t care how much more it costs or what they did with the rest of the chicken. (Caring is what lead to this terrible idea in the first place. Again- Eff that.)
There are no pictures to accompany this post. You wouldn’t want to see what I just did to that poor chicken. I will say that the prelude to the adventure involved watching YouTube videos of how to cut up (or debone) a chicken. Those were fairly entertaining, especially this one and this one. I tried to exercise my chicken a little bit, but I was too overwhelmed by the “this used to be a real bird” sensation.
I’m sorry if you’re vegetarian and this whole idea is repulsive to you. I agree with you.
I’m sorry if you’re meatatarian (or “meat activist”) and you think people should be able to deal with what they’re eating. I agree with you, too.
I’m just one of those gals who would rather know intellectually than literally. If I had to cut up chickens every time I wanted to eat one, I would not eat them. And then my poor hubby would be sad, and possibly starve to death because he can’t subsist solely off of vegetables and I already refuse to work with anything other than poultry.
dratted thing poor dead chicken is now willfully dissected and ready to be put in the crock pot, and I’ve got a ziplock of chicken parts that I can’t or won’t eat and I’m too grossed out/wasteful/unambitious to even think about making chicken stock (and besides, what on earth would I do with it?), and I’m pretty much done. I’ll let you know how the bbq comes out tomorrow (or sometime later when I get around to posting), but for now, be warned – whole raw chickens are not for the faint of heart!
Quiche is one of the things that I always wish I made more often. Since I now have the world’s fastest and easiest pie crust recipe thanks to my awesome sister-in-law, and I have the world’s most fool-proof (you would think…) quiche filling recipe, I really have no excuse. So this week, we embarked on another quichey adventure.
The pie crust recipe makes enough for one 9-inch pie pan, but I really like thinner pie crusts, so I typically end up with too much dough. This time, I solved that problem by doubling the recipe and making three quiches (well, okay, two and a tiny) instead of one. My filling problem, oddly, goes the other direction – probably because I actually have a 9 1/2 inch deep dish pie pan. So in order to make enough filling for all three quiches, I basically faked it in the realm of 2 1/2 times the recipe.