Re: Roasted Chicken Recipe, etc. was: stock pot-used to be chicken stock

[Guest guest]

Thanks for your quick response and recipe. I was brineing for

awhile but don't do it that much any more because of time. Your

recipe sounds great and a lot like what I do but I am going to try

yours since you like it so much! I love tried and true and " no fail "

standards. Sounds good to me!

Maybe someone will come alone and know the answer to the wearing of

the enamel. I know NT recommends it. So it must be alright!

The extra NON in the NON non-stick confused me. Why didn't you just

say non-stick?? I have been avoiding the non-stick for a very long

time because I saw that it peeled off! Couldn't be healthy! I will

have to search the archives for the discussion on stainless steel. I

think I read some of it but didn't know that some reasons were

brought up to Not use it. Is that what was said?

Do you have a sourse for a good skillet? I have a nice ggod quality

10 inch stainless steel skillet. I use my stainless steel skillets

every day!

Thanks,

~Del

> Hi Del,

>

> Roasted Chicken:

> Brine the chicken for a few hours in very salty water. keep this

in the fridge if you're going to leave it in there for more than an

hour. Sometimes I skip this step if I don't plan ahead, but it makes

for tastier chicken and helps with the dryness. Drain and pat dry.

Coat the chicken (inside and out) lightly with olive oil or melted

butter. Rub salt and pepper all over the chicken, inside and out. If

you've brined it, omit salt. You could also add dried herbs here

too, rosemary is nice. Quarter one or two lemons and stuff into the

cavity of the chicken. Use kitchen twine to truss the chicken, if

you want--I usually omit this too. In a roasting pan, put cut up

potatoes coated in olive oil, salt, pepper, and rosemary. Place a

meat rack on top of the potatoes and grease the rack. Put the

chicken in back side up. Roast for one hour at 350-375. After one

hour, flip the chicken breast side up (use wadded up paper towels to

do this) and roast for another hour until a bit brown. Now, I

usually do this with a small chicken (3-4 pounds), so the cooking

time might vary due to size. Anyway, if the leg moves easily away

from the body, it should be done. This is one of my " no fail " old

standards--totally easy and delicious.

>

> It sounds like you have an excellent chicken source, so eat up!

>

> About enamel wearing down. I guess I've never noticed that it

really wears down enough to cause me worry--I don't know how to

answer this question....it is a good question.

>

> A non-nonstick pan is just what it sounds like. Most of us on this

list do not want to be cooking with teflon coated cookware that seems

to be EVERYWHERE these days. It's become popular because of low fat

cooking. Since we don't belong to that team, cooking with stainless,

enamel, or cast iron would be the choice. We did have a recent

discussion about the safety of stainless, but I can't remember all

the arguments--you should search the archives. Basically, I decided

to keep using my 2 stainless skillets.

>

> The Le Creuset stockpot is the one that Idol recommends--I

just assumed it would be more expensive. Actually, the site you

found is great in that they have the ENTIRE le creuset line for

sale. Don't buy the " nonstick " frying pans, however.

>

> HTH,

>

>

>

>

[Guest guest]

Del,

I have two kitchen aide skillets that I like (one 10 " and one 8 " )--they are

expensive, though. Personally, I think old-fashioned cast irons are great,

especially when they get nice and seasoned. They tend to be much more

reasonable, and you can often find them used.

Some folks (see Idol's posts) don't use stainless steel because it emits

poisonous gasses when in contact with open flame, I think....I'm really fuzzy on

this, though, so don't take my word for it. You should go back and find the

thread.

The double negative was confusing--basically we were discussing whether le

creuset makes skillets/frypans that DO NOT have nonstick materials on them.

Some do and some don't, so be careful if you buy that brand.

[Guest guest]

> Del,

>

> I have two kitchen aide skillets that I like (one 10 " and one 8 " )--

they are expensive, though. Personally, I think old-fashioned cast

irons are great, especially when they get nice and seasoned. They

tend to be much more reasonable, and you can often find them used.

----Don't know about the kitchen aide skillets----

----I stopped using cast iron a loong time ago because of the black

that comes off of them. I didn't want it in my food. Only now I wish

I hadn't. I am going to have to get out my old cast iron and start

using them again-----

>

> Some folks (see Idol's posts) don't use stainless steel

because it emits poisonous gasses when in contact with open flame, I

think....I'm really fuzzy on this, though, so don't take my word for

it. You should go back and find the thread.

----Okay now this is the first I have heard of poisonous gases that

are emitted from stainless steel!! I have been using stainless steel

for 40 years and never heard it. I would have to see that in a study

somewhere. Are you sure they were not talking about aluminum?----

>

> The double negative was confusing--basically we were discussing

whether le creuset makes skillets/frypans that DO NOT have nonstick

materials on them. Some do and some don't, so be careful if you buy

that brand.

----Will do! Buy skillet with no nonstick material!!----

Thanks,

~Del

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