Re: Chinese roast chicken - cooking time?

[Guest guest]

>Thanks to whoever supplied the Chinese way of doing Roast Chicken (where you

boil it). I think it was Heidi. My mother says she tried it and it was really

good. I like that you can then make stock out of the water you initially boiled

it in with the leftover bones. Anyway, just wondering how long it all takes?

Going to make it today hopefully. My first foray into roasting.

That was me. It doesn't take long at all. It takes longer for me

because I usually don't bother to thaw the chicken -- just toss it in

the water frozen. Poultry seasoning added to the water makes it smell really

good ...

Once the chicken is thawed it takes less than an hour to boil. Then maybe 20

minutes in the oven. You can use high heat if you want in the oven because the

chicken is basically cooked. One thing though: if you are cooking it over

vegies, roast the vegies first because 20 minutes isn't enough to do the

potatoes!

-- Heidi

[Guest guest]

Once the chicken is thawed it takes less than an hour to boil. Then maybe 20

minutes in the oven. You can use high heat if you want in the oven because the

chicken is basically cooked. One thing though: if you are cooking it over

vegies, roast the vegies first because 20 minutes isn't enough to do the

potatoes! -- Heidi

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Thanks Heidi. Well it all went pretty well though I ended up with lumpy gravy

that I had to throw (gotta practice that one!). Also veggies were yummy but not

crispy brown like I was hoping. Maybe I didn't do them long enough? Chicken

could have been a bit crisper too - I forgot to rub it in oil - is that the key?

Or maybe longer cooking. Meat wasn't dry though which was great. shame about

the gravy!

Filippa

[Guest guest]

>Thanks Heidi. Well it all went pretty well though I ended up with lumpy gravy

that I had to throw (gotta practice that one!). Also veggies were yummy but not

crispy brown like I was hoping. Maybe I didn't do them long enough? Chicken

could have been a bit crisper too - I forgot to rub it in oil - is that the key?

Or maybe longer cooking. Meat wasn't dry though which was great. shame about

the gravy!

>

>Filippa

My skin is generally crispy -- it just takes

longer in the oven, or higher heat.

Vegies will brown if they are not covered

completely by the chicken -- you might need

to toss them with oil and cook prior t adding

the chicken.

Gravy -- best thing is to mix some flour

and butter (or other fat) and make a roux.

Then slowly add juice.

If it is still lumpy, get one of those little

hand-held mixer thingies .... works

every time ...

(BTW even if you eat wheat flour,

potato or rice flour are often preferred

by chefs for gravies. Corn starch or

arrowroot are good too, but potato

makes the fewest lumps).

-- Heidi

[Guest guest]

Gravy -- best thing is to mix some flour and butter (or other fat) and make a

roux. Then slowly add juice.

===> Actually, there wasn't much juice in the pan. I figure the veggies had

soaked it up. Can I use the water that the chook was boiled in instead and add

whatever juice there is in the pan? The roux method makes sense. I tried

adding flour to the pan on the stove but I think I threw in too much at once.

(BTW even if you eat wheat flour,potato or rice flour are often preferred by

chefs for gravies. Corn starch or arrowroot are good too, but potato makes the

fewest lumps). -- Heidi

===> Darn, I looked at the arrowroot and potato starch in my freezer and

wondered but chose the spelt flour. Should have followed my instincts! Thanks

for the feedback.

Filippa

[Guest guest]

>===> Actually, there wasn't much juice in the pan. I figure the veggies had

soaked it up. Can I use the water that the chook was boiled in instead and add

whatever juice there is in the pan? The roux method makes sense. I tried

adding flour to the pan on the stove but I think I threw in too much at once.

Any juice works good. But mix the flour with OIL not watery stuff.

It's in most cookbooks, easy to do, really. Once the flour is

mixed with oil, adding watery stuff or cream is easy.

(if you add cream you get white sauce, duh ...)

-- Heidi