Re: Cooking a goose/Chinese Roast Chicken

[Guest guest]

Del -

>A search for the chinese chicken recipe didn't turn up anything.

You mean you were looking for the chinese roast chicken recipe of Heidi's? I've

pasted it below. I do it this way all the time now - it's so easy.

Heidi wrote:

1. Take a big pan. I use a spaghetti pot with an insert, which makes the process

easier. Put water in the pan, and salt and poultry seasoning or whatever you

like (garlic powder is good!).

2. Add the chicken. Frozen if you want (I hate thawing). Boil til unfrozen and

almost done.

3. Take out the chicken (this is where the insert is handy) and let cool. Then I

take my kitchen shears and " butterfly " the chicken, though this isn't required.

Put the chicken over a bed of vegies, if you want (if the chicken is mostly

cooked, you should pre-cook the vegies too).

4. Bake til done (crispy skin). It will be very juicy and nice.

5. After the meal, toss the bones back in the broth and boil some more. Set the

pot in some cold water to cool it quickly, then strain the broth and keep it for

the week.

That's it! Works with duck and goose too, though I have to boil the goose in a

long pan I can set over 2 burners. Just be careful while the bird is hot -- give

yourself enough time to let it cool, or use silicone high-heat gloves to handle

it.

- Filippa

[Guest guest]

Thanks much, Filippa! It is a lot like I am already doing. I think I

did read this when it was posted but did not realize it was the

Chinese Chicken recipe. I don't like cooking the chicken from a

frozen state because I like to wash it and get come feathers off that

the farmer missed. Where do you cut to butterfly?

Del

> 1. Take a big pan. I use a spaghetti pot with an insert, which

makes the process easier. Put water in the pan, and salt and poultry

seasoning or whatever you like (garlic powder is good!).

>

> 2. Add the chicken. Frozen if you want (I hate thawing). Boil til

unfrozen and almost done.

>

> 3. Take out the chicken (this is where the insert is handy) and let

cool. Then I take my kitchen shears and " butterfly " the chicken,

though this isn't required. Put the chicken over a bed of vegies, if

you want (if the chicken is mostly cooked, you should pre-cook the

vegies too).

>

> 4. Bake til done (crispy skin). It will be very juicy and nice.

>

> 5. After the meal, toss the bones back in the broth and boil some

more. Set the pot in some cold water to cool it quickly, then strain

the broth and keep it for the week.

>

> That's it! Works with duck and goose too, though I have to boil the

goose in a long pan I can set over 2 burners. Just be careful while

the bird is hot -- give yourself enough time to let it cool, or use

silicone high-heat gloves to handle it.

>

>

> - Filippa

>

>

>

>

[Guest guest]

>Where do you cut to butterfly?

>

>Del

Use a pair of " kitchen shears " (or " duck shears " )

and cut down the breastbone. Then bend the

bird open over the vegies. They cook more

evenly this way. Cook's magazine recommends

it because otherwise the thigh meat tends to

be underdone and the breast meat overdone ...

but with the Chinese chicken recipe it doesn't

really matter on that count, it just makes for

more crispy skin (otherwise, only the " top " skin

is crispy, the bottom is soggy).

BTW the skin is very delicate at this point, so you

have to work carefully.

-- Heidi

[Guest guest]

I am a little confused. Say, you put the chicken on top of the

veggies to roast it (covered or uncovered?) and you butterfly it. But

you are wanting to brown it as you roast it? If you butterfly it then

the breast will be open on the top and the skin will not be there to

brown.

Del

>

> >Where do you cut to butterfly?

> >

> >Del

>

> Use a pair of " kitchen shears " (or " duck shears " )

> and cut down the breastbone. Then bend the

> bird open over the vegies. They cook more

> evenly this way. Cook's magazine recommends

> it because otherwise the thigh meat tends to

> be underdone and the breast meat overdone ...

> but with the Chinese chicken recipe it doesn't

> really matter on that count, it just makes for

> more crispy skin (otherwise, only the " top " skin

> is crispy, the bottom is soggy).

>

> BTW the skin is very delicate at this point, so you

> have to work carefully.

>

> -- Heidi

[Guest guest]

>I am a little confused. Say, you put the chicken on top of the

>veggies to roast it (covered or uncovered?) and you butterfly it. But

>you are wanting to brown it as you roast it? If you butterfly it then

>the breast will be open on the top and the skin will not be there to

>brown.

>

>Del

I can send you a picture privately. (I would not want to post a picture of

a naked butterflied chicken in public!) :-)

When it is butterflied, the skin is all on top, and the insides are on the

bottom. Kind of spread-eagled. The breast is split in two. So it covers

the vegies (keeping them from getting burned) and provides maximum

juice for the vegies.

ACK ... now I know what happens, everyone else wants a picture too.

OK, I uploaded it. Here it is. The Definitive Bird:

http://f2.grp.fs.com/v1/8KHiP__pirTNzaLlvZZaU1kJ35fHK2Ta-jZjqMa7DlXJTKoE1LP\

21udSjvdinVkC2d6sQgv_WKwXGiE0sG6lw_6tRrcs/ButterfliedChicken.jpg

(Paste that together, or go to the Files section and look under

Butterflied Chicken. Please do not go there, however, if you

are offended by naked chickens).

-- Heidi

[Guest guest]

>

Great picture! Thanks. I got it now! Can't wait to cook that goose!

Del

> >I am a little confused. Say, you put the chicken on top of the

> >veggies to roast it (covered or uncovered?) and you butterfly it.

But

> >you are wanting to brown it as you roast it? If you butterfly it

then

> >the breast will be open on the top and the skin will not be there

to

> >brown.

> >

> >Del

>

> I can send you a picture privately. (I would not want to post a

picture of

> a naked butterflied chicken in public!) :-)

>

> When it is butterflied, the skin is all on top, and the insides are

on the

> bottom. Kind of spread-eagled. The breast is split in two. So it

covers

> the vegies (keeping them from getting burned) and provides maximum

> juice for the vegies.

>

> ACK ... now I know what happens, everyone else wants a picture too.

> OK, I uploaded it. Here it is. The Definitive Bird:

>

> http://f2.grp.fs.com/v1/8KHiP__pirTNzaLlvZZaU1kJ35fHK2Ta-

jZjqMa7DlXJTKoE1LP21udSjvdinVkC2d6sQgv_WKwXGiE0sG6lw_6tRrcs/Butterflie

dChicken.jpg

>

>

> (Paste that together, or go to the Files section and look under

> Butterflied Chicken. Please do not go there, however, if you

> are offended by naked chickens).

>

> -- Heidi