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Post by Phar Lap on Dec 30, 2014 0:34:51 GMT -5
Tonight, I need to cook a chook as the use by date is tomorrow. How do you cook yours? Any good recipes you care to share?
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Post by HalcyonDaze on Dec 30, 2014 0:46:10 GMT -5
I really like the Donna Hay garlic pot roast one particularly as the potatoes get done with it. www.nzherald.co.nz/lifestyle/news/article.cfm?c_id=6&objectid=10571855But, if it is a hot day down your way that has the oven on for a long time and so it gets too hot. So for summer I tend to use a glad oven bag to roast my chook and follow the timings on that. It works well. |
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Post by sophie on Dec 30, 2014 0:55:14 GMT -5
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Post by poppy on Dec 30, 2014 1:22:22 GMT -5
a whole chook? I let Mr. Woolies cook mine.
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Post by tzarine on Dec 30, 2014 3:03:50 GMT -5
tzar turns the oven on high
pops the bird in
lowers temp
he rubs the bird w salt & pepper beforehand
sometimes stuffs it with bread & sauteed onions
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Post by sprite on Dec 30, 2014 7:22:03 GMT -5
option 1: throw in freezer and take out when you have a better idea what to cook.  2. crockpot. similar to tzar. rub with butter or oil,salt and pepper. stuff with a few cloves of garlic. cut two onions into 8ths, scatter on bottom of pan, put chicken on top. cook uncovered at 200 C for 15 minutes. baste. lower heat to 170 C and cook another hour or so, basting every 20 minutes. i use a meat thermometer to know when it's done. remove chicken and onion, cover and rest 10-20 minutes. use drippings to make gravy. |
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Post by Phar Lap on Dec 31, 2014 7:34:41 GMT -5
The chicken was off - it smelt to high heaven. Had cheese on toast instead. Returned the chook today. Thanks for the recipes ladies. What size saucepan/pot do you use HD for that recipe? The only large ones I have a the ones I use for boiling pasta or cooking corned beef and the better size one can't go in the oven because of the handles.
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Post by sprite on Dec 31, 2014 12:05:32 GMT -5
oh yuck.
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