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thefourthvine) wrote2010-02-12 07:10 pm
thefourthvine) wrote2010-02-12 07:10 pm
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Chicken Help Requested!
Dear meat-cooking faction of my friends list,
I would like to make some chicken. I want it to be a mix of white and dark meat, something that I can easily convert into small pieces, and fairly tender (not dry, not very chewy). It does not need much of a sauce, because most of it will go into the freezer for Earthling Chicken Salad. (Chicken pieces + diced fresh tomatoes + olive oil + choice of flavoring.) Ideally, it should keep all the fat it came with.
What do I need to buy? (Keep in mind that I am buying this for Tiny Alice Waters, and thus should probably go for higher-quality chicken, if there is a variation in quality amongst chickens; also, for reasons of personal moral qualms, I am willing to pay more for more humanely-treated chicken, if that exists.) Where should I buy it? What do I need to do? How can I make chicken happen?
Please keep in mind that although I am a good home cook, I have never made meat. I was a vegetarian long before I learned to cook, so meat has always been a total blind spot in my kitchen vision, if that makes sense. If there is a ritual anointing that anyone would know to do? I don't know it. If there's some safe-handling thing that is so insanely obvious that no one ever mentions it? I won't do it unless you tell me to do it. You know those exercises you had to do in school where you had to pretend the teacher was an alien (generally not much of a feat of imagination, there) and explain to her how to make a peanut butter and jelly sandwich? Please pretend I am an alien, because I am. I have never visited Planet Meat before. I need a very thorough travel guide.
I have a crockpot, and if a crockpot can produce this kind of food, I would prefer to use it, since mine has three crocks and one can just become the Meat Crock. But if there is an easy, non-crockpot method for producing chicken, I would also enjoy hearing about it. (Please nothing that requires setting fires. I would prefer to emerge from this with all my parts basically intact.)
I would really appreciate your help. (And Tiny Alice Waters would, too.)
<3,
TFV
I would like to make some chicken. I want it to be a mix of white and dark meat, something that I can easily convert into small pieces, and fairly tender (not dry, not very chewy). It does not need much of a sauce, because most of it will go into the freezer for Earthling Chicken Salad. (Chicken pieces + diced fresh tomatoes + olive oil + choice of flavoring.) Ideally, it should keep all the fat it came with.
What do I need to buy? (Keep in mind that I am buying this for Tiny Alice Waters, and thus should probably go for higher-quality chicken, if there is a variation in quality amongst chickens; also, for reasons of personal moral qualms, I am willing to pay more for more humanely-treated chicken, if that exists.) Where should I buy it? What do I need to do? How can I make chicken happen?
Please keep in mind that although I am a good home cook, I have never made meat. I was a vegetarian long before I learned to cook, so meat has always been a total blind spot in my kitchen vision, if that makes sense. If there is a ritual anointing that anyone would know to do? I don't know it. If there's some safe-handling thing that is so insanely obvious that no one ever mentions it? I won't do it unless you tell me to do it. You know those exercises you had to do in school where you had to pretend the teacher was an alien (generally not much of a feat of imagination, there) and explain to her how to make a peanut butter and jelly sandwich? Please pretend I am an alien, because I am. I have never visited Planet Meat before. I need a very thorough travel guide.
I have a crockpot, and if a crockpot can produce this kind of food, I would prefer to use it, since mine has three crocks and one can just become the Meat Crock. But if there is an easy, non-crockpot method for producing chicken, I would also enjoy hearing about it. (Please nothing that requires setting fires. I would prefer to emerge from this with all my parts basically intact.)
I would really appreciate your help. (And Tiny Alice Waters would, too.)
<3,
TFV
no subject
First, buy a whole one (I buy about five pounds for a family of four, with leftovers for two-three days of all of us eating or a week with just me). If you can find one that meets your ethical standards at the local Whole Foods, TJ's, or co-op, go for it. If it is frozen, defrost it in the fridge for 1-2 days and, if necessary, remove the bits from the chest cavity after defrosting. (Sometimes there are necks and giblets stuffed in there. You can make gravy, make stuffing, cook them up and feed any carnivorous pets, or just toss them. If you toss, do it on Trash Day, 'cause they'll smell.)
Preheat your oven to about 350-375 F. Rinse the chicken and pat it dry. If you're going to use the skin for food, toss a sprinkle of salt and pepper on it, option on a little garlic and onion powder. If you're feeling *really* adventurous, now is the time to slide in pats of butter(like substance) between the skin and the meat. It can make it extra juicy. Your call.
If you have a nice covered baking pan, put it in, put on the lid, and cook for about two hours, until the internal temp measured with a meat thermometer in the thigh reaches over 180 F (I go to 190), or until the meat is falling off the bone. If you lack that, you can use a 9x13 baking pan, though covering the pan and the chicken with aluminum foil will help lessen the mess and keep in the juices.
When it's done, let it cool and denude the bones. (It may have a blood pocket or two; these are cooked and only look gross. If you buy kosher chicken, it shouldn't be a problem. You're more concerned with if it's pink beside the bones. If you cook until fall-off-the-bone is reached, it shouldn't be an issue.)
I am no good with crockpotting a full chicken, but I'm positive it can be done with similar prep and a much longer cooking time.
Good luck!
no subject