dxboon
[Elite User]
12454
You should try it yourself, Patrick!
All you need is a young chicken (3-4 lbs.), kosher salt, cracked black pepper, and olive oil. Generously salt and pepper the cavity of the chicken; rub the oil over the entire chicken and sprinkle a good amount of salt/pepper over the whole bird. Roast it at 450 for 1 hour for a chicken 3-3.5 lbs. or 1:10 for anything between 3.5-4 lbs. Let it rest for 15 minutes before slicing. Of course, the sky's the limit with flavorings you can use if you so desire. Try stuffing the cavity with garlic, rosemary, and apples. 
Cheers,
Daos
Comfort food
I've had a busy few weeks and after finishing some work at home tonight, decided to cook a simple meal drawing upon my Southern roots. For a few months now, I've been receiving a delivery of seasonal, locally-grown organic fruits and vegetables, and it so...
Delicious !
That looks delicious Daos ... my favorite stress-food would be rabbit in a Flemish sauce or even pasta ... or some special chicken we bought from a French farmer ... See you, Filip
What is in a Flemish sauce, Filip?
Is it tomato-based? I love eating rabbit too (despite having pet rabbits as a kid). I like rabbit in a stew with potatoes, carrots, onions, and garlic. Cheers, Daos
No tomatoes ...
... carrots, onions, probably garlic and beer .... and i suspect my wife puts in loads of other stuff .... . Dang, now i'm hungry again ... Filip
Looks perfect
And healthy. Much unlike Ming's BLT post. JerryW This message has been edited by JerryW on 2010-11-02 06:41:52
Well, in all fairness to MW...
...he probably doesn't eat like that every day -- or at least, every meal ! Cheers, Daos
It was yummy, Quan.
Over these next few days I will slice some of it for sandwiches and salads. I like meals that create leftovers, which I can use to make fresh, new things to eat. Cheers, Daos
You should try it yourself, Patrick!
All you need is a young chicken (3-4 lbs.), kosher salt, cracked black pepper, and olive oil. Generously salt and pepper the cavity of the chicken; rub the oil over the entire chicken and sprinkle a good amount of salt/pepper over the whole bird. Roast it...
Not much of a cook...
I'll have to give it a try someday. But perhaps a taste of your homemade chicken will inspire me to create my own. Thank you for the recipe, I definitely will have to try it someday, and I will let you know how much I enjoy it.
LOL! Thanks, Pplater!
I am trying to perfect chicken wings, and then MW will really have something to sweat over! Cheers, Daos
Daos, the way to perfect...
Daos, the way to perfect the wings, legs and underside of a roast chicken is to start roasting it upside down for perhaps 30mins then put it the right way up. that stops the legs and underside sitting in juice the whole time. G
I use that trick for my Thanksgiving turkey...
...but can't be bothered to put that extra effort into my random weekday chicken! It's a great trick though! Cheers, Daos
My mouth is watering
That chicken looks like it's cooked to perfection - juicy and moist. Most chicken are overcooked and I cannot eat the white meat - too dry. Your ingredients sound very yummy. Bon apetite Frrederick
I feel pretty confident that you could eat...
...the white meat of my roast chicken or turkey (turkey is even tougher to cook properly, but I have a surefire recipe) and enjoy it. A juicy piece of freshly roasted fowl (my favorite is duck) is a delight. Cheers, Daos
i dont really have comfort food other than chocolate, but..........
that roast chicken would make me feel really good. roast dinners have always been part of life for me and thats the biggest thing i miss about being on my own, sunday roasts. there's no point me cooking a roast chicken or leg of lamb as i'd never be able ...
Do the leg of lamb...
..anyway, Graham! Nothing like cold roast lamb slices with freah bread and some good cheese and chutney the next day(s)... The closest I come to comfort food is Rendang...but that takes hours! So by the time you get the comfort...you're over it anyway....
good idea Ben, especially as...
good idea Ben, especially as we have the best lamb here in Wales. i've heard that a couple of skinny islands in the middle of nowhere also do some pretty ok lamb, but i dont believe it myself G...
I heard...
....that most of the lamb in those areas outside of Wales came from those skinny islands in the middle of nowhere. At least, according to their export departments... I love cold roast leg of lamb. We usually buy a leg on the way to the house on the rainy,...
Cold lamb sandwiches are the best!
I love my cold lamb on a baguette with jalapeno-mint jelly and brie. Cheers, Daos
Yup...
...I think I already typed it somewhere, but slices of cold lamb, in a fresh roll/baguette, some proper cheddar, chutney and just-picked lettuce. If you ever make it down here to Australia, Daos, you're not leaving until you've done: Mubcrab, Rendang, Pho...
I want to eat those Balmain Bugs? I saw them on the Food Network.
They are some sort of weird prawn. Looks like a cross between a Lobster and a horseshoe crab. Lots of good things to eat in Oz (based on my constant Food Network viewing + discussion with Andrew during his visit). I hope to visit Australia someday -- most...
Bugs.
The are Balmain bugs and Moreton Bay bugs. Supposedly they taste different, but I eat Balmains so rarely, I don't think I'd know. Both are a form of lobster - Slipper Lobsters - not sure of the details or differences, but obviously the flattened (depresse...
I wonder if the Yabby tastes like our...
...American crayfish? I love all sorts of crustaceans and shellfish. Yum! Honestly, you and I are always talking about food and eating! LOL! Cheers, Daos
Not the best....
But a close second to rare roast beef sandwiches with bearnaise sauce. Regards, Richard.
I never have bernaise sauce laying around the house...
...so my lamb sandwich is more practical! I do love rare roast beef though! Cheers, Daos
No problem...
A nearby gourmet food store to me sells fresh bearnaise sauce in jars. I go through it pretty quickly. Regards, Richard.
You are as naughty as Nicolas, Graham!
Bad boys the both of you! You should totally roast your leg of lamb. I LOVE leftover lamb. I cut it up into hash with sweet potatoes; slice it onto baguettes with jalapeno-mint jelly and brie for sandwiches; wrap chunks in pita with hummus, sliced cucumbe...
dont get me wrong Daos,...
dont get me wrong Daos, i eat well, but i have to watch my weight carefully as i cant exercise and 3 days of leftover cold lamb with all the stuff on the side would put me the wrong side of 15stone very quickly. last night i had a nice large rump steak wi...
I have to say.....
as someone whose interests lay more with timepieces than with food, I am somewhat embarrassed to admit that this TimeOut forum has become my most favourite forum on the Purists. I love the variety of topics, the photography, etc. And you, Daos, always man...
Hi, Carol! Isn't TimeOut great?!
MW, does a fantastic job of keeping the forum hopping with topics that run the gamut. Plus, everyone contributes such wonderfully diverse posts. TimeOut is one of my favorite forums too, and I check it every day. I love all the food posts (I'm a huge food...
comfort food for dinner
Looks delicious Daos. How long and at what temp do you roast the chicken? I like how the chicken came out crispy but still moist on the inside. When can we come over for dinner :P Regards, ED-209
Ed, you know you're always welcome here!
I buy a fresh whole young chicken between 3-4 lbs. My local Pavilions carries organic free-range birds, so even better. I pre-heat the oven to 450 and roast for 1 hour if between 3-3.5 lbs. and 1 hour 10 min for 3.5 to around 4 lbs. I then let the bird re...
Yummy...
Hey Daos, Pomegranates flavor roasted chicken looks really tasty & the skin part looks crunchy. Do you still have leftovers? ... dark meat for me please Regards, ATM
I do have leftovers!
The skin was crunchy and delicious. Of course, now that I've been keeping the leftovers in the fridge that's done for. If I roast a whole young chicken (between 3-4 lbs.) I eat it for an entire week. Besides eating it with veggies, I slice it in sandwiche...
I can bring...
Hey Daos, Does Reign likes "Monkey"? I can bring "Monkey" to play with Reign, while I dash to your kitchen for yummy leftover Good thing it's almost lunch time... got to get Rotisserie chicken soon.... ATM
I've posted some of my creations before.
I try not to bore everyone with my constant pictures of food and my dog! Thanks for checking out my photos! Cheers, Daos
Wow Daos
That last picture looks soooo tasty! I just ate a big dinner but I want to grab my fork and poke at my computer screen now! Cheers, Anthony
Well, I'm sure...
...Ping made you something even more delicious! The chicken is so easy to roast. Anyone can do it! Cheers, Daos
Comfort food choices...
1. Quick and Easy. Nothing beats chocolate or hot chips with vinegar. 2. Takeaway. My current favourite is Seafood pad thai. 3. Homeccoked. Lamb cutlets covered in mushrooms with oyster sauce and potato mash. Regards, Richard.
I love fries, er, chips with salt and malt vinegar.
The flavor combo is amazing! Richard, you're making me so hungry! Cheers, Daos
oh.! i'd LOVE th have a slice of that right now.
yummy.!' how come i wasn't invited ;0)))))))) oh well maybe next time ! Bon Appetit :0))))
:-) Next time you're in LA...
...we will have to organize dinner! Purist dinners are always fun! Cheers, Daos