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GORIANA's Photo GORIANA Posts: 2,877
12/19/11 8:54 P

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Thanks. Last time I tried a whole chicken (it was also a Spark People Recipe) it cooked for many hours at a low heat. It was great! The meat was tasty and moist. I think I'll just use that recipe next time I want a whole chicken...or I'll just buy the cooked bird from the super market; yeah they have all kinds of extra 'additives', but it can't be that bad and it sure is convenient.

Edited by: GORIANA at: 12/20/2011 (13:37)
Goriana, So Cal, USA


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12/19/11 6:29 P

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you sound like you did ok for a first time. you could have still recooked the chicken and it would have been fine. next time you might want to try a crook pot, the meat will fall off the bones!



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GORIANA's Photo GORIANA Posts: 2,877
12/19/11 4:59 P

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Here is how it turned out:

My supermarket didn't have kitchen string. I guess the house wives of Los Angles county don't do kitchen string....I used strips of cheese cloth instead.

The chicken look fine, but I had some difficulties. The recipe called for spreading the olive oil - herb blend under the skin, but I couldn't figure out how to get the skin loose, so I just rubbed the outer skin. Another problem I had was that it said to 'tilt the bird' to see if the juices ran clear, but I couldn't figure out how I was to grab hold of a hot chicken and tilt it for the juices to run out. The thermometer said it was ready, so I took it out of the oven.

I had some dark meat and a wing. The skin wasn't very tasty and the seasonings didn't make much impact on the flavor of the flesh. It was moist, however.

The next day after cooking I went to shred the leftovers so I could pack it in my lunches for the week, but I noticed a weird 'gooey' consistency in the middle, next to the bones. It was a little pink too, so I just didn't feel comfortable eating it. I think I didn't cook it all the way. I tossed it.

I think I'm sticking to chicken pieces for a while, until I get over this experience. I'm a novice cook and cooking a whole bird requires a bit more training in cooking that I possess.

emoticon

...

Edited by: GORIANA at: 12/19/2011 (17:02)
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12/18/11 9:54 A

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GORIANA you have us in suspense......how did your recipe turn out?



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DDHEART's Photo DDHEART SparkPoints: (220,511)
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12/18/11 9:29 A

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I use kitchen string to tie a number of things but have been tempted to buy the silicone twist tie/rubber band type things....anybody have experience with them?

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WINEALITTLE's Photo WINEALITTLE SparkPoints: (31,458)
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12/18/11 9:07 A

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Then, ... thoroughly enjoy the end product! emoticon

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12/15/11 6:17 P

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emoticon now just tie together like shoe laces!



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GORIANA's Photo GORIANA Posts: 2,877
12/15/11 2:12 P

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kitchen gadgets, got it. thanks.

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12/15/11 7:13 A

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it is just white cotton string... in the supermarket near the gadgets or the hardware store by canning things. you can also use white cotton thread if that is all you have and 4-5 ply it. just be sure it is cotton, as synthetic will give off vapors in the oven.



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FLOWERDALEJEWEL's Photo FLOWERDALEJEWEL Posts: 35,036
12/15/11 6:47 A

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You should be able to find it at the supermarket, if not try ebay, they have all sorts of stuff on there.

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GORIANA's Photo GORIANA Posts: 2,877
12/15/11 12:57 A

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I want to try the chicken recipe that calls for kitchen string, but I don't know where to find that. Is it available at the supermarket; what section? And how do you tie the chicken legs together?

...never used string before....

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