Shawn Highfield wrote to Dave Drum <=-
I ignored my high BP until it damaged my kidneys. You can bet your
bippy I pay attention to it now. When your kidneys die so do you.
I'm not ignoring it, it's under control with medication.
Same here - I just left mine a little late.
ain't ready to go just yet. Lot's of people left I haven't ticked
off.
I'm okay with shuffling off, I've done what I wanted and now I just
go through the motions. Not that I'm suicidal or anything, just bored.
I still enjoy people - for the most part. And I like to h'ep out. So my
gig at AutoZone is great because A> it gives me something to do besides
bang on this keyboard, B> paye me $$$ to pad out my pension and C> lets
me help[ others.
Seen too many of my chums pull the plug on their 9 to 5 gig, come home
and plop down in front of the boob tube and fall over dead (probably of boredom).
So, no Popeyes chicken for you (at home anyway)
Nope, none of it. It all has gluten anyway, so if I want fried chicken and am not cooking it, I will grab some out of the house. :)
I don't do fried chicken at home any longer. I'm more liable to make a
nice thick chicken soup or a roast chicken (sometimes on the FarberWare rotissiere) which usually provides a nice supply of left-overs and the
bare bones for stock making. Bv)= And the dripping in the catch pan
are a wonderful basis for gravy to put over the taters you'll side the
bird with.
MMMMM---- Recipe via Meal-Master (tm) v8.06
Title: Buttermilk-Brined Rotisserie Chicken
Categories: Poultry, Dairy, Herbs, Chilies,
Yield: 4 servings
Salt
1/4 c (packed) lt brown sugar
6 cl Garlic; smashed
1 tb Coriander seeds
2 ts Smoked paprika
1/2 ts + 1/8 ts Cayenne pepper
4 lb Whole roasting chicken
3 c Buttermilk
2 tb Unsalted butter
2 tb Apple cider vinegar
1/2 ts Ground coriander
1/4 ts Garlic powder
Recipe courtesy Amy Stevenson for Food Network Kitchen
Make the brine: Heat 1 cup water, 1/4 cup salt, the
brown sugar, garlic, coriander seeds, 1 1/2 teaspoons
paprika and 1/2 teaspoon cayenne in a small saucepan
over low heat, stirring, until the salt dissolves. Let
cool completely.
Put the chicken in a large resealable plastic bag. Pour
in the brine and buttermilk; seal the bag. Refrigerate
at least 4 hours or overnight, turning once or twice.
About 30 minutes before grilling, remove the chicken
from the brine and pat dry. Let sit at room temperature.
Prepare a grill with a rotisserie attachment according
to the manufacturer's instructions. Preheat the grill to
medium and prepare for indirect cooking: On a gas grill,
turn off the center burner(s); on a charcoal grill, bank
the coals to the sides.
Or use a Farberware or Ronco (as seen on TV) electricc
grill w/rotissiere and drip pan. - UDD
Combine the butter, vinegar, ground coriander, garlic
powder and the remaining 1/2 teaspoon paprika and 1/8
teaspoon cayenne in a saucepan. Cook over low heat,
stirring, until the butter is melted. Set aside.
Truss the chicken with kitchen twine: Tie the legs
together and tie the wings close to the body so the
chicken is a round shape. Once the grill registers
350oF/175oC, slide the chicken onto the rotisserie spit.
Insert the prongs on the rod into the chicken so it's
snug; secure with the thumbscrews. (If the twine
loosens, tie again.) Place the rod onto the rotisserie
with a drip pan underneath; turn the rotisserie on.
Cover the grill and cook, basting the chicken with the
butter mixture every 30 minutes, until a thermometer
inserted into the thigh registers 165o and the skin is
browned and crisp, 2 to 2 1/2 hours. (If using a
charcoal grill, add coals as needed to maintain a
temperature of 325oF/165oC to 350oF/175oC)
Turn off the rotisserie. For a gas grill, turn off the
grill and let the chicken rest on the rod for 10 minutes
before carving. For charcoal, lay the chicken, on the
rod, on a foil-lined baking sheet and let rest 10
minutes before carving.
Printed in: Food Network Magazine
RECIPE FROM:
https://www.foodnetwork.com
Uncle Dirty Dave's Kitchen
MMMMM
... Useless Invention: Non-intrusive alarm clock (raises flag; no ringing).
--- MultiMail/Win v0.52
* Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)