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Chicken tip of the day |
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#1 |
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Forum Member
Join Date: Jun 2003
Location: London
Posts: 11,145
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Chicken tip of the day
I bought a small chicken at Sainsbury's this morning and I wondered how they managed to source hundreds (or possibly thousands) of chickens all weighing exactly 1.350kg. Anyway, a closer glance at the label soon solved this puzzle - there was a small "min" under the weight.
But now comes the interesting bit. I had just selected what look like a slightly larger chicken when I noticed that the recommended cooking time was 1hr20min whereas a quick check showed that most of the rest had a recommended time of 1hr15min. Out of interest I checked the packaged weight when I got back home and it was 1.5kg. So, there you are; if you're choosing from a pile of chickens, all with the same nominal weight, take a close look at the cooking times. Of course it could be argued that I've just got far too much time on my hands.
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#2 |
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Join Date: Aug 2003
Posts: 4,636
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I cooked one from Asda this afternoon, the recommended cooking time was 1 hour and 42 mins (very specific times on Asda chickens).
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#3 |
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Join Date: Jun 2015
Posts: 1,501
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Chicken tip of the day
You don't need a roasting pan to roast a chicken. Milk is the surprising ingredient in the best chicken recipe of all time. An unexpected blend of milk, lemons, cinnamon, and sage work together to put an unforgettable chicken dinner on the table. |
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#4 |
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Join Date: Mar 2012
Posts: 6,365
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I only use cooking times as a guide. After all, ovens vary a bit anyway. It's done when you can pull gently at a leg and it comes away.
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#5 |
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Join Date: May 2012
Posts: 21,729
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Chicken tip of the day - don't cook it for 12 hours like your Mom used to, there is no need.
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#6 |
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Forum Member
Join Date: Mar 2013
Posts: 9,197
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I have a 2k chicken in the freezer.
Cooking time is stated as 1h45m. That's my guideline. I'll pop it in a roasting bag, break it open after 90m and pop it back in for a while. I always chuck all the carcass remains in the pressure cooker with a litre of water - nothing else. Reach high pressure then turn the heat down and simmer 20/25 mins. (Longer will result in a jelly when set). Sieve it - through muslin is even better - then let it stand until cold. Take the skin off and thats your stock for cooking with or as a base for soup. Last week I added carrot and butternut squash until cooked then blitzed. It needed no seasoning at all and was delicious. Edit: a pressure cooker isn't essential , it's just a lot quicker than conventional boiling and simmering. |
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#7 |
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Forum Member
Join Date: Mar 2013
Posts: 10,649
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Quote:
I have a 2k chicken in the freezer.
Cooking time is stated as 1h45m. That's my guideline. I'll pop it in a roasting bag, break it open after 90m and pop it back in for a while. I always chuck all the carcass remains in the pressure cooker with a litre of water - nothing else. Reach high pressure then turn the heat down and simmer 20/25 mins. (Longer will result in a jelly when set). Sieve it - through muslin is even better - then let it stand until cold. Take the skin off and thats your stock for cooking with or as a base for soup. Last week I added carrot and butternut squash until cooked then blitzed. It needed no seasoning at all and was delicious. Edit: a pressure cooker isn't essential , it's just a lot quicker than conventional boiling and simmering. |
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