OT: Roasted Chicken.

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#1 Apr 17, 2012 9:01pm
nuraman00
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OT: Roasted Chicken.

We've had food posts on here before, such as when:

A.  clipsentuboca posted this recipe during the Cavs game in 2006-2007:

http://allrecipes.com/Recipe/Grilled-Chicken-Wraps/Detail.aspx

BorB also offered his comments on the recipe.

B.  clipsentuboca, JGlanton, vicrattlehead, and Rhy1244 all responded to the Bacon Explosion thread last summer.

JGlanton also likes to post about what he's eating.

 

So, I thought I'd share something I made a week and a half ago.

I made a roasted chicken, using a vertical roaster.  It was my first time doing all of this.

 

Vertical Roaster:

http://www.amazon.com/gp/product/B00004UE87/ref=oh_o01_s00_i01_details

The seasoning blend I used had:

1.  Adam's Seasoned Salt:

http://foodslinger.tv/Adam_s_Seasoned_Salt.php

I made the small home batch and I keep it in a container.

2.  Adam's Seasoned Pepper:

http://foodslinger.tv/Seasoned_Pepper.php


3.  Sage

4.  Thyme

 

The process I followed was:

A.  I brined it overnight. (1 gallon of water and 1/2 a cup of sea salt). 


I ended up brining it from about 4pm - 2pm the next day.

B.  I removed it from the brining container, put it on the vertical roaster, applied the seasoning, and let it dry in the fridge.  It was in the fridge on the vertical roaster.

C.  The next day (so it had dried for about a day), I took it out of the fridge, and put it in the lower rack of the oven.  I cooked it for 375 degrees for 70 minutes.

It might look burned when it was cooked, but it wasn't.  That's just the way it looks because of the seasoning.  No part of it was burned.

 

 

 

 

 

 

 

 

Apr 18, 2012 9:06am
ClipperSisyphus
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How did it taste? Would you do anything different the next time?

Safeway has some delicious roast chickens in the deli section for about $8. Is the two day prep and 70 minutes cooking time worth the extra effort?

I'm curious about trying a roast chicken. Last year I tried making fried chicken but I couldn't get it spicy enough for my tastes. I've heard that you can bake fried chicken instead of deep frying it.

Apr 18, 2012 9:21am
nuraman00
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ClipperSisyphus wrote:

How did it taste? Would you do anything different the next time?

Safeway has some delicious roast chickens in the deli section for about $8. Is the two day prep and 70 minutes cooking time worth the extra effort?

I'm curious about trying a roast chicken. Last year I tried making fried chicken but I couldn't get it spicy enough for my tastes. I've heard that you can bake fried chicken instead of deep frying it.

Yeah, grocery stores sell rotiserrie chicken for $7-8.  And Costco even sells it for $5 (and I think bigger chickens too).

But I just wanted to make it on my own.

I bought a two-pack whole organic chickens from Costco, so I still have one more, in the freezer.

I would not do anything different.  What I liked was making the seasoning from scratch (instead of buying something called "poultry seasoning").  So I could make some tweaks to it, to my preferred taste.

The prep time might be two days, but each step doesn't take much time.  Brining it is just putting it a gallon of salt water.  Applying the seasoning just involves mixing a bunch of dry ingredients.

My brother in law is going to try this too, since I told him about it and sent him the same recap I posted here.

So I would say it's worth it, especially if you take enjoyment in making something from scratch, as opposed to buying it from a grocery store or Costco.  And as I mentioned, the prep work is pretty light in each step.

To be more specific about the seasoning blend I used:

* I made the Small Home Batch of Adam's Seasoned Salt.  This makes a lot, so you'll probably store it in a dry container and use it for other things.

* Very Small Home Batch of Adam's Seasoned Pepper.  I ended up using all of it, but that's because I wasn't thinking and didn't think to save the extra seasoning.  I just tried to use it all.  In actuality, You could make the very small home batch, but only need 1/2 of it.  (Save the other half for another use/time).  You'll also notice the very small home batch of seasoned pepper includes the seasoned salt itself.  I would take 1/2 of the very small home batch of seasoned pepper, and add 1 table spoon at a time of the seasoned salt, (plus the sage and thyme) until this new seasoning blend fits your taste.  You wouldn't need more than 3 tablespoons of the seasoned salt, with the 1/2 very small home batch of seasoned pepper, sage, and thyme.

And that vertical roaster was great.  It was easy to set up, and cleanup was easy.  It was only $12 plus shipping.

Using the vertical roater allows the chicken to have that lightly browned skin all around better, and it also allows for the chicken to be exposed to dry heat (so it's not cooking in its fat).

Apr 18, 2012 9:45am
ClipperSisyphus
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What if you cut out the one day drying time? Putting it in the oven will evaporate all the excess moisture.

Apr 18, 2012 10:03am
trapp76
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My wife and I tried this one out last weekend. It was simple and really really good:

http://www.foodnetwork.com/recipes/roast-chicken-with-potatoes-and-vegetables-recipe/index.html

 

Apr 18, 2012 10:59am
JGlanton
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Your chicken looks delicious, Nuraman.  There are many, many ways to season roasted chicken so you can use the same methods to get many different flavors. Spicy, fresh herby, barbecuey, asiany, citrusy, etc.  Also, I've found that you can brine it in much less time and still get really juicy chicken. I used to roast a chicken after work sometimes, by brining it for an hour, cooking takes an hour fifteen, and we'll be feasting by 7:45. I always cook it on the grill.

My favorite prep over the past two years is jamaican jerk chicken. Marinated all day. It's easy to make and I grow the chiles. It rocks!

Apr 18, 2012 11:59am
clipsentuboca
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heh, I remember that recipe. Damn tasty. Haven't done it in a long time though....probably since I posted about it (got rid of the BBQ grill and the misses went vegetarian).

Apr 18, 2012 10:00pm
nuraman00
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ClipperSisyphus wrote:

What if you cut out the one day drying time? Putting it in the oven will evaporate all the excess moisture.

JGlanton wrote:

 Also, I've found that you can brine it in much less time and still get really juicy chicken. I used to roast a chicken after work sometimes, by brining it for an hour, cooking takes an hour fifteen, and we'll be feasting by 7:45. I always cook it on the grill.

 

I would have suspected yes, but it looks like JGlanton confirmed it.  Thanks!

Apr 18, 2012 10:01pm
nuraman00
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clipsentuboca wrote:

heh, I remember that recipe. Damn tasty. Haven't done it in a long time though....probably since I posted about it (got rid of the BBQ grill and the misses went vegetarian).

Same thing with me, lol!  I had a friend who also liked the recipe, so it became one of our go-to things to make when we got together.  Unfortunately, he moved to Atlanta 3.5 years ago, so I haven't made it since.

Apr 18, 2012 10:13pm
nuraman00
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JGlanton wrote:

Your chicken looks delicious, Nuraman.

Thanks! 

JGlanton wrote:

 

My favorite prep over the past two years is jamaican jerk chicken. Marinated all day. It's easy to make and I grow the chiles. It rocks!

I tried a recipe for Jamaican jerk chicken last month.  While it was good, and I'd make it again, it didn't "hit the spot" in terms of what I was looking for.  It was a little different.

Can you post your recipe?

And what adjustments would I have to make for your recipe, without a grill?  I can use the crockpot, oven, or stovetop.

Here's the recipe I used (I used habanero chiles instead of scotch bonnet chiles, and I used one bunch of green onions instead of two).  I'm posting this one so I can compare the differences with what yours will be.

Apr 24, 2012 7:13am
nuraman00
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Here's the chicken my brother-in-law made this past weekend:

 

 

 

 

He and my sister said it was good. But that next time, they're going to try getting under the skin more, so that the seasoning penetrates the meat. He's going to try again this upcoming weekend.

May 1, 2012 4:20pm
vicrattlehead
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I'm really getting into peanut butter!  I just had some peanut Thai spaghetti, some Peanut/cocoanut beef panang curry, a peanut butter and banana milk shake this week and was into all of them.  Anybody have any killer recipes?

May 3, 2012 8:56am
nuraman00
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vicrattlehead wrote:

I'm really getting into peanut butter!  I just had some peanut Thai spaghetti, some Peanut/cocoanut beef panang curry, a peanut butter and banana milk shake this week and was into all of them.  Anybody have any killer recipes?

 

Lol.    Smile

I don't have any recipes, but keep on posting what you've had, like in the above post.  Did you make all of those?

May 17, 2012 6:13pm
JGlanton
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I've used these two recipes as guidelines for the jerked chicken.  I usually add more onions and vinegar and I grow my own chilis so I use whatever chilis look good. Red habanero, orange habs, ghost pepper, aji limon pepper, barker's hot, etc. I go for a mix of hot and fruity. I will use 2 habaneros plus some others. Because I do it on the grill, I think the heat is roasted out of the skin somewhat so I go for more heat. My wife will eat it like that so I know it's not too hot, but you do know there's some heat and chili flavor. I have marinated it from 4 hours (in a hurry) to 24 hours, and it is defintely better with the overnight method. Gets into the meat. I'll usually use a whole chicken cut up, but also a tray of thighs from the store is easy and works great.  I roast them at 375-400 over hardwood charcoal, no flames or burning, so they get golden brown and just a little charred at the tips.  I take my chicken off when it reaches 165F. I don't like letting it dry out. The juices should run out when you cut it and bring out the tasty marinade. No sauce necessary.

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=186

http://www.foodnetwork.com/recipes/emeril-lagasse/jamaican-jerked-chicken-recipe/index.html

May 17, 2012 7:14pm
nuraman00
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Where can I find aji limon pepper, and barker's hot pepper?  What kind of stores?

I dont' think I've seen them at the supermarket, nor at Trader Joes.

Would a Mexican grocery store carry them?

I know where to get orange habaneros.

 

And for the cooking method, what adjustments would I have to make?  I don't have a grill, so it's either stovetop, oven, or crock pot.

 

So when comparing the ingredients of the recipe I had tried earlier (post # 10), and your recipes, yours additonally has:

* cayenne pepper

* sage

* cinnamon

* garlic powder

* white vinegar

* orange juice

 

May 18, 2012 7:16pm
JGlanton
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I don't know where to find the peppers, I just grow them. They aren't mexican. Just use habs, that's fine.

I think the vinegar is important to how I like it to taste.

I didn't use cayenne, just more chilis.

If I didn't have a grill, I guess I'd roast it in the oven in a glass dish.

 

May 18, 2012 7:45pm
nuraman00
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JGlanton wrote:

I don't know where to find the peppers, I just grow them. They aren't mexican. Just use habs, that's fine.

I think the vinegar is important to how I like it to taste.

I didn't use cayenne, just more chilis.

If I didn't have a grill, I guess I'd roast it in the oven in a glass dish.

 

Thanks! I should be making this within a week.

May 29, 2012 9:43pm
nuraman00
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JGlanton wrote:

I've used these two recipes as guidelines for the jerked chicken.  I usually add more onions and vinegar and I grow my own chilis so I use whatever chilis look good. Red habanero, orange habs, ghost pepper, aji limon pepper, barker's hot, etc. I go for a mix of hot and fruity. I will use 2 habaneros plus some others. Because I do it on the grill, I think the heat is roasted out of the skin somewhat so I go for more heat. My wife will eat it like that so I know it's not too hot, but you do know there's some heat and chili flavor. I have marinated it from 4 hours (in a hurry) to 24 hours, and it is defintely better with the overnight method. Gets into the meat. I'll usually use a whole chicken cut up, but also a tray of thighs from the store is easy and works great.  I roast them at 375-400 over hardwood charcoal, no flames or burning, so they get golden brown and just a little charred at the tips.  I take my chicken off when it reaches 165F. I don't like letting it dry out. The juices should run out when you cut it and bring out the tasty marinade. No sauce necessary.

http://www.caribbeanchoice.com/recipes/recipe.asp?recipe=186

 

Ok, I used this recipe in the link above.

 

Here it is. It's hard to compare the taste of this to the previous jerk chicken recipe I tried, in post # 10. That one had a drier taste.

This one, I think the vinegar made a difference, it had a vinegary taste. Also just a different flavor. I think the ratio of green onions for the previous one just made it different.

I like this one a little more.

 

 

 

 

May 15, 2018 3:28pm
nuraman00
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@JGlanton's Jamican Jerk chicken (posts # 14, 16) might be the best thing I've learned from him.

 

I made it 2.5 weeks ago, after a 3+ years absence. 

 

I still enjoy it.