tag:blogger.com,1999:blog-8476955.post6519582098051079851..comments2024-03-27T16:29:33.089+02:00Comments on A Jewish Grandmother : An Easy Way to Deal With (Cook) Whole ChickensBatyahttp://www.blogger.com/profile/09402874037427009327noreply@blogger.comBlogger5125tag:blogger.com,1999:blog-8476955.post-24823479558991944522012-02-14T20:52:02.648+02:002012-02-14T20:52:02.648+02:00David sounds familiar. I can't remember how m...David sounds familiar. I can't remember how many (could it be decades?) since I cooked fleishig from scratch during the week. I cook all the poultry we'll need and I recook with veggies.Batyahttps://www.blogger.com/profile/09402874037427009327noreply@blogger.comtag:blogger.com,1999:blog-8476955.post-4824201605972771572012-02-14T20:34:42.328+02:002012-02-14T20:34:42.328+02:00A couple of years ago I posted my recipe for boile...A couple of years ago I posted my recipe for boiled stuffed chicken that cooks overnight on the shabbat platte (shabbos gedempte hin). I think that I sent it to KCC. The stuffing is from onions and kasha. It is one of my favorite dishes but it requires a lot of preparation. I wouldn't make it for stam a weekday meal.David Tzoharhttp://tzoharlateiva.blogspot.comnoreply@blogger.comtag:blogger.com,1999:blog-8476955.post-30061565279638047142012-02-14T14:23:10.582+02:002012-02-14T14:23:10.582+02:00Rachel I have those, too, but roasting butterfly i...Rachel I have those, too, but roasting butterfly is even easier than cutting raw with shears.<br />Ed, I don't use a rack, just the paper and take it out when still hot so the juices can be left in the pan if desired.Batyahttps://www.blogger.com/profile/09402874037427009327noreply@blogger.comtag:blogger.com,1999:blog-8476955.post-9124025367722969712012-02-14T14:14:29.728+02:002012-02-14T14:14:29.728+02:00I started doing this recently and I love it. I can...I started doing this recently and I love it. I can spice the entire chicken and have the skin come out crispy, not like the soggy bottom side when cooked sitting on the backbone. <br /><br />I like the idea of hiding stuffing or other goodies underneath, but since I put the chciken on a rack, I'm not sure how to accomplish that. Keeping the chicken on a rack keeps it from getting soggy and lets the drippings fall into the gravy. <br /><br />We roast the chicken with an orange-juice and chicken-soup mix, with diced onions, garlic and maybe moushrooms, on the bottom of the pan, and we get a nice gravy that way.<br /><br />This comment makes me think of Shabbos. <br /><br />EdEd Greenberghttps://www.blogger.com/profile/06658981951274479458noreply@blogger.comtag:blogger.com,1999:blog-8476955.post-76173208356737393692012-02-14T09:00:59.235+02:002012-02-14T09:00:59.235+02:00May I suggest using kitchen shears? I hated cutti...May I suggest using kitchen shears? I hated cutting up chickens with knives, but then I bought a pair of poultry scissors and never looked back. So quick, so easy.Rachelnoreply@blogger.com