What's for supper?

[TheGreekTitan]

I can tell I've struck a cooking nerve...

If you visit sometime, I'll trick you into having some, and it'll be like the taster's choice challenge.

Ha! No need to trick me. I'll try just about anything once. But, WHY? Please tell me, WHY would you do that?

On occasion, I enjoy bologna sandwiches, liverwurst, and plenty of other sketchy stuff as much as the next guy. But microwave chicken?

Can't wait to hear KB's review.

ETA. I may be flying in to AC this fall, and might be able to manage a brief HERF if the stars align. Please don't serve me any chicken if I can swing it. A beer would suffice.

[badwhale]

Ha! No need to trick me. I'll try just about anything once. But, WHY? Please tell me, WHY would you do that?

On occasion, I enjoy bologna sandwiches, liverwurst, and plenty of other sketchy stuff as much as the next guy. But microwave chicken?

Can't wait to hear KB's review.

A long time ago, in a galaxy far away (the 80s), wifey's parents actually took a course on cooking in the microwave. This is something they've passed down.

I'm telling ya, it's good. Even a plain oven roaster, nothing on it, comes out tasting all juicy and buttery. We do this with turkey breast too. If I'm real ambitious, I'll post up the rub that you put on it.

Liverwurst is great. Bologna sandwiches...that's slummin' it. Last night, made a box of spaghetti, and heated up jarred Prego.

Here's the rub (that I ad libbed for tonight's chicken):

herbed turkey breast
1/2 cup butter
1/4 cup lemon juice
2 tablespoons soy sauce
2 tablespoons finely chopped green onions
1 tablespoon rubbed sage (can substitute 1 teaspoon dried sage)
1 teaspoon dried thyme
1 teaspoon dried majoram
1/4 teaspoon pepper
1 bone in turkey breast (5.5-6 pounds)
1 tablespoon oregano (additional ingredient)
3 garlic cloves - minced (additional ingredient)

In a small saucepan, combine the first 8 ingredients (this is a stupid instruction. Put everything but the turkey in the pan); bring to boil. Remove from heat
Place turkey breast in a shallow roasting pan (I use corningware for the microwave)

Rub the mix under the skin, and all over the turkey breast. Inside & out. Use wax paper to cover.

I'm going with 7.5min per pound. So, if you have a 6# turkey breast, you're looking at 40-45 min. Start with breast side down first, and flip 1/2 way through.

I modified it off the cuff for what I did tonight.

Now, I want to hear KB's experiment too.

[badwhale]

snip
ETA. I may be flying in to AC this fall, and might be able to manage a brief HERF if the stars align. Please don't serve me any chicken if I can swing it. A beer would suffice.

[CptnBlues63]

So my wife hit me with a new one I had to share in light of this "microwave a chicken" talk.

She discovered a "new" (to her and me) way to roast a whole chicken in the oven. I'm going to try it on the grill this weekend.

First, you take your whole chicken and you cut the backbone out. I used a pair of heavier "Henckel" scissors that came with my knife set. Once that's done, get your grilling pan out, or a cookie sheet, and put the open side down on it and flatten it spreading the bird open. Spice to your taste (I like to rub real butter on it, a touch of seasoning salt, a healthy dose of poultry seasoning). Preheat your oven to 425 F and place the bird at least one rack above the middle of your oven, two if you have a big roomy oven, and cook until done.

With a whole chicken, weighing about 3 lb's, which I would normally roast "whole" for 1.5 hours at 325 F, this flattened bird was done in about 40 minutes and tasted just as good as a "normally" roasted chicken. If you're feeling lazy, you take your grilling pan and pull the top off. Line the bottom with tinfoil and put a healthy dollop of cooking oil in it. Slice up enough potato to fill the bottom and do so and then flip the potato slices so both sides are oiled. Season, add a chopped onion and put the top (with chicken on it) back on the bottom part and cook as above.

I'm going to try this on the grill this weekend. I'm going to soak the chicken in BBQ sauce for about 24 hours, preheat the grill and start the chicken bone side down. After about 15 I'm going to flip it. After another 15, I'm going to flip it back and brush some more BBQ sauce on top and cool like that until it's done.

Oh yeah, wifey dubbed this "Road Kill Chicken" LOL

[TheGreekTitan]

That's called "spatchcock". It's a french technique and very good, you'll love it. It allows you to cook the bird much faster than if left in tact, plus easier to crisp up the skin.

Just my opinion, but: I don't think marinating in BBQ sauce will yield much of a result, as it won't penetrate the flesh. (mmmm flesh) I think you would probably enjoy it more if you marinated overnight in a Greek dressing. You could use Italian too, I guess.

[CptnBlues63]

That's called "spatchcock". It's a french technique and very good, you'll love it. It allows you to cook the bird much faster than if left in tact, plus easier to crisp up the skin.

Just my opinion, but: I don't think marinating in BBQ sauce will yield much of a result, as it won't penetrate the flesh. (mmmm flesh) I think you would probably enjoy it more if you marinated overnight in a Greek dressing. You could use Italian too, I guess.

I stab the chicken all over with a fork after smearing some BBQ sauce on it. I've only done that with chicken breasts mind you (both boned and boneless) and it seems to work well on those when grilling them.

I use all kinds of salad dressings for marinating steak. One of my favorite being sundried tomatoes. But I've never tried it on chicken. I may just have to this weekend!

[TheGreekTitan]

I stab the chicken all over with a fork after smearing some BBQ sauce on it. I've only done that with chicken breasts mind you (both boned and boneless) and it seems to work well on those when grilling them.

I use all kinds of salad dressings for marinating steak. One of my favorite being sundried tomatoes. But I've never tried it on chicken. I may just have to this weekend!

Cool, the sun dried tomato sounds like a good idea. I believe I'll try that soon myself, thanks. Let us know how your road kill fowl turns out.

[CptnBlues63]

Cool, the sun dried tomato sounds like a good idea. I believe I'll try that soon myself, thanks. Let us know how your road kill fowl turns out.

I may not use the grill. The weather forecast is for rain, rain, rain all freaking weekend *grrrr*

That's ok, I'll just do it in the oven with potatoes and onions in the bottom of the broiler pan...........heh heh