[ARCHIVED THREAD] - Chicken Dinner (Page 1 of 2)
Posted: 11/11/2009 8:16:42 PM EDT
I start off by opening up a package of chicken thighs and placing them into a pan. Eight managed to fit in there comfortably. I then went ahead and added a little flavor to the chicken. Some salt, black and red pepper, onion powder, and dried basal. A cup of water went in the bottom of the pan.  This was covered and cooked over medium heat for about an hour. Here is the result.  Then I poured all of the chickeney goodness out into another pan and began to cook some rice.     The rice was done some time later.  Meanwhile back in the first pan... I added a little bit of molasses to the chicken just to give it a hint of sweetness, and help brown the skin.  This then went into a 400 degree convection oven for 45 minutes. Here is the result.  Time to plate up!    With my obligatory Benchmade "tactical" knife.  And my SIG P229 in it's CompTac Holster.  Dessert was a plate of brownies donated by my mother.   Here it is, complete with my iced tea to drink!  |
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Quoted: The brownies look good. I can't imagine 6 little chicken thighs going through all that cooking then 45 minutes in the oven at 400 degrees could be nothing but dried out shoe leather.  Then adding that chicken fat to the rice. Complete fail. 0/10Nope, they were very good and tender. I was watching them closely the whole time. I do tend to like my dark meat chicken on the well-done side though. I probably would have cooked it for 15 or so minutes less if I had company. |
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Quoted: I'd eat it. I'd also eat your portion. Don't invite me over for dinner... It's OK. I only opened one package of chicken for this. I have seven more in the fridge. There are also 5lbs of fresh hamburger, and two complete pork loins as I just went shopping. |
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recipe steps needed I included most of what I did in the OP. Is there a specific question, something I mistakenly left out? yeah, there is mysteriously a ton of water in that rice, and did it go into the oven with the chicken to finish? (seperate pans, but in at the same time?) |
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Quoted: Quoted: yeah, there is mysteriously a ton of water in that rice, and did it go into the oven with the chicken to finish? (seperate pans, but in at the same time?)Quoted: I included most of what I did in the OP. Is there a specific question, something I mistakenly left out?recipe steps needed There is two cups of rice, so I used the standard amount of water (four cups in this case). It simmered on the cook-top until done. All of the water was absorbed into the rice. |
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There is two cups of rice, so I used the standard amount of water (four cups in this case). It simmered on the cook-top until done. All of the water was absorbed into the rice. the first hour on the chicken was done on the stovetop as well? sorry I really want to do this tomorrow
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Quoted: There is two cups of rice, so I used the standard amount of water (four cups in this case). It simmered on the cook-top until done. All of the water was absorbed into the rice. sorry I really want to do this tomorrow I did do the first hour on the stovetop. Covered at a low simmer with enough water to come about halfway up the chicken (about two cups). You might want to go about 45 minutes on the cooktop and 375 on the oven. Watch it carefully in the oven after the first half hour. I went with an hour at 400 because (like I said before) I like my dark meat pretty well done, almost starting to get dried out. Just my preference. The chicken got salt, pepper, hot pepper, and onion powder. All to taste. For the sweet, sticky goodness and brown skin I added a little molasses before putting it in the oven. It was about 1/8 cup IIRC. Brown sugar and a little more water would work great too for this. |
Winner, winner, chicken dinner.  I need to get my ass in gear and do more cooking, period. I had hot dogs with BBQ sauce and scalloped potatoes an hour ago. Do you really cook on the stove with those pans? I would think they would fall apart. As for the book(87 reference), I was wondering why it was there. I thought maybe a backup weapon.  Have an old edition you need to get rid of? 10/10 for toolless cooking. ETA: (to myself) RIF, you do use them on the stovetop. |
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Quoted: Winner, winner, chicken dinner. I need to get my ass in gear and do more cooking, period. I had hot dogs with BBQ sauce and scalloped potatoes an hour ago. Do you really cook on the stove with those pans? I would think they would fall apart. As for the book(87 reference), I was wondering why it was there. I thought maybe a backup weapon. Have an old edition you need to get rid of? 10/10 for toolless cooking. I cook in them all the time. They are fine on the cooktop! They are just aluminum catering trays from the local wholesale club. They work GREAT, and at $8.00 for 50 they don't break the bank. The best part is between the trays, foil, and plastic plates, cups and cutlery I rarely have dishes to worry about. I have three sizes with the largest one able to fit an entire Boston butt, but this size is usually the most convenient. As for the book, I unfortunately don't have an older edition around as they are VERY EXPENSIVE! I can really only afford to have one as I am still in school. If you're into that kind of field, I also recommend Perry's Chemical Engineers' Handbook. Lots of good info in there too!  |
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Quoted: I fried up some last night in our awesome cast iron skillet. Used some Dillo Dust in the seasoning and it was delicious! http://farm3.static.flickr.com/2719/4096288465_27877cc152_b.jpg http://farm3.static.flickr.com/2505/4097047066_3d508b1061_b.jpg That looks great. One thing I tried out last week for breaded chicken that worked really well... I covered the chicken in a thin layer of [real] mayonnaise. Then I mixed 50/50 bread crumbs with Parmesan cheese and put it on the chicken. Next I placed a strip of bacon on top of each piece of chicken. Lastly, they went into a rocket hot oven until done (15-20 minutes IIRC). ETA: This procedure does work best with chicken breasts. |
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Quoted: I covered the chicken in a thin layer of [real] mayonnaise. Then I mixed 50/50 bread crumbs with Parmesan cheese and put it on the chicken. Next I placed a strip of bacon on top of each piece of chicken. Lastly, they went into a rocket hot oven until done (15-20 minutes IIRC). ETA: This procedure does work best with chicken breasts. My niece sent me a similar recipe last year, come out great. |
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Quoted: The brownies look good. I can't imagine 6 little chicken thighs going through all that cooking then 45 minutes in the oven at 400 degrees could be nothing but dried out shoe leather. Then adding that chicken fat to the rice. Complete fail. 0/10What he said, but reverse it. I would be happy to eat that dinner!!! Not a 10, but definately 9.0!!! |