Chicken Soup

[Dave Smith]

I used the carcass of our Sunday night chicken to make soup. I confess
that I had never had a lot of success with chicken soup in the past and
for some reason I used the same method. I stripped the meat off the
bones and threw them into a pot. I chopped some onion, carrot and
celery, squashed a clove of garlic and tossed them into a pot along with
some bay leaf and some pepper and pan drippings, added some boiling
water and simmered it for about two hours. I strained the broth and then
picked out the bones and gristly bits and returned the aromatics to the
broth.

For supper we heated up the soup and added some Orzo. Holy cow. It was
the best chicken soup ever.

[ItsJoanNotJoAnn]

Post by Dave Smith
I used the carcass of our Sunday night chicken to make soup. I confess
that I had never had a lot of success with chicken soup in the past and
for some reason I used the same method. I stripped the meat off the
bones and threw them into a pot. I chopped some onion, carrot and
celery, squashed a clove of garlic and tossed them into a pot along with
some bay leaf and some pepper and pan drippings, added some boiling
water and simmered it for about two hours. I strained the broth and then
picked out the bones and gristly bits and returned the aromatics to the
broth.
For supper we heated up the soup and added some Orzo. Holy cow. It was
the best chicken soup ever.

I can honestly say I've never made chicken soup with a
chicken carcass. But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

[Dave Smith]

Post by ItsJoanNotJoAnn

Post by Dave Smith
For supper we heated up the soup and added some Orzo. Holy cow. It was
the best chicken soup ever.

I can honestly say I've never made chicken soup with a
chicken carcass.  But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

If you cook legs, wings or breasts you can always toss the bones into a
bag and keep them in the freezer until you have enough bones to make a
batch of soup.

[Jill McQuown]

Post by ItsJoanNotJoAnn

Post by Dave Smith
I used the carcass of our Sunday night chicken to make soup. I confess
that I had never had a lot of success with chicken soup in the past and
for some reason I used the same method. I stripped the meat off the
bones and threw them into a pot. I chopped some onion, carrot and
celery, squashed a clove of garlic and tossed them into a pot along with
some bay leaf and some pepper and pan drippings, added some boiling
water and simmered it for about two hours. I strained the broth and then
picked out the bones and gristly bits and returned the aromatics to the
broth.
For supper we heated up the soup and added some Orzo. Holy cow. It was
the best chicken soup ever.

I can honestly say I've never made chicken soup with a
chicken carcass.  But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

Dave's wife roasted the chicken, but that's not something I do often
(nor do I buy rotisserie chicken). I'm glad he enjoyed the chicken
soup, though. :)

Jill

[ItsJoanNotJoAnn]

Post by Jill McQuown

Post by ItsJoanNotJoAnn

Post by Dave Smith
I used the carcass of our Sunday night chicken to make soup. I confess
that I had never had a lot of success with chicken soup in the past and
for some reason I used the same method. I stripped the meat off the
bones and threw them into a pot. I chopped some onion, carrot and
celery, squashed a clove of garlic and tossed them into a pot along with
some bay leaf and some pepper and pan drippings, added some boiling
water and simmered it for about two hours. I strained the broth and then
picked out the bones and gristly bits and returned the aromatics to the
broth.
For supper we heated up the soup and added some Orzo. Holy cow. It was
the best chicken soup ever.

I can honestly say I've never made chicken soup with a
chicken carcass.  But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

Dave's wife roasted the chicken, but that's not something I do often
(nor do I buy rotisserie chicken). I'm glad he enjoyed the chicken
soup, though. :)
Jill

Yes, I forgot she had roasted the bird, and I don't roast
them either. The nearest I've come to 'roasting a chicken'
is when I took a large sheet pan of legs to work m.a.n.y.
years ago.

[Ed P]

Post by ItsJoanNotJoAnn

Post by Jill McQuown
Dave's wife roasted the chicken, but that's not something I do often
(nor do I buy rotisserie chicken).  I'm glad he enjoyed the chicken
soup, though. :)
Jill

Yes, I forgot she had roasted the bird, and I don't roast
them either.  The nearest I've come to 'roasting a chicken'
is when I took a large sheet pan of legs to work m.a.n.y.
years ago.

ost times I just make some thighs for a couple of night's dinners. My
grill has a rotisseries and I used to spin a bird on occasion. Now, I
spatchcock it for a much better result. I get four or five meals from
one a couple of times a year.

[songbird]

ItsJoanNotJoAnn wrote:
...

Post by ItsJoanNotJoAnn
Yes, I forgot she had roasted the bird, and I don't roast
them either. The nearest I've come to 'roasting a chicken'
is when I took a large sheet pan of legs to work m.a.n.y.
years ago.

yes, it's very hard to roast a chicken or even put it in
a crock pot...

we don't do it here very often any more either, but left
to my own devices i'd enjoy a small turkey once in a while
instead of chicken and then make turkey soup out of what's
left.


songbird

[Hank Rogers]

Post by Jill McQuown

Post by ItsJoanNotJoAnn

Post by Dave Smith
I used the carcass of our Sunday night chicken to make soup. I confess
that I had never had a lot of success with chicken soup in the past and
for some reason I used the same method. I stripped the meat off the
bones and threw them into a pot. I chopped some onion, carrot and
celery, squashed a clove of garlic and tossed them into a pot along with
some bay leaf and some pepper and pan drippings, added some boiling
water and simmered it for about two hours. I strained the broth and then
picked out the bones and gristly bits and returned the aromatics to the
broth.
For supper we heated up the soup and added some Orzo. Holy cow. It was
the best chicken soup ever.

I can honestly say I've never made chicken soup with a
chicken carcass.  But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

Dave's wife roasted the chicken, but that's not something I do often
(nor do I buy rotisserie chicken).  I'm glad he enjoyed the chicken
soup, though. :)
Jill

Your Majesty is very kind.

[Janet]

In article <a67e0c270c42b6fee694b69bf3964d37
@www.novabbs.com>, ***@webtv.net says...

Post by ItsJoanNotJoAnn

Post by Dave Smith
I used the carcass of our Sunday night chicken to make soup. I confess
that I had never had a lot of success with chicken soup in the past and
for some reason I used the same method. I stripped the meat off the
bones and threw them into a pot. I chopped some onion, carrot and
celery, squashed a clove of garlic and tossed them into a pot along with
some bay leaf and some pepper and pan drippings, added some boiling
water and simmered it for about two hours. I strained the broth and then
picked out the bones and gristly bits and returned the aromatics to the
broth.
For supper we heated up the soup and added some Orzo. Holy cow. It was
the best chicken soup ever.

I can honestly say I've never made chicken soup with a
chicken carcass. But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

I never buy rotisserie chicken.

I buy whole raw chickens and when there's only a
skeleton/carcass left I make stock with it.
Then I make soup with the stock.

Janet UK

[Dave Smith]

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37

Post by ItsJoanNotJoAnn
I can honestly say I've never made chicken soup with a
chicken carcass. But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

I never buy rotisserie chicken.

A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system. The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

[dsi1]

Post by Dave Smith

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37

Post by ItsJoanNotJoAnn
I can honestly say I've never made chicken soup with a
chicken carcass. But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

I never buy rotisserie chicken.

A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system. The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

A $5 Costco Rotisserie Chicken is going to be the best deal for chicken
that you'll ever get. We'll get one, eat about half of it and then dump
the carcass in the slow cooker covered with water. You'll get more
chicken soup than you'll be able to stand. Chicken soup made with
roasted chicken will have a roasted chicken flavor that's hard to beat.
The supermarkets here will sell a roasted chicken for about $9. That's
the price they have to sell it at. Costco loses money with every chicken
they sell.

Last night's dinner was shoyu chicken. A cup or so of shoyu was mixed
with some sugar in the rice cooker. You add enough sugar to balance out
the saltiness of the shoyu. Then add thinly sliced ginger. Chicken
thighs were added and water was added to cover the chicken. The chicken
was brought to a boil and then left in the warm setting until you're
ready to eat. The chicken is still in the rice cooker, ready to eat.

https://photos.app.goo.gl/Kq2Ep69zX1zDXBFs7

[BryanGSimmons]

Post by dsi1

Post by Dave Smith

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37

Post by ItsJoanNotJoAnn
I can honestly say I've never made chicken soup with a
chicken carcass.  But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

   I never buy rotisserie chicken.

A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system.  The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

A $5 Costco Rotisserie Chicken is going to be the best deal for chicken
that you'll ever get. We'll get one, eat about half of it and then dump
the carcass in the slow cooker covered with water. You'll get more
chicken soup than you'll be able to stand. Chicken soup made with
roasted chicken will have a roasted chicken flavor that's hard to beat.
The supermarkets here will sell a roasted chicken for about $9. That's
the price they have to sell it at. Costco loses money with every chicken
they sell.
Last night's dinner was shoyu chicken. A cup or so of shoyu was mixed
with some sugar in the rice cooker. You add enough sugar to balance out
the saltiness of the shoyu. Then add thinly sliced ginger. Chicken
thighs were added and water was added to cover the chicken. The chicken
was brought to a boil and then left in the warm setting until you're
ready to eat. The chicken is still in the rice cooker, ready to eat.
https://photos.app.goo.gl/Kq2Ep69zX1zDXBFs7

I haven't bought shoyu in a long time. I prefer tamari.

[f***@sdf.org]

Post by Dave Smith
A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system. The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

stores are often selling them at loss. the aroma stimulates
appetites and increases foot traffic in strategic areas.

i'd do the same thing if i owned a store, herd mouth watering
hungry people to high profit products.

[Leonard Blaisdell]

Post by f***@sdf.org

Post by Dave Smith
A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system. The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

stores are often selling them at loss. the aroma stimulates
appetites and increases foot traffic in strategic areas.

With no evidence whatsoever, I'm pretty sure that stores rotisserie
chickens when they're just about to pass their "use by" date.
Wouldn't you?
Seriously: Not that there's anything wrong with that.

[D]

Post by Leonard Blaisdell

Post by f***@sdf.org

Post by Dave Smith
A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system. The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

stores are often selling them at loss. the aroma stimulates
appetites and increases foot traffic in strategic areas.

With no evidence whatsoever, I'm pretty sure that stores rotisserie
chickens when they're just about to pass their "use by" date.
Wouldn't you?
Seriously: Not that there's anything wrong with that.

This would be the conclusion dictated by the unbreakable laws of logic! I
have purchased this chicken on occasion, and survived. It was quite good!

[dsi1]

Post by Leonard Blaisdell

Post by f***@sdf.org

Post by Dave Smith
A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system. The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

stores are often selling them at loss. the aroma stimulates
appetites and increases foot traffic in strategic areas.

With no evidence whatsoever, I'm pretty sure that stores rotisserie
chickens when they're just about to pass their "use by" date.
Wouldn't you?
Seriously: Not that there's anything wrong with that.

I might do that. I can't really say. I've always assumed that the
pre-marinated meats that you buy in stores are meat that didn't sell and
are marinated and repackaged. I've bought meat like that if it's cheap.
I'm a sucker for cheap.

[Dave Smith]

Post by Leonard Blaisdell

Post by f***@sdf.org
stores are often selling them at loss. the aroma stimulates
appetites and increases foot traffic in strategic areas.

With no evidence whatsoever, I'm pretty sure that stores rotisserie
chickens when they're just about to pass their "use by" date.
Wouldn't you?
Seriously: Not that there's anything wrong with that.

I doubt that is the case. They are most likely a lost leader. When you
go for your chicken you will get some salad, some vegetables, something
for dessert. Plus they get you into the habit of shopping in their
store instead of elsewhere. It is simple enough for them to get a
shipment of chickens all about the same size and to stick them in the
rotisserie. They are likely making money on them but also making money
on the other stuff you get while you are there for them.

[ItsJoanNotJoAnn]

Post by Dave Smith

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37
I never buy rotisserie chicken.

A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system. The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

I don't buy rotisserie chicken because I'm left with the
thighs which I won't eat. It would be a waste of money
and food for me to purchase something I won't consume.

[Ed P]

Post by ItsJoanNotJoAnn

Post by Dave Smith

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37
   I never buy rotisserie chicken.

A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system.  The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

I don't buy rotisserie chicken because I'm left with the
thighs which I won't eat.  It would be a waste of money
and food for me to purchase something I won't consume.

I'll swap you some drumsticks for them.

I often buy thighs, the best part of the chicken.

[ItsJoanNotJoAnn]

Post by Ed P

Post by ItsJoanNotJoAnn
I don't buy rotisserie chicken because I'm left with the
thighs which I won't eat.  It would be a waste of money
and food for me to purchase something I won't consume.

I'll swap you some drumsticks for them.
I often buy thighs, the best part of the chicken.

😝

[Carol]

Post by Ed P

Post by ItsJoanNotJoAnn

Post by Dave Smith

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37
   I never buy rotisserie chicken.

A lot of people seem to be proud of never buying rotisserie
chicken. I must be one of the few who thinks I should do it more
often. I haven't bought one in years. It just doesn't find our
shopping system.  The times I did buy them they were delicious
and it was cheaper to buy a freshly cook bird than it would be to
buy one and cook it yourself. The cold leftovers are almost
better than the meat was hot.

I don't buy rotisserie chicken because I'm left with the
thighs which I won't eat.  It would be a waste of money
and food for me to purchase something I won't consume.

I'll swap you some drumsticks for them.
I often buy thighs, the best part of the chicken.

I'll swap the breast for the thighs anytime!

[Bruce]

On Thu, 6 Feb 2025 22:30:57 -0000 (UTC), "Carol"

Post by Carol

Post by Ed P

Post by ItsJoanNotJoAnn

Post by Dave Smith

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37
   I never buy rotisserie chicken.

A lot of people seem to be proud of never buying rotisserie
chicken. I must be one of the few who thinks I should do it more
often. I haven't bought one in years. It just doesn't find our
shopping system.  The times I did buy them they were delicious
and it was cheaper to buy a freshly cook bird than it would be to
buy one and cook it yourself. The cold leftovers are almost
better than the meat was hot.

I don't buy rotisserie chicken because I'm left with the
thighs which I won't eat.  It would be a waste of money
and food for me to purchase something I won't consume.

I'll swap you some drumsticks for them.
I often buy thighs, the best part of the chicken.

I'll swap the breast for the thighs anytime!

Me too, when I still ate meat. Thighs have much more flavour.

[Hank Rogers]

Post by Carol

Post by Ed P

Post by ItsJoanNotJoAnn

Post by Dave Smith

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37
   I never buy rotisserie chicken.

A lot of people seem to be proud of never buying rotisserie
chicken. I must be one of the few who thinks I should do it more
often. I haven't bought one in years. It just doesn't find our
shopping system.  The times I did buy them they were delicious
and it was cheaper to buy a freshly cook bird than it would be to
buy one and cook it yourself. The cold leftovers are almost
better than the meat was hot.

I don't buy rotisserie chicken because I'm left with the
thighs which I won't eat.  It would be a waste of money
and food for me to purchase something I won't consume.

I'll swap you some drumsticks for them.
I often buy thighs, the best part of the chicken.

I'll swap the breast for the thighs anytime!

Most sailors would never give up titties.

Especially if the tits belonged to a catholic!

[dsi1]

Post by Carol

Post by Ed P

Post by ItsJoanNotJoAnn

Post by Dave Smith

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37
   I never buy rotisserie chicken.

A lot of people seem to be proud of never buying rotisserie
chicken. I must be one of the few who thinks I should do it more
often. I haven't bought one in years. It just doesn't find our
shopping system.  The times I did buy them they were delicious
and it was cheaper to buy a freshly cook bird than it would be to
buy one and cook it yourself. The cold leftovers are almost
better than the meat was hot.

I don't buy rotisserie chicken because I'm left with the
thighs which I won't eat.  It would be a waste of money
and food for me to purchase something I won't consume.

I'll swap you some drumsticks for them.
I often buy thighs, the best part of the chicken.

I'll swap the breast for the thighs anytime!

Most of the chicken eaten in Hawaii is thighs served as chicken katsu.
It's quite amazing how popular chicken katsu is. The Asians prefer
chicken thighs. Chicken breast is cheaper to buy than thighs in Japan. I
won't speculate on the reasons why that is. Beats me what the Chinese do
with all the surplus chicken breasts - ship it off to America?

OTOH, America's youth aren't interested in ripping chicken flesh off
bones with their teeth. Cane's chicken is strips of chicken breast fried
to order and served hot. It's juicy and delicious - two things not
usually associated with chicken breast. Of course, juicy and delicious
is not something that comes naturally. Hee hee.

https://photos.app.goo.gl/HoKNQcFhcKov5DjF9

[Bruce]

Post by dsi1

Post by Carol

Post by Ed P
I'll swap you some drumsticks for them.
I often buy thighs, the best part of the chicken.

I'll swap the breast for the thighs anytime!

Most of the chicken eaten in Hawaii is thighs served as chicken katsu.
It's quite amazing how popular chicken katsu is. The Asians prefer
chicken thighs.

Cultural stereotyping! Do you know how many Asians and Asian countries
there are?

Post by dsi1
Chicken breast is cheaper to buy than thighs in Japan. I
won't speculate on the reasons why that is.

Because you don't know anything about Japan. Have you even been to
Sasebo?

Post by dsi1
Beats me what the Chinese do with all the surplus chicken breasts - ship it off to America?

They send them to Chinese concentration camps where they feed them to
the prisoners?

Post by dsi1
OTOH, America's youth aren't interested in ripping chicken flesh off bones with their teeth.

Cultural stereotyping!

[dsi1]

Post by Bruce

Post by dsi1
Chicken breast is cheaper to buy than thighs in Japan. I
won't speculate on the reasons why that is.

Because you don't know anything about Japan. Have you even been to
Sasebo?

Everybody knows that chicken breast is cheaper in Japan. Are you too
stupid to look it up yourself? You're sitting at a computer right now.
Are you too lazy to make an effort to find out stuff before you spew
forth nonsense from your beer hole?

https://hapasjapan.com/chicken/

[Bruce]

Post by dsi1

Post by Bruce

Post by dsi1
Chicken breast is cheaper to buy than thighs in Japan. I
won't speculate on the reasons why that is.

Because you don't know anything about Japan. Have you even been to
Sasebo?

Everybody knows that chicken breast is cheaper in Japan. Are you too
stupid to look it up yourself? You're sitting at a computer right now.
Are you too lazy to make an effort to find out stuff before you spew
forth nonsense from your beer hole?

You have problems reading lately. I didn't say that chicken breast
isn't cheaper in Japan. You keep barking up the wrong tree. I said
that you don't know anything about Japan and I even doubted whether
you've ever been to Sasebo and we all know how important that is.

[dsi1]

Post by Bruce

Post by dsi1

Post by Bruce

Post by dsi1
Chicken breast is cheaper to buy than thighs in Japan. I
won't speculate on the reasons why that is.

Because you don't know anything about Japan. Have you even been to
Sasebo?

Everybody knows that chicken breast is cheaper in Japan. Are you too
stupid to look it up yourself? You're sitting at a computer right now.
Are you too lazy to make an effort to find out stuff before you spew
forth nonsense from your beer hole?

You have problems reading lately. I didn't say that chicken breast
isn't cheaper in Japan. You keep barking up the wrong tree. I said
that you don't know anything about Japan and I even doubted whether
you've ever been to Sasebo and we all know how important that is.

What's "Sasebo?"

[Bruce]

Post by dsi1

Post by Bruce

Post by dsi1

Post by Bruce

Post by dsi1
Chicken breast is cheaper to buy than thighs in Japan. I
won't speculate on the reasons why that is.

Because you don't know anything about Japan. Have you even been to
Sasebo?

Everybody knows that chicken breast is cheaper in Japan. Are you too
stupid to look it up yourself? You're sitting at a computer right now.
Are you too lazy to make an effort to find out stuff before you spew
forth nonsense from your beer hole?

You have problems reading lately. I didn't say that chicken breast
isn't cheaper in Japan. You keep barking up the wrong tree. I said
that you don't know anything about Japan and I even doubted whether
you've ever been to Sasebo and we all know how important that is.

What's "Sasebo?"

:)

[Ed P]

Post by dsi1

Post by Bruce

Post by dsi1

Post by Bruce

Post by dsi1
Chicken breast is cheaper to buy than thighs in Japan. I
won't speculate on the reasons why that is.

Because you don't know anything about Japan. Have you even been to
Sasebo?

Everybody knows that chicken breast is cheaper in Japan. Are you too
stupid to look it up yourself? You're sitting at a computer right now.
Are you too lazy to make an effort to find out stuff before you spew
forth nonsense from your beer hole?

You have problems reading lately. I didn't say that chicken breast
isn't cheaper in Japan. You keep barking up the wrong tree. I said
that you don't know anything about Japan and I even doubted whether
you've ever been to Sasebo and we all know how important that is.

What's "Sasebo?"

A wonderful place many of us dream about visiting. Ah, someday maybe.
Then I could see the Kujukushima

[dsi1]

Post by Ed P

Post by dsi1

Post by Bruce

Post by dsi1

Post by Bruce

Post by dsi1
Chicken breast is cheaper to buy than thighs in Japan. I
won't speculate on the reasons why that is.

Because you don't know anything about Japan. Have you even been to
Sasebo?

Everybody knows that chicken breast is cheaper in Japan. Are you too
stupid to look it up yourself? You're sitting at a computer right now.
Are you too lazy to make an effort to find out stuff before you spew
forth nonsense from your beer hole?

You have problems reading lately. I didn't say that chicken breast
isn't cheaper in Japan. You keep barking up the wrong tree. I said
that you don't know anything about Japan and I even doubted whether
you've ever been to Sasebo and we all know how important that is.

What's "Sasebo?"

A wonderful place many of us dream about visiting. Ah, someday maybe.
Then I could see the Kujukushima

Gimme a break man!

[Carol]

Post by dsi1

Post by Ed P

Post by dsi1

Post by Bruce

Post by dsi1

Post by Bruce

Post by dsi1
Chicken breast is cheaper to buy than thighs in Japan. I
won't speculate on the reasons why that is.

Because you don't know anything about Japan. Have you even
been to Sasebo?

Everybody knows that chicken breast is cheaper in Japan. Are
you too stupid to look it up yourself? You're sitting at a
computer right now. Are you too lazy to make an effort to
find out stuff before you spew forth nonsense from your beer
hole?

You have problems reading lately. I didn't say that chicken
breast isn't cheaper in Japan. You keep barking up the wrong
tree. I said that you don't know anything about Japan and I
even doubted whether you've ever been to Sasebo and we all know
how important that is.

What's "Sasebo?"

A wonderful place many of us dream about visiting. Ah, someday
maybe. Then I could see the Kujukushima

Gimme a break man!

LOL, actually it is pretty visit worthy. It's actually a tourist area
that many take a day trip to, from other parts of Kyushu.

[Carol]

Post by Ed P

Post by dsi1

Post by Bruce

Post by dsi1

Post by Bruce

Post by dsi1
Chicken breast is cheaper to buy than thighs in Japan. I
won't speculate on the reasons why that is.

Because you don't know anything about Japan. Have you even
been to Sasebo?

Everybody knows that chicken breast is cheaper in Japan. Are
you too stupid to look it up yourself? You're sitting at a
computer right now. Are you too lazy to make an effort to find
out stuff before you spew forth nonsense from your beer hole?

You have problems reading lately. I didn't say that chicken breast
isn't cheaper in Japan. You keep barking up the wrong tree. I said
that you don't know anything about Japan and I even doubted
whether you've ever been to Sasebo and we all know how important
that is.

What's "Sasebo?"

A wonderful place many of us dream about visiting. Ah, someday
maybe. Then I could see the Kujukushima

Grin, Pearl Sea and the Saikai 99 islands view above it. Lots of
Shinto shrines!

[Carol]

Post by dsi1

Post by Bruce

Post by dsi1
Chicken breast is cheaper to buy than thighs in Japan. I
won't speculate on the reasons why that is.

Because you don't know anything about Japan. Have you even been to
Sasebo?

Everybody knows that chicken breast is cheaper in Japan. Are you too
stupid to look it up yourself? You're sitting at a computer right now.
Are you too lazy to make an effort to find out stuff before you spew
forth nonsense from your beer hole?
https://hapasjapan.com/chicken/

Smile, David wins. Thigh is more expensive there, It's also generally
more expensive than many forms of seafood.

[Dave Smith]

Post by dsi1

Post by Carol
I'll swap the breast for the thighs anytime!

Most of the chicken eaten in Hawaii is thighs served as chicken katsu.
It's quite amazing how popular chicken katsu is. The Asians prefer
chicken thighs. Chicken breast is cheaper to buy than thighs in Japan. I
won't speculate on the reasons why that is. Beats me what the Chinese do
with all the surplus chicken breasts - ship it off to America?

Chicken prices vary from one region to another and different parts sell
for different prices depending on demand. We have seen from discussions
here that most people seem to prefer white meat. I used to find that
chicken thighs were a lot cheaper than breasts. Let's face it. The
Chinese have a reputation for being frugal so maybe their penchant for
using dark meat has to do with the cost.

[dsi1]

Post by Dave Smith

Post by dsi1

Post by Carol
I'll swap the breast for the thighs anytime!

Most of the chicken eaten in Hawaii is thighs served as chicken katsu.
It's quite amazing how popular chicken katsu is. The Asians prefer
chicken thighs. Chicken breast is cheaper to buy than thighs in Japan. I
won't speculate on the reasons why that is. Beats me what the Chinese do
with all the surplus chicken breasts - ship it off to America?

Chicken prices vary from one region to another and different parts sell
for different prices depending on demand. We have seen from discussions
here that most people seem to prefer white meat. I used to find that
chicken thighs were a lot cheaper than breasts. Let's face it. The
Chinese have a reputation for being frugal so maybe their penchant for
using dark meat has to do with the cost.

I don't know the price of chicken in China. It's a popular meat and
second only to pork. The Chinese also like to eat chicken feet.
Hopefully, that's really cheap. Americans would probably like the
chicken situation in Japan where breasts and wings are not popular and
cheap - especially in Buffalo, New York.

I know that Americans love chicken breast and that it's sold at a
premium in the US. Chicken thigh are mostly eaten here because fried
chicken is mostly thigh. I don't recall ever seeing fried chicken breast
in restaurants. The only time I eat breast is when I buy a Costco
rotisserie chicken. Here's a plate of items bought from Costco. It
builds healthy bodies 12 different ways.

https://photos.app.goo.gl/nRXaUW5BxT8BLuNW6

[Bruce]

Post by dsi1

Post by Dave Smith
Chicken prices vary from one region to another and different parts sell
for different prices depending on demand. We have seen from discussions
here that most people seem to prefer white meat. I used to find that
chicken thighs were a lot cheaper than breasts. Let's face it. The
Chinese have a reputation for being frugal so maybe their penchant for
using dark meat has to do with the cost.

I don't know the price of chicken in China. It's a popular meat and
second only to pork. The Chinese also like to eat chicken feet.
Hopefully, that's really cheap. Americans would probably like the
chicken situation in Japan where breasts and wings are not popular and
cheap - especially in Buffalo, New York.

Buffalo, New York, is in Japan? Did I miss a war?

[Dave Smith]

Post by dsi1
I don't know the price of chicken in China. It's a popular meat and
second only to pork. The Chinese also like to eat chicken feet.
Hopefully, that's really cheap. Americans would probably like the
chicken situation in Japan where breasts and wings are not popular and
cheap - especially in Buffalo, New York.

When the Buffalo wings craze started about 50 years ago wings were dirt
cheap. Now they are expensive, along with ox tails and short ribs.

Post by dsi1
I know that Americans love chicken breast and that it's sold at a
premium in the US. Chicken thigh are mostly eaten here because fried
chicken is mostly thigh.

I just got back from shopping and I made a point of comparing chicken
part prices. Boneless skinless thighs were cheaper per pound than
boneless skinless breasts. Whole legs were cheaper per pound than bone
in breasts.

[Carol]

Post by dsi1

Post by Carol

Post by Ed P

Post by ItsJoanNotJoAnn

Post by Dave Smith

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37
   I never buy rotisserie chicken.

A lot of people seem to be proud of never buying rotisserie
chicken. I must be one of the few who thinks I should do it more
often. I haven't bought one in years. It just doesn't find our
shopping system.  The times I did buy them they were delicious
and it was cheaper to buy a freshly cook bird than it would be to
buy one and cook it yourself. The cold leftovers are almost
better than the meat was hot.

I don't buy rotisserie chicken because I'm left with the
thighs which I won't eat.  It would be a waste of money
and food for me to purchase something I won't consume.

I'll swap you some drumsticks for them.
I often buy thighs, the best part of the chicken.

I'll swap the breast for the thighs anytime!

Most of the chicken eaten in Hawaii is thighs served as chicken katsu.
It's quite amazing how popular chicken katsu is. The Asians prefer
chicken thighs. Chicken breast is cheaper to buy than thighs in
Japan. I won't speculate on the reasons why that is. Beats me what
the Chinese do with all the surplus chicken breasts - ship it off to
America?
OTOH, America's youth aren't interested in ripping chicken flesh off
bones with their teeth. Cane's chicken is strips of chicken breast
fried to order and served hot. It's juicy and delicious - two things
not usually associated with chicken breast. Of course, juicy and
delicious is not something that comes naturally. Hee hee.
https://photos.app.goo.gl/HoKNQcFhcKov5DjF9

I agree, most breast isn't very good on a whole chicken except a
properly rotisseried one can be very juicy indeed.

Everything is relative. I've had Turkey and Chicken breasts where
everyone raved over how tender the breast was. I thought it was like
sawdust...

[Dave Smith]

Post by Carol
I agree, most breast isn't very good on a whole chicken except a
properly rotisseried one can be very juicy indeed.
Everything is relative. I've had Turkey and Chicken breasts where
everyone raved over how tender the breast was. I thought it was like
sawdust...

I knew a woman who gave me the impression she was a real foodie. She
hated chicken breast because he was dry tough and flavourless. I tried
to tell her she was overcooking it. There is that small window of
doneness for chicken. A few minutes too little and it was underdone, a
few minutes too long and it is dry and bland. Legs, OTOH can withstand
a lot of extra cooking time and just get better and better.

[Carol]

Post by Dave Smith

Post by Carol
I agree, most breast isn't very good on a whole chicken except a
properly rotisseried one can be very juicy indeed.
Everything is relative. I've had Turkey and Chicken breasts where
everyone raved over how tender the breast was. I thought it was
like sawdust...

I knew a woman who gave me the impression she was a real foodie. She
hated chicken breast because he was dry tough and flavourless. I
tried to tell her she was overcooking it. There is that small window
of doneness for chicken. A few minutes too little and it was
underdone, a few minutes too long and it is dry and bland. Legs,
OTOH can withstand a lot of extra cooking time and just get better
and better.

Exactly. I have only a few uses for all that pesky white meat unless
done in a rotisserie. Chicken salad. Raw, suits stir fry because
cooks at same time so all done together. Feeding the dog.

Now dark meat? Lovely stuff, excellent in long crockpot cooking and
held on low for days so 'soup's always on'.

[Cindy Hamilton]

Post by Carol
Now dark meat? Lovely stuff, excellent in long crockpot cooking and
held on low for days so 'soup's always on'.

Well, sure. If you do that kind of cooking, which I do not.

Fast and hot; that's my M.O.

[dsi1]

Post by Dave Smith

Post by Carol
I agree, most breast isn't very good on a whole chicken except a
properly rotisseried one can be very juicy indeed.
Everything is relative. I've had Turkey and Chicken breasts where
everyone raved over how tender the breast was. I thought it was like
sawdust...

I knew a woman who gave me the impression she was a real foodie. She
hated chicken breast because he was dry tough and flavourless. I tried
to tell her she was overcooking it. There is that small window of
doneness for chicken. A few minutes too little and it was underdone, a
few minutes too long and it is dry and bland. Legs, OTOH can withstand
a lot of extra cooking time and just get better and better.

Chicken breast can be quite good - you just have to know how to cook
them. I've cooked leg quarters in a rotisserie. The thighs and legs come
out better if you roast them still together. These were done on a Ronco
unit.

https://photos.app.goo.gl/m34DwEZtMf4WAk8V9

[BryanGSimmons]

Post by dsi1

Post by Carol

Post by Ed P

Post by ItsJoanNotJoAnn

Post by Dave Smith

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37
   I never buy rotisserie chicken.

A lot of people seem to be proud of never buying rotisserie
chicken. I must be one of the few who thinks I should do it more
often. I haven't bought one in years. It just doesn't find our
shopping system.  The times I did buy them they were delicious
and it was cheaper to buy a freshly cook bird than it would be to
buy one and cook it yourself. The cold leftovers are almost
better than the meat was hot.

I don't buy rotisserie chicken because I'm left with the
thighs which I won't eat.  It would be a waste of money
and food for me to purchase something I won't consume.

I'll swap you some drumsticks for them.
I often buy thighs, the best part of the chicken.

I'll swap the breast for the thighs anytime!

Most of the chicken eaten in Hawaii is thighs served as chicken katsu.
It's quite amazing how popular chicken katsu is. The Asians prefer
chicken thighs. Chicken breast is cheaper to buy than thighs in Japan. I
won't speculate on the reasons why that is. Beats me what the Chinese do
with all the surplus chicken breasts - ship it off to America?
OTOH, America's youth aren't interested in ripping chicken flesh off
bones with their teeth. Cane's chicken is strips of chicken breast fried
to order and served hot. It's juicy and delicious - two things not
usually associated with chicken breast. Of course, juicy and delicious
is not something that comes naturally. Hee hee.
https://photos.app.goo.gl/HoKNQcFhcKov5DjF9

My thanks to the folks who like skinless breast. I just bought two 5
pound bags of skins, made possible by those who don't like skin.

[gm]

Post by BryanGSimmons
My thanks to the folks who like skinless breast. I just bought two 5
pound bags of skins, made possible by those who don't like skin.

You should mix them up and combine them with Fritos, as Jill does with
her "casseroles", lol...

--
GM

--

[Dave Smith]

Post by ItsJoanNotJoAnn

Post by Dave Smith
A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system.  The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

I don't buy rotisserie chicken because I'm left with the
thighs which I won't eat.  It would be a waste of money
and food for me to purchase something I won't consume.

I don't buy them only because I am never shopping at a time when I need
a ready cooked chicken. My wife and I both like light meat and dark
meat. Whatever is left from one dinner will be used up a day or two
later. It is delicious. There would be no waste.

[Leonard Blaisdell]

Post by Dave Smith
I don't buy them only because I am never shopping at a time when I need
a ready cooked chicken. My wife and I both like light meat and dark
meat. Whatever is left from one dinner will be used up a day or two
later. It is delicious. There would be no waste.

My wife doesn't care for thighs and legs. It has always been that way.
I can get her to eat them in a chicken stew, made from a whole chicken.

[Dave Smith]

Post by Leonard Blaisdell

Post by Dave Smith
I don't buy them only because I am never shopping at a time when I need
a ready cooked chicken. My wife and I both like light meat and dark
meat. Whatever is left from one dinner will be used up a day or two
later. It is delicious. There would be no waste.

My wife doesn't care for thighs and legs. It has always been that way.
I can get her to eat them in a chicken stew, made from a whole chicken.

I understand that some people are like that. I just don't understand
why. I have carved enough turkeys and chickens to realize that people
have their preferences. It is the strong dislike for dark meat I don't
get. It's fine by me and my wife because it means more dark meat for us.

[Cindy Hamilton]

Post by Dave Smith

Post by Leonard Blaisdell

Post by Dave Smith
I don't buy them only because I am never shopping at a time when I need
a ready cooked chicken. My wife and I both like light meat and dark
meat. Whatever is left from one dinner will be used up a day or two
later. It is delicious. There would be no waste.

My wife doesn't care for thighs and legs. It has always been that way.
I can get her to eat them in a chicken stew, made from a whole chicken.

I understand that some people are like that. I just don't understand
why. I have carved enough turkeys and chickens to realize that people
have their preferences. It is the strong dislike for dark meat I don't
get.

Dark meat is slimy. Too much fat and collagen.

[ItsJoanNotJoAnn]

Post by Cindy Hamilton

Post by Dave Smith
I understand that some people are like that. I just don't understand
why. I have carved enough turkeys and chickens to realize that people
have their preferences. It is the strong dislike for dark meat I don't
get.

Dark meat is slimy. Too much fat and collagen.

Absolutely!!! I'm not stupid enough to fall for that oft
repeated statement "Dark meat is soooo juicy." Hell no,
it's fatty and has a slimy mouth feel.

[Tahitian pearl]

Post by Dave Smith
I understand that some people are like that. I just don't understand
why. I have carved enough turkeys and chickens to realize that people
have their preferences. It is the strong dislike for dark meat I don't
get.

Dark meat is slimy.  Too much fat and collagen.

Absolutely!!!  I'm not stupid enough to fall for that oft
repeated statement "Dark meat is soooo juicy."  Hell no,
it's fatty and has a slimy mouth feel.

You must admit that chicken breast is dry even in rotisserie with all
the juices.

[ItsJoanNotJoAnn]

Post by Tahitian pearl

Dark meat is slimy.  Too much fat and collagen.

Absolutely!!!  I'm not stupid enough to fall for that oft
repeated statement "Dark meat is soooo juicy."  Hell no,
it's fatty and has a slimy mouth feel.

You must admit that chicken breast is dry even in rotisserie with all
the juices.

Why would I admit something that isn't true?? You must
be cooking your chicken breasts to the cinder stage.

[f***@sdf.org]

Post by Cindy Hamilton

Post by Dave Smith

Post by Leonard Blaisdell

Post by Dave Smith
I don't buy them only because I am never shopping at a time when I need
a ready cooked chicken. My wife and I both like light meat and dark
meat. Whatever is left from one dinner will be used up a day or two
later. It is delicious. There would be no waste.

My wife doesn't care for thighs and legs. It has always been that way.
I can get her to eat them in a chicken stew, made from a whole chicken.

I understand that some people are like that. I just don't understand
why. I have carved enough turkeys and chickens to realize that people
have their preferences. It is the strong dislike for dark meat I don't
get.

Dark meat is slimy. Too much fat and collagen.

therefore it will take some abuse when cooking. cook chicken
breast much past 170F degrees and it'll dry right out. thighs
you can do to 180-190F which renders off much of the fat and
collagen and the still juicy chicken slides off of the bones.

my favorite is lollipop chicken. chicken drumsticks with the
skin and tendons cut, and knuckles pulled of the non meaty part
of the bone. push remaining meat down to form more or less a
ball on the end. season. grill or bake around 350F with the bones
pointing at the sky to final temp dipping them in bbq sauce if
wanted for the last 10 minutes of cooking. cover the bare bones
with foil before cooking if you want them to look chic.

[dsi1]

Post by f***@sdf.org
therefore it will take some abuse when cooking. cook chicken
breast much past 170F degrees and it'll dry right out. thighs
you can do to 180-190F which renders off much of the fat and
collagen and the still juicy chicken slides off of the bones.
my favorite is lollipop chicken. chicken drumsticks with the
skin and tendons cut, and knuckles pulled of the non meaty part
of the bone. push remaining meat down to form more or less a
ball on the end. season. grill or bake around 350F with the bones
pointing at the sky to final temp dipping them in bbq sauce if
wanted for the last 10 minutes of cooking. cover the bare bones
with foil before cooking if you want them to look chic.

That used to be popular in Hawaii when I was growing up. By the 80's, I
never saw it at parties. I know how to make it. It's fun to eat but
labor intensive to make. I make them from chicken wings.

https://photos.app.goo.gl/d3PMtLaCiAghxb9p9

[f***@sdf.org]

Post by dsi1

Post by f***@sdf.org
therefore it will take some abuse when cooking. cook chicken
breast much past 170F degrees and it'll dry right out. thighs
you can do to 180-190F which renders off much of the fat and
collagen and the still juicy chicken slides off of the bones.
my favorite is lollipop chicken. chicken drumsticks with the
skin and tendons cut, and knuckles pulled of the non meaty part
of the bone. push remaining meat down to form more or less a
ball on the end. season. grill or bake around 350F with the bones
pointing at the sky to final temp dipping them in bbq sauce if
wanted for the last 10 minutes of cooking. cover the bare bones
with foil before cooking if you want them to look chic.

That used to be popular in Hawaii when I was growing up. By the 80's, I
never saw it at parties. I know how to make it. It's fun to eat but
labor intensive to make. I make them from chicken wings.
https://photos.app.goo.gl/d3PMtLaCiAghxb9p9

wow. cool. never seen those.

and yes, takes time to make them. takes me an hour to an hour
and a half to trim a couple dozen. have always grilled them with
charcoal. they come out great, nice and juicy with a built in
handle to boot.

[dsi1]

Post by f***@sdf.org

Post by dsi1

Post by f***@sdf.org
therefore it will take some abuse when cooking. cook chicken
breast much past 170F degrees and it'll dry right out. thighs
you can do to 180-190F which renders off much of the fat and
collagen and the still juicy chicken slides off of the bones.
my favorite is lollipop chicken. chicken drumsticks with the
skin and tendons cut, and knuckles pulled of the non meaty part
of the bone. push remaining meat down to form more or less a
ball on the end. season. grill or bake around 350F with the bones
pointing at the sky to final temp dipping them in bbq sauce if
wanted for the last 10 minutes of cooking. cover the bare bones
with foil before cooking if you want them to look chic.

That used to be popular in Hawaii when I was growing up. By the 80's, I
never saw it at parties. I know how to make it. It's fun to eat but
labor intensive to make. I make them from chicken wings.
https://photos.app.goo.gl/d3PMtLaCiAghxb9p9

wow. cool. never seen those.
and yes, takes time to make them. takes me an hour to an hour
and a half to trim a couple dozen. have always grilled them with
charcoal. they come out great, nice and juicy with a built in
handle to boot.

They are marinated with teriyaki sauce. They are very tasty and cook
pretty fast. I guess it's because they're inside out.

[Cindy Hamilton]

Post by f***@sdf.org

Post by Cindy Hamilton
Dark meat is slimy. Too much fat and collagen.

therefore it will take some abuse when cooking. cook chicken
breast much past 170F

I try not to cook it past 150 F. No wonder people think breast
meat is dry if they're abusing it like that..

Yes, the USDA says 165 F. I don't care.

[D]

Post by Cindy Hamilton

Post by f***@sdf.org

Post by Cindy Hamilton
Dark meat is slimy. Too much fat and collagen.

therefore it will take some abuse when cooking. cook chicken
breast much past 170F

I try not to cook it past 150 F. No wonder people think breast
meat is dry if they're abusing it like that..
Yes, the USDA says 165 F. I don't care.

Fight da system!

[f***@sdf.org]

Post by Cindy Hamilton

Post by f***@sdf.org

Post by Cindy Hamilton
Dark meat is slimy. Too much fat and collagen.

therefore it will take some abuse when cooking. cook chicken
breast much past 170F

I try not to cook it past 150 F. No wonder people think breast
meat is dry if they're abusing it like that..

i can't remember the last time we cooked whole boneless chicken
breasts. at least a decade ago. we buy those exclusively to slice
or dice before cooking with exactly one exception. a stuffed
chicken roll recipe made from butterflied and pounded thin boneless
breast.

bone in chicken breasts though, those we grill with a fireman's
bbq sauce (vinegar - egg white - oil - poultry seasoning) on a
regular basis.

Post by Cindy Hamilton
Yes, the USDA says 165 F. I don't care.

i've done it occasionally, it's not the norm for me. i most
certainly would not serve it to anyone else. ever.

[Cindy Hamilton]

Post by f***@sdf.org
i can't remember the last time we cooked whole boneless chicken
breasts.

Every three or four days for me. My husband has a very bland dinner,
to help control his GERD. That's why my most common dinner is
a salad with grilled chicken on it; we almost always have chicken
available.

I kind of butterfly them out, so they'll cook more evenly. Three
minutes on the first side, and 1-3 minutes on the second side
(depending on the weather).

He made a drawing of a chicken on a piece of stiff paper. He
puts it on the kitchen counter when he knows he'll need more
chicken cooked for the next evening.

[f***@sdf.org]

Post by Cindy Hamilton

Post by f***@sdf.org
i can't remember the last time we cooked whole boneless chicken
breasts.

Every three or four days for me. My husband has a very bland dinner,
to help control his GERD. That's why my most common dinner is
a salad with grilled chicken on it; we almost always have chicken
available.

bland food was my childhood. dad had ulcers and nothing home cooked
was ever seasoned. my wife and i clashed with food prep in our
beginning together, her parents over seasoned food to the point of
absurdity. with the exception of spicy heat, we're on the same
page with almost everything.

Post by Cindy Hamilton
I kind of butterfly them out, so they'll cook more evenly. Three
minutes on the first side, and 1-3 minutes on the second side
(depending on the weather).
He made a drawing of a chicken on a piece of stiff paper. He
puts it on the kitchen counter when he knows he'll need more
chicken cooked for the next evening.

heh. unspoken teamwork. with us it's grains and beans. i like
whole grains with my canned soups and in salads and always have
barley, farro, and bulgur wheat in the pantry. when i set a bag
of one on the counter, she'll cook 5 days worth - about a 16oz
container - cooked. same when i'm planning on making something
with beans, when i set beans out she'll start soaking them early
afternoon for he next morning. no need to talk about it.

ain't love grand? :)

[Tahitian pearl]

Post by Cindy Hamilton

Post by f***@sdf.org

Post by Cindy Hamilton
Dark meat is slimy. Too much fat and collagen.

therefore it will take some abuse when cooking. cook chicken
breast much past 170F

I try not to cook it past 150 F. No wonder people think breast
meat is dry if they're abusing it like that..
Yes, the USDA says 165 F. I don't care.

I hope you change your mind.

[songbird]

***@sdf.org wrote:
...

Post by f***@sdf.org
my favorite is lollipop chicken. chicken drumsticks with the
skin and tendons cut, and knuckles pulled of the non meaty part
of the bone. push remaining meat down to form more or less a
ball on the end. season. grill or bake around 350F with the bones
pointing at the sky to final temp dipping them in bbq sauce if
wanted for the last 10 minutes of cooking. cover the bare bones
with foil before cooking if you want them to look chic.

wow, that's a lot of fiddling around. :) i am one of those
people that i don't much care how something looks as long as
the end result is edible. i can appreciate a nice presentation
of a meal but it is not required to make me happy or fed.

i have a friend that makes really beautiful meals.

and i freely admit that one of my worst traits/habits is that
i too often eat really fast. if we have company i have to remind
myself that i should slow down. taking smaller portions and
getting up to get things for others helps put a brake on stuffing
the gob.


songbird

[Mike Duffy]

I freely admit that one of my worst traits/habits
is that I too often eat really fast.

If we're talking 'table' manners here, that's not bad.

I won't mention any names on the vanishingly abysmal
chance that someome I know may be reading this, but
a former work colleauge has a habit of light 'humming'
whilst eating. It's not clear if it is simply the
remnants of an infantile habit of aping parental
"yum yum" sounds for every bite, of if he has a
hearing ploblem and cannot properly estimate how
audible his self-directed appreciation is,
or if it's just 'one of those things'.

[Bruce]

Post by Mike Duffy

I freely admit that one of my worst traits/habits
is that I too often eat really fast.

If we're talking 'table' manners here, that's not bad.
I won't mention any names on the vanishingly abysmal
chance that someome I know may be reading this, but
a former work colleauge has a habit of light 'humming'
whilst eating. It's not clear if it is simply the
remnants of an infantile habit of aping parental
"yum yum" sounds for every bite, of if he has a
hearing ploblem

Ah, so he's Asian!

[f***@sdf.org]

Post by songbird
...

Post by f***@sdf.org
my favorite is lollipop chicken. chicken drumsticks with the
skin and tendons cut, and knuckles pulled of the non meaty part
of the bone. push remaining meat down to form more or less a
ball on the end. season. grill or bake around 350F with the bones
pointing at the sky to final temp dipping them in bbq sauce if
wanted for the last 10 minutes of cooking. cover the bare bones
with foil before cooking if you want them to look chic.

wow, that's a lot of fiddling around. :) i am one of those
people that i don't much care how something looks as long as
the end result is edible. i can appreciate a nice presentation
of a meal but it is not required to make me happy or fed.
i have a friend that makes really beautiful meals.

oh, i don't do it for appearance and i've never done the foil
thing. the balls of chicken on the bone cook very well and
consistently. you don't end up with perfectly cooked meat on one
end transitioning to overcooked dry meat up the bone. they
always come off the grill wear a bib while eating them juicy.
and yes, it's tedious work.

Post by songbird
and i freely admit that one of my worst traits/habits is that
i too often eat really fast. if we have company i have to remind
myself that i should slow down. taking smaller portions and
getting up to get things for others helps put a brake on stuffing
the gob.

i'm one of those too. often when i'm done with a meal my wife
asks me if i even tasted it. :D

[Michael Trew]

Post by f***@sdf.org

Post by songbird
and i freely admit that one of my worst traits/habits is that
i too often eat really fast. if we have company i have to remind
myself that i should slow down. taking smaller portions and
getting up to get things for others helps put a brake on stuffing
the gob.

i'm one of those too. often when i'm done with a meal my wife
asks me if i even tasted it. :D

Same here, unfortunately, I always have. Grandma tells me that I eat
"like a bus driver". The explanation I received was that bus drivers
got a 15 minute lunch break, and had to ingest their food very quickly
on the way back to the bus.

I don't over-eat, usually small portions, but I eat very quickly. I
don't really savor the food, I just hurry up and eat so I can move onto
whatever else I have to do with my day. My schedule tends to be hectic,
and I don't budget time for meals, I just eat when I remember to.

[Ed P]

Post by f***@sdf.org

   and i freely admit that one of my worst traits/habits is that
i too often eat really fast.  if we have company i have to remind
myself that i should slow down.  taking smaller portions and
getting up to get things for others helps put a brake on stuffing
the gob.

i'm one of those too. often when i'm done with a meal my wife
asks me if i even tasted it. :D

Same here, unfortunately, I always have.  Grandma tells me that I eat
"like a bus driver".  The explanation I received was that bus drivers
got a 15 minute lunch break, and had to ingest their food very quickly
on the way back to the bus.

My son eats like that too. He learned to do it because in a hospital he
may get a "code" call and have to rush to a patient in a life
threatening condition.

[Mike Duffy]

Post by Dave Smith
It's fine by me and my wife because it means more dark meat for us.

Costco also sells hot boxes of all-dark chicken rotisserie legs.

[Michael Trew]

Post by ItsJoanNotJoAnn

Post by Dave Smith

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37
   I never buy rotisserie chicken.

A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system.  The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

I don't buy rotisserie chicken because I'm left with the
thighs which I won't eat.  It would be a waste of money
and food for me to purchase something I won't consume.

Even when it was just Sophia and I here, not a single bit of that yummy
bird would go to waste. Didn't get a rotisserie often, but once we had
our fill, break it down, and put the rest in the fridge for other
chicken dishes later. Easy stock from the scraps.

[Cindy Hamilton]

Post by Michael Trew

Post by ItsJoanNotJoAnn

Post by Dave Smith

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37
   I never buy rotisserie chicken.

A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system.  The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

I don't buy rotisserie chicken because I'm left with the
thighs which I won't eat.  It would be a waste of money
and food for me to purchase something I won't consume.

Even when it was just Sophia and I here, not a single bit of that yummy
bird would go to waste.

She just said she doesn't eat dark meat. Should she buy a rotisserie
chicken, eat the breast meat, boil the rest of the carcass, and
discard the dark meat?

[songbird]

Dave Smith wrote:
...

Post by Dave Smith
A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system. The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

too often i'm finding them not properly cooked. pull a thigh
off and it's barely cooked at all sometimes. i end up putting
a lot of it in the microwave to get it hot enough. but at least
i don't get sick from them as often as i do from parts that are
not a whole chicken.


songbird

[Cindy Hamilton]

Post by songbird
...

Post by Dave Smith
A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system. The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

too often i'm finding them not properly cooked. pull a thigh
off and it's barely cooked at all sometimes.

Is it the color or the texture? Broiler-fryers are pink at the
bone after cooking because they're so young. If you can easily
pull off a thigh, it's sufficiently cooked.

[Dave Smith]

Post by Cindy Hamilton

Post by songbird
too often i'm finding them not properly cooked. pull a thigh
off and it's barely cooked at all sometimes.

Is it the color or the texture? Broiler-fryers are pink at the
bone after cooking because they're so young. If you can easily
pull off a thigh, it's sufficiently cooked.

Exactly. Who needs a meat thermometer if you can just pull on the leg
and if it comes off easily the bird is cooked.

[f***@sdf.org]

Post by Dave Smith

Post by Cindy Hamilton

Post by songbird
too often i'm finding them not properly cooked. pull a thigh
off and it's barely cooked at all sometimes.

Is it the color or the texture? Broiler-fryers are pink at the
bone after cooking because they're so young. If you can easily
pull off a thigh, it's sufficiently cooked.

Exactly. Who needs a meat thermometer if you can just pull on the leg
and if it comes off easily the bird is cooked.

i do!

to avoid over cooking it.

[songbird]

...

Post by Cindy Hamilton

Post by songbird
too often i'm finding them not properly cooked. pull a thigh
off and it's barely cooked at all sometimes.

Is it the color or the texture? Broiler-fryers are pink at the
bone after cooking because they're so young. If you can easily
pull off a thigh, it's sufficiently cooked.

not even warm to the touch, rubbery, uncooked, can't easily
pull off a thigh and even the drumsticks have at times not
been cooked enough. i don't like chicken much to eat these
myself but when Mom gets them i eat what she doesn't like and
so that is why i notice the lack of cooking with the dark
meat - the breasts are usually done ok from what i've eaten
of them.

when you make hundreds of these a day you probably don't
stick in a temperature probe in each one to see if they're
done or not. sometimes i can see why some may not be cooked
enough - the birds may vary in size and starting temperature
so that could be the factors involved or what about having
the oven not up to temperature yet or other possible operator
issues? i sincerely doubt they do much training and if you
get a new person it could take some learning to catch such
things...


songbird

[Carol]

Post by songbird
...

Post by Cindy Hamilton

Post by songbird
too often i'm finding them not properly cooked. pull a thigh
off and it's barely cooked at all sometimes.

Is it the color or the texture? Broiler-fryers are pink at the
bone after cooking because they're so young. If you can easily
pull off a thigh, it's sufficiently cooked.

not even warm to the touch, rubbery, uncooked, can't easily
pull off a thigh and even the drumsticks have at times not
been cooked enough. i don't like chicken much to eat these
myself but when Mom gets them i eat what she doesn't like and
so that is why i notice the lack of cooking with the dark
meat - the breasts are usually done ok from what i've eaten
of them.
when you make hundreds of these a day you probably don't
stick in a temperature probe in each one to see if they're
done or not. sometimes i can see why some may not be cooked
enough - the birds may vary in size and starting temperature
so that could be the factors involved or what about having
the oven not up to temperature yet or other possible operator
issues? i sincerely doubt they do much training and if you
get a new person it could take some learning to catch such
things...
songbird

I got the new verticle rotisserie and reading the complaints made me
laugh. Most of the negatives expected it to operate as fast as a
microwave. They didn't look at the pictures.

Parts of the frame vent out into the room so you do not get a super
high temp. It's a 'slowly roasted' perfect bird you get. I prefer
that over fast. My chicken was at top size the unit can take (5lbs).
Yes they have larger units but I selected the smaller. It will also
nicely do a cornish hen, just right for 2 (a little leftover for us).

[dsi1]

Post by songbird
....

Post by Dave Smith
A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system. The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

too often i'm finding them not properly cooked. pull a thigh
off and it's barely cooked at all sometimes. i end up putting
a lot of it in the microwave to get it hot enough. but at least
i don't get sick from them as often as i do from parts that are
not a whole chicken.
songbird

That's normal in Costco rotisserie chicken for the thigh to body joint
to be red. My wife is grossed out by it. I suppose she's got a point. My
feeling is that if you can pull the thigh easily off the bird, it's
cooked. My guess is that if Costco cooked their chicken to get rid of
the red, it would be overdone. I like chicken cooked that way. A lot of
people don't.

[ItsJoanNotJoAnn]

Post by dsi1

Post by songbird
....

Post by Dave Smith
A lot of people seem to be proud of never buying rotisserie chicken.

too often i'm finding them not properly cooked. pull a thigh
off and it's barely cooked at all sometimes. i end up putting
a lot of it in the microwave to get it hot enough. but at least
i don't get sick from them as often as i do from parts that are
not a whole chicken.
songbird

That's normal in Costco rotisserie chicken for the thigh to body joint
to be red. My wife is grossed out by it. I suppose she's got a point. My
feeling is that if you can pull the thigh easily off the bird, it's
cooked. My guess is that if Costco cooked their chicken to get rid of
the red, it would be overdone. I like chicken cooked that way. A lot of
people don't.

The last time I bought a rotisserie chicken, it was pink
inside at the thigh and a smidge at the breast. It went
right into the toaster oven a few minutes to finish cooking.
And no, it was not dried out and overdone when I took it out.

I'm not risking food poisoning just for the sake of convenience
of a rotisserie chicken.

[dsi1]

Post by ItsJoanNotJoAnn

Post by dsi1

Post by songbird
....

Post by Dave Smith
A lot of people seem to be proud of never buying rotisserie chicken.

too often i'm finding them not properly cooked. pull a thigh
off and it's barely cooked at all sometimes. i end up putting
a lot of it in the microwave to get it hot enough. but at least
i don't get sick from them as often as i do from parts that are
not a whole chicken.
songbird

That's normal in Costco rotisserie chicken for the thigh to body joint
to be red. My wife is grossed out by it. I suppose she's got a point. My
feeling is that if you can pull the thigh easily off the bird, it's
cooked. My guess is that if Costco cooked their chicken to get rid of
the red, it would be overdone. I like chicken cooked that way. A lot of
people don't.

The last time I bought a rotisserie chicken, it was pink
inside at the thigh and a smidge at the breast. It went
right into the toaster oven a few minutes to finish cooking.
And no, it was not dried out and overdone when I took it out.
I'm not risking food poisoning just for the sake of convenience
of a rotisserie chicken.

That's the nature of trying to cook a whole chicken. It's tough to cook
parts of the chicken without overcooking other parts. I don't see what
the problem is. Nobody should eat chicken they feel is under-cooked. We
got simple workarounds for that.

The nature/problem of cooking a whole bird is the reason I'll take off
the thigh/legs when roasting a turkey and roast it separately. Problem
solved. As it goes, we should never make life hard on ourselves.

[songbird]

ItsJoanNotJoAnn wrote:
...

Post by ItsJoanNotJoAnn
The last time I bought a rotisserie chicken, it was pink
inside at the thigh and a smidge at the breast. It went
right into the toaster oven a few minutes to finish cooking.
And no, it was not dried out and overdone when I took it out.
I'm not risking food poisoning just for the sake of convenience
of a rotisserie chicken.

a whole bird is not very likely to be food poisoned on the
inside near a joint like that (such system poisoning is rare) -
it's the cut up stuff that too often makes me sick and the main
reason i don't buy chicken that way.

surface contamination and unsafe food handling and storage
are the issues with any commercially prepped foods. i rarely
get sick from food these days because we hardly ever eat out or
commercially prepped foods (a few times a month).


songbird

[Dave Smith]

Post by songbird
...

Post by Dave Smith
A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system. The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

too often i'm finding them not properly cooked. pull a thigh
off and it's barely cooked at all sometimes. i end up putting
a lot of it in the microwave to get it hot enough. but at least
i don't get sick from them as often as i do from parts that are
not a whole chicken.
My rule of thumb is that if you can pull a thigh off it is done.

[Jill McQuown]

Post by songbird
...

Post by Dave Smith
A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system. The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

too often i'm finding them not properly cooked. pull a thigh
off and it's barely cooked at all sometimes.

I don't know where you get your cooked chicken but "barely cooked"
sounds like a problem. Try a different store.

Post by songbird
i end up putting
a lot of it in the microwave to get it hot enough. but at least
i don't get sick from them as often as i do from parts that are
not a whole chicken.
songbird

I have never gotten sick from eating take-out cooked chicken. I don't
deep fry anything at home but I occasionally buy fried chicken (thighs
and drumsticks) from the grocery store or a nearby gas station (!) and
it's never been "barely cooked". Never gotten sick from eating it. The
gas station actually makes really good crispy fried chicken that has
been injected with hot sauce so it's nice and spicy. :)

Jill

[Dave Smith]

Post by Jill McQuown

...

Post by Dave Smith
A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system.  The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

   too often i'm finding them not properly cooked.  pull a thigh
off and it's barely cooked at all sometimes.

I don't know where you get your cooked chicken but "barely cooked"
sounds like a problem.  Try a different store.

Not that he said he pulled the leg off. If he pulled the leg off the
chicken was cooked. Pulling a leg off is a good test for a bird being
cooked.

[Carol]

Post by Dave Smith

Post by Jill McQuown

...

Post by Dave Smith
A lot of people seem to be proud of never buying rotisserie
chicken. I must be one of the few who thinks I should do it
more often. I haven't bought one in years. It just doesn't find
our shopping system.  The times I did buy them they were
delicious and it was cheaper to buy a freshly cook bird than it
would be to buy one and cook it yourself. The cold leftovers
are almost better than the meat was hot.

   too often i'm finding them not properly cooked.  pull a thigh
off and it's barely cooked at all sometimes.

I don't know where you get your cooked chicken but "barely cooked"
sounds like a problem.  Try a different store.

Not that he said he pulled the leg off. If he pulled the leg off the
chicken was cooked. Pulling a leg off is a good test for a bird being
cooked.

Exactly. Pull on the leg and if tries to come off, it's done.

[Jill McQuown]

Post by Jill McQuown

...

Post by Dave Smith
A lot of people seem to be proud of never buying rotisserie chicken. I
must be one of the few who thinks I should do it more often. I haven't
bought one in years. It just doesn't find our shopping system.  The
times I did buy them they were delicious and it was cheaper to buy a
freshly cook bird than it would be to buy one and cook it yourself. The
cold leftovers are almost better than the meat was hot.

   too often i'm finding them not properly cooked.  pull a thigh
off and it's barely cooked at all sometimes.

I don't know where you get your cooked chicken but "barely cooked"
sounds like a problem.  Try a different store.

Not that he said he pulled the leg off. If he pulled  the leg off the
chicken was cooked. Pulling a leg off is a good test for a bird being
cooked.

Many times the meat right next to the bone still appears pink even
though it's cooked through. This is notable with the dark meat (the
chicken leg).

Jill

[Carol]

Post by Dave Smith

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37

Post by ItsJoanNotJoAnn
I can honestly say I've never made chicken soup with a
chicken carcass. But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

I never buy rotisserie chicken.

A lot of people seem to be proud of never buying rotisserie chicken.
I must be one of the few who thinks I should do it more often. I
haven't bought one in years. It just doesn't find our shopping
system. The times I did buy them they were delicious and it was
cheaper to buy a freshly cook bird than it would be to buy one and
cook it yourself. The cold leftovers are almost better than the meat
was hot.

It's more fun to make your own though!

[Dave Smith]

Post by Carol

Post by Dave Smith

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37

Post by ItsJoanNotJoAnn
I can honestly say I've never made chicken soup with a
chicken carcass. But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

I never buy rotisserie chicken.

A lot of people seem to be proud of never buying rotisserie chicken.
I must be one of the few who thinks I should do it more often. I
haven't bought one in years. It just doesn't find our shopping
system. The times I did buy them they were delicious and it was
cheaper to buy a freshly cook bird than it would be to buy one and
cook it yourself. The cold leftovers are almost better than the meat
was hot.

It's more fun to make your own though!

I can't say that I have a lot of fun cooking chicken. I only bought a
view of them. I never really needed to get them because I used to drive
right past a couple grocery stores on my way home from work, and I
worked shifts so had lots of time for shopping. I can certainly see
their value for other people, like those who don't have a lot of time
for cooking and shopping. I had recommended them to my son when he moved
back this way and was working 12 hour shifts. He could pick on up on
his way home from work, have some hot for dinner and then leftovers to
have the next night, or to take to work for lunch.

[Bruce]

On Thu, 6 Feb 2025 17:54:03 -0500, Dave Smith

Post by Dave Smith

Post by Carol

Post by Dave Smith

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37

Post by ItsJoanNotJoAnn
I can honestly say I've never made chicken soup with a
chicken carcass. But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

I never buy rotisserie chicken.

A lot of people seem to be proud of never buying rotisserie chicken.
I must be one of the few who thinks I should do it more often. I
haven't bought one in years. It just doesn't find our shopping
system. The times I did buy them they were delicious and it was
cheaper to buy a freshly cook bird than it would be to buy one and
cook it yourself. The cold leftovers are almost better than the meat
was hot.

It's more fun to make your own though!

I can't say that I have a lot of fun cooking chicken.

It's ok. You don't have to say it then.

[Carol]

Post by Dave Smith

Post by Carol

Post by Dave Smith

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37

Post by ItsJoanNotJoAnn
I can honestly say I've never made chicken soup with a
chicken carcass. But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

I never buy rotisserie chicken.

A lot of people seem to be proud of never buying rotisserie
chicken. I must be one of the few who thinks I should do it more
often. I haven't bought one in years. It just doesn't find our
shopping system. The times I did buy them they were delicious
and it was cheaper to buy a freshly cook bird than it would be to
buy one and cook it yourself. The cold leftovers are almost
better than the meat was hot.

It's more fun to make your own though!

I can't say that I have a lot of fun cooking chicken. I only bought
a view of them. I never really needed to get them because I used to
drive right past a couple grocery stores on my way home from work,
and I worked shifts so had lots of time for shopping. I can certainly
see their value for other people, like those who don't have a lot of
time for cooking and shopping. I had recommended them to my son when
he moved back this way and was working 12 hour shifts. He could pick
on up on his way home from work, have some hot for dinner and then
leftovers to have the next night, or to take to work for lunch.

I have fun figuring out this time's dry rub and little things like
that. Watching it spin as it cooks when you check on it. Simple
entertainment. Oh, the dog watches it for hours, hoping it will hop
out on it's own so he can get some!

[Dave Smith]

Post by Carol

Post by Dave Smith
I can't say that I have a lot of fun cooking chicken. I only bought
a view of them. I never really needed to get them because I used to
drive right past a couple grocery stores on my way home from work,
and I worked shifts so had lots of time for shopping. I can certainly
see their value for other people, like those who don't have a lot of
time for cooking and shopping. I had recommended them to my son when
he moved back this way and was working 12 hour shifts. He could pick
on up on his way home from work, have some hot for dinner and then
leftovers to have the next night, or to take to work for lunch.

I have fun figuring out this time's dry rub and little things like
that. Watching it spin as it cooks when you check on it. Simple
entertainment. Oh, the dog watches it for hours, hoping it will hop
out on it's own so he can get some

You might want to try the recipe we often use for rotisserie chicken.
Quarter an onion and throw it into a food processor with a couple cloves
garlic, some salt and pepper and some cumin. Whizz it up and smear it
all over the inside and outside of the chicken and let it sit for an
hour. Stick it on the rotisserie and baste with melted butter or olive
oil. I think it is my wife's favourite chicken recipe.

[Carol]

Post by Dave Smith

Post by Carol

Post by Dave Smith
I can't say that I have a lot of fun cooking chicken. I only
bought a view of them. I never really needed to get them because
I used to drive right past a couple grocery stores on my way home
from work, and I worked shifts so had lots of time for shopping.
I can certainly see their value for other people, like those who
don't have a lot of time for cooking and shopping. I had
recommended them to my son when he moved back this way and was
working 12 hour shifts. He could pick on up on his way home from
work, have some hot for dinner and then leftovers to have the
next night, or to take to work for lunch.

I have fun figuring out this time's dry rub and little things like
that. Watching it spin as it cooks when you check on it. Simple
entertainment. Oh, the dog watches it for hours, hoping it will hop
out on it's own so he can get some

You might want to try the recipe we often use for rotisserie chicken.
Quarter an onion and throw it into a food processor with a couple
cloves garlic, some salt and pepper and some cumin. Whizz it up and
smear it all over the inside and outside of the chicken and let it
sit for an hour. Stick it on the rotisserie and baste with melted
butter or olive oil. I think it is my wife's favourite chicken recipe.

LOL, the fun would be watching if fall out. It's a verticle unit...

[BryanGSimmons]

Post by Janet
In article <a67e0c270c42b6fee694b69bf3964d37
@www.novabbs.com>, ***@webtv.net says...

Post by ItsJoanNotJoAnn

Post by Dave Smith
I used the carcass of our Sunday night chicken to make soup. I confess
that I had never had a lot of success with chicken soup in the past and
for some reason I used the same method. I stripped the meat off the
bones and threw them into a pot. I chopped some onion, carrot and
celery, squashed a clove of garlic and tossed them into a pot along with
some bay leaf and some pepper and pan drippings, added some boiling
water and simmered it for about two hours. I strained the broth and then
picked out the bones and gristly bits and returned the aromatics to the
broth.
For supper we heated up the soup and added some Orzo. Holy cow. It was
the best chicken soup ever.

I can honestly say I've never made chicken soup with a
chicken carcass. But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

I never buy rotisserie chicken.
I buy whole raw chickens and when there's only a
skeleton/carcass left I make stock with it.
Then I make soup with the stock.

Some places in the USA (like Costco) sell rotisserie chickens for less
than raw ones.

Post by Janet
Janet UK

[Michael Trew]

Post by ItsJoanNotJoAnn

Post by Dave Smith
I used the carcass of our Sunday night chicken to make soup. I confess
that I had never had a lot of success with chicken soup in the past and
for some reason I used the same method. I stripped the meat off the
bones and threw them into a pot. I chopped some onion, carrot and
celery, squashed a clove of garlic and tossed them into a pot along with
some bay leaf and some pepper and pan drippings, added some boiling
water and simmered it for about two hours. I strained the broth and then
picked out the bones and gristly bits and returned the aromatics to the
broth.

I would think that you'd have a better broth if you simmered it longer.
I usually let it simmer low and slow for at least 6 hours when making
poultry stock. Sometimes longer for a nice thick bone broth. I've made
great broth with the gas range as low as it can go, simmering overnight.

Post by ItsJoanNotJoAnn
I can honestly say I've never made chicken soup with a
chicken carcass.  But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

That's wild, I've probably made chicken stock/soup from a bird carcass
several dozen times before. Sometimes it's from a rotisserie chicken,
but usually it's from roasting a whole chicken or turkey at home.

[ItsJoanNotJoAnn]

Post by Michael Trew

Post by ItsJoanNotJoAnn
I can honestly say I've never made chicken soup with a
chicken carcass.  But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

That's wild, I've probably made chicken stock/soup from a bird carcass
several dozen times before. Sometimes it's from a rotisserie chicken,
but usually it's from roasting a whole chicken or turkey at home.

The chicken soup I make uses a recipe from my Ninja
Foodi. It does use boxed broth and boneless chicken
breasts. I could make chicken broth but all I buy are
the boneless breasts, but occasionally make chicken
wings in the Foodi or the air fryer. I guess I could
save the bones from the wings and pressure cook them
for the broth.

[Carol]

Post by Michael Trew

Post by Dave Smith
I used the carcass of our Sunday night chicken to make soup. I
confess that I had never had a lot of success with chicken soup
in the past and for some reason I used the same method. I
stripped the meat off the bones and threw them into a pot. I
chopped some onion, carrot and celery, squashed a clove of garlic
and tossed them into a pot along with some bay leaf and some
pepper and pan drippings, added some boiling water and simmered
it for about two hours. I strained the broth and then picked out
the bones and gristly bits and returned the aromatics to the
broth.

I would think that you'd have a better broth if you simmered it
longer. I usually let it simmer low and slow for at least 6 hours
when making poultry stock. Sometimes longer for a nice thick bone
broth. I've made great broth with the gas range as low as it can go,
simmering overnight.

I put it in the crockpot on low for 12 hours or longer. It doesn't
suffer from overcooking.

[ItsJoanNotJoAnn]

Post by Michael Trew

Post by ItsJoanNotJoAnn
I can honestly say I've never made chicken soup with a
chicken carcass.  But then I don't buy a rotisserie
chicken maybe once every 10 years if that often.

That's wild, I've probably made chicken stock/soup from a bird carcass
several dozen times before. Sometimes it's from a rotisserie chicken,
but usually it's from roasting a whole chicken or turkey at home.

The chicken soup I make uses a recipe from my Ninja
Foodi. It does use boxed broth and boneless chicken
breasts. I could make chicken broth but all I buy are
the boneless breasts, but occasionally make chicken
wings in the Foodi or the air fryer. I guess I could
save the bones from the wings and pressure cook them
for the broth.

[Hank Rogers]

Post by Dave Smith
I used the carcass of our Sunday night chicken to make soup. I confess
that I had never had a lot of success with chicken soup in the past and
for some reason I used the same method. I stripped the meat off the
bones and threw them into a pot. I chopped some onion, carrot and
celery, squashed a clove of garlic and tossed them into a pot along with
some bay leaf and some pepper and pan drippings, added some boiling
water and simmered it for about two hours. I strained the broth and then
picked out the bones and gristly bits and returned the aromatics to the
broth.
For supper we heated up the soup and added some Orzo. Holy cow. It was
the best chicken soup ever.

That's wonderful Officer Dave! I always knew you had it in you.

When her Majesty learns of your stupendous feat, you shall be elevated
to chief minister of chicken soup in all of dataw kingdom.

Congrats, Officer!

[gm]

Post by Hank Rogers

Post by Dave Smith
I used the carcass of our Sunday night chicken to make soup. I confess
that I had never had a lot of success with chicken soup in the past and
for some reason I used the same method. I stripped the meat off the
bones and threw them into a pot. I chopped some onion, carrot and
celery, squashed a clove of garlic and tossed them into a pot along with
some bay leaf and some pepper and pan drippings, added some boiling
water and simmered it for about two hours. I strained the broth and then
picked out the bones and gristly bits and returned the aromatics to the
broth.
For supper we heated up the soup and added some Orzo. Holy cow. It was
the best chicken soup ever.

That's wonderful Officer Dave! I always knew you had it in you.
When her Majesty learns of your stupendous feat, you shall be elevated
to chief minister of chicken soup in all of dataw kingdom.
Congrats, Officer!

Holy cripes, I learned to make good basic chicken soup FIFTY years
ago...

Maybe Offiser Dave is using the recipe from "The Short Bus
Cookbook"...???

But in any case I'm sure Widder Jill will "grace" him with a Royal
Clucker Cookery Medal...

--
GM

--

[BryanGSimmons]

Post by Dave Smith
I used the carcass of our Sunday night chicken to make soup. I confess
that I had never had a lot of success with chicken soup in the past and
for some reason I used the same method. I stripped the meat off the
bones and threw them into a pot. I chopped some onion, carrot and
celery, squashed a clove of garlic and tossed them into a pot along with
some bay leaf and some pepper and pan drippings, added some boiling
water and simmered it for about two hours. I strained the broth and then
picked out the bones and gristly bits and returned the aromatics to the
broth.
For supper we heated up the soup and added some Orzo. Holy cow. It was
the best chicken soup ever.

Decent chicken soup doesn't have water pasta in it. You are a lazy old
thing. Egg noodles are very simple to make, and eggs aren't *that*
expensive.