Every morning when I wake up
I wash my hands
Then I have some food
And then I wash my hands
Then I take a shower
Wash my hands
And then wash my hands
And then mommy tells me my hands are clean
And then I wash
And wash
And wash my hands
Then I touch a football
Then I wash
And wash
And wash
And wash
And watch my sister washing her hands
Then I get an idea!
To wash my hands!
And I wash
And wash
And wash
But they never get clean
The shame never seems to scrub off
Originally posted by darvlayNext time try cooking it on the grill or foreman.
The chicken was crappy. Thanks for nothing everyone.
Flip after one minute each side
Sprinkle garlic salt
chili powder
ground cummin
rotisserie ( chicken ) seasoning
and paprika
Flip then repeat on bone side
Cook till finished then top with sante fe cheese
you'll love it
Great with green beans
Originally posted by torch71George Foreman's left hand is as big as a Perdue chicken. FACT!
Next time try cooking it on the grill or foreman.
Flip after one minute each side
Sprinkle garlic salt
chili powder
ground cummin
rotisserie ( chicken ) seasoning
and paprika
Flip then repeat on bone side
Cook till finished then top with sante fe cheese
you'll love it
Great with green beans
Next time you have all day, try the ultra-slow Heston Blumenthal method.
Step 1 - Sterilize the outside of the chicken
This is done to kill anything other than salmonella that might be hanging around the exterior of the chicken. Plunge the chicken into boiling water and leave it for a minute or two. Take it out with tongs and plunge it into an ice bath and leave it for a minute. Repeat the boiling water and ice baths one more time to ensure maximum killage.
Step 2 - Cook that sucker sloooow...
Put the chicken in a warm oven, about 175-200 F, and leave it cook until the internal temperature reaches a safe level (on the show, I believe he heated his to 60 C, or 140 F, but the leg meat stays unnaturally red which freaks me out, so I'd recommend at least 155 F and probably more like 165 F, the normal chicken temperature). Depending on the size of the chicken, this can take anywhere from 4-6 hours, but the chicken should be nice and juicy at this point.
Step 3 - Crisp the skin!
Put a little bit of oil in a pan and heat it until it's smoking hot. Using tongs, pan fry the skin of the chicken quickly so that it browns but doesn't blacken. Make sure you cover as much of the chicken as possible for maximum crispy-brownness. The whole operation should take less than 5 minutes. Alternatively, you can use a blowtorch which makes this a lot easier.
After all this, use should have a nice juicy chicken (because of the low-temperature cooking) with crispy skin (because of the quick high-temperature frying/torching). He had a recipe for gravy that uses chicken tips and white wine, etc..., but I can't remember it off-hand and the recipe isn't posted online. But the chicken comes out tasty! Just make sure you have all day if you're thinking about doing this one, it takes quite a while to complete.
Originally posted by PBE6😕
Step 1 - Sterilize the outside of the chicken
This is done to kill anything other than salmonella that might be hanging around the exterior of the chicken. Plunge the chicken into boiling water and leave it for a minute or two. Take it out with tongs and plunge it into an ice bath and leave it for a minute. Repeat the boiling water and ice baths one more time to ensure maximum killage.
Talk about overkill.