cooking 2 chooks

[rabbitearbandicoot]

Hey, for the first time in my life, I won a chook raffle yesterday.

Two chooks.

Now, I have never cooked a chook. Yes, I know! Pathetic isn't it?

I have put them in oven bags and it says 200degrees. 25 minutes for each 500g. I weighed them together - 2kg so according to the directions, that's 25minutes X 4, is that right?

[rabbitearbandicoot]

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@youcandoityoucandoityoucandoit wrote:

Yep, you can use that to make gravy-, just put it on over a flame and put some plain flour, and mix to cook the raw flour taste..add s & p

you dont even need gravox!

For the stock- Use the carcass after youve stripped it of all the chicken, put it in a big pot, cover with water and boil it for 30 mins or so.

Does it smell great???

I think we all wish we were there! 

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It smells absolutely delicious. Dogs are trying to tear down the door.

It's funny. You buy a cooked chook in Woolies or somewhere - and it smells OK but this is way beyond that. It's because I cooked it, and I'm clever, so there.

- well, OK, I had a little help from you guys.

Now, if it tastes good it's down to me, but if it takes like carp it's all your faults.

[serendipityricho]

Rabbit-good onya for having a go.

Bit like tuning the triple carbs on the old race car-you get better each time..........Richo.

[rabbitearbandicoot]

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@serendipityricho wrote:

Rabbit-good onya for having a go.

Bit like tuning the triple carbs on the old race car-you get better each time..........Richo.

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Nope, couldn't get any better. It was delicious. I have discovered I am a thigh man, I used to be purely a breast man but now it's both.

I have left some for the others - a wing each should be enough 

[janeababe]

These days i rarely cook my own chook, as buying one pre-cooked is far easier. I usually just add vegies. LOL

HOWEVER,  back in the day, i came across the BEST EVER method for cooking a chook, and it was just the bestest ever!!!  🙂

(1) Pre-heat oven to (fan forced)180 degrees.... or conventional oven to 190 degrees
(2) Clean the inside of your chook by running it under the tap.
(3) open a can of your favourite beer
(4) place the chook upright over the can of beer and stand it in an deep baking pan.
(5) Cook for 50 mins and check.   Hint*** be careful at this step because I have toppled a few chooks over! LOL

When cooked, discard the beer. Be careful as it will be extremely hot!

you will notice that the skin is lovely and crispy, while the white meat is beautiful and moist...it is soooooooooooooooo yummyyyyyyyyyyy   🙂


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My nanna's chook stuffin!     ( cant use this for beer can cooking metheod.)
plain bread all ripped up.(about 6 slices)  Add mixed herbs ,  sliced celery, salt, pepper, finely choped onion, one egg and mix together. Add a dash of cold water if needed, to make the stuffing stick together, but not too moist!
Fill the cavity of the chook and close the skin flaps together in place with a safety pin or metal skewer.
Cover the drumsticks with tin-foil to prevent over burning.

YUM. 🙂

Hope you have enjoyed your chook.

P/S: I always give my chook a good half hour cooking time befor adding my vegies. But i have never cooked in a bag, so your way might be different to my way 🙂

Enjoy your raffle winnings 🙂

[rabbitearbandicoot]

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@janeababe wrote:

These days i rarely cook my own chook, as buying one pre-cooked is far easier. I usually just add vegies. LOL

HOWEVER,  back in the day, i came across the BEST EVER method for cooking a chook, and it was just the bestest ever!!!  🙂

(1) Pre-heat oven to (fan forced)180 degrees.... or conventional oven to 190 degrees
(2) Clean the inside of your chook by running it under the tap.
(3) open a can of your favourite beer
(4) place the chook upright over the can of beer and stand it in an deep baking pan.
(5) Cook for 50 mins and check.   Hint*** be careful at this step because I have toppled a few chooks over! LOL

When cooked, discard the beer. Be careful as it will be extremely hot!

you will notice that the skin is lovely and crispy, while the white meat is beautiful and moist...it is soooooooooooooooo yummyyyyyyyyyyy   🙂


********************

My nanna's chook stuffin!     ( cant use this for beer can cooking metheod.)
plain bread all ripped up.(about 6 slices)  Add mixed herbs ,  sliced celery, salt, pepper, finely choped onion, one egg and mix together. Add a dash of cold water if needed, to make the stuffing stick together, but not too moist!
Fill the cavity of the chook and close the skin flaps together in place with a safety pin or metal skewer.
Cover the drumsticks with tin-foil to prevent over burning.

YUM. 🙂

Hope you have enjoyed your chook.

P/S: I always give my chook a good half hour cooking time befor adding my vegies. But i have never cooked in a bag, so your way might be different to my way 🙂

Enjoy your raffle winnings 🙂

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NOW Ya tell me!  Is it OK if I stand in the beer and drink it while I eat the chook?

[janeababe]

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@rabbitearbandicoot wrote:

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NOW Ya tell me!  Is it OK if I stand in the beer and drink it while I eat the chook?

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YEAH SURE.... why not  🙂

... but dont stand in the beer and drink the chook!!   😉

[rabbitearbandicoot]

well, we have all eaten our fill. So it just remains to see if we survive the night.

Thanks again all.

[serendipityricho]

Geez-Rabbit-if you only cooked one today--we could have gone through all

this again tomorrow---.lol........................................................Richo.

[gleee58]

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@rabbitearbandicoot wrote:

well, we have all eaten our fill. So it just remains to see if we survive the night.

Thanks again all.

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Where is the photo?

And the samples for us all?

You made it sound so delicious that we're hungry now.

[rabbitearbandicoot]

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@serendipityricho wrote:

Geez-Rabbit-if you only cooked one today--we could have gone through all

this again tomorrow---.lol........................................................Richo.

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No, I cooked them both. Oh, I see what you mean. I'll let you know when I cook a Chateaubriand. I have done heaps of those over the years. I usually buy a full fillet and cut it and trim it myself. Trouble is, last time I bought one it was about $50 or so for the meat. 

That's my speciality. Makes my mouth water writing about it. Roast spuds, carrot, onion and garlic all cooked in the same bag as the meat. Onions are as SWEET as. Carrots are DELICIOUS. The fillet - YUM. The gravy, made out of the juices - DOUBLE YUM.

Now look what you've done.