- Apr 10, 2007
- 16
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I "processed" my first chicken this past Saturday and let it rest in a saltwater bath in the fridge until the 4th. It was a 16 week old 'packing peanut' (possibly a EE). It wasn't as bad as I thought it would be. Kind of like cleaning, skinning, and preparing those cheap $0.59/lb. chickens for dinner...except the organs weren't in a paper pouch.
Anyway, I combined one medium sized sliced onion and 2 tsp. of minced garlic and carmelized over medium heat in butter. Stirred in white cooking wine and a little cornstarch/water to thicken to a slight gravy texture. The mixture was then poured over (put some of the onions in the cavity as well) the bird which had been placed breast-side down in a roasting pan. Cooked in the oven for 3 hours on 250.
WOW - talk about good! It was so 'chickeny' tasting and moist. The legs were a little stronger tasting than my liking but, the breast meat is simply delicious. Y'all...I DREAMED about eating home-grown chicken after I went to bed last night.
Anyway, I combined one medium sized sliced onion and 2 tsp. of minced garlic and carmelized over medium heat in butter. Stirred in white cooking wine and a little cornstarch/water to thicken to a slight gravy texture. The mixture was then poured over (put some of the onions in the cavity as well) the bird which had been placed breast-side down in a roasting pan. Cooked in the oven for 3 hours on 250.
WOW - talk about good! It was so 'chickeny' tasting and moist. The legs were a little stronger tasting than my liking but, the breast meat is simply delicious. Y'all...I DREAMED about eating home-grown chicken after I went to bed last night.
