Somethings that are related to taste just can't be cut down by dividing everything by 2 or whatever! It's not uncommon for me to cook two or three meals a week and alternate when we eat them, so having the same thing two or three nights a week. Also DH brings leftovers for lunch, so he has a few things to pick from and can mix and match.
Or trade! Made a gumbo for Thanksgiving. The coonass said, "this ain't Texas gumbo." I didn't bring any home. No higher compliment.
Critique - yes, saltier than I prefer. I usually do low or light salt by preference. 3 days is too long to brine. Having said that, WOW! I mean WOW! Did I mention WOW!? Did keep it in rotisserie for another 15 minute. Leg didn't pull apart like store bird. Not dry in the least. Firm, meaty flavor. Flavorful, yet salty. Garden Jalapeno was nice. Spices still apparent.
The Red Rangers I bought were awfully dry in the rotisserie ($30 a bird), but I think I overcooked them. The resulting soup was accepted by all. And lunch for a week.
Crazy lady that lives here asked for seconds. Again, no higher compliment. She won't eat duck. Only tender cooked deer. Goose if I trick her, but she only eats one bite. Refuses organ meat, but heart and gravy is great! She did eat seconds, but told me only because it was good. On principle, never again. And I've got to tell her. She can identify it by texture now.
She ate one leg quarter. Got a second leg for later. I ate the rest.
What? It's small (and good!). And I had a liquid lunch. Glad I waited too!
The rest are
supposed to be layers. Chicken math, huh? Can't have just one.
And of course we are including potato chip.
