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Roasted Cornish with or without potatoes in pan?? Quick opinion

Discussion in 'Egg, Chicken, & Other Favorite Recipes' started by PurpleChicken, Sep 23, 2009.

  1. PurpleChicken

    PurpleChicken Tolerated.....Mostly

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    It's 10:00 and I have two 5 pound Cornish that I defrosted and must cook. My mind is scattered and blank. Should I roast them alone and use the drippings for a soup or should I fill the HUGE baking pan with white potatoes and let them bake in the juices???

    I've got this killer organic poultry rub from Costco I'm flavoring the birds with. I don't cook much anymore. [​IMG] As it is I'm gonna have to wait up until 1:00 or so until they are done.

    Suggestions welcome and BEGGED FOR!! [​IMG]
     
  2. Luvin Life

    Luvin Life Chillin' With My Peeps

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    Ah, shoot why stop at potatoes. You can add onions, carrots, celery, why not you have to stay up till 1 anyway!! [​IMG] [​IMG]
     
  3. PurpleChicken

    PurpleChicken Tolerated.....Mostly

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    Perfect, I think there are carrots somewhere in my fridge.

    Done

    [​IMG]
     
  4. ranchhand

    ranchhand Rest in Peace 1956-2011

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    Onions, potatoes, carrots and whole, peeled garlic cloves. Drain off the juices once done, let separate, skim the fat, and make some wonderful gravy with the juice! Oh YUM!
     
  5. Luvin Life

    Luvin Life Chillin' With My Peeps

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    Oh yes, the GRAVY how could I have forgotten the gravy [​IMG]
     
  6. PurpleChicken

    PurpleChicken Tolerated.....Mostly

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    MMMM gravy....


    This is gonna be the best tastin meal I've ever had at 2AM. [​IMG]


    I've actually never made gravy. (none of my southern friends hit me please)
     
  7. ranchhand

    ranchhand Rest in Peace 1956-2011

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    Quote:Call me if you need directions- TOMORROW! [​IMG] Nah, this southerner isn't gonna whack ya.

    Seriously, gravy is one of the things I do well- you want equal amounts of fat, be it butter, chicken fat, bacon grease, etc. and an equal amount of flour. I cook for two with leftovers, so usually 3 Tbsp each.

    Heat the fat- when it's hot, add the flour, sprinkling it around the pan. You want it to sizzle and seize up as it thickens. Keep it moving, the back of a wooden spoon works great. What you're doing is cooking the raw flour taste out, without burning it. Take it as brown or not as you want it, but don't let it burn. STAY with that pan!

    Start adding the pan juices, bit by bit, stirring all the time to prevent the flour sticking to the bottom. Think Tasmanian Devil. That should be easy for ya! [​IMG]

    Keep adding juices, keep stirring, season to taste and voila! You have made gravy!

    I like to use thyme, salt and pepper in chicken gravy.
     
    Last edited: Sep 23, 2009

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