I roasted a Chicken with Corn Bread Stuffing

[Iron Woode]

after reading the opinions about corn bread stuffing in my earlier thread:http://forums.anandtech.com/me...=2259112&enterthread=y , I decided to take the plunge.

The stuffing is really nice.

I am getting full now.

Mmmmm, left overs will make good sammaches.

 

[BW86]

corn bread roasted chicken sammaches ftw

 

[spidey07]

I was to understand there would be gravy? What kind of gravy will we be enjoying with our chicky and stuffing?

 

[ElFenix]

alton brown stuffing opinion in 3... 2...

 

[Iron Woode]

Originally posted by: spidey07
I was to understand there would be gravy? What kind of gravy will we be enjoying with our chicky and stuffing?

no gravy.

this was a store bought deal.

oh my this is good.

the breast is so tender and juicy with the most subtle of seasonings. I can cut it with a fork.

 

[bolomite]

and remember to put your gravy on the breasts

edit: wat?! no gravy?!

 

[Iron Woode]

Originally posted by: bolomite
and remember to put your gravy on the breasts

edit: wat?! no gravy?!

who needs gravy when it tastes this good the way it is?

its like a chicken & stuffing orgy in my mouth.

 

[spidey07]

Originally posted by: Iron Woode

Originally posted by: spidey07
I was to understand there would be gravy? What kind of gravy will we be enjoying with our chicky and stuffing?

no gravy.

this was a store bought deal.

oh my this is good.

the breast is so tender and juicy with the most subtle of seasonings. I can cut it with a fork.

If you toss that carcass out and don't make some stock then you fail.

You want to make good eats? Get to it trooper.

 

[Iron Woode]

Originally posted by: spidey07

Originally posted by: Iron Woode

Originally posted by: spidey07
I was to understand there would be gravy? What kind of gravy will we be enjoying with our chicky and stuffing?

no gravy.

this was a store bought deal.

oh my this is good.

the breast is so tender and juicy with the most subtle of seasonings. I can cut it with a fork.

If you toss that carcass out and don't make some stock then you fail.

You want to make good eats? Get to it trooper.

I will hold on to the carcass.

 

[silverpig]

Originally posted by: spidey07

Originally posted by: Iron Woode

Originally posted by: spidey07
I was to understand there would be gravy? What kind of gravy will we be enjoying with our chicky and stuffing?

no gravy.

this was a store bought deal.

oh my this is good.

the breast is so tender and juicy with the most subtle of seasonings. I can cut it with a fork.

If you toss that carcass out and don't make some stock then you fail.

You want to make good eats? Get to it trooper.

You need at least 3 chicken carcasses to make a decent stock.

 

[silverpig]

Heh, you basically made an inside-out chicken sandwich!

 

[spidey07]

Originally posted by: silverpig

You need at least 3 chicken carcasses to make a decent stock.

Disagree. 3 carcasses would make 3 large stocks (about 1 qt per)

If you need that many carcasses to make a decent stock then you are doing something really wrong or you are making a huge amount of stock.

 

[Iron Woode]

Originally posted by: spidey07

Originally posted by: silverpig

You need at least 3 chicken carcasses to make a decent stock.

Disagree. 3 carcasses would make 3 large stocks (about 1 qt per)

If you need that many carcasses to make a decent stock then you are doing something really wrong or you are making a huge amount of stock.

agreed.

I don't need lots of stock.

 

[silverpig]

Originally posted by: spidey07

Originally posted by: silverpig

You need at least 3 chicken carcasses to make a decent stock.

Disagree. 3 carcasses would make 3 large stocks (about 1 qt per)

If you need that many carcasses to make a decent stock then you are doing something really wrong or you are making a huge amount of stock.

It takes about 5 lbs of bones to make a decent stock. That's about 2 qt. To make a nice jus of about 1 pint just reduce it.

I'm pretty anal about my stocks, it takes a full 8 hrs of near constant attention. Blackening the onion, roasting the vegetables, simmering the herbs, skimming and re-skimming the fat, straining and re-straining, reducing, more skimming...

 

[Perknose]

Originally posted by: Iron Woode
I will hold on to the carcass.

Throw it and any leftovers in a big pot of boiling water right away. Don't wait.

Instead of saving the result for stock, I always make chicken soup. I make a nice hearty one in the winter with onions, plenty of carrots and cubed potatoes, a medley of green herbs, sometimes ginger or cayenne, and either barley or rice.

Mmmmmm, I can smell it now!

It's another Festivus Miracle every time! :laugh:

 

[Iron Woode]

chicken leftovers were awesome!

I roasted that badboy for 4hrs @ 350, nice and slow.

Mmmmm.

I can hardly wait for Christmas and the turkey I bought.

 

[Howard]

STUFFING IS EVIL