Red Mosquito

Do you count the oyster as part of the thigh, b/c that's the best part. Whenever I cook a chicken or turkey, I steal the oysters and eat them before plating the bird.

popeye's gravy is so good

spike wrote:popeye's gravy is so good

It really is, food of the gods.

Orpheus wrote:

spike wrote:popeye's gravy is so good

It really is, food of the gods.

always thought that was bits of bacon in there, but is it gizzard?

B wrote:Do you count the oyster as part of the thigh, b/c that's the best part. Whenever I cook a chicken or turkey, I steal the oysters and eat them before plating the bird.

yes, and they are awesome

spike wrote:

Orpheus wrote:

spike wrote:popeye's gravy is so good

It really is, food of the gods.

always thought that was bits of bacon in there, but is it gizzard?

It is! An underrated food. Y'all probably don't have Golden Chick up there but their dirty rice is actually fucking amazing, full of spice and gizzards.

doug rr wrote:

B wrote:Do you count the oyster as part of the thigh, b/c that's the best part. Whenever I cook a chicken or turkey, I steal the oysters and eat them before plating the bird.

yes, and they are awesome

i LOVE carving out the oysters from the backs of the chickens when i'm butchering them before cooking so they're still attached to the thighs. i feel like a g-damn surgeon.

tragabigzanda wrote:

Chris_H_2 wrote:

doug rr wrote:

B wrote:Do you count the oyster as part of the thigh, b/c that's the best part. Whenever I cook a chicken or turkey, I steal the oysters and eat them before plating the bird.

yes, and they are awesome

i LOVE carving out the oysters from the backs of the chickens when i'm butchering them before cooking so they're still attached to the thighs. i feel like a g-damn surgeon.

Why don't you just cook the bird whole?

sometimes i'm making things that require parts (e.g., chicken vesuvio, or chicken piccata). also, the thighs cook at different rates than the breast, and if i'm sous viding, i need to cut it up.

tragabigzanda wrote:

Chris_H_2 wrote:

tragabigzanda wrote:

Chris_H_2 wrote:

doug rr wrote:

B wrote:Do you count the oyster as part of the thigh, b/c that's the best part. Whenever I cook a chicken or turkey, I steal the oysters and eat them before plating the bird.

yes, and they are awesome

i LOVE carving out the oysters from the backs of the chickens when i'm butchering them before cooking so they're still attached to the thighs. i feel like a g-damn surgeon.

Why don't you just cook the bird whole?

sometimes i'm making things that require parts (e.g., chicken vesuvio, or chicken piccata). also, the thighs cook at different rates than the breast, and if i'm sous viding, i need to cut it up.

Simplify your life and just make Keller's roast chicken every time
https://www.epicurious.com/recipes/food ... ken-231348

Yeah, i do something very similar, except i use a cast iron skillet.

i've got two big beefs with that recipe. first, it says to rinse your bird. unless you dropped your bird in a pile of crap, you don't have to rinse it; it just creates a bacteria pool for the bottom of your sink.

second, it says to "Baste the chicken with the juices and thyme and let it rest for 15 minutes on a cutting board." this is just stupid. you just spent 50 minutes drying that skin out, and now you're making it damp. basting does nothing to moisten the meat, and i don't want flabby skin. this makes me angry.

angry enough to raise your hackle feathers?

tragabigzanda wrote:Yeah I don’t rinse it either.

The basting is helpful. He has you dry it to avoid steam while cooking. You baste it after it’s out of the oven for obvious reasons.

but i don't know what those reasons are. it imparts very little flavor, it doesn't do anything to the meat, and it just makes the skin wet. now, i can see using the fond and drippings as a sauce when it's plated. but why baste it while the bird cools?

spike wrote:angry enough to raise your hackle feathers?

i had to look that up. i would've guessed those are what people call the tail feathers, but nope.