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Unread 01-18-2013, 01:14 PM   #12
somebody shut me the fark up.

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Join Date: 06-26-09
Location: San Leandro, CA
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I learned that way, Thirdeye showed for splitting chicken and turkey, especially turkeys, for restaurant cooking. It allows a lot of bird to be cooked fast and simple. It works really well. That being said, with small chickens, I much prefer trussing and cooking whole.

I have been messing around with a chicken dip but, I do not have the recipe right yet. That being said, here is where I am at.

1/4 cup finely chopped celery and carrot
1/2 cup finely chopped onion
3 to 4 tablespoons chopped garlic
1 finely chopped hot red pepper (I use serrano)
1/4 cup olive oil

Sweat vegetables in olive oil until all are wilted. Do not color the garlic, it helps to add garlic just before you are done. Adding a pinch or two of salt will help.

1.5 cups red wine vinegar
1/4 cup olive oil
2 tablespoons of Worcestershire sauce
sugar to taste
Chopped herbs (basil, oregano, thyme, and parsley, about 1/8 cup fresh)

Heat these ingredients almost to boil, add to aromatics and heat to combine. This is to be used as a mop or dip. With the last dip coming within the last 5 minutes of cooking, chicken should be served wet.
I'm feeling bearish, and I'm packing a Wusthof Grand Brisket slicer from MABA

Whip It Off, Chambers!

"perhaps...but then again...maybe not..."
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