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HMT recipe VII: Roasted OC
14 Attachment(s)
This ---- is simple, you won't really taste the orange. but, you'll definitely get the essence of it through your nose.
you need: a sheet pan with a rack (if you dont have a rack you can slice onions and inch thick to use as a natural rack) Attachment 13292 and orange, fresh rosemary, fresh thyme, garlic cloves, kosher salt and fresh ground pepper Attachment 13293 gift from a buddy that went to europe...Peugeot pepper!! preheat the oven to 425 deg Attachment 13294 cut the orange in half, i used my mad tyte jdm knife Attachment 13295 stuff the ass of the chicken with the orange, garlic cloves, thyme and rosemary Attachment 13296 coat the bird with oil (olive, blend or canola, or butter if you wish) then sprinkle salt and fresh cracked pepper Attachment 13297 throw it into the oven (BREAST SIDE DOWN, legs crossed and wings tucked under the breast) once preheated and rotate the pan 90 deg for every 10 min interval till it looks golden all around like this (you'll rotate a minimum of 40 minutes depending on the size of your bird): Attachment 13298 Attachment 13299 Attachment 13298 turn the oven down to 350 till the meat isn't raw, if you want time, another 10 min orient the bird with the neck facing you and the breast side up, and make a shallow incision to the left of the kiel bone in the middle. you can feel for the kiel bone with your finger http://img.photobucket.com/albums/v1...Picture018.jpg cut down till you hit the ribs then you'll follow along the rib cage at a 50 degree angle to the end of the breast Attachment 13300 proceed to cut all the way down cutting the whole side of the chicken off and it should look like this Attachment 13301 cut this half where my knife is and do the same thing for the other side but reversed and this is what all your pieces should look like Attachment 13302 this is what you do with the carcass... find your best bud or the person you have sex with and share the "chef's gift" peel the delicious skin and eat it. underneath you'll find the 'oysters' (the most precious meat of the bird). discard them like so Attachment 13303 Attachment 13304 Attachment 13305 here's what my plate looked like. i ate it with foie gras (seared duck liver), super small diced ratatouille, and a salad since i consumed about 1500 calories at work today. http://img.photobucket.com/albums/v1...Picture001.jpg |
Re: HMT recipe VII: Roasted OC
your ---- is too baller for hmt :)
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Re: HMT recipe VII: Roasted OC
Originally Posted by c0mpl3x
your ---- is too baller for hmt :)
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Re: HMT recipe VII: Roasted OC
Skills
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Re: HMT recipe VII: Roasted OC
A for plating
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Re: HMT recipe VII: Roasted OC
Looks killer but I don't think my fat ass has the patience to wait on something like that. HAHA. I like to be alot simpler with a hole bird. Put in a deep pan, cover with butter and season salt and let it cook in an oven at 425. Good stuff and much easier for fat, lazy kids like myself. haha
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Re: HMT recipe VII: Roasted OC
Post more. HMT misses/needs you.
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Re: HMT recipe VII: Roasted OC
foie gras how much is that in your neck of the woods? Peugeot pepper |
Re: HMT recipe VII: Roasted OC
It's a brand of pepper grinder, it grinds regular pepper. :P
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Re: HMT recipe VII: Roasted OC
Originally Posted by Joseph Davis
It's a brand of pepper grinder, it grinds regular pepper. :P
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