Re: Sunday Dinner Feb 2

On Sat, 8 Feb 2025 1:08:37 +0000, Michael Trew wrote:

On 2/3/2025 1:46 PM, fos@sdf.org wrote:

On 2025-02-03, Dave Smith <adavid.smith@sympatico.ca> wrote:

It was a roasted chicken. My wife did the cooking. She roasted potatoes
and carrots in the chicken pan and steamed some Brussels Sprouts. The
chicken, along with everything else, was perfectly cooked.

>
we cooked a whole chicken in a covered roaster. i didn't want to,
she insisted. i don't recall ever cooking one like that. everything
except the breasts nearly fell off the bones. the skin was rubbery
which was fine with her since she doesn't eat it anyway. was
tasty but i wasn't fond of the texture, and i really enjoy
crispy browned skin which there was exactly none of. that was a
first and last. am going back to an open baking dish.

I usually roast a chicken in a covered roaster, and mine has an inverted
lid where the condensation drips onto the bird to "self baste".  That
said, the last half hour, I always leave the top off to crisp and brown
up a bit.

I'm making shoyu chicken in a rice cooker. I made some a few nights ago
and left the boiling liquid in the cooker on warm. To make shoyu chicken
tonight, four thighs were placed in the pot and the button was turned to
cook. That's it. I leave it in the cook setting for about half an hour
then switch it to warm. That chicken will be ready to eat any time I
want - up to a couple of days.