Roast Chicken

Originally posted by Taurisk: ↑

@watso when roasting any meats, I often put thin slices of bacon over the top for part of the roasting process - or if I am prepared to attend, then I do a very slow roast, with plenty of intermediate opening of oven door and pouring some of the baking juice over it - or basting regularly with brush dipped in liquid butter.
It is labour intensive, but if you do other things in the kitchen whilst attending 'roast basting duties' it is worthwhile.

My roasts usually sit on top of some root veggies and onions, all fried up a bit first - then one of those compressed soup cubes (I use 'Maazel') - and water - and some fat is important, too. Hmmm, shall do a roast this week . . . Mum usually had special cuts where there was a pocket for some filling too . . . and - maybe try out her potato dumplings.
Bon Appetit
Taurisk

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mmm mmm so a good roast is labour intensive .. which pribably explains why the CHEF EXTRAORDINAIRE WATSO has not mastered the art of cooking roast..

CHEF EXTRAORDINAIRE WATSO'S area of expertise is pig swill .. in a good restaurant, the cooks specialize -- eg soups, roasts, pastries etc etc ,, mmm and almost forgot - butt also pig swill ..

mm mm on the topic of labour intensive , this year for the first time,. watso has hand weeded the full yard - from the front kerbside to the rear fence (a distance of 75m ) ..

Originally posted by Taurisk: ↑

@aimone - et al, above @watso:

as a former citizen of 'Vienna' I do my chicken livers or any other liver (don't like lamb, so in the past calf liver) - in breadcrumbs -

clean your livers a bit, then dust in flour, have ready one whole egg - thoroughly stirred and turned into uniform liquid, (if you want to stretch it a bit, a drop of milk in it, even water is o.k.) - have ready some good quality bread crumbs ready spread on a sheet of paper or glad wrap
dust livers in flour
dip into egg-milk mix
then roll in bread crumbs
fry quickly - then salt and pepper -

eat with:

a nice - home-made potato salad, or just any salad done with a vinaigrette - the extra acid in the vinaigrette makes for a good taste combination.
I even have done brains that way (not a fan, though) and something one cannot get in Australia, sweetbreads, which are totally delicious.

I also do large slices of bigger-sized mushrooms that way, also slices of Aubergine (who first need to be sprinkled with salt (then wiped) to take away their bitterness) - good substitute 'meat' for Vegetarians - in breadcrumbs and fried.
I use sun-flower oil for frying - it has a high 'heating point' - i.e. you can heat it high enough for frying without the oil burning and turning toxic for human consumption. Lard is also good, but some people have dietary or religious objections to lard.

Alternative liver recipe:

For a quick fry-up; fry some finely sliced onions first in butter, or oil, or duck or lard - then quick-roast cut up livers in that - finish off with paprika, and a bit of genuine Italian tomato concentrate/sauce. Salt and Pepper - delish!!!

Gnocchi, home-made or from packet with that - especially if there is sufficient sauce!!!

P.S. I have a metal dispenser with holes in top for flour - makes above process real easy and less messy and also no waste.

@watso: Chicken livers are extra cheap - they come in bulk, don't look appetising - I usually clean and then wrap them in smaller portion sizes, then freeze them - also if making any meat stock - to cook a small amount of liver along, intensifies the taste and is not discernable. I also buy giblets for same purpose.
As with all internal organ meats, don't eat lots of it, because we do not know how much in the way of inoculation etc. the living animal has had to process during its life-time and liver is the chemical factory of the body.
I do believe that humans are extremely tough - when you look at the amount of abuse we - generally - deal out to our bodies in the way of
alcohol,
drugs,
medication
sugar etc. etc. etc. -
wars . . . .
Taurisk

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watso does enjoy chicken livers from time to time

a friend learned to cook in the army reserve - and he would often knock up a quick feed of chicken livers ..

watso started a thread about the rising cost of offal with Post #: 32738995 where chicken livers got a mention ..

watso sautees onions a lot - and uses lard these days (must have got the lard from brisket bones) and the frypan readily burns a bit (or whatever it is called) .. WOW .. amazing what a drop of tawny does to save the day.. but will keep sunflower oil in mind