Text 21743, 80 rader
Skriven 2007-10-25 18:15:10 av Carol Shenkenberger (1:261/1466.0)
     Kommentar till en text av Jason Vierik
Ärende: Grills
==============
 -=> Quoting Jason Vierik to Carol Shenkenberger <=-

 > Cool!  Come summer, when we get to fixing our brick grill (age damage,
 > fixable) we'll be rolling out recipes again for it.  The mrtor on the
 > 'backsplash' bricks
 > gave way so about 10 bricks have to be reset in there.  We can even save
 > some of the bricks and redot them.  The others would be too hard to get the
 > mortor off of.

 JV> I just have a cheap CharBroil brand grill but I live in 
 JV> Michigan and grill year
 JV> round.  I have been known to be standing outside in 10 
 JV> degree weather in a snow
 JV> storm with 8 inches on the ground.  My neighbors get a kick out of it.
 JV> :) 

Hey, works for you!  Thats all that matters.  Jim Weller from YellowKnife has
been known to grill in -10F I think.

MMMMM----- Recipe via Meal-Master (tm) v8.06
 
      Title: Xxcarol's Boiled Chicken
 Categories: Tnt, Chicken, Easy, Diabetic, Xxcarol
      Yield: 6 Servings
 
      1    Whole chicken, 3lbs
      2 sm Peeled turnips
      4    Carrots
     12 sm Whole potatos (new-baby)
      2    Leek bulbs, whole
      2 cl Garlic, peeled, mashed
    1/4 c  Shoyu (Soy sauce)
      2 tb Worstershire sauce
      2 qt Water
      1 ts Ground black pepper
 
  The trick to this one is to not really 'boil' but to simmer slowly.
  The vegetables take longer so I normally start them first, then
  prepare the chicken.
  
  Add everything but the chicken, and set on high to let it start
  melding flavors.  At this point, it's ok to let it boil.  While
  that's happening, you want to prepare the chicken.  This can be as
  simple as removing the giblets then adding it 'whole' after the
  potatos and carrots are soft. I'm normally setting up another meal
  though at the same time, so I use kitchen shears and remove the
  backbone. I also save the wings and legs for another dish but there
  is no harm in leaving them on. It's just that there are better things
  to do with them <grin>. For the low-fat crowd, remove the skin (it
  peels off pretty easy).
  
  Once you have the chicken ready, reduce the heat on the pot to what
  seems low enough to maintain a bare simmer.  Lower is better (you can
  bump it up at need). Add the chicken, including the 'back' if you cut
  it loose.
  
  Add more water if needed so you cover the chicken.
  
  Let this rise again to 'simmer' (barely bubbles) and cook for 30
  minutes. At that stage, it will be ready unless you used a bigger
  chicken than I do, and if so I want that big pot you used!  Low heat
  here is *essential*. The result will be a tender, delicate, moist
  'chicken' with veggies you can add to the side of the serving platter.
  
  The rest of the liquid in the pot along with the chicken-back and
  whatever veggie bits left in there, becomes used in a serious pot of
  chicken soup after you add back in the carcass of the remainder of
  the dinner chicken.
  
  From the kitchen of: xxcarol From: Carol Shenkenberger Date: 01-14-01
 
MMMMM
 
                xxcarol

... "Yield to temptation, it may not pass your way again." - L. Long
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 * Origin: Owl's Anchor (1:261/1466)