Rost Chicken.

[3 stinky dogs]

This is what I call my basic rost chicken.You can add more stuff if you like or leave it like this either way it's good.I starte bu removing the heart ,gizzard,neck and liver.Wash out the inside verry well.I also dig out the lungs and kidney's (yes they are in there still).I then pat the chicken dry inside and out as best as I can and set in the frdge. I make a basic vinegerett dressing with olive oil,crushed garlic from a jar,black pepper(crushed peper corn is better) red or white viniger and some red and yellow bell peper and yellow onion.I dont keep track of the amount just season to your taste.Take that and dupm half on and in the chicken and put it back in the fridge.Then cut up some spuds and boil them for about 10-15 min. or till they are just soft and drain the water.Dump the other half of your ix on the spuds and let them sit with the chicken.Set your oven to 350 and while it gets hot take your bird and stuff the spuds in it.Got left over's? good rub them all over the chicken and put it in the oven.I cook mine slowly for 4 houres.I bast it with the oil viniger mix evry houre or so.I use this on pheasant ,quail,and doves.And the meat will melt in your mouth.I will make garlic bread with it or wild rice just depends what the kiddo's want.

 

[Trina]

MMM that sounds pretty tasty 3SD. Im always looking for a new way to cook chicken, Thanks :hatsoff:

 

[vradin]

HEY! YAH you the stinky dog guy... you been snooping around my kitchen? :crackup:

I do similar chicken but with par-boiled taters, sliced into long quarters. Cook it low and slow, in a foil tent, take off the tent just long enough to get a good crispy finish on the skin.

Works just as good in a big dutch on the fire, only then I use a wine-based vinagrette to steam it in. Almost always seem to make rice as a side- I use that onion soup mix to make the rice in, adds lots of flavor to the rice.

Always surprises me that folks from very different parts of the country cook the same as me. I always thought I was 'special' :youcrazy:

vic

ps- thanks for the idea. Now I know what's for dinner tomorrow

 

[3 stinky dogs]

I forgot to mention that my brother did a turcky up like this and deep fried it.It smelled great but I had to work so I have yet to try it.

 

[Bob Riegl]

I'm about to roast a chicken for Sunday dinner, and I think I will try your recipe. It's real tough being without the missus---but you gotta survive. I'll let you know about my review in the New York Times, Food Review. :crackup: :thumbsup:

 

[3 stinky dogs]

I have also just used store baught italian salade dressing .