Post by mach12 on Nov 19, 2020 1:08:26 GMT -5
I did the roast chicken from the B Series Idle Hour, page 6, today and I'm always amazed at how nice the chicken turns out but this time I tried the stuffing that is with the recipe and it was a bust, mostly because I think it called for too much onion. It was overpowering. Maybe sautéing the onions first would help. I also think the salt for butter/seasoning mix that you rub on it is too much so have a note in my recipe to use 1 teaspoon. Another change is that I checked the chicken after 1 hour of gas off time and it was done. The meat was almost 185 and the dressing was 180 in the middle. 165-170 is what the books call for, then a rest time of at least 10 minutes. I'm wondering whether having a pilot flame going keeps my oven warmer and cooks faster.
What really turned out great was the butternut squash that I cooked in the Thermowell. I cut it in half, scooped out the seeds, peeled the shell with a vegetable peeler, cubed it in 1 inch cubes and put it in a pot. I used a pot from my fireless cooker, which is just a smaller version of the Chambers single pot but any pot that works in the well would work fine. I sprinkled 1 teaspoon of salt and 1/8 teaspoon of pepper while stirring the cubes so the salt and pepper were distributed fairly evenly, then dotted the cubes with 1 Tablespoon of butter, poured in 1 cup of water, put the lid on, and put it in the well. Then 10 minutes of gas and 30 minutes gas off per the Thermowell chart. Delicious!
Here's the chicken recipe. I think it's the same as in the C series Idle Hour but haven't checked line for line.
Set heat control to 500 and preheat oven 10 minutes
STUFFING
3 cups stale bread crumbs
1/8 teaspoon pepper
1 small onion, minced
1 egg
1/2 cup chopped celery
1/3 Cup melted butter
1/4 cup chopped apple or chicken fat
1/2 teaspoon salt 1/2 cup water
Mix together and use to stuff chicken.
ROAST STUFFED CHICKEN WITH GIBLET GRAVY
4 to 5 pound chicken (dressed weight)
1/8 teaspoon pepper
1 tablespoon butter
or chicken fat
2 teaspoons salt (I used 1 teaspoon)
1/2 to I cup hot water (I used 1/2)
Clean, stuff and truss chicken; rub with seasonings and place, breast up, in roaster. Put roaster into Chambers Oven set at 500 and preheated for 10 minutes. Then burn gas 20 to 30 minutes, depending upon age of chicken. Leave chicken uncovered about 15 minutes of this time to start browning; add water and coarsely chopped giblets when cover is put on roaster. Turn off gas and cook on retained heat 2 to 3 hours or as much longer as desired. For delicious giblet gravy, dilute drippings with milk or water, and thicken.
And this is the chicken when I took it out of the oven. I used the small Lisk (a Lisk 0) and 30 minutes total in the oven gas on (I went with the max because the chicken was 6 pounds) and one hour gas off.
What really turned out great was the butternut squash that I cooked in the Thermowell. I cut it in half, scooped out the seeds, peeled the shell with a vegetable peeler, cubed it in 1 inch cubes and put it in a pot. I used a pot from my fireless cooker, which is just a smaller version of the Chambers single pot but any pot that works in the well would work fine. I sprinkled 1 teaspoon of salt and 1/8 teaspoon of pepper while stirring the cubes so the salt and pepper were distributed fairly evenly, then dotted the cubes with 1 Tablespoon of butter, poured in 1 cup of water, put the lid on, and put it in the well. Then 10 minutes of gas and 30 minutes gas off per the Thermowell chart. Delicious!
Here's the chicken recipe. I think it's the same as in the C series Idle Hour but haven't checked line for line.
Set heat control to 500 and preheat oven 10 minutes
STUFFING
3 cups stale bread crumbs
1/8 teaspoon pepper
1 small onion, minced
1 egg
1/2 cup chopped celery
1/3 Cup melted butter
1/4 cup chopped apple or chicken fat
1/2 teaspoon salt 1/2 cup water
Mix together and use to stuff chicken.
ROAST STUFFED CHICKEN WITH GIBLET GRAVY
4 to 5 pound chicken (dressed weight)
1/8 teaspoon pepper
1 tablespoon butter
or chicken fat
2 teaspoons salt (I used 1 teaspoon)
1/2 to I cup hot water (I used 1/2)
Clean, stuff and truss chicken; rub with seasonings and place, breast up, in roaster. Put roaster into Chambers Oven set at 500 and preheated for 10 minutes. Then burn gas 20 to 30 minutes, depending upon age of chicken. Leave chicken uncovered about 15 minutes of this time to start browning; add water and coarsely chopped giblets when cover is put on roaster. Turn off gas and cook on retained heat 2 to 3 hours or as much longer as desired. For delicious giblet gravy, dilute drippings with milk or water, and thicken.
And this is the chicken when I took it out of the oven. I used the small Lisk (a Lisk 0) and 30 minutes total in the oven gas on (I went with the max because the chicken was 6 pounds) and one hour gas off.