#rotisserie chicken recipe in oven

[sgiandubh]

On popular demand: my foolproof TCND (um nope, not really, just Flemish) ham, beer and mustard savory cake

Because @sop123456778 asked me today if I had, after all, another recipe to share, and before I'll get home to my real kitchen and my real crockery and my scrumptious Torta Caprese I do bake every single Christmas, here goes another domestic gem. This time, I thought a savory recipe will do nicely. And a seasonal one, much loved and immediately devoured in my home.

Variations are endless with this one and even rotisserie chicken can be nicely recycled this way. I chose the Flemish one, because you know, TCND, huh?

You will need: 3 eggs (at room temperature - always!), 3/4 cup (150 grams) flour, 1 sachet (2 ¼ teaspoons) dry yeast, 1/4 cup (50 ml) EVOO (extra virgin olive oil), 1/2 cup (100 ml) full fat milk, 1/4 cup (50 ml) blonde beer (I'd suggest Bud Light, not Miller), 1 cup (100 grams) grated Scottish Cheddar (the stronger, the better, if you want), 1 cup (150 grams) diced smoked ham/jambon/jamón cocido (not Iberico, Serrano, lomo, etc!). Finally, 1 Tablespoon wholegrain mustard -and on this point, I insist: not Colman's and certainly not the yellow American horror. This, if you can, would be perfect:

Preheat the oven at 350 Fahrenheit (180 Celsius).

In a big bowl, whisk the eggs together with the flour and the yeast. Il will cling to your whisk, but don't despair. Add the EVOO, pouring slowly and mixing non stop, then the milk (same way), then the beer (same). You should get a sort of thin, crepe dough consistency, which is perfect. Throw in the grated cheddar, then the ham, then the mustard, mixing well after each batch. Dust with a pinch of salt.

Pour into a rectangular loaf tin (three drops olive oil and then dusted with a bit of flour or a sling of parchment paper would make sure your cake won't stick). Add more grated cheddar on top and be brave and liberal with it. Cheese is life.

Bake for 45 minutes, or until golden brown and the proverbial toothpick in the center comes out completely clean. Transfer immediately on a wire, let cool completely, cut and eat and be merry.

It should look like this, more or less:

[sasquapossum]

Awesome Chowder Recipe

Here’s a recipe for what I rather immodestly call my Awesome Chicken Corn Chowder. It’s not quick, either in hands-on time or total time, but it’s so good. Amounts are approximate, because this is just not the kind of recipe where precision matters all that much.

First, make the stock. I like to do this by buying a rotisserie chicken at the store, carving it up normally for one meal, then using the rest to make stock. First, remove all the usable meat - yield is usually a couple of cups’ worth for us - and save it for later. Then toss the rest in a Dutch oven, cover with salted water, and let it simmer for a couple of hours. I like to add a lot of thyme and a little marjoram too. Or you can skip this part and buy stock at the store ... but then you won’t have the meat as well. You’re on your own for that part.

For the soup itself, the first part is to peel, cube, and boil four large(ish) potatoes just like you would for mashed, but using the stock. You might need a little extra water to cover, and that’s OK but it should be mostly stock. While that’s happening - about twenty minutes - you can prepare the rest.

Cut up about half a pound of bacon and fry it up. The smokier the better. Kayem makes a great double-smoked bacon that’s too strong for most uses but perfect for this.

While you’re cooking the bacon, cut up a large sweet (e.g. Vidalia) onion, then take out the bacon and cook the onion in the fat. It’s a chowder. More fat is good.

While you’re cooking the onions (I love how this all fits together), cut up the chicken you saved earlier.

By this time the spuds should be done. Drain the water into a bowl - not the sink!- because you’ll be using it in a moment. Save half the spuds whole (well cubed), then mash the rest. This is the essential step, thickening up the final result to just the right chowder-y consistency. Now put everything in your Dutch oven.

Whole spud cubes

Mashed spuds

Bacon

Onion

Chicken

One can of creamed corn

One cup (or more) of thawed frozen corn

My final ingredient is a generous amount of Trader Joe’s umami powder - mostly various kinds of dried mushroom, but also a bunch of other spices so I don’t have to add those separately. I sprinkle on enough to cover the whole surface, maybe a couple of tablespoons. Hard to go wrong, really.

Next, let it simmer for a couple of hours. Most people would do this on the stove top, but I like to toss the whole thing in the oven for better temperature control. Just give it a stir once in a while. When time’s up, finish by adding heavy cream until the color and taste suit your preference - usually about a cup or so for me.

As I said, it’s not quick, but at the end you’ll have a big batch of super rich, hearty soup. All you need to go with that is a good robust bread - a local bakery makes anadama which is perfect for this - and that’s a meal to remember.

[amuppetreference]

recipe 1

as per my deal with a hungry entity, i am posting the occasional recipe. i am not a professional chef, and these are not written formally. i hope these humble offerings will still suffice.

avgolemono soup

this is basically a creamy soup with no dairy, instead using a mixture of eggs and lemon juice. many different cultures have versions of this as a sauce or a soup. i'm using the greek name as it is the most common in the u.s.

personally, i'm familiar with it through sephardic cusine. kosher law forbids mixing dairy with meat, and thus most cream sauces and soups were forbidden. this proved a wonderful substitute. the ingredients are easy to come by, and while it requires some concentration it doesn't take that long to make.

tools

a pot. i use my dutch oven but pretty much any pot will do. just don't use a saucepan.

large heat proof bowl

whisk

spatula. i prefer to use a wooden one.

ladle.

cutting board

knife. it just needs to be sharp enough to chop onions

ingredients

salt and pepper. i like kosher salt and have a pepper grinder with a blend of black, white, and red peppercorns, but that's just me.

3ish tablespoons olive oil. just enough to cover the pan and cook the onions. i've tried shmaltz and butter as well, and while i wouldn't recommend substituting it can be done in a pinch.

1 yellow onion. or a white onion. just not a red one. i've tried using a few shallots instead and i wasn't a fan, but some people might like it.

3 or 4 eggs. this will impact texture. 3 eggs to 1/2 cup of lemon juice will result in a slightly lighter and fluffier soup and four eggs to 1/2 cup lemon juice will be slightly thicker and creamier soup.

8 cups chicken broth. i just use better than bullion. if you want more control over the saltiness, i'd recommend getting low-sodium broth and salting to taste.

1/2 cup lemon juice. use fresh lemon juice. it's one of those cases where you really can taste the difference, and citrus juicer are inexpensive. if you're unsure how many you'll need, just grab a bag.

1 cup orzo. arborio rice (a starchy short grain rice used to make rissoto) can also be used, although i'd recommend only using 1/2 to 3/4 cups of that.

shredded chicken. just get a rotisserie chicken and shred it yourself. i prefer breast meat in this dish, but you can add dark meat or even chicken skin if you want. add as much as you want. i'm not your mom.

fresh dill.

instructions

shred the chicken

chop or dice the onion according to your preference. if you don't know how, just google some techniques. and use the cutting board. if you don't have one, get one. you need it. season with salt and pepper.

if you haven't already, juice those lemons and measure it out.

gather all your ingredients and tools. trust me, it's way easier.

heat the olive oil in your pot/dutch open/whatever over medium heat

add the chopped/diced onions and sautée until softened. how much is up to you.

add the chicken broth and bring to a boil.

add the orzo and cook until tender.

in the mean time, combine the eggs and lemon juice in the heat-proof bowl and whisk together. don't half ass this. you should end up with a fluffy, light mixture.

now here comes the tricky part. when the orzo is cooked, reduce the heat until the soup is at a gentle simmer (i'd aim for low-medium). then, SLOWLY add about one cup of hot broth to the egg-lemon mixture WHILE WHISKING THE MIXTURE. you can use a measuring cup or your ladle. this can be tricky to do alone, so if you prefer you can get someone to pour the broth or whisk the mixture for you.

then, slowly begin to add the mixture into the soup while CONSTANTLY WHISKING THE SOUP. if done incorrectly, the soup will curdle and you'll end up with something more like egg drop soup. go slow, and pay attention. if the soup gets above a gentle simmer, turn down the heat more. don't stop whisking for more than a few seconds though. i told you this part was hard.

add the chicken. it shouldn't take more than a minute to heat through.

remove from heat and adjust seasoning. serve hot, and garnish the soup with fresh dill. you can skip that last part if you want to, but i think it really brings the dish together flavor wise.

[iceycube]

Snobrød! 🧑‍🍳🧑‍🍳🔥

Wrap bread. Fun summer activity, recipe yields 14 breads

Ingredients:

50 g fresh yeast

75 g butter (with optional herbs and spices)

800 g flour

400 mL milk

100 mL yogurt or sour cream or kefir

25 g sugar

12 g salt

How to:

Stand mixer with dough hook attachment or big bowl and wooden spoon

All ingredients in the mixing bowl

Mix on slowest speed until all is combined or stir until everything is combined

Turn to speed 2 for 5-ish minutes until dough does no longer stick to the hook. Or knead vigorously for 10-15 minutes until it doesn't stick to your hands. If it keeps sticking you may want to wash your hands and change your kneading technique :b push the dough away from yourself with the ball of your hand and snap it back with your fingers. Do not stick your fingers into the dough. It is a very good workout, so you may want to only wear a t-shirt ;]

Do the gluten test. With clean warm hands take a small ball of dough and carefully stretch it into a thin rectangle just using your fingers. If it doesn't tear your dough is kneaded. If it does tear, you give it 1-2 minutes more on speed 2. If it tears at your fingers, but not in the middle, it is also done.

If you want to freeze the dough, weigh clumps of ca 200 g, make balls, and wrap in plastic wrap. When placing in freezer make sure they do not touch or they will keep each other warm and explode out of the wrap. Dough keeps for 3 months in freezer.

If you don't freeze it: out of bowl unto a floured surface and knead into a big ball. Cover with a dish towel for 1 hour at room temp.

Make a bonfire (one of the styles that actually produce embers and not just fire) and wait for it to get to embers or at the very least until all wood has a layer of ash on it. (maybe a friend can do this while you make the dough)

Weigh the dough to 100-105 g and let rest a little bit before rolling out to the length of two fully stretched hands next to each other (40 cm)

Wrap around a food safe stick (bamboo is good for this) and gently bake the breads over the embers until brown and they let go of the stick. Remember to turn the stick rotisserie chicken style (all the time at slow rotational speed).

Serve as are or with ketchup and sausages or with fruit and jam or chocolate and fire toasted marshmallows (do not use herbs/spices in your butter if you do this).

I suppose you could just bake them like buns in the oven (190 C convection, 8 minutes, turn the baking sheet and give it 2-3 more minutes) but the baking over the bonfire embers, with your friends, just makes these so much better.

If you can't have milk, just use water for both the milk and sour milk portion, and 62 g oil instead of butter.

[freshcuntgrass]

casserole recipe:

boiled or rotisserie chicken shredded (however much you want)

frozen corn/pea/carrot/green bean mix 1 bag should be enough but sometimes i like 2 (or whatever your preferred mixed veggie is)

shredded cheese (your favorite) (usually cheddar or mozzarella or i really like monterrey jack)

2 cans of cream of ____ soup (can be chicken, celery, ect)

ritz crackers (optionally butter to mix with it)

mix everything but the ritz into a casserole dish

crush the ritz and if you want mix with some butter i usually don’t.

put the ritz on top of the casserole

because the chicken is fully cooked, bake in the oven at like 350-400°F until the center is hot and the ritz are browned.

sorry this isn’t like a /real/ recipe. it’s just something my dad made growing up and so it’s just something that’s in my brain

thank you for the recipe but it took me a good chunk of time to realize i'd done a tags rant about recipes and this wasn't a threatening yet strangely helpful announcement that someone knows my real life name and social media handle

[petermorwood]

More food photography.

The header and this...

... is Oven-Roasted Pumpkin antipasto with Olive Oil, Herbs and Pine Nuts. It’s intended for European Cuisines, and is based on this South Tyrol recipe.

We didn’t have any cherry tomatoes, though next time a can of chopped toms cooked right down then judiciously spooned about seems a good idea; we also added a sprinkle of crushed chillis for extra zing.

These are Baby Turnips in Berry-Pepper Butter, for Food and Cooking of the Middle Kingdoms.

@dduane​ says the plate looks too empty so we’ll have to re-do them with More Turnips.

Until she decided to reshoot with a different bowl and something to drink (a limited edition stout from The Porter House in Dublin) there were actually plenty of turnips.

However somewhere between end-of-shooting with that lot, and “let’s try again”, there seems to have been a certain amount of Eating The Props...

Oh dear. How sad. Never mind. :-D

This is Beef Heart with Red Wine, Onions, Bacon and Garlic, again for European Cuisines, here accompanied by Trofie and Strozzapreti tricolour pasta.

The recipe - dating back to the days of Minitel - is already there, but deserves a better photo.

If finding a heart is difficult or the thought of taking one apart is a bit too forensic, this treatment works just fine with other cheap tough cuts such as shin or oxtail; sear in advance for flavour and colour, then proceed as per the recipe. Long marination and slow cooking is what does the trick.

Here’s Geflügelragout (Roast Chicken Stew) from European Cuisines. Basically it’s a from-the-shop rotisserie chicken in a rich winey lemony sauce which can be made in advance and stored in fridge or freezer. (Make plenty...)

it’s going to be Brightwood Vintner’s Chicken in The Middle Kingdoms, because they really wouldn’t want to miss out on something this good.

DD’s recipe calls for a lemon cut into thick slices and all pips removed. These slices are then fished out afterwards along with the bay leaves.

My preference - I like lemons - is to slice the lemon as thin as possible (again, all pips removed) and at the end, when the bay leaves are gone and everything is pushed through a sieve, that everything will include the thin lemon slices.

Try it either way. Try it both ways.

Accompaniments could be mashed spuds, rice, Spätzli or even udon; in this example it’s Saffron-Pumpkin noodles; these can be made with a machine or by hand, though hand-cutting gives a pleasing irregular “rustic” result.

Some crusty bread to chase the last of the gravy is also a good idea, so none goes to waste. It really is that good.  ;-)

[ghostpepperworld]

For the weirdly specific asks: all the fives! (5,15,25)

🍗 Lost the post so here’s my top five ways to prepare chicken (in no particular order) 🍗

My go-to: Seared in avocado oil with garlic and herb chicken spice blend. Served with rice and broccoli seasoned with the same blend.

A family cookout STAPLE at my house: Thighs and drumsticks grilled outside (with propane) until just charred. Served with refried beans and flour tortillas.

Leftover chicken: shredded finely and mixed with kewpie mayo, siracha, salt, pepper, garlic, peas and carrots. Served on robust toast with tomatoes and lettuce. Classic chicken salad sandwich

Party Fave: a whole rotisserie chicken that has been stripped of meat and mixed with cream cheese, buffalo sauce, chives, and sharp cheddar cheese. Baked in the oven until bubbling. Served with Tostitos corn scoops.

Easy breakfast/brunch: small chunks stir fried with rice, veggies (whatever’s in the fridge lol), ketchup, and siracha. Topped with an underdone egg omelet. Omurice, my beloved <3

That’s all my chicken recipes. This is what I’m eating 6/7 days of the week

Thanks for the ask!

[pradame]

Omg for your latest cooking post can you please give the names of the dishes? Esp the 2nd and the second last and last one? I know recipes would be too long to write but if you can give the name i can search how to make it :) they look so delicious and nice!!!

Hello! Thank you ♡ the second one is called eggs en cocotte (recipe by lindseyeatsla.com)

Ingredients:

1 tablespoon softened butter

3-6 eggs 1-2 in each ramekin, depending on size

1/4th cup heavy cream

1/4th cup cheese Boursin garlic & herbs, herbed goat cheese, Comté, Emmental, Gruyere all can work

bundle of chives thinly sliced to serve

Salt and pepper to taste

toasted baguette to serve

Instructions:

Preheat your oven to 350 degrees, and bring a kettle to a boil.

Take your softened butter, and spread around your ramekins to help with any sticking/and to add more flavor. Crack 1-2 eggs in each ramekin (depending on the size of your vessel).

Finish off with crumbled or shredded cheese of your choice (you can use Boursin garlic & herbs, herbed goat cheese, Comté, Emmental, Gruyere all can work)

Finish with your cream; 1/4th cup total divided into 3 ramekins.

Place your ramekins in a baking dish/oven safe proof dish that has a little bit of height. Next, you’re going to make your water bath by pouring your boiling water into the baking dish until it reaches halfway up the sides. Cover with your ramekin tops or foil. This helps cook the eggs really gently, and it stays really creamy!

The second to last one are chicken taquitos!

I shredded a rotisserie chicken and added el pato hot sauce, chopped onions, & cilantro. mix that all together and roll into softened tortillas (I used flour), lightly fry with olive oil in a pan and serve with sour cream, lettuce & shredded cheddar cheese 💕

[sketchyfletch]

Food is such a motivator for me. For example, tescos and sainsburys used to have hot meat counters, where you could get such things as bbq chicken wings, gammon shanks, rotisserie chickens, pizzas etc. Now all sadly discontinued because of 'changing customer habits' (ie we could continue because we make boatload of profit anyway but we won't because not as many people were buying it).

My absolute obsession was their chinese marinade chicken thighs. These things tasted like I think god would taste, if they were a juicy, perfectly seasoned piece of meat. But long before the shops announced they'd be discontinuing the hot meat counters, I couldn't find them anymore. Maybe I was slow off the mark each time, maybe they weren't as cost efficient to make.

I am not a good cook, but frustration at being denied these things drove to to try and learn. Consequently I can now make ten of them for the price of four off the hot meat counter.

Recipe:

Bone in chicken thighs (this recipe presumes 8)

Salt and pepper

Honey (2tsp)

Soy sauce (2tbsp)

Ginger paste (1tbsp)

Rice vinegar (1tbsp)

Tomato puree (1tsp)

Five spice (2tbsp)

Preheat oven to 200c fan, 220c reg oven Season the chicken with salt and pepper first. Mix all the marinade ingredients together in a single bowl, then cover the thighs using a pastry brush. Any leftover sauce, pour over the top. Put in a greaseproof lined tray and pop in the oven for 40 mins. At the 20 min mark, look in on them and use the runoff to baste. If you have a grill that doesn't set off your smoke alarm, switch to the grill for a few minutes afterwards to get a nice crispness to the skin. (This step is optional).

If you have a airfryer you can chuck them in there instead.

[allhailthe70shousewife]

I have a kind of strange request. I am away from family and it will just be me and my partner for the holidays. The place I'm at has a broken stove/oven but one plug-in cooker and a microwave. Do you have any old holiday recipes that make use of the microwave or stove top but with really basic ingredients? It's okay if it's a strange recipe/s. I think it would be fun to try. Thank you very much for your time 💐

When my husband and I first moved in together 16 years ago we had a situation a lot like yours so I am sympathetic to your plight. It was challenging at times.

If I were you I’d get a rotisserie chicken at the market and tear all of the meat off. Then make a pot of gravy (The classic ratio for gravy is three-two-one: 3 tablespoons flour, 2 tablespoons fat, and 1 cup of hot stock) on the cooker and toss the chicken in there. That is actually what I am doing tomorrow (I hate hot turkey). I will top it with with stuffing and bake it like a pot pie but you could just make the stuffing (use the box kind) on the cooker and eat it on the side. Homemade cranberry sauce is easy and done on the stovetop- recipe is on the back of the bag. You could microwave yams and cut them up, mix with brown sugar and butter and salt and then microwave them a bit longer til hot. Then top with marshmallows and toast the top with a lighter held close. Also the cooker can be used to make mashed potatoes that can be heated in the microwave.

I hope you have a beautiful day!

[lawful-evil-novelist]

SHARE MAGIC CHICKEN SOUP RECIPE!!!! Please.

So here's the deal with the magic chicken soup: It's from Heroes' Feast aka the D&D cookbook.  It's labeled Everything Soup in the Halfling section but for everyone's sake I'm just going to explain how to make it with my own advice along the way:

So for Everything Soup you need the following:

6 tbsp butter

2 tsp fresh rosemary

2+ cloves of garlic, to taste

1 yellow onion

3 carrots-If you want more flavor try to find those rainbow carrots

1 red bell pepper

2 bay leaves

¾ tsp dried thyme

5 cups chicken broth

1 potato

4 ounces green beans

1 leek

¾ cup corn, canned or frozen

1 ½ cups or 8 oz shredded chicken (rotisserie is preferred but homemade is fine)

If you’re precooking the chicken you’re also going to need at least ¼ tsp of all of the following:

Salt

Paprika

Sugar

Onion Powder

Garlic Powder

This recipe has 3 parts: the rosemary garlic butter, the chicken, and the soup itself.  It doesn't strictly need the butter but the butter does elevate it.  If you don't want to include the butter, just remove 3 tbsp of butter, the rosemary, and the garlic.

Rosemary Garlic Butter:

Melt 3 tbsp of the butter in a pan, add the rosemary and the garlic and heat until fragrant, stirring frequently.

Set aside, work on your soup, the butter needs to infuse.

The Chicken:

If you need to precook the chicken, try not to overseason it here or it'll ruin the soup.  If you think it needs more than ¼ tsp of everything add more than ¼ tsp but if you aren’t sure, play it safe.  Nothing ruins magic faster than getting the ingredients wrong.

Rub your seasoning mixture on your chicken and let it sit for about 15 mins.

Bake or pan fry the chicken until it's 165°F or 74°C internally.

Shred, set aside.

The Soup:

Now you can make the soup.  Start by prepping your vegetables:

Chop your onion, it doesn't need to be pretty it just needs to be bite-sized.

Peel and cut your carrots into ~¾ inch pieces, diagonally looks nice but is unnecessary

Core and seed your bell pepper, then chop it up into ~¾ inch pieces

Peel and cut your potato into ~¾ inch pieces

Clean and stem your green beans, then cut them into 1-inch pieces

Cut off the really dark green pieces of your leek and cut the light green and white parts in half, clean them thoroughly and chop up both halves

Then Cook the Soup:

Over medium-high heat, melt the other 3 tbsp of butter in a dutch oven, then throw in the carrots, onions, and pepper with the thyme, bay leaves, and a little salt, cook and stir until the vegetables soften, ~5 mins.

Adjust heat to medium-low, cover, and leave it until the vegetables have a nice mini-bath of their own juices.  Should take like 8 minutes.

Add the broth and potato, raise the heat to medium-high until simmering, then turn it down to low, cover, and leave it for 5 minutes or until the potatoes are barely tender.

Add your green beans and repeat the medium-high simmer and low heat cover cycle from the potatoes, but only leave it for 3 minutes this time.

Add your leeks, corn, chicken, and salt and pepper to taste, then repeat the simmer and cover cycle, again leave it for 3 minutes, until the potatoes are soft and everything is cooked through.  Adjust seasoning here, and remove the bay leaves.

Reheat that rosemary butter you set aside and strain it, then top the soup with the butter.  You can also top each bowl with 1-2 teaspoons if you prefer.

And there we have it, magic. I know it seems like the only seasoning is on the chicken but trust me this soup is super flavorful and delicious.

[nosanime]

Campsite Taco Bar (Makes 6 Servings)

We bring you this recipe from our panel, “Anime Foodies: Laid-Back Camp The Movie”.

As the movie opens, our characters are enjoying a group camping trip during their high school years on a lake shore near Mt. Fuji.  For their supper, they create a taco bar that allows everyone to customize the final product to their tastes.  While some components of the taco bar are familiar, the centerpiece – a whole chicken roasted in a Dutch oven over coals – is a showcase for their camping adventure.

Roasted Chicken:

1 Whole 5-6 Pound – Chicken

1 4 oz. Stick – Unsalted Butter

1 ½ TSP – Kosher Salt

1 TSP – Black Pepper

1 ½ TSP – Juniper Berries

4 Springs – Rosemary

1 – Orange

2 Small – Russet Potatoes

3 Medium – Carrots

Allow the butter to come to room temperature, mix in the salt and pepper, and set aside.

Cut 4 large slices off the orange and eat the rest.

Roll a large length of heavy-duty aluminum foil into a ring and place it into the bottom of your Dutch oven.

Line the base of the Dutch oven above the foil ring with two layers of heavy-duty aluminum foil and line the lid with another layer of foil.

Remove your chicken from its packaging and dry it off with some paper towels. 

Working from the back of the bird, carefully reach in and separate the chicken skin from the meat without tearing it across as much of the bird as possible.

Once the skin is lose, take ½ of the seasoned butter and stuff it into the space you’ve made between the meat and skin of the chicken, spreading it evenly.

Stuff the cavity of the chicken with two slices of orange, 2 springs of rosemary, and ½ TSP of juniper berries and then truss the bird.

Peel the carrots, scrub the potatoes, chop them both into large chunks, and place the few of the smallest of your carrot pieces down in the middle of the Dutch oven.

Take some of the additional butter and smear it over the outside skin of the bird before tucking in the wings and setting it into the middle of the Dutch oven on top of the small portions of carrots.

Spread the remaining root vegetables along the outside of the chicken and dollop the additional butter over these.

Place the other two slices of orange, 2 springs of rosemary, and the remaining TSP of juniper berries over the top of the chicken and then place the lid of the Dutch oven on (making sure it fits tightly to prevent any ash getting in).

Prepare your coals and set 1/3 of them evenly underneath the Dutch oven and the other 2/3 evenly across the lid. 

Allow to cook for 1 hour and 30 minutes and then carefully remove the lid, set it aside, and check the temperature with a thermometer (allow to cook for additional 10 minute intervals as required).

Once ready, place a piece of foil loosely over the chicken and allow to rest for 15 minutes before slicing or pulling for tacos as desired.

Optional/Notes:

If you’re not up to roasting an entire chicken with potatoes and carrots for your taco bar, feel free to pick up a rotisserie chicken from your favorite grocery store as a much simpler alternative.

If you have a small cooking rack or something else to keep the chicken from sitting right on the bottom of the Dutch oven, that will also work in lieu of the foil ring.  This and the thinner pieces of carrot being under the bird is meant to mitigate the bottom of the chicken from burning while the rest of it roasts.

The juniper, orange, and rosemary mostly function to scent rather than flavor the chicken and can be omitted, if necessary.

When separating the chicken skin from the meat and adding the butter under the skin, emphasize the breast portion of the bird as this portion is most at risk of drying out during the cooking process.

No need to be fancy with your trussing.  As long as it keeps the legs together and the back cavity of the bird closed, it will be fine.

For our coals, we were unable to get binchotan like they used in the show.  We instead used a similar looking hardwood charcoal we found locally: Blue Hog – Hog Logs.  We used 18 in total with 6 on the bottom of the Dutch oven and 12 on the top.  These did not require a change, but if you’ll be using smaller lump charcoal or briquettes, check about halfway through the cooking process as additional coals need to be added.

Taco Meat:

1 ¼ Pound – Lean Ground Beef (Ground Turkey)

1 TBSP – Worcestershire Sauce

1 TBSP – Ketchup

½ TBSP – Sake

½ TBSP – Mirin

2 TSP – Chili Powder

½ TSP – Paprika

½ TSP – Garlic Powder

Heat a pan over medium heat and add the ground beef.

Brown the ground beef while breaking up any large chunks.

Add the remaining ingredients, stir to combine everything, and raise the heat to medium high. 

Cook, stirring as necessary, until the liquid has almost entirely boiled away.

Optional/Notes:

Lean ground beef (93/7) is done to mitigate the need to drain any fat from the pan.  You can use fattier ground beef, but you may need to add an additional step of draining the fat.

Ground turkey can also function as a good substitute and typically does not require fat to be drained.

A classic stateside taco seasoning mix can be used in place of the Japanese version presented here if desired.

Taco Shrimp:

1 ¼ Pound Medium, Peeled – Shrimp

1 TBSP – Worcestershire Sauce

1 TBSP – Ketchup

½ TBSP – Sake

½ TBSP – Mirin

1 TSP – Chili Powder

½ TSP – Paprika

½ TSP – Garlic Powder

Take all the ingredients, mix them together, and allow the shrimp to marinate for 30 minutes to an hour in the cooler.

When ready to cook, heat a pan over medium heat and add the shrimp with its marinade.

Cook for 4-6 minutes or until the shrimp are cooked through.

Salsa:

2 Medium – Red Tomatoes

½ – Green Bell Pepper (Any Mild Green Pepper)

¼ Medium – White Onion

1 – Lime

2 Pinches – Kosher Salt

Dice the tomatoes, green pepper, and onions and add them to a serving bowl.

Add the juice of the lime and the salt and stir.

Remaining Taco Bar Ingredients:

1 Head – Red Leaf Lettuce (Romaine Lettuce)

2 – Lime

2 Medium – Red Tomatoes

½ Medium – White Onion

8 oz. Block – Jack Cheese

1 – Avocado

2 Packs, Taco-Size – Flour Tortillas

1 Small Bottle – Tabasco Sauce (Any Preferred Hot Sauce)

Wash your lettuce, separate the leaves, and set aside.

Slice the limes into wedges, the onion into thin half-moons, and the tomatoes into slightly thicker half-moons.

Shred your block of cheese and keep it in the cooler until ready to serve.

Just prior to serving, split and pit the avocado, scoop the flesh out of each half in one piece, and slice into half-moons.

Heat a pan over medium heat and toast the tortillas one at a time for 30 seconds to a minute on each side.

As the tortillas finish, place them on a plate under a towel to keep warm until it is time to serve.

Optional/Notes:

Any long leaf lettuce will work fine.

You can skip the process of shredding your own cheese by buying a standard pack of pre-shredded cheese that you enjoy with tacos.

[prep4tomoro]

Dining Under the Sun and Stars:

When we do not have a stove to heat with wood or turn on with the flip of a switch, we have to find a way to cook. Additionally, using natural cooking solutions saves money and reduces dependence on "the grid". Our ancestors found a way to cook . . . even in winter. These Videos, Podcasts and articles explain how to cook good healthy food for a fraction of the cost of conventional cooking methods. DUTCH OVEN COOKING: There is something nostalgic about Dutch oven cooking over an open flame. The smell, the feel and the taste of this experience cannot be replicated by any other method of cooking. The Dutch oven brings out that warm feeling of being “home” regardless of where I may be in the world. As I huddle around the fire ring with my group, preparing our meal, the Dutch oven becomes part of my extended family. Dutch Oven Cooking Video Tutorial Dutch Ovens on Amazon.com SOLAR OVEN COOKING: When we do not have a stove we can heat with wood or turn on with the flip of a switch, we have to find a way to cook. Our ancestors found a way . . . In the Podcasts and Videos Learn:

How to harness the power of the sun to cook, dehydrate, purify water and be better prepared for emergencies.

How to never have to worry about burning dinner again.

How to use a SUN OVEN to naturally dehydrate fruits and vegetables, and enhance winter sprouting.

How to reduce your utility bills and the amount of fuel you need to store for emergency preparedness while helping families in deforested developing countries around the world.

Everything you need to know about using a SUN OVEN to bake, boil and steam foods. See how practical and easy it is to cook in a SUN OVEN and discover the many economic, health and environmental benefits of cooking with the sun.

Cook in the middle of winter and get out of the hot kitchen in summer. [Recipes and How-to Videos] [Solar Oven Cooking]    [Let's Cook with the Sun!] [Comparison of Solar Ovens/Cookers] [Solar Ovens on Amazon.com]

PRIMITIVE COOKING: Learning to cook with a campfire, without man-made utensils, can be one of the most relaxing and rewarding experiences. Whether you're camping or in an actual emergency situation, common primitive cooking methods are skills worth knowing. The first skills necessary, however, are knowing how to start and build a fire. Then choose the primitive cooking method appropriate for the situation, available resources and weather.

Ash Cooking: Gather the food and large, live, non-poisonous plant leaves (preferably edible with stems or vines still attached). Slowly let the fire die while flattening the hot coals (but not burning with flames). Wrap the food in the leaves, using the stem/vine to hold it together. Place the food onto the coals. Use a stick to move some hot coals over top of the food so it can cook on both sides.

Broiling: Unless a pan is available, make something that can hold the food over the fire without it falling in. Strong, live, non-poisonous branches fashioned into a basket-weave pattern may do. Then lay the food on the boiler to cook. Flip the food as needed to cook thoroughly.

Hot Stone Cooking: Use a flat surface rock no less that one inch thick. Make sure the rock is clean but dry. Heat the rock on coals or over the fire until hot to touch. Place the food on the rock to cook.

Plank Cooking: Best woods for making planks are poplar, cedar, and oak; not conifers (pines). Cut into planks or rounds large enough for your food and cook similar to Hot Stone Cooking.

Steam Pit Cooking: Wrap food in large leaves, as when ash cooking. Dig a pit in the ground a foot to two feet deep. Line the bottom of it with hot coals. Place the food on top of the coals and then cover it with the earth you dug up. Allow it to sit for at least a couple of hours (even small food will take a while to cook this way). Then dig it up, and dig in!

Spit Cooking: Like a whole chicken spinning slowly on a rotisserie, that's spit cooking. Bury two "Y"-shaped (the top of a K is a better shape for pounding into the ground) branches, one on each side near the fire. Another straight, non-poisonous, hard-wood branch will pass through the food and hang on the two "Y"-shaped branches. Secure the food with non-poisonous vines or twine so it doesn't fall off as it cooks and turns. Turn the food occasionally to cook completely.

Clay Cooking: Wrap food in large leaves, as when ash cooking. Dig far enough into the ground and you'll, usually, find clay. Make sure that the area you dig wasn't once the place of toxic chemicals. Pack the clay around the food, in an even layer, to promote even cooking. Lay the clay-covered package over hot coals and allow it to cook. The time of cooking will depend on not only the size of the food being cooked, but also the thickness of the clay.

Shovel Skillet: Most backpackers and bug-out-bags will carry a small, foldable shovel to dig a latrine, fire pit or cover fire coals to put out a fire. A Not-So-Primitive cooking method is using a shovel as a skillet when no pots, pans or griddle are available. The metal shovel is excellent for cooking meats, veggies and breads. The [usual] long handle, makes it convenient to maneuver the food in and around the fire for different temperatures.

Makeshift Cooking Tools help with the cooking process. A Rake or Pitchfork can be used as skewers for roasting meats. A metal fork can be repurposed into a pan handle by poking holes in a metallic can in line with the fork tines, inserting the tines into the holes then bending the tines in an alternating pattern. This provides a safe, sturdy handle to move the can of food in and around the fire.

[Campfire Cooking Tips 1]    [Campfire Cooking Tips 2] [Campfire Cooking Tips 3]    [Campfire Cooking Tips 4] [Reference Link] Related Resources: Cook a Raw Egg, in its Shell, in Campfire Ashes Uses For Wood Ashes

[11-Cs Basic Emergency Kit] [14-Point Emergency Preps Checklist] [Immediate Steps to Take When Disaster Strikes] [Learn to be More Self-Sufficient] [The Ultimate Preparation] [P4T Main Menu]

This blog is partially funded by Affiliate Program Links and Private Donations. Thank you for your support.

[house-of-stars]

hello ive been living alone for three and a half days and it is LOVELY!!!!!

learning how all the machines sound is always interesting. the dishwasher is whisper quiet but the washer and dryer are So Loud. if i leave the sink running for awhile the pipes start making noise.

ive been getting up earlier because im not waiting for anyone to leave, i like the small routine of getting dressed, opening the blinds, feeding the cats, im keeping on top of daily chores because no one is yelling at me about them, i love feeling accomplished

im petting the cats every few minutes (this is no different, cats are just very important to note)

actually partaking in my hobbies, like reading (im so close to a library now!), im sketching a bit with no worry

i made this meal and it is delicious even as leftovers!! i didn’t make as much as the recipe called for, i thought 6 servings was too much repetition for me in one week, but even with downsizing the recipe it still made 4 servings. i baked frozen chicken strips in the oven in place of the chicken breast (too expensive for me to buy), just chopped them up and tossed 'em in, and i thoroughly enjoyed it!!!! id be curious to see how using rotisserie chicken in it would taste. so yeah this was very fun very good ill probably make it again soon

[classycookiexo]

Do you have any of your favorite food recipes to share with me?

Honestly lol I’m still learning to cook but my fav thing is seasoning potatoes, asparagus tomatoes and any other veggie that I’m feeling at the moment and just running it in the oven after I pour a little oil on it 😂

I’m not a vegan or anything either, it’s just my fav lazy girl meal but sometimes I also like to go to Publix, get a rotisserie chicken and make roasted chicken salad (similar style in tuna fish) and putting it on toast or crackers lol sometimes I also put grapes in it too

[recipeshub24]

Ultimate Chicken Alfredo Lasagna Ingredients : 2 tablespoons olive oil 2 large shallots finely chopped 4 cloves garlic grated or minced 6 tablespoons butter 4 tablespoons all... 🍕🍟🥪 𝙑𝙞𝙨𝙞𝙩 𝙩𝙝𝙚 𝙡𝙞𝙣𝙠 𝙩𝙤 𝙜𝙚𝙩 𝙩𝙝𝙚 𝙁𝙐𝙇𝙇 𝙧𝙚𝙘𝙞𝙥𝙚 🥙🥡🍖