Tag Archives: cooking

Don’t be a chicken….Bake one!

My first roast chicken from 2009.

My first roast chicken from 2009.

Mrs. Hoose here!

When I first met Jerod, boiling water was a challenge. Over the years, I’ve acquired a few skills. I’ll be sharing some of my tips with you.

Here is one that we will be using over the holidays….

Whole chickens used to be something I shied away from, until I figured out a fool-proof way to make them. Just like turkeys, they should thaw a full day in the refrigerator for every 4 pounds. Once the chicken is thawed enough to take the giblet pack out, I remove it so the bird can thaw faster. My favorite way to bake chickens is like this –

  • Put a cast iron skillet in the oven, put a tablespoon of butter in the bottom of the skillet, and preheat oven to 500 degrees.
  • Season bird inside and out and truss the legs.
  • If desired, cut up an apple and onion and place inside the bird.
  • When the oven comes up to temperature, grab the skillet and swirl around the butter so it covers the entire skillet.
  • Place bird in skillet breast side down and turn the oven back to 450, then continue baking. For the last minute of cook time, flip the bird over and bake it for 15 minutes at 500 degrees.

The chicken should bake for 15 minutes per pound, and the last 15 minutes are always done at 500 with the breast up. For example, a 5-pound chicken will bake for an hour at 450, then will bake for 15 minutes at 500. Perfectly brown and crispy chicken every time! No dry bird. No messing around with a meat thermometer. Best of all, no risk of people accidentally eating raw chicken.

Remove from the oven. After cooking, let the bird rest for at least 15 minutes. This works out well, as I can prepare most sides in that time frame. I have found that the Ove-Glove and similar products help a lot with this recipe, as cloth oven mitts don’t provide nearly enough protection.

Thanksgiving Duck

This is the duck I cooked for Marisa and I for Thanksgiving.

Take a bird, a cast iron skillet and your favorite seasonings.
Spray the skillet with Pam and place into the oven on a middle rack at 500 degrees F.
Remove giblets and season your bird inside and out.
Once the pan and oven are at 500, carefully pull the pan out onto the stove top. Place the bird, legs down, into the skillet and return to the oven. Cook for 15 minutes per pound, rounding up. Set your timer for 15 minutes LESS than the total. When the timer goes off, pull the pan and bird out of the over, quickly flip the bird over with tongs in the skillet and return all to oven for an additional 15 minutes. Remove everything from the over and place the bird onto a platter to rest for 15 minutes.
Serve, eat, enjoy, food coma. 🙂

Marisa’s Killer Quiche Recipe

Killer Quiche recipe….

…and it’s not “killer” because it tastes like crap or because I set the place on fire. Jerod and I came up with this idea after I made another quiche we found online. We decided to make a quiche with several of the foods that have been pulled off of the shelves due to contamination in recent years. Hence, the name. Hey, I was sick of hearing about Swine Flu and needed a change.

1 pie shell
2 eggs
1 1/2 cup shredded white cheese of your choice — I used an Italian blend
1/2 cup milk
1/2 cup mayonnaise
1 tsp corn starch
3-4 strips of bacon, chopped (Mmm, melamine)
3 scallions, chopped (I miss Chi-Chi’s, their fake Mexican food, and their lukewarm “hot” salsa. The hepatitis A, not so much.)
1/4 cup frozen chopped spinach (Popeye made those funny faces because he was suffering from E Coli)
3 heaping tablespoons of sun-dried tomatoes (With your 100% RDA of salmonella)

Preheat oven to 350 F. Cook bacon until it’s crispy. Mix eggs, milk, mayonnaise, and cornstarch. Blend in the bacon, scallions, spinach, and tomatoes. Pour into pie shell and bake for 30-45 minutes.

A few tips: It helps to let eggs get up to room temperature before cooking them. This goes for everything, including scrambled eggs. The measurements of the formerly diseased foods are approximate.