I just cooked a chicken...

jayteecork

...and it turned out delicious.

http://img191.imageshack.us/i/sdc11978m.jpg/

sunflower27

You may want to get a new kitchen sponge.... just saying

Balfie

food forum is > that way.

Lapin

Jesus I thought that was my own kitchen for a second. :eek:

Agonist

Lapin wrote: »

Jesus I thought that was my own kitchen for a second. :eek:

Jaysus, that's hilarious

fred funk }{

Lapin wrote: »

Jesus I thought that was my own kitchen for a second. :eek:

Uncanny resemblance. The plot thickens.

jayteecork

Lapin wrote: »

Jesus I thought that was my own kitchen for a second. :eek:

wow.
Your washing up liquid is a lot posher than mine though.

chicken fingers

Filthy savages, get your maids to clean your kitchens.
That oven tray looks like it has years of old grease on it. I can almost smell it.

gonedrinking

chicken fingers wrote: »

Filthy savages, get your maids to clean your kitchens.
That oven tray looks like it has years of old grease on it. I can almost smell it.

old grease is what makes food taste delicious

Poor Uncle Tom

gonedrinking wrote: »

old grease is what makes food taste delicious

Here was me thinkin' seasoning and good cooking had a lot to do with it.......:p

CrazyRabbit

Feckin' posh people with your modern kitchens.

senorwipesalot

sunflower27 wrote: »

You may want to get a new kitchen sponge.... just saying

A bit of regrouting wouldnt go astray either.

Alter-Ego

It looks a bit dry, OP.

My name is URL

Who the fcuk cooks a chicken at 6am?

RichieC

few mayo and chicken sangers so, OP! chop chop!

Spunge

Loving that brotein

themadchef

Fair play to you. If that was your first attempt then well done. Better nuked than underdone. You'll get it right eventually. You were happy with it, that's all that matters as youre the one eating it

Half of the finger pointers still have a Mammy roasting theirs and washing up after them so pay no heed :P

Canis Lupus

themadchef wrote: »

Fair play to you. If that was your first attempt then well done. Better nuked than underdone. You'll get it right eventually. You were happy with it, that's all that matters as youre the one eating it

Half of the finger pointers still have a Mammy roasting theirs and washing up after them so pay no heed :P

I'll have you know my dinner tonight was the finest curly fries, chicken kievs and baked beans.

FGR

Mmm..Chicken..

Got any Vindaloo sauce?

bnt

Don't forget to keep all the bones: bung them in a pot with the leftover grease, salt and plenty of water. Boil it up, cover, then simmer for 6+ hours, until the whole thing's in bits. That's your chicken soup stock: strain out all bones, add back any good chicken bits left over, soup mix (pre-soaked), winter veg etc., simmer for an hour, and you have chicken soup for a week. Good for the soul, allegedly. :cool:

Kat1170

Where are the roast potatoes and gravy.

Jesus Wept

My name is URL wrote: »

Who the fcuk cooks a chicken at 6am?

A boss.

the beer revolu

bnt wrote: »

Don't forget to keep all the bones: bung them in a pot with the leftover grease, salt and plenty of water. Boil it up, cover, then simmer for 6+ hours, until the whole thing's in bits. That's your chicken soup stock: strain out all bones, add back any good chicken bits left over, soup mix (pre-soaked), winter veg etc., simmer for an hour, and you have chicken soup for a week. Good for the soul, allegedly. :cool:

Don't put salt in your stock -you can't take it back out once it's in - season the finished soup.
A cooked chicken carcass will have given up any flavour it has to give up in 2 hours. A further 4 hours simmering just wastes energy and makes for a cloudy stock.