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I just cooked a chicken...

Comments

  • #2
    sunflower27
    Closed Accounts Posts: 4,822 ✭✭✭sunflower27


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


  • #3
    Balfie
    Registered Users, Registered Users 2 Posts: 3,137 ✭✭✭Balfie


    food forum is > that way.


  • #4
    Lapin
    Banned (with Prison Access) Posts: 18,184 ✭✭✭✭Lapin


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


  • #5
    Agonist
    Closed Accounts Posts: 1,329 ✭✭✭Agonist


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

    Jaysus, that's hilarious :D


  • #6
    fred funk }{
    Registered Users, Registered Users 2 Posts: 6,828 ✭✭✭fred funk }{


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

    Uncanny resemblance. The plot thickens.


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  • #7
    jayteecork
    Site Banned Posts: 5,676 ✭✭✭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.


  • #8
    chicken fingers
    Closed Accounts Posts: 645 ✭✭✭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.


  • #9
    gonedrinking
    Closed Accounts Posts: 810 ✭✭✭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


  • #10
    Poor Uncle Tom
    Registered Users, Registered Users 2 Posts: 14,547 ✭✭✭✭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


  • #11
    CrazyRabbit
    Registered Users, Registered Users 2 Posts: 8,659 ✭✭✭CrazyRabbit


    Feckin' posh people with your modern kitchens.


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  • #12
    senorwipesalot
    Closed Accounts Posts: 1,458 ✭✭✭senorwipesalot


    sunflower27 wrote: »
    You may want to get a new kitchen sponge.... just saying :D
    A bit of regrouting wouldnt go astray either.


  • #13
    Alter-Ego
    Registered Users, Registered Users 2 Posts: 2,324 ✭✭✭Alter-Ego


    It looks a bit dry, OP.


  • #14
    My name is URL
    Registered Users, Registered Users 2 Posts: 25,124 ✭✭✭✭My name is URL


    Who the fcuk cooks a chicken at 6am?


  • #15
    RichieC
    Closed Accounts Posts: 7,333 ✭✭✭RichieC


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


  • #16
    Spunge
    Registered Users, Registered Users 2 Posts: 2,779 ✭✭✭Spunge


    Loving that brotein


  • #17
    themadchef
    Closed Accounts Posts: 5,813 ✭✭✭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


  • #18
    Canis Lupus
    Registered Users, Registered Users 2 Posts: 9,880 ✭✭✭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.


  • #19
    FGR
    Registered Users, Registered Users 2 Posts: 2,464 ✭✭✭FGR


    Mmm..Chicken..

    Got any Vindaloo sauce?


  • #20
    bnt
    Registered Users, Registered Users 2 Posts: 13,115 ✭✭✭✭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:

    You are the type of what the age is searching for, and what it is afraid it has found. I am so glad that you have never done anything, never carved a statue, or painted a picture, or produced anything outside of yourself! Life has been your art. You have set yourself to music. Your days are your sonnets.

    ―Oscar Wilde predicting Social Media, in The Picture of Dorian Gray



  • #21
    Kat1170
    Registered Users, Registered Users 2 Posts: 3,713 ✭✭✭Kat1170


    Where are the roast potatoes and gravy. :(


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  • #22
    Jesus Wept
    Registered Users, Registered Users 2 Posts: 25,243 ✭✭✭✭Jesus Wept


    My name is URL wrote: »
    Who the fcuk cooks a chicken at 6am?

    A boss.


  • #23
    the beer revolu
    Registered Users, Registered Users 2 Posts: 17,645 ✭✭✭✭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.


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