O.K. people....I just put a whole chicken in my Showtime Rotisserie that sits on my counter...when you have insomnia you buy a lot of things from infomercials...Well I had to wash and season the chicken first...as I am washing the chicken I notice a soft patch on one of the drumsticks....IT WAS THE CHICKEN'S HAIR!!! They forgot to remove all the hair from his poor little leg, and I just had to be reminded this was once a live thing...I hope I have toothpicks...I will be picking hair out of my teeth later. I may have to call PETA and tell them I have been scarred by the chicken farmers lack of detail in their killing and cleaning techniques...of course I am still going to eat the chicken...I wonder if that will hurt my case?
7 comments:
Chickens have hair? Did you check to see that they left any teeth? The Showtime rotisserie is the BEST. It's one of the few things that does everything the infomercial says it does.
When I make chicken, I first soak it in a mixture of a gallon of water and 1/2 cup of salt for an hour or more. Then I season it with McCormick rotisserie seasoning.
When I lived in the Azores, I found a restaurant that served the best chicken soup I'd ever had. I told my boss about it and he took his family. They dipped the ladle into the soup and came up with a chicken foot, so they didn't eat it. And his wife was German! What sissies.
LOL!!! umm no chicken feet for me either.
I am going to go buy some of that seasoning you mentioned. I have never tried the soaking technique except once on a turkey.
My rotisserie makes a good prime rib too...
Prime rib is way to expensive to risk in the rotisserie. Here's how I do it.
7 pound prime rib roast
salt
Try to get a prime rib roast from the 10th, 11th and 12th ribs. It is less fatty than a roast from the sixth through the ninth ribs. Consider when buying that the roast loses about a pound through aging and trimming.
Place roast uncovered on a rack on a plate or tray in the bottom of the refrigerator for 6-7 days. Make sure the temperature is less than 40 degrees. Aging releases enzymes that improve the flavor of the meat.
On the day of roasting, trim any dried or hard meat from the surface.
Bind roast with twine on both ends to prevent the bones from separating from the eye.
Sear in a hot skillet on all sides until browned -- about 8 minutes.
Season with salt.
Place on a rack in a roasting pan. Roast in a 250-degree oven for 3 1/2 hours.
After roasting, test with meat thermometer -- meat should be 130 degrees.
Tent with foil for 30 minutes.
Remove ribs by running a long carving knife along the inside curve of the ribs. Set aside to eat later.
Slice roast into any thickness you like.
Hey thanks...I am making a prime rib roast Halloween night.
Glad you told me. I am going to do it.
Give you an update on the 1st.
I have a Chicken -Fur hat that I wear when hunting in the woods in Winter--I find it to be much warmer than my rabbit fur hats...
You know you're not going to live this down right? Are you sure it was a chicken?
When I was a toddler, I used to watch my grandma butcher chickens. First, she'd slit their throat and let them flop around in the back yard. Removing the feathers consisted of dipping them in a pot of boiling water and then plucking them. The last step was to get rid of the "hair" by holding them over a flame. To this day, I can recall the smell of burning chicken hair. She canned them.
We used to be able to buy whole canned chicken in grocery stores, but I haven't seen any in years. I wonder what happened to them.
She would keep some of the wings to use as feather dusters.
I was your regular Foster Farm whole chicken in a bag for $3.99 + of course one furry drumstick...their hair looks blonde when it is wet.
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