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Out of the Blue

I've talked in the past about getting a pressure cooker to be able to can food, but that semi-idle thought is boiling over at the moment, so to speak, as we are a little inundated with stuff that will spoil before long. In a bit of uncoordinated planning, I made three quarts of chili over the weekend, and MrsBlue roasted a half-dozen chicken breasts last night (so four are leftover). This all goes in the fridge along with a quart of my nascent attempt at a Bolognese ragł, a quart of marinara sauce made by MrsBlue, and one or two other things I can't recall off the top of my head. So the pressure is on for us to finish this off before it goes bad, and certainly before either of us cooks anything else. Oh well, the food is all excellent, so we'll just have to "suffer."

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8. Re: Out of the Blue Jan 28, 2013, 12:03 Ratty
 
I finally tried a technique I found on the web for the best, juiciest roast chicken with the crispest skin ever and it did indeed deliver on its promise. Roast the 4-5 lb chicken at 500 for 10 minutes a pound. That's it. No brining, no flipping over, no turning down the temp. No nothing. You can season with salt and pepper and stuff the cavity if you want.

Downside is your oven will smoke a little from the splattering burning grease and it can make a bit of a mess. So turn turn off the fire alarms and set your oven to autoclean before you go to bed. After 30 minutes I opened the doors and windows and turned on the fan. The smoke wasn't that bad.

So it was fantastic chicken, super duper juicy, but really who wants to deal with the smoke and grease. I'm not sure if I'll do it again.
 
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