Improv Posted October 12, 2013 Share Posted October 12, 2013 Got a little cold at the end of this week. Just bad enough for me to look like hell at the studio yesterday so everyone feels sorry for me but not bad enough for me to be totally laid out on my first full day off in ages... Started the day with a little kitchen remodeling. Gained ~2 square feet of counter space by installing this knife strip. That is huge in my kitchen. Plus I really dig how it looks. My old one couldn't fit the two new Victorinox chef knives at the end. I'll be working the rest of the week, so I wanted to do up some extra protein for leftovers for my ladies. So two chickens are brining in salt, brown sugar, soy sauce, and italian herbs. Did up a hobo pack of potatos, carrots, onion, and garlic... ... and I'm about to light a fire to cook it all up. ~350° for an hour or so. More pics to come, of course... Quote Link to comment Share on other sites More sharing options...
Improv Posted October 12, 2013 Author Share Posted October 12, 2013 I started with my small birds upright in "beercan position"... ... but the lid was baaaarely touching them, so I moved to this rather laid-back position: Holes in the hobo pack to let the juices in. They won't be Bon Appetit covers, but they should be tasty... Quote Link to comment Share on other sites More sharing options...
Improv Posted October 13, 2013 Author Share Posted October 13, 2013 After an hour or so at ~375°, the birds reached temp... Really flavorful, tender birds. I tore apart the carcasses and I'm making some soup now. If that doesn't make me feel better, I don't know what will! BillsME, ckreef, 4RD and 2 others 5 Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted October 13, 2013 Share Posted October 13, 2013 Now that's looking mighty tasty, Improv! Very well done. As always, very nice camera work! Quote Link to comment Share on other sites More sharing options...
tmac3304 Posted October 13, 2013 Share Posted October 13, 2013 Looks great man! Soup cures all!!! Quote Link to comment Share on other sites More sharing options...
MWT4VGClassic Posted October 13, 2013 Share Posted October 13, 2013 That is one heck of a homemade chicken soup, looks great and an awesome cure for the cold. Quote Link to comment Share on other sites More sharing options...
bferne Posted October 13, 2013 Share Posted October 13, 2013 Those guys look amazing! Tonight I had some bits and juice from a 6-7 hour 22lbs Turkey (just a sample) off an XL BGE and let me tell you, it's the most amazing Turkey I've ever tasted (Canadian Thanksgiving). If that chicken, which looks just as good, is even half as good, it'll be out of this world. See, now I'm tempted to go Kamado before spring just so I can do our Christmas bird on it. So tempting. Quote Link to comment Share on other sites More sharing options...
jrow17 Posted October 13, 2013 Share Posted October 13, 2013 Great looking birds buddy/) Quote Link to comment Share on other sites More sharing options...
Improv Posted October 14, 2013 Author Share Posted October 14, 2013 This soup has nursed me back to health nicely. Slightly smoky, nice and chunky. Just the way I like it. huronboy 1 Quote Link to comment Share on other sites More sharing options...
huronboy Posted October 14, 2013 Share Posted October 14, 2013 Chicken soup, yummmm Quote Link to comment Share on other sites More sharing options...
CeramicChef Posted October 14, 2013 Share Posted October 14, 2013 Improv - glad to hear you're back amongst the living! A quick Q - have you ever roasted off the neck, giblet, sac, etc. and boiled those in the broth and then taken them out and stripped the little bots of meat from the neck? Makes some incredibly flavorful stock for the basis of many a soup. Learnt that trick from my Momma. I do a lot of fowl and I've always got a lot of stuff i don't eat hanging around in the freezer just in case ... Be well and don't work so hard! Jack. 1 Quote Link to comment Share on other sites More sharing options...
Improv Posted October 15, 2013 Author Share Posted October 15, 2013 Improv - glad to hear you're back amongst the living! A quick Q - have you ever roasted off the neck, giblet, sac, etc. and boiled those in the broth and then taken them out and stripped the little bots of meat from the neck? Makes some incredibly flavorful stock for the basis of many a soup. Learnt that trick from my Momma. I do a lot of fowl and I've always got a lot of stuff i don't eat hanging around in the freezer just in case ... Be well and don't work so hard! That's also the way my mother does it at holidays. You're right, it is delicious... but I've never made the effort. She cuts them into the tiniest little giblets. Yum! Quote Link to comment Share on other sites More sharing options...
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