MacKenzie Posted March 4, 2016 Report Share Posted March 4, 2016 Decided to do an 8 pound free range chicken. Took it out of the freezer on Mon. and let it thaw in the fridge then on Wed. prepared it and let it sit overnight in the fridge. Chicken is in the rotisserie basket and ready to spin. For the first 45 mins there was lots of time to get the veggies ready. I have the db pan sitting on top of the fire basket. Took the veggies off after about 1.25 hours. I should have turned them during the cook as some of the bottoms were rather dark, an understatement.:) The chicken took about 2.5 hours to cook, temp was mostly around 325F but I did get it up to 350F towards the end. Resting on the counter before cutting. Plated. Same as the last rotisserie chicken I cooked when I went to slice it there was so much liquid running out. Awesome.:) You can't see it in the pix was the chicken was very moist. Right now I have the bones in a stock pot in the oven and I will let it stay there all night at 200F. 1 Quote Link to comment Share on other sites More sharing options...
Rak Posted March 4, 2016 Report Share Posted March 4, 2016 Delicious MacKenzie! I'm going to try this again with veggies in the db pan! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 4, 2016 Author Report Share Posted March 4, 2016 Thanks, Rak. I added the veggies about 50 mins after adding the chicken because last time they were way over cooked when I added them at the beginning. They were not over cooked but a good many had black bottoms so maybe I need to raise them up in the db drip pan. Maybe add a rack to the db pan then close to the end of the veggies cook take the rack out to get some browning. That's what I'm thinking right now maybe someone will have a better idea. Fortunately I have lots of room so that I don't have to remove the chicken to add the veggies or to take them out. I just need to make sure I can get the rack that I use to raise the veggies of the bottom will come out. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 4, 2016 Author Report Share Posted March 4, 2016 Before I started this cook I had a nice breakfast to carry me through.;) Shirred egg, greased a ramekin, added an egg, 1T milk, 1T aged cheddar and pepper. Baked at 420F for 10 mins and if you want a runny yoke do it for less time, eh, Tony and ck. Quote Link to comment Share on other sites More sharing options...
bosco Posted March 4, 2016 Report Share Posted March 4, 2016 looks good. I am going to try and do a few birds this weekend if the weather cooperates Quote Link to comment Share on other sites More sharing options...
tinyfish Posted March 4, 2016 Report Share Posted March 4, 2016 Yum...is what I think as I look at that meal. Carmelized is the fancy term in cooking not dark bottom. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 4, 2016 Author Report Share Posted March 4, 2016 tinyfish, thanks, next time I'll try to remember to think of it caramelized. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 4, 2016 Author Report Share Posted March 4, 2016 Now that I have all that cooked chicken I'll have to put it to good use. Stuffed homemade pita with a mixture of mayo, mustard, balsamic vinegar, minced onion, slivers of carrot, diced tomatoes, shredded lettuce, diced olives, black pepper, a little ricotta and a side of Thai Pickled Red Chilli. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 4, 2016 Report Share Posted March 4, 2016 Nice bird, MacKenzie and great use of the leftovers in the sammie! Haven't shirred eggs in a very long time. May give it a go this weekend? Quote Link to comment Share on other sites More sharing options...
wilburpan Posted March 5, 2016 Report Share Posted March 5, 2016 All of these food photos look awesome. I did think for a second that MacKenzie managed to convert her cooked rotisserie chicken into an egg for breakfast. KK grills are great, but even I don’t think they can work that sort of miracle. Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 5, 2016 Author Report Share Posted March 5, 2016 Thanks, Wilbur, but that won't stop me from trying. Once I have that figured out I'm going for the lead to gold.;) 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 6, 2016 Author Report Share Posted March 6, 2016 Won't these be good with a nice bowl of roti chicken noodle soup This is my first attempt but it won't be my last. I used a recipe from King Arthur and once I get it perfected I'll post what I did just in case you feel so inclined. This half the recipe and next time I'll make them larger, these are bite size.:) Lightly salted. I bit the end of one of the smallest ones to show the interior. I would like it just a tad more dry for safe long keeping . Solved that problem of not being crispy all the way through by putting them back into the oven at 225F for maybe 30 mins. Quote Link to comment Share on other sites More sharing options...
tony b Posted March 6, 2016 Report Share Posted March 6, 2016 Nicely done, AGAIN, MacKenzie! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 6, 2016 Author Report Share Posted March 6, 2016 Change of plans, from the freezer came some KK roasted tomato soup- Tomorrow it will be chicken noodle soup. I'm going to start another batch of those crackers in a few minute and let them rise overnight for more flavour. Same as I did with today's batch. 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 6, 2016 Author Report Share Posted March 6, 2016 Thanks, Tony, I am so happy with the crackers that I have another batch rising in the fridge. I hope to make these larger. Quote Link to comment Share on other sites More sharing options...
PRippley Posted March 7, 2016 Report Share Posted March 7, 2016 Homemade crackers look awesome as usual MacK! 1 Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 7, 2016 Author Report Share Posted March 7, 2016 Thanks, PJ, I hope tomorrow's batch turn out just as good, stay turned.:) Quote Link to comment Share on other sites More sharing options...
PRippley Posted March 8, 2016 Report Share Posted March 8, 2016 Tuned in and ready now that Tapatalk is working! Quote Link to comment Share on other sites More sharing options...
MacKenzie Posted March 8, 2016 Author Report Share Posted March 8, 2016 For those who stay tuned here are the bigger ones.;) I still think they are delicious and the recipe will be posted tomorrow.:) Quote Link to comment Share on other sites More sharing options...
dstr8 Posted March 8, 2016 Report Share Posted March 8, 2016 Hmmm...everything looks delicious. And those crackers! Must make some crackers in the KK! Quote Link to comment Share on other sites More sharing options...
