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Core,
I'm sure it does have to be fully defrosted.
I'm sure it does have to be fully defrosted.
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Oh, I didn't know you already HAD them. I was thinking about those fresh hens you can buy with the self-timers...they're great. If they're frozen, keep frozen till a day or 2 before you're ready to cook. I like to thaw in the the fridge for a day or so, then take it out and leave it in the sink till completely thawed the day I cook it. These directions work best on a chicken about 6 pounds and up. :thumbup:core_17 said:Set it out for 30 minutes room temp? Does that mean I don't have to defrost it in the sink for several hours?
I got SIX whole chickens given to me, so I've got a lot of chicken cookin to do!
...and of course ya can come over Terri-kins! You can sit on the couch right between me and Erik! :twisted:
Don't forget the pinot. :mrgreen: And frozen is perfectly good, especially with a slow thaw like you have time for. :thumbup:core_17 said:I thought that sounded kinda funny! No, not fresh..good and frozen. I'm not sure of the size...I'll have to check when I get home. Guess I should put one in the fridge when I get home from work tonight then, huh...give it a full day plus some in there, then Sunday it can thaw the rest and I can have me some roast YARD BIRD!
Marinade is a sauce which the meat sits in before cooking. It actually starts the cook process before heat toughes it. The marinade will normally be acidic. The idea is that it not only flavours the meat, but it also tenderises it.(even though I don't really even know the correct way to use marinade)
KevinR said:Feel lucky your not in Michigan. The economy is so crappy here that unless it's new construction, houses are on the market for a year. You can drive around and point at all the houses going into forclosure.