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Can't Get Much Easier than Roast Chicken (but is anything else AS easy?)

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  • Can't Get Much Easier than Roast Chicken (but is anything else AS easy?)

    Recently I've started roasting chickens every Sunday and I'm continually amazing by the whole process.

    Of course I could get fancy, but at minimum all I have to do is salt and pepper the chicken, put it in the oven, and a mere 2 hours later it is nearly shreddable and juicy. AMAZING. We can eat it as it. Dice it for chicken salads. Shred it for bbq. I mean really, how amazing is that? (not to mention the succulent bone broth that comes next...)

    Anyway. I could this multiple times a week, but my husband isn't such a HUGE fan of chicken. Any other meats that this works well with? I'm always scared of getting tough meat, so I've strayed away from roasting other cuts.

    Other cuts of meat that work well with this simple of roasting?

  • #2
    Try this. Worked great for me. I watched for Eye of Round on sale, but Sirloin tip would work well, too.

    High Temperature Eye-of-Round Roast Recipe - Allrecipes.com

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    • #3
      If you have a crockpot, you can't get much easier than an eye-of-round roast or a beef veggie stew.
      Newcomers: If you haven't read the book, at least read this thread ... and all the links!
      http://www.marksdailyapple.com/forum/thread17722.html

      F/49/5'4"
      Jan. 1, 2011: 186.6 lbs PBSW Mar. 1, 2011: 175.8 lbs
      CW: 146.8 lbs
      GW 140 lbs
      A proud member of PETA: People Eating Tasty Animals

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      • #4
        A loin roast (pork or lamb) would work quite well with two hours (or less) in the oven. A rib roast would be almost as good.
        "Thanks to the combination of meat, calcium-rich leaf foods, and a vigorous life, the early hunter-gatherers were robust, with strong skeletons, jaws, and teeth." - Harold McGee, On Food And Cooking: The Science and Lore of the Kitchen

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        • #5
          If you butterfly the chicken you can decrease the roasting time to 35 minutes in a 450F oven
          My food blog, with many PB-friendly recipes

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          • #6
            Originally posted by Ajax View Post
            If you butterfly the chicken you can decrease the roasting time to 35 minutes in a 450F oven
            I was thinking it must be a huge chicken that takes 2 hours to cook. I can cook a 12 lb turkey in 2 hours.

            Roasted chicken is super easy, which is why I always cringe when people "roast" whole chickens in the Crock Pot. I like to roast pork loin, it's as simple as chicken. I think almost anything is good roasted.
            ~Sandy

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            • #7
              Roast chicken simplified:

              buy Gold n'Plump Bake It Easy Lemon Pepper Rotisserie Chicken.

              Take home. Remove from outer display bag. Cook.

              yeah, I'm a hoser :P
              --Trish (Bork)
              TROPICAL TRADITIONS REFERRAL # 7625207
              http://pregnantdiabetic.blogspot.com
              FOOD PORN BLOG! http://theprimaljunkfoodie.blogspot.com

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              • #8
                Thanks for your suggestions everyone! I can see how two hours might be "long" for some, but it works because that's approximately how long we're gone for church on Sundays and when we come home lunch of ready Also, the chicken is perfectly moist and tender, so I'm not messing with success.

                Also, Dr. Bork Bork, I don't want those nasty oils from a rotisserie chicken and I like the crispy skin from the oven

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                • #9
                  Roast duck? Slash the skin in parallel cuts about an inch apart (down to the flesh without cutting it), season and roast. I find it easier than chicken because it's almost impossible to overcook.

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                  • #10
                    How hot do you make your oven when you roast the chicken for two hours. This sounds very yummy, but I've never done it.
                    The Sedition of Sisyphus: Go Find Another Rock

                    Griff's Cholesterol Primer

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                    • #11
                      Try 2 pounds of pork shoulder, cover it with 1/2 of salt and leave in the fridge overnight, then remove the salt and wash the meat well. Slice two onions and some garlic cloves, put them in an appropriately sized container (not too big - so that the meat just fits in). Do NOT add more salt. Add some water and roast it for 4 hours at 210 F. Depending on your oven, you may need to add some more water after about 2 hours. I can guarantee it will not be tough.

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                      • #12
                        MY god that looks good, much tastier than my current meal of IF.
                        If you are new to the PB - please ignore ALL of this stuff, until you've read the book, or at least http://www.marksdailyapple.com/primal-blueprint-101/ and this (personal fave): http://www.archevore.com/get-started/

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                        • #13
                          Originally posted by Farfalla View Post
                          Try 2 pounds of pork shoulder, cover it with 1/2 of salt and leave in the fridge overnight, then remove the salt and wash the meat well. Slice two onions and some garlic cloves, put them in an appropriately sized container (not too big - so that the meat just fits in). Do NOT add more salt. Add some water and roast it for 4 hours at 210 F. Depending on your oven, you may need to add some more water after about 2 hours. I can guarantee it will not be tough.

                          Holy crap.

                          I'm not taking out the image in my quote because this deserves DOUBLE food porn status. Holy CRAP.

                          I am doing this ASAP.

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                          • #14
                            I just licked the monitor screen...

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                            • #15
                              Glad you liked it. The reddish color is real, not just a Photoshop trick. And if you get pork shoulder with a thin layer of fat on the top, it is absolutely irresistible.

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