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|    HOME_COOKING    |    Home Cooking and Related Topics    |    9,244 messages    |
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|    Message 7,995 of 9,244    |
|    Dave Drum to All    |
|    Crockpot Chicken - 10    |
|    04 Nov 24 18:29:00    |
      TZUTC: -0500       MSGID: 70871.homecook@1:2320/105 2b903fa9       PID: Synchronet 3.20a-Linux master/acc19483f Apr 26 202 GCC 12.2.0       TID: SBBSecho 3.20-Linux master/acc19483f Apr 26 2024 23:04 GCC 12.2.0       BBSID: CAPCITY2       CHRS: ASCII 1       MMMMM----- Recipe via Meal-Master (tm) v8.06                Title: Slow-Cooker Whole Chicken        Categories: Poultry, Vegetables, Herbs        Yield: 5 servings                5 lb Whole chicken; trimmed of        - excess fat        Salt & black pepper        6 lg Garlic cloves; peeled        2 tb Extra-virgin olive oil; more        For the pot        1 lg Onion; in 1/4" slices        1 lg Carrot; peeled, quartered        - lengthwise        2 ts Smoked paprika        1 ts Ground turmeric                Pat the chicken dry with paper towels and season it        generously all over (inside the cavity as well) with 5        to 7 teaspoons of salt, depending on the weight of your        bird, and about 2 teaspoons of pepper. (This can be done        up to 24 hours in advance and the chicken kept in the        refrigerator, uncovered. Take the chicken out of the        refrigerator 30 minutes before cooking.) Place half of        the garlic cloves inside the cavity of the chicken.                Drizzle the bottom of a 6- to 7-quart slow cooker with        about 1 tablespoon olive oil. Arrange the onion slices        in a single layer, and place the carrot sticks on top to        create a rack for the chicken to rest on. Place the        chicken on top of the carrot sticks, drizzle with 2        tablespoons of olive oil, and sprinkle the paprika and        turmeric all over the top and sides of the chicken,        including the nooks and crannies of the wings and the        legs. Scatter the remaining garlic around the sides.        Cover and cook on low for 6 to 7 hours, or on high for 3        1/2 to 4 hours, until cooked through and an instant-read        thermometer inserted in the thick part of the thigh        reads 155 to 165 degrees.                By: Naz Deravian                Yield: 4 to 6 servings                RECIPE FROM: https://cooking.nytimes.com                Uncle Dirty Dave's Archives               MMMMM              ... That must be wonderful! I don't understand it at all.       --- MultiMail/Win v0.52        * Origin: capitolcityonline.net * Telnet/SSH:2022/HTTP (1:2320/105)       SEEN-BY: 10/0 1 18/200 90/1 102/401 103/1 705 104/119 105/81 106/201       SEEN-BY: 116/17 18 120/302 616 123/10 124/5016 128/187 129/305 153/7715       SEEN-BY: 154/10 30 50 700 214/22 218/0 1 215 601 700 810 840 850 860       SEEN-BY: 218/870 880 930 220/90 221/6 226/18 30 44 50 227/114 229/110       SEEN-BY: 229/114 206 300 310 317 400 426 428 470 664 700 266/512 282/1038       SEEN-BY: 291/111 301/1 320/219 322/757 342/200 396/45 460/58 633/280       SEEN-BY: 712/848 2320/0 105 304 401 3634/12 5075/35       PATH: 2320/105 154/10 301/1 218/700 229/426           |
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