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|    RECIPES    |    Cooking recipes and tips    |    44,808 messages    |
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|    Message 43,559 of 44,808    |
|    Dave Drum to All    |
|    Crockpot Chicken - 10    |
|    04 Nov 24 18:32:00    |
      TZUTC: -0500       MSGID: 28843.recipes@1:2320/105 2b8f9b7d       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: 1/120 10/0 1 18/0 200 80/1 90/1 103/1 705 105/81 106/201       SEEN-BY: 116/17 18 123/0 25 180 200 755 3001 3002 124/5016 128/187       SEEN-BY: 135/115 153/7715 214/22 218/0 1 215 601 700 720 810 840 850       SEEN-BY: 218/860 870 880 900 930 220/6 221/1 6 222/2 226/30 227/114       SEEN-BY: 229/110 114 206 300 317 426 428 470 664 700 240/1120 1634       SEEN-BY: 240/8001 8002 8005 8050 250/1 266/512 282/1038 291/111 301/1       SEEN-BY: 301/113 320/219 322/757 335/364 341/66 342/200 371/0 396/45       SEEN-BY: 460/58 633/280 712/848 1321 2320/0 105 304 401 3634/0 12       SEEN-BY: 3634/56 57 58 5020/400 1042 5058/104 5075/35       PATH: 2320/105 3634/12 240/1120 301/1 218/700 229/426           |
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