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Last night was yet another roasted chicken night.

This time I didn’t brine it as long (maybe an hour total?) and roasted it on a seltzer can instead of a beer can. It didn’t come out as crispy and delicious. I think I also cooked it a little less time as well.

I pried out the pieces of fat from under the skin and made a Green Pea Pie with those and the giblets:

Diced the fat and the liver, heart, pieces of neck, etc. and fried everything up in a pan (they exploded everywhere in the hot oil, scary!) till crispy, then scraped out the bites and sauteed one shallot and half a red onion, minced, in the chicken fat. Stirred this in with 3 cups (one package from Trader Joe’s) frozen (unthawed) green peas and should have added salt and pepper and parsley, but didn’t, because I forgot… then poured the lot into a homemade pie crust (Joy of Cooking basic recipe with 2 sticks butter instead of 1 butter and 1 shortening), rolled out a second crust on top and crimped it to the bottom crust and cut slits for steam. Baked at 375 degrees for 35 minutes. Delicious, buttery, savory, chickeny! The recipe was from John Thorne’s Serious Pig.

I also made corn chowder adapted from this book: simmered wedge-cut potatoes (I cut myself while chopping them) in salted boiling water, then sauteed one yellow onion and bits of about 3 strips of fake bacon and dumped them into the pot with milk and frozen corn. The potatoes should have been russets–these held together too well so the broth was thin and there was too much solid material (corn and potatoes). It tasted pretty good even though I accidentally boiled it instead of simmering.

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Written by orata

October 6, 2003 at 12:04 pm

Posted in Uncategorized

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