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The Remains Of Dinner - Tina Marie's Ramblings
Red hair and black leather, my favorite colour scheme...
skywhisperer
skywhisperer
The Remains Of Dinner

The Remains Of Dinner
Originally uploaded by SkyWhisperer
The roasted chicken was really good. I could have cooked it a bit less - the thermometer said it was done, but when I poked around it still looked awfully pink, so I left it in the oven longer. It turned out that it was just pinker (and the dark meat darker) then grocery store chicken.

The directions that came with the meat said to brine it for 24 hours, then stuff it with a quartered onion, a quartered lemon, and then rub it with an herb/spice mix. I figured I'd follow the directions at least once, and it worked out well.

We had all the white and some of the dark meat for dinner, and the rest got cut up and turned into chicken salad for lunch tomorrow.

In other news, I'm going to try my hand at doing one of those 365 photo projects. For now, I'm just committing to a month - we'll see how it goes from there.
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Comments
acelightning From: acelightning Date: February 5th, 2008 08:08 am (UTC) (Link)
the color of the meat undoubtedly comes from the chickens not being raised on commercial factory-farm feed. (Perdue actually admits that it adds marigold petals - which happen to be completely innocuous - to their chicken feed, because the pigment in the flowers gets into the meat and fat, giving them a presumably appetizing "golden" color. and if egg-laying chickens are fed marigold petals, it makes the egg yolks a deep, brilliant orange-yellow.)

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