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 Original Psycho Chicken

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Tonibaby
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Tonibaby

Female Age : 48
Location : Danville, VA
Posts : 204
Join date : 2010-10-13

Original Psycho Chicken Empty
PostSubject: Original Psycho Chicken   Original Psycho Chicken EmptyThu Oct 14, 2010 6:12 pm


Original Psycho Chicken

Note: Be sure that you eat only the white meat of this dish, save the dark for other family members.

◦3 1/2 pound chicken

◦1 1/2 tsp dried thyme

◦1 Tbsp garlic, minced or pressed

◦1 Tbsp cider or malt vinegar

◦dry white wine, sauvignon blanc works well

◦freshly ground pepper

Preheat oven to 325 degrees. Clean chicken and remove giblets. Hack chicken all over with the tip of a sharp chef's knife to make gashes. (invariably, I find the music to the shower scene in Psycho running through my mind, thus the name, Psycho Chicken!)

In a small bowl, mix together thyme, garlic, pepper and vinegar, and slather liberally on chicken, taking care that mixture gets into slits in the meat. (You are not removing the skin of the chicken; you will do this after it's cooked.) Place chicken on rack in roasting pan. (If you don't have a rack, no biggie, throw the thing directly into the pan) and roast about 2 hours until golden and fragrant, basting every twenty or thirty minutes with a splash of wine and any juices in the pan. Your house will smell wonderful.

Now, this is the crucial part, which will make or break the entire dish: If this is cooked properly, your chicken should be running with wonderful juices as you carve. Dredge each slice of carved meat in those juices before placing on platter--the juices are loaded with garlic and herb flavor.

Note: Because there's been some confusion regarding the juices used, I'm copying and pasting part of a post written to explain the matter.

Though it's common for people to use pan drippings/juices for the purpose of gravy making, this recipe doesn't. Pan drippings from this dish would contain rendered fat from the chicken skin as well as juices from the higher fat dark meat, which wouldn't be plan-friendly. If the chicken was properly cooked, when you're actually slicing it after it's cooked and removing breast meat from the carcass, it should be exuding juices onto your cutting board. Those juices should be okay for you to use . There won't be a quantity for sauce making purposes, but there should be enough to dredge the meat in before placing on your serving plate.


Compatible with Body Type:
Breakfast A-B-C-D-E
Morning Snack A-B-C-D-E
Lunch A-B-C-D-E
Afternoon Snack A-B-C-D-E
Dinner A-B-C-D-E
PM Snack A-D-E

This Recipe Contains: Protein B

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