nancylebov (nancylebov) wrote,

The big bird

I've got a 5 1/2 pound free range chicken and I need to decide how to cook it. I'm thinking about baking it with some heirloom tomatoes, but does anyone have more detailed suggestions?

With a little luck, it will have more flavor than your average chicken, but I'm not sure about good ways to do it justice.

In other cooking news, I did a random fish thing which worked out surprisingly well. I cooked yellowfin tuna by sitting it in soy sauce and cooking it covered at a medium low temperature. It cooked very quickly-- probably under ten minutes. When I was eating the chilled leftovers, I realized it was a lot like kippered salmon--something I love, but which costs a fortune. It's possible that the folks who make kippered salmon are doing it the hard way.

A little research turned up that kippered salmon is made by "hot smoking"-- cooking it while it getting smoked.

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