Monday, January 09, 2006

Now That It Doesn't Hurt To Laugh...

I took this picture over the weekend. This is one of Farmer Ken's homegrown organic chickens, roasted on an upright roaster with a little well-and-chimney dealie in the middle that, theoretically, infuses the chicken with whatever liquid and/or seasoning that you choose. There's a certain Sir John Tenniel quality to a plucked chicken sitting on its butt; my mother and I both had to laugh at this one. (The roaster, by the way, worked very well.)

If you have a caption suggestion, feel free to share!

"At last I have achieved enlightenment!" Posted by Picasa

11 comments:

Christopher said...

Ah, I've heard that one called "Chicken on a throne!"
Peace,
Chris

LutheranChik said...

Indeed, it's a royal bird.;-) Since you're in Blighty, Chris, you'll appreciate the fact that I'm using some of the leftovers for chicken sandwiches with Branston pickle, a new discovery my English friends led me to. I love it. (As long as I don't look at it or read the ingredient list.)

Re the "throne": It seems to cut down on the roasting time quite a bit, and it makes the skin nicely crispy I thought the white meat was a bit dry despite my basting and its being steamed from inside... which may be because all the drippings are running down, away from the meat. The upright roaster is a lot easier to clean up than a regular roaster.

This gizmo, BTW, was an acquisition from one of those CCODO (Cheap Crap of Dubious Origin) stores that dot rural America. Every once in awhile you can get a good deal there.

And...apologies to all my appalled vegetarian friends.;-) If it helps -- I know that this bird lived a full and happy life running around a real barnyard before it went to its great reward.

Luthsem said...

Here's a site for you. Roasted Chicken calendars

http://emily-chickenson.com/greetingcards.html

LutheranChik said...

[Snort!] I guess that puts a whole new spin on "dressing" the bird.;-) (Mine does look a bit nekkid sitting there.)

Lorna said...

Branston Pickle mmm but even better is piccalili - did your English friends introduce you to that too== :)

are you feeling betteer now?
and hows the bible reading?

do write more about being a lay leader in the Lutheran church

Rachel's Big Dunk said...

I have heard that dish called "beer butt chicken" because those of us without the CCODU roaster shove a beer can up there and roast it that way....

It looks beautiful, by the way. When I attempted 'beer butt chicken' a couple years ago I was not really thrilled with the beer taste in the meat.

J.C. Fisher said...

Whenever I see a chicken "standing" up like this, I picture (and even moreso, hear) the cheery tones (and B&W visage) of Julia Child proclaiming "the Chicken Sisters!" (in various sizes, making a veritable poultry chorus line) *LOL*

David Huff said...

A local chain BBQ restaurant, Bone Daddy's, serves "beer can chicken." The description of it in their menu always makes me laugh - they use the word "violated" (something you don't often see in a restaurant's menu ;)

BTW, yes, I realize that Bone Daddy's also comes across as sort of a BBQ version of Hooters - so no one give me a hard time about it, 'K ? It's not a regular hangout, as I'm an Austin, TX born boy and a real BBQ snob. The food there isn't awful, but it ain't real BBQ neither :)

LutheranChik said...

J.C.: Hee-hee! I remember watching reruns of that episode ("First you take your capon..."), and the SNL parody of it. David -- LOL. (Wonder what you'd think of northern Michigan "barbecue"?... one of the restaurants around here used to roast a roasterful of country ribs with a mixture of Open Pit and pineapple chunks. I'm thinkin' that wouldn't go over too well in Texas.)

David Huff said...

Pineapple ? (shudder) I absolutely hate sweet barbeque sauce :-P

I remember when my family lived in northern Illinois for awhile when I was a teenager. The white folks always, get this, boiled their brisket or ribs first, then briefly put them on the grill and slapped some nasty, sweet, ketchup-based sauce on it. Sacrilege!

The only decent barbeque to be found was made by the folks at local African-American churches. It wasn't Texas style, but more like what they make around Memphis, TN. Good stuff! We even have a halfway decent Memphis-style chain restaurant around here - Red Hot and Blue. I go there much more often than to the poor excuses we have for Texas barbeque in the Dallas area (told you I was a BBQ snob ;)

David Huff said...

Hey, I just looked and Red Hot and Blue has two locations in your state! One in Novi and one in Sterling Heights. Don't know if either of those is reasonably close, but it's worth trying out sometime. My two favorites there are Dry Ribs and Pulled Pork. Yum!