| T.R | Title | User | Personal
Name | Date | Lines |
|---|
| 3000.1 | It's just a coarse salt | CADSYS::HECTOR::RICHARDSON | | Wed Apr 17 1991 13:30 | 17 |
| It's just a coarse-ground salt, used in the process of kashering meat
(preparing kosher meat before it can be cooked). You can probably find
it in the kosher-foods section of your grocery store, hidden among the
matzohs and stuff. You could probably use regular salt or even rock
salt (like for melting ice, or making ICE CREAM, yum!) if it isn't
going to be touching the food. Kosher salt isn't as common as it used
to be since most kosher butchers prepare the meat for you so you don't
have to go through the soaking/salting process at home (which is real
messy, time consuming, etc.). I think I have a box of it around still
- probably in one solid chunk. If you don't want to roast your bird on
salt anyhow, I've had good luck (of the fire-avoidance kind) with those
disposable roasting pans with the grease trap in the bottom - they are
not particularly "green", but they do seem to work. I've never seen
one large enough to roast a very large chicken in, though - they are
about the size of two large stuffed chops.
/Charlotte
|
| 3000.2 | Same stuff as used for margerita glasses (if you like margs w/ salt) | NOVA::FISHER | It's Spring | Wed Apr 17 1991 13:35 | 4 |
| I got some at Purity. I think it was Diamond Crystal in a dark blue
box, perhaps 5 lbs and I think it was near the regular salt.
ed
|
| 3000.3 | | TOOK::DUGAL | Lisa | Wed Apr 17 1991 17:03 | 3 |
|
cj ==> Please do post the receipe when you have time.
Thanks in advance. It sounds like it could be real wonderful.
|
| 3000.4 | Broiler pan? | RANGER::PESENTI | Only messages can be dragged | Thu Apr 18 1991 08:45 | 4 |
| A rack or broiler pan with a bit of water in the bottom would work at prventing
fires, too. And it would not add any salt to the dish. And, you wouldn't have
to worry about disposing of the greasy salt, or the greasy aluminum pan... just
the greasy water.
|
| 3000.5 | Happy Hunting | PINION::HACHE | Gimme Sleep | Thu Apr 18 1991 09:06 | 14 |
|
Yes, I find it in the baking goods aisle, inevitably on the bottom
shelf because it's a relatively big (5 lb) box. I forget the brand
that I bought, but it was red and yellow.
If you can't find it there, check with the kosher foods. If you still
can't find it, ask the grocery manager (don't trust a clerk who says
s/he doesn't think the store carries it). S/he will most likely know
exactly where it is, or if the store doesn't carry it (unlikely) in
most cases s/he can order it for you .
Good Luck,
dm
|
| 3000.6 | recipe attached with a thank you | ASABET::C_AQUILIA | | Mon Apr 22 1991 12:11 | 36 |
| thank you everyone for the wonderful hints and suggestions. i have to
look in the book tonight again though. i would think that if they
could of used a roasting pan with water that they would of, don't you
think? anyways... here is the recipe. enjoy, its super for sandwiches
if you have any leftovers.
chili-roasted chicken
---------------------
one 3-4 pound chicken
2 T chili powder
1 t celery salt
1 t sage
1 t thyme
1/2 t oregano
1/2 t black pepper
2 cloves garlic minced
2 t olive oil
2 cups kosher salt
preheat oven to 500o f.
mix all spices together. wash and completely dry chicken. lift skin
at drumsticks and breast very carefully with fingers to make opening
between skin and meat. spoon 1/2 spice mixture into these slots patting
it down to flatten skin. brush olive oil all over bird and sprinkle
the remainder of the spices over the bird. lay the bird on 2 cups of
kosher salt in a roasting pan or clay pot.
roast bird for 15 minutes at 500o. lower temperature to 425 and continue
roasting for 30 minutes or until done. (a 3lb bird takes about 45 minutes)
let stand for 10 minutes before carving. discard skin before carving also.
enjoy!
cj
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