Food Thread: A Butter-Smeared Chicken In Every Pot!

I guess there is a recipe for what I made last night, but it's just a standard roast chicken with a compound butter under the skin and smeared on the top as much as I could. I didn't do a great job of that, and you can tell by the pale spots, but it sure did taste good, so this one is a keeper.

The compound butter was four ounces of butter, four teaspoons of lemon juice, about a tablespoon of chopped chipotle peppers, and of course S&P. The butter has to be room temperature or you will make a mess and still fail, and microwaving the butter might get you a messy microwave and some melted butter, so better to just leave it on the counter for a couple of hours.

Then just use a small whisk and gently mix in the ingredients until you get a lovely smooth compound butter that would be great on anything! Put most of it under the skin of the breasts and the legs, and the rest on the skin on top.

If someone can think of a better way to do it than smearing it around with your hands, I am all ears!

Oh...400 degrees for about 45 minutes...until the probe reads 155 degrees. And I put the spatchcocked chicken on a bed of sliced onions so they could soak up all of the excess butter.

Yes...it goes wonderfully on the chicken. Or plain. It's chicken-chipotle-lemon-flavored butter...of course it's going to taste great!

I believe that. But don't worry...the idea that we as a species are going to have a profound effect on this planet is stunningly arrogant and even more stunningly stupid. If we tried to destroy the earth, a few thousand years after our demise the earth would be back to doing what it does best...not giving a f*ck about us.

So eat beef and pork and chicken and lamb and all of those tasty fish from the oceans' abundance, and enjoy it with a clear conscience, knowing that in the grand scheme of things we aren't even a pimple on the earth's butt.

Oh...don't let the lunatic left hijack our language. Calling it "protein" is a way to detach our food from our society, and it is a malign influence. They want us to think that all protein is interchangeable, so that we will eat bugs and be happy.

I like making chili, although I have lots of different ways of making it. When I just want something tasty in the refrigerator I will buy ground beef and make a quick and easy pot (yes...with beans). But occasionally I will make it from chuck I cut myself into small bite-sized pieces. When I spend the time to do that I also toast good chilies, use fresh herbs where appropriate, and otherwise take it seriously as a dish.

That doesn't mean that my quick and easy version is substandard...I think it's great, and I love having a bowl of it for pretty much every meal, including breakfast. Yeah...put a fried egg on top and you have yourself a feast!

But coarse ground beef is a very rare thing, and I don't know why. Personally, I think burgers made from a coarse grind are great, and when I grind my own I never do a double grind. But quick and easy doesn't include grinding the meat, so I am stuck with what my market has to offer.

Bastards!

Fine. Here is the obligatory Super Bowl food discussion.

I like wings sometimes. I prefer them on the dry and crispy side, mostly because I usually wear my food, and sloppy wings are a mess for normal people, so they are a catastrophe for me! But that doesn't mean I won't eat them. A good spicy Buffalo Chicken Wing is loads of fun.

Anyone making them for the big game tonight?

Speaking of which, I am rooting for the Santa Clara 49ers, because Taylor Swift is irritating and her boyfriend is a kneeling leftist.

246 CBD, discard makes some really good crackers too. I never really thought about crackers enough to want to make them, did it on a whim. They are maybe one of my favorite sourdough things.

Posted by: Menagerie at February 04, 2024 07:02 PM (n/MLA)

248 I've done the savory pancake, and love it, but another good use is crackers - I use this recipe - very tailorable,
great with cheese and a martini...

King Arthur Bakery Sourdough Cracker Recipe

Posted by: MD_Mike at February 04, 2024 07:03 PM (BouEL)

Who am I to argue with The Horde! So I tried it, and they are fantastic. I have already made two batches and will be making a third today, with a slight tweak to see whether they will work with Parmesan and pepper.

And don't think that the rest of you are off the hook with maple syrup and French Toast: so why don't you put maple syrup on your steaks and chops and chicken?

But the real culprits are those poor deluded souls who shake their Manhattans. These are are the same people who drink fine bourbon with coke, and probably shake red wine with ice too.

However, I will give dispensation to those who use maple syrup on Brussels Sprouts! I tried that last week and it worked nicely. I still prefer Agave, but still...

And yes, I used to demand fancy bourbon, but let's face it, $1,200 for a bottle of bourbon is just stupid, insulting, and a ghastly affront to most people's palates and wallets. I think the sweet spot is $40-$60 for excellent and interesting bottles, and bumping that to $100 gets you an incremental improvement in quality, but nothing mind-blowing. More than that and I think you are paying for hype and rarity, which may look good in your liquor cabinet, but doesn't translate to more quality in the bottle.

posted by CBD at 04:00 PM

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