Chicken BDSM

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We'll start by prepping our onion, peppers, and celery. A fine dice will suit our purposes just fine.

>>8942849
I own this book. It's cute for about 5 pages.

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Next we'll get our sausages ready. I like to remove the condoms.

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And then we'll start our veg and sausages browning a bit.

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While that's browning a bit we'll address our friend, the humble, submissive chicken.

>>8942886
This is a blue board anon!

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I was very gentle. She gracefully gave me all her bones.

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A little Cajun seasoning, bit of salt...

>>8942894
>Whusthof

Dropped

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Next we'll mix our cooled pork sausage and veg mix with an egg, some bread crumbs, and a bit of tarragon.

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And apply the stuffing liberally to our spicy little bird, which is just quivering in anticipation.

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Now tie that bird up. I like to use a simple surgeons knot at the ankles with a simple overhand hitch down the bird as a truss. Don't worry. She liked it.

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Now suspend our bird for roasting.

>>8942935
>>8942944
t-thicc

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Into the oven she goes. 450 for the first 15 minutes. Then 375.

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While she roasts, we'll use this time to make a side. I'm going with simple steamed broccoli.

>>8942973
Something about broccoli makes me want a spanking as well

>>8942944
>>8942971
w-what did you put in its... it's... hole?

>>8942990
I have a feeling everything makes you horny.

>>8943010
Oh you're good

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>>8943000
That's a thermal probe. It works with the ge profile convection oven I have.

Babe's been roasting for about an hour at 375. Internal temp currently 140.

>>8943031

fucking finish already

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Internal temp 155. Gotta let it rest for 15. While that happens, pan sauce!

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Whalla!

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So nice. Its like mini thanksgiving in the spring.

And that is why you don't bake chicken in a medium oven

>>8943255
and WHAT is why?
it looks fucking delish

>>8943344
>white skin on roasted chicken
If it's not brown then it's like rubber bands.
Meat shouldn't go in medium ovens.
either brown that shit in a hot oven or low in slow in a low oven.

>>8943355
...

But...

But, it is browned?

Let me guess 2/10 would not bang?

>>8943369
>white = brown.

Can't help you, champ.

>>8943355
In fairness to the op, the meat is better tasting when you don't burn the shit out of the skin. You can do the Keller thing where you blast it at like 500 for 15 minutes and then immediately drop it to 400, but it's much juicier to just do the skin like op's bird. The skin is gross that way of course, but skin is not so great for your health anyway. And if your meat needs skin to taste good, the meat wasn't good. The meat should taste amazing on its own and you're compromising that by focusing on getting a perfectly brown even beautiful skin.

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>>8943387
BTW anyone who doubts me is invited to visit singapore and try the hainanese chicken

Skin is a gelatinous mess (though some claim to like it), but the flesh is like a food from a higher dimension

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It was delicious and I have left overs! Woot!

looks really nice, OP! thanks for the thread!

>>8943816
>Woot!

Fuck me, I forgot about "Woot!" thanks anon I'm bringing that back into my vocabulary.

>>8943816
what kind of sausages did you use? sweet italian?

>>8944015
It was mild Italian sausage.

I'm gonna try it next time with a dirty rice or andouille jambalaya stuffing.

>>8942935

This actually does turn me on.

>>8942898
oh op, you done goofed.

>>8943387
you are wrong, but it isnt straightforward. you have to cheat with salt and baking soda to keep the chicken moist and for that you have to let it rest overnight.

>>8946403
>you have to cheat with salt and baking soda to keep the chicken moist and for that you have to let it rest overnight.
dafuq? no

>>8943255
>>8943355
>>8943374
>>8946403

Jelly samefagging this hard is just really fucking pathetic.

>>8943417
Hainanese chicken rice (steamed) is on a whole different level from underdone skin. A pleb like you wouldn't understand.

>>8943417
>but the flesh is like a food from a higher dimension

The flesh of >>8943214 looks like its from a higher dimension.

>>8943214
It's spelled "wala," newfag.
Other then that, please keep posting in this quality thread

>>8946529

Dude, I invented whalla back in the day. Calm down.

And.. it's definitely, in all cases, at the very least, spelled with two L's. The pronunciation would be all fucked up with a single L.

this thread gave me the coolest erection, thanks OP

>>8946529
It's actually "voila". But I otherwise concur.

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>>8946546

>>8946672

Number of posters before this post? 17.

Number of posters after this post? 17.

Just saiyan.

Try baste it with some lemon juice if you want the skin to get more brown and crispy

>>8946744
I had heard butter was where its at. If I use lemon, what does that do to the dripping and my delicious pan sauce?

>>8946510
>poaching is steaming
never post again kthx

>>8943417
I've always wanted to try it but never found a good place to get it. I should probably try making it. Seems delicious