unbibium

So last night I carved my chicken without consulting the Dino-Cam video, and it turned out passable I suppose. there was a lot of meat still left on the carcass.

tamtrible says that you need to use five or six chicken carcasses to get a decent amount of stock going, of which I am skeptical, considering the inconvenience of having to store that many cubic feet of raw chicken around.

I used the electric frying pan this time, figuring I'd be able to control the temperature better, and the lid would do an even better job of trapping the oil mess. However, it also trapped in heat and water, as evidenced by the more rapid browning I saw on the top side of the chicken. Since it's steam pushing out of the meat that keeps the chicken from being greasy, I suspect that precaution no longer worked, since there was also steam on the outside. The good news is that it's doubtful I undercooked any of it, although I still can't find my probe thermometer.

Guests will be showing up soon. One of them will be getting the wing I forgot to season before dredging.