Termyn8or
Posts: 18681
Joined: 11/12/2005
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Thanks folks.
Calif...., on that site I see a common thread to all the recipes, "place seam side down". That seems to make sense. There is usually going to be an opening so I guess what happens there is that you are searing the exposed part of the filling.
One day I em looking forward to melding this technique with my KCS recipe. Actually KCS stands for Killer Chicken Sandwich.
Doing these the breast is pierced all over so the spices actually get into it, and includes a light flour only breading (lower in carbs just a bit). The spices include :
Garlic powder
Onion powder
Celery seed
Thyme
White pepper
Cayenne pepper
This is fried in bacon grease, and say what you will, that is not all that bad. First of all you don't have it every day, second of all I do allow them to drain a bit before eating. Not that I am afraid of grease, but too much is too much.
Sorta goes along with my philosophy of eating, REAL. Real butter, but less of it, real cheese (eight bucks a pound if I can get it for that) but less of it (has enough flavor you don't need as much).
One of these days when the time is right for carbs, which I do limit, it will be time to make something like a pot pie, which is basically a pie crust with something which closely resembles stew inside. I intend to use lard. The reason ? To stay away from the bad fats and hydrogenated fats. Lard is a natural product.
I can't trust that these chicken things were ever made according to my standards, but they were so good it was worth it, yes I was weak. I did read the ingredients and found nothing offensive, but you never know. But now, especially with them touting them as healthier, and the loss of quality, I won't be buying any more of them. It's not just that I won't spend the money, it's that I used to be able to taste them, the ingredients seemed to be real. Now I can't tell. Isn't progress wonderful ?
Mom said she thought they froze them upside down, I guess she was on track. The website says to fry them upside down, that makes sense. I guess after the initial searing it can be flipped over. Thinking about how my process is going to work, I'd like to give them at least a quick roll around in the bacon grease. Afterwards they would go into the oven. To completely cook them in the grease would be impractical, first of all, bacon grease is a treasured commodity around here and once used for anything but potatoes or veggies, must be discarded. Also it would soak up too much, it would take so long to drain they would get cold.
Anyway, the website mentions using something like saran wrap when pounding out the breasts, personally I don't see the need for that, but not having done it as of yet, may find it necessary.
I notice that website specifies breasts that are 5-6 oz. I think that is part of how they wrecked it. The chicken layer is much thinner now. What's more I do believe that the old filling would tend to keep the chicken moist during cooking. It seems the new filling doesn't do that. So I have to keep that in mind, whatever goes in there must exude moisture during cooking. (see I do know what I am doing, kinda).
Thinking about all the possible fillings boggles the mind, and although it might be great, I don't think I have any interest in putting anything in the way of meat in them. But then that could change. A thought that just occurred to me is asparagus and bacon.
Alot of people hate asparagus, and I know why, they have never had it done right. You don't nuke, boil, steam or bake asparagus, you fry it in butter and garlic. Not alot of garlic, but some. For this purpose though, the frying in butter would amount to being rolled around in it for like a minute. The cooking process is completed in the oven.
For people who can handle carbs, these things could be stuffed with mashed potatoes and cheese, like a perogi. I can't handle carbs, I can eat them, but if I don't watch it I will weigh 900 lbs. I am happy with my current weight, which varies between 195 and 225. Any more and I feel bulky. But others can eat what they want. Some people have the uncanny ability to eat pasta every day and potatoes every night and be thin as a rail. Not me.
The fact that I had pasta twice this week is something that needs to be corrected. If I go to the jam session tomorrow and we eat pizza again it is going to be a bad situation. To correct it I will have to eat salads for three days next week. OK, my salads have meat in them, but essentially no carbs. That should balance it out.
Thanks folks, once I tackle this though, the question becomes what to stuff them with. Ideas on that subject are welcome as long as they are low carb and healthy. Actually any ideas are welcome, but I, for myself am not going to stuff them with spuds, pasta or rice.
Carrots come to mind, but what to put with them ? Say carrots and celery, but I think something else is needed. I just don't know what.
As far as meat goes, at this time I think not. If I did it might actually be chicken ! I think of bacon, but there is a problem. I like my bacon burnt to a crisp, I mean brittle. When I make a BLT I put a slice of (real) cheese on it, and it is piled high, then I compress the sandwich which busts it all up. I don't like it to get wet. Of course the bacon, after being completely cooked (in my eyes) and basically pulverized might make a nice additive for the stuffing.
And I am sure the old onion-mushroom-green pepper thing could be made to work well. The "thing" (OMG mixture) is a mainstay for making those po'boy sandwiches. Basicall a stirfry with beef or chicken, poured into a V cut bun and topped with cheese which is quick melted in an oven. Only difference here would be that the meat is on the outside.
For anyone bored with the subject, I will explain. There are so many things that I won't eat, and X amount of things that I will eat. There are two refrigerators and a deep freezer with food, but there are times I'll either order out, or even not eat at all because there is nothing I want. Ordering out is a pain on low carb. I usually wind up with salads and wings. You can only eat so much of that. If I want a pizza I'll make it, I make a thin crust heavy on toppings. It was hard to get it right, where it is eatable witrhout a spoon and all that. But I did it and have recieved compliments. Last guy tried it for the first time said "Damn, where the hell did you get this ?", I said "I didn't get it anywhere I made it". Problem is, when I used to make it from the bagged mixes it took about one hour from start to finish to make one, now that the dough is made in a dough maker, it's more like tweo hours, but all the work is in the second hour. The machine does the dough, you can just leave it alone for while, but the crust is MUCH better. They liked it before, but now it blows their minds.
So I wonder how long it is going to take to make these chicken things. I mean, once it is figured out, how many should I make per mess ?
For example when I make paprikash I want the biggest pot possible and to use as many chickens as possible, because it is a big mess, it takes hours anyway, so adding a little bit of time to it is not a big deal. That is a pot dish though, making more is not that hard. But these are individual "things". Each one takes X amount of time. Just like the KCS, I only have so much bacon grease on hand, so I can fry two, maybe three at a time. This is going to be the same way.
After I got it down pat I might take a day and make a whole bunch to freeze, but put it this way, if you are the Mother of five, you won't be making these every day. On occasion maybe, but think of it, two for each kid, possibly three for the olman, two or three for you, and some kind of side, perhaps some sort of salad or something. That's making like thirteen plus however many you want, and it is all gone in one day. Even if you knock them out every ten minutes, that is over two hours just to get into the oven.
That is why I had no problem paying over a buck and a half apiece for them. But that was when they were good.
Anyway, thanks for the input, I'm off now to see if I can stir up a controversy somewhere. (I like that in this thread, 'stir up'")
T
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My favorite chicken things RUINED ! Now i have to learn... - 
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