Here are the Deuce and Ace on Christmas morning:
This is a very typical dinner around the White Rock Kitchen. Roast chicken. I can take, in this case, a 6lb whole chicken and have it on the table in less than an hour. Not bad when you consider that I walked through the door at about 6:30pm. We do tend to eat a little late in the evening at White Rock Kitchen, but we do eat together most nights. I like having dinner with the family.
Here’s the chicken at the start:
Here I’ve cut the backbone and the keel bone out of the bird:
Because I didn’t plan ahead, this will have a white trash aspect to it. I next rubbed the bird down with some olive oil and seasoned it with regular ol’ Lemon Pepper Seasoning. We have this in the large container you can get from Sam’s. Here’s the chicken ready for the oven:
Notice that I’ve cut the knuckles off the drumsticks and have also taken off the wing tips.
Don’t forget to slash the bird at the wing joint:
And between the leg and thigh:
I put this in a 400 degree oven.
You can see my cast iron skillet that I use to cook the bird. The cast iron was put into the oven empty and was preheated along with the oven.
You will have a hard time overcooking the bird. I sometimes use a temperature probe and cook the bird to 160 degrees internal temperature in the large part of the breast. Sometimes I just look at it. Sometimes I get involved in something else and it will come out of the oven kind of shriveled up. It has always tasted good. It has never turned out dry. With the skin and fat left on the bird, the meat will remain nice an moist.
Here it is straight from the oven:
It fell apart when I took it from the skillet to cool:
After resting for a few minutes, here it is cut up:
It was delicious.
Check out the pictures here:
As a kitchen designer, I am often working with tile mosaics in the backsplash. They rarely look this good.
I really feel sorry for this woman, the owner of a cake shop in Ferguson:
What was done to her shop is a real injustice.
Found at David Thompson’s place
This woman has the right idea:
“Just put the turkey in the fucking oven.”
Again, the hat tip goes to Gerard.
Really, as someone that has cooked the turkey for family gatherings for over 20 years, it won’t turn out perfect and, because it’s turkey, it will taste like cardboard. The drinks are the key to the whole thing. We are having a smoked turkey. To go with that we are going to have afternoon cocktails (during the Cowboy game) that will include cranberry margaritas. I’m also going to do a leg of lamb, so we’ll also have red wine and tasty beer with dinner. The key to a good Thanksgiving dinner is managing your guest’s alcohol consumption.
Update for 2014: We are probably going to have a more conventional Thanksgiving menu this year. Last year’s was great, but we do have to mix things up a little. No mashed potatoes though. I’m going to grill slices of polenta instead.
From Hulu, here is the entire episode:
For those of you who remember the episode, here is one of many youtube cuts that boils the whole thing down to its essential core:
Now I’m going to go find the Chinese food episode from Bob Newhart.
Bob did a really good job of managing his property. His stuff is not available for free.
Well worth your 11:45. Really, I don’t know that I’ve laughed as hard in a while:
I found this on Gerard’s site.
To start thinking about apple pie…
That would be an interesting outfit to serve dessert on Thanksgiving…