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View Full Version : Rooster Booster Bird on the Hasty Bake



SmokyOkie
01-14-2010, 09:30 PM
I did this bird a few days ago and just haven;t had a chance to post it.

We rubbed a little Rooster Booster under the skn and then coated it well on top of the skin.

Gave it about an hour at 375 and here's what we got:

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie2009/Rooster%20Booster%20Chicken%20Jan%202010/DSC_0002.jpg

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie2009/Rooster%20Booster%20Chicken%20Jan%202010/DSC_0005.jpg

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie2009/Rooster%20Booster%20Chicken%20Jan%202010/DSC_0006.jpg

I made a little cream and Brandy sauce to go over it, the Okette roasted some veggies, and we made some corn pudding on the HB too.

http://i890.photobucket.com/albums/ac108/SmokyOkie/SmokyOkie2009/Rooster%20Booster%20Chicken%20Jan%202010/DSC_0009.jpg

Vermin99
01-14-2010, 10:24 PM
Looks great. Skin looks nice and crispy and the meat nice and tender. Veggies look great too but I have no idea what corn pudding is.

Shiz-Nit
01-14-2010, 10:29 PM
Dayum son that is lookin' good right there.
I also LOVE me some corn puddin'

BYBBQ
01-14-2010, 10:50 PM
Very nice!! Tasty lookin' dinner.:thumbs up::thumbs up:

Primo
01-15-2010, 06:03 AM
Awsome wheres mine @?

BigAL
01-15-2010, 06:14 AM
Looks great!:thumbs up: That is a purtty bird.:drooling:

Joneser
01-15-2010, 08:36 AM
Dang that looks great! Food ADD kicked in again, I see.

salmonclubber
01-15-2010, 09:09 AM
Nice looking chicken gonna have to give the rooster booster a try real soon great job

peculiarmike
01-15-2010, 09:37 AM
Maybe overcooked a bit??? :D
Just askin'. :cool:

Nice looking clucker! Great color and skin.
Plate also.

Get the Okette to wise us up on her roasted veggies. They look equally good. And I KNOW they were. :1987_food:

SmokyOkie
01-15-2010, 11:49 AM
Maybe overcooked a bit??? :D
Just askin'. :cool:

Nice looking clucker! Great color and skin.
Plate also.

Get the Okette to wise us up on her roasted veggies. They look equally good. And I KNOW they were. :1987_food:

It's as simple as the Lipton soup mix roasted tater recipe. We just use different veggies, and maybe add a few herbs and/or seasonings. No real recipe, but you do have to add the veggies at different times depending on how long they take to cook.

Brussels sprouts are best when they look fairly well overcooked. They sweeten up.

PigCicles
01-15-2010, 11:59 AM
Good looking chicken, for chicken.

Now about that corn puddin??? You gonna share that recipe with the rest of us :msn-wink:

SmokyOkie
01-15-2010, 12:07 PM
I'll have to see if I can remember to dig it out tonight.

cowgirl
01-15-2010, 12:29 PM
Mmmm... dang Tim! Now I'm really hungry. Looks wonderful!!!:wow:

BluDawg
01-15-2010, 12:49 PM
:thumbs up:Very nice. :wow:That looks so good I'd even eat the plate.:drooling: I'm glad they haven't perfected *SOIP (*Smell Over Internet Protocol)yet, I don't think I could stand it.

SmokyOkie
01-15-2010, 03:05 PM
:thumbs up:Very nice. :wow:That looks so good I'd even eat the plate.:drooling: I'm glad they haven't perfected *SOIP (*Smell Over Internet Protocol)yet, I don't think I could stand it.

If they added that and TOIP ( taste over internet protocol) I'd be able to give up cooking and I'd lose a bunch'o'weight.:D

californiasmokin
01-15-2010, 03:37 PM
Simply beautiful!

That cream and Brandy sauce sounds intriguing.Wanna share?

SmokyOkie
01-15-2010, 03:43 PM
Let's see, blonde butter roux, chicken soup base, (Superior Touch), white wine deglaze, Rooster Booster, black pepper, salt, heavy cream or half'n'half, drippings from the chicken platterand about 1/4 cup good brandy. You could add a few herbs or capers too if you wanted, maybe even a little lemon juice.

californiasmokin
01-15-2010, 03:50 PM
Let's see, blonde butter roux, chicken soup base, (Superior Touch), white wine deglaze, Rooster Booster, black pepper, salt, heavy cream or half'n'half, drippings from the chicken platterand about 1/4 cup good brandy. You could add a few herbs or capers too if you wanted, maybe even a little lemon juice.

You going to post this on the Rooster Booster recipe page?

SmokyOkie
01-15-2010, 04:39 PM
You going to post this on the Rooster Booster recipe page?

Rooster Booster recipe page?

californiasmokin
01-15-2010, 04:47 PM
Rooster Booster recipe page?

My point exactly!!!!:roflmaoha0:

SmokyOkie
01-15-2010, 05:07 PM
I wouldn't know where or how to start.

tomshoots
01-15-2010, 05:31 PM
Let's see, blonde butter roux, chicken soup base, (Superior Touch), white wine deglaze, Rooster Booster, black pepper, salt, heavy cream or half'n'half, drippings from the chicken platterand about 1/4 cup good brandy. You could add a few herbs or capers too if you wanted, maybe even a little lemon juice.

OK, I know what roux is, but blonde butter roux?

I just knew it would be Superior Touch. Good chit! They should pay you for advertising.

Bubblehead
01-15-2010, 08:03 PM
that's about as close to a perfect looking meal as you can get! Nice work.

SmokyOkie
01-15-2010, 09:56 PM
OK, I know what roux is, but blonde butter roux?

I just knew it would be Superior Touch. Good chit! They should pay you for advertising.
I will not use any other soup base or broth if it is available...,but then you already knew that didn't you?:msn-wink:

Rouxs are described by their color. Blond is very light. Butter just says what I used for my fat (or oil) of choice.

This is the simplest [lest of all rouxs. Melt some butter, throw in an equal amount of flour, incorporate until all liquid is absorbed . I let this cook until the color darkened very slightly so as to tell me that the criminalization had taken place.


that's about as close to a perfect looking meal as you can get! Nice work.

Thank you for the kudos. It's really nothing special. The camera did it all.:msn-wink:

tomshoots
01-16-2010, 02:08 PM
I will not use any other soup base or broth if it is available...,but then you already knew that didn't you?:msn-wink:

Rouxs are described by their color. Blond is very light. Butter just says what I used for my fat (or oil) of choice.

This is the simplest [lest of all rouxs. Melt some butter, throw in an equal amount of flour, incorporate until all liquid is absorbed . I let this cook until the color darkened very slightly so as to tell me that the criminalization had taken place.



Thank you for the kudos. It's really nothing special. The camera did it all.:msn-wink:

I'm with ya there.

As for the roux, I guess I could have guessed that. I'm familiar with light and dark, just never heard "blonde butter". Sounds very tasty!

SmokyOkie
01-16-2010, 10:30 PM
It was blond for the color, and the butter was because I used it for the fat.

tomshoots
01-17-2010, 08:11 AM
It was blond for the color, and the butter was because I used it for the fat.


Gotcha! Gotta try that.:D