tag:blogger.com,1999:blog-5320851851063425852.post2493836550494415916..comments2024-03-05T02:20:39.769-06:00Comments on Roots and Zest: Chicken soup. But not on purpose.Virginiahttp://www.blogger.com/profile/04794033374415980973noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-5320851851063425852.post-78486827287568397642011-01-30T09:46:15.167-06:002011-01-30T09:46:15.167-06:00Blaarrrgh... can we talk about the food-bourne ill...Blaarrrgh... can we talk about the food-bourne illness panic attacks a melange of dairy, veg, and undercooked chicken would send me into? I hate when recipes let me down!Unknownhttps://www.blogger.com/profile/13311120735766549733noreply@blogger.comtag:blogger.com,1999:blog-5320851851063425852.post-79779747414570044042011-01-26T15:54:33.746-06:002011-01-26T15:54:33.746-06:00I think the green bits are sage leaves, not that t...I think the green bits are sage leaves, not that that's the biggest problem here. Makes you grateful for EatingWell!Ms. Arthttps://www.blogger.com/profile/14669879190756460777noreply@blogger.comtag:blogger.com,1999:blog-5320851851063425852.post-55901408222135971512011-01-26T15:31:20.004-06:002011-01-26T15:31:20.004-06:00Oooo, an 8 hour brine for chicken breast? Nope. B...Oooo, an 8 hour brine for chicken breast? Nope. Besides, that stuff needed to be heated up, to get oils and such into the brine, not to mention dissolving the salt, then cooled, then brine the chicken no longer than 4 hours. Also a rinse might help. <br /><br />What I think needs to happen is a roasting of the veg and such for maybe 10-15 minutes, until bacon renders down and veg becomes soft, THEN remove and deglaze with broth, then add chicken and cream. But then you'd be kinda sorta poaching, so I don't know when this "chicken is golden" thing is supposed to happen - maybe placing the chicken ON TOP of the veg, with the broth and cream, so the veg "stews" and the chicken "roasts". And that cup of parm, that should go in after the meat and veg are done and removed from the sauce - parm is oily and will break a sauce if heated too long.<br /><br />I think I may have to try out my own damn fix myself....Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-5320851851063425852.post-52494080842898345822011-01-26T15:15:32.705-06:002011-01-26T15:15:32.705-06:00Maybe the tray wasn't the only thing that was ...Maybe the tray wasn't the only thing that was baked at time of publication.Corbett Vanonihttps://www.blogger.com/profile/06247880551470267854noreply@blogger.com