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PostPosted: Mon Jun 21, 2010 4:33 pm 
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Flock Master
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Joined: Mon Jul 14, 2008 10:55 am
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Location: wombat NSW (near Young)
I have a frozen skinned chook and want to cook it tonight (I didnt get to the shops so I am a tad desperate :lol: ).
Does anyone have a nice way to cook a chook that has been skinned?

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PostPosted: Mon Jun 21, 2010 5:04 pm 
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Prime Pekin
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Joined: Mon Dec 22, 2008 8:43 pm
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Location: Ipswich
Roast springs to mind, you only need a little bread and some herbs for stuffing then baste if you like.
I know we're told to defrost but with my organisational skills, nothing is defrosted here before it'a cooked.

Failing that... Apricot Chicken (my kids favourite)
mix flour and a tsp mild curry powder plus seasong and dust liberally over chook.
If it's still in one piece shove a heap of tinned or dried apricots up it's bum
tip the remainder of the juice and apricots over the chicken and apricot necter if you have it - otherwise suffice with whatever orange coloured juice you have at home..
Throw in a sliced onion and some carrot, whop it in the over until cooked. (oh leave the lid on for a while so the sauce doesn't burn)

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PostPosted: Mon Jun 21, 2010 5:13 pm 
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Flock Master
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Joined: Mon Jul 14, 2008 10:55 am
Posts: 2041
Location: wombat NSW (near Young)
Even though it is skinned will it still bake Ok? I like the apricot chicken idea. Pity I dont have any apricots.
I have tinned tomatoes I might try something with those.

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PostPosted: Mon Jun 21, 2010 5:35 pm 
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Prime Pekin
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Joined: Mon Dec 22, 2008 8:43 pm
Posts: 3351
Location: Ipswich
It should bake fine, just keep basting it so it doesn't dry out. You can also cover anything that's not submersed in liquid with a bit of Al foil. For at least the first 3/4 of the cooking.

If you can butterfly it, then submerse the whole chook in your tomato juices etc, and do a braised pot roast.

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