Venison In Panchetta

[Greenman]

Re: Venison In Panchetta

I admit I have been wondering whether I could achieve the same effect by simply chucking the chook into a cast iron pot with a lid and some water in the bottom.

I reckon you would and if you used stock rather than water it would probably be a very good thing indeed!

[cobblerdave]

Re: Venison In Panchetta

G'day
Your a bunch of heathens, Chuck a chicken in a pot with with stock
What I'd like to cook is a Chinese beggars chicken. No brining to change the texture of the meat. No sticken a beer can up a chooks bum to make it sloppy. only the natural juices of the chicken



Beggars chicken I cooked a few weeks ago. Fill cavity with mince pork, spring onion, garlic, fresh ginger and chinese five spice. Dry skin wipe down with soy sauce. Wrap in banana leaf ( or baking paper). Seal in clay envelope in my case the clay was a kilo of flour and a kilo of cooking salt.
Cook for two hours in mod heat.
Use hammer to break open clay.
I was hoping the chicken brick would make the process simpler, but I'm thinking of just getting some real clay to encase the chicken in. Can't wait to see the child brides reaction to me playing mud pies in her kitchen
Guys Google "Beggars Chicken" its a most special way to cook chicken that different to any chicken you have ever had.

Regards Dave

[wotavidone]

Re: Venison In Panchetta

G'day
Your a bunch of heathens, Chuck a chicken in a pot with with stock

Tread carefully chaps. It would appear the man is rather passionate about cookin' chooks.

[Greenman]

Re: Venison In Panchetta

Don't mess with a passionate chook cooker!! I have had ham baked in a dough of flour, water and sawdust and it was prime. Might not be a good idea to incorporate a combustible in a WFO recipe.

I might try yours Dave. Sounds good.