Venison In Panchetta

[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.

[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.

[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

[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!

[wotavidone]

Re: Venison In Panchetta

I haven't tried the terracotta. But if, that breaks too , try cast iron or even the much cheaper "graniteware" .

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.

[Gulf]

Re: Venison In Panchetta

I haven't tried the terracotta. But if, that breaks too , try cast iron or even the much cheaper "graniteware" .

[GrahamG]

Re: Venison In Panchetta

Found this on ebay - Kitchen Craft Terracotta Chicken Roast Brick Kchmroast | eBay

[wotavidone]

Re: Venison In Panchetta

Dave I reckon the only place I've seen them is online. They used to be all the rage in the 70s.
Sounds like the deal is to soak the brick, put the chook in, then put it in the oven when you light the ioven.
I imagine that there could be a bit of a smokey flavour imparted to the water in the brick, if it's in there when the fire is first lit. That'd be good, though it is unlikely to make it all the way to the chook.

I will try it if I find one.
I suppose it's doable with any terracotta pot with a lid as long it'll fit through the door.

[cobblerdave]

Re: Venison In Panchetta

Do you mean the terracotta thing you soak in water then put the chicken in it?
Schlemmertoffs or whatever they call them?
I've been looking at them and the instructions all say to start them of in a cold oven.
Anyone used them one in a hot WFO?

G'day Mick
I've been trying to track one down in Aust. With no success to date.
Where did you come across them?
Regards dave

[GrahamG]

Re: Venison In Panchetta

Yes, you soak the brick in water, very similar to what you said.

Yah, but I found a recipe that says soak them, then start the oven and then build the oven whilst the "brick" is in there. That way the "brick" will not crack due to the high heat! Get it to around 220C and you just have to maintain it at that temp - I do that by just closing the WFO door.

Do you mean the terracotta thing you soak in water then put the chicken in it?
Schlemmertoffs or whatever they call them?
I've been looking at them and the instructions all say to start them of in a cold oven.
Anyone used them one in a hot WFO?

[wotavidone]

Re: Venison In Panchetta

Do you mean the terracotta thing you soak in water then put the chicken in it?
Schlemmertoffs or whatever they call them?
I've been looking at them and the instructions all say to start them of in a cold oven.
Anyone used them one in a hot WFO?

[GrahamG]

Re: Venison In Panchetta

Gulf,

Yeah I found what KB put and I will do that later today, been crazy busy at work since last week end.

Will be trying some other stuff this weekend. I've seen chillies with soft cheese and wrapped in bacon but chilies are just too hot for my limey mouth... So I have some Romana peppers that I will half, fill with cream cheese and wrap in bacon.

May also try the chicken in the brick too. Then make stock from the carcass, in between taking our son to play soccer and then rugby on Saturday and Sunday.

[Gulf]

Re: Venison In Panchetta

KB was right in his answer to you on another thread.

I believe what Gulf is talking about, is to started a thread like what I have done, in the category of what did you cook last night. "What's Bartman cooking". That way we can subscribe to your thread and see it when you post something new. If you start a new thread it would show up on new posts and then quickly be scrolled off the page and we would have to look for it.

Hope that helps.

Just start a cooking thread, say.......... Graham's Gormet Grub Just kidding ....... Name it what you want.

You can just copy the posts from each of your previous individual posts over to the new thread. From then on, just post your cooks and recipees to that thread .

[GrahamG]

Re: Venison In Panchetta

Grahamg,
You have some great looking grub going on there, in several posts. How about combining them in one thread, that we can all bookmark and link back to easily

I never thought of that Gulf,

My collection is a mix, I don't think there is such a diverse collection from Spam pizza to Venison!

I will have a look how to combine them.

Graham

[GrahamG]

Re: Venison In Panchetta

PS How were the "Crashed Potatoes" prepared?

Part boiled, then put on to a baking tray, squashed with a masher or fork then sprinkle Olive oil over them and season with salt and pepper, then grated Parmesan over, cook until browned.