Out came the cast iron skillet with trivet, then and only then I rubbed the chicken with extra virgin olive oil. Rubbing it with Viking Salt was a trill ride man !!! I got that awesome smell all over my hands! OH MAN IT WAS GREAT !! For hours I sat in the living room smelling my fingers. I didn’t mention anything to my wife because she’s already pretty well creeped out by me taking pictures of food. I figured she didn’t need to find me in the living room playing stink finger with myself. But I digress …
Cook the chicken upside down for an hour, then rotate around so the breast can get her browning. Pull and set aside. Heat up the skillet with some fresh finely diced shallots. Put in a tablespoon of flour/cornstarch (remember corn starch has twice the thickening power of flour) and make a nice paste. Add some liquid and make yer gravy. DON’T ADD ANY SALT, or wait until you taste the gravy first. Remember you rubbed the entire damn chicken with salt. Grind pepper. Steam some vegie you like and make a starch. Any kind of starch will do, you just want something to hold the gravy. Know what I mean? yes.
MeatHenge
"If it ain't pork, it ain't sausage"
That reminds me of a movie I once saw. TEN LITTLE MAIDENS, where Jamie Gillis is preparing a chicken for the roasting pan and he ummm, “injects” it with a bit of his own Viking flavor.
What in all that is holy are you expecting me to reply to THAT???
I’m just sharing my “meat” experiences with you fella.
…even if it is vicariously.
So you don’t use a roasting rack?
Looks good.
“I figured she didn’t need to find me in the living room playing stink finger with myself.”
Oh man, what an image! I do need to get some of that salt, though, it sounds great.
Hey Robert,
Yes, you do need to try the Viking Salt. I’ve been able to win over a few people I’ve never met personally. They bought it and loved it. So far we’re at 100% satisfaction rate with the stuff, and that goes for the ones I gave away and for the ones they paid for.
In fact, I just did a pork chop dinner and the chops were rubbed with Viking Salt. My wife said it smelled like bacon in the kitchen. That, right there, is reason enough to get some.
Hugs
Hey Jebbers,
You HAVE to get the meat out of the fat, otherwise you are steaming or boiling the meat. Any way you can do this is fine. I ordered my meat trivet from http://www.lodgemfg.com and it was cheap. Clearly it will last more than my life time and fits in nearly every pan holding chickens and small to medium roasts. YOU MUST HAVE A TRIVET OR SMALL RACK TO ROAST MEAT. Sorry.
Hey Jebbers, I have a semi vegetarian cold weather soup coming up for you! We just finished up the last of it tonight and I have to say it was GREAT. Hugs.