Who wants to see raw chicken?
I do I do!!.
A 6 pound young chicken soaking in Knorr tomato chicken bullion.
Gochujang.
And soy sauce.
It will do this over night a rub down and another soaking.
Marinate is the proper word i think.
The chicken was dried off the salt sucking the moisture out of the chicken to create the brine.
It's like a simi wet brine on steroids.
Once ready it will get roasted in the oven.
What could possibly go wrong.

I finished off my steak with hassleback potato and roasted onion while watching, In Time, for about the 10th time.
One of my favorite movies.

The chicken was doctored up this morning with extra ingredients.
My cooked orange habanero glaze.
Achiote powder.
Lime juice.
Fresh garlic.
Mexican oregano.
Mixed up in blender and added to marinade.
It's sort of like a Mexican Korean version of pollo Asado aka grilled chicken.
But roasted.
I won't let the marinade go to waste.

Decided to cut up 2 oranges and stuff them in the chicken after the juice was squeezed out.
Reserved the marinade and will add some of my leftover cranberry jam stuff to it.
Made about a pint.
It's in a kettle heating up to kill bacteria and make safe.
Chicken in oven on rack on a big cast iron pan at 250F.

I just taste tested the marinade after bringing to a boil.
Possibly needs a hot companion but not sure.
One thing is certain it's out of this world in flavors.
Savory sour sweet spicy but not hot spicy.
Not able to explain it.
To heck with it I'm adding my homemade habanero sauce.

Approximately 2 tablespoons of the habanero sauce added to the mix made the sauce just right.
Not hot until it hits your tonsils.
Just a wee singe and then goes away.
Citrus notes are strong and the Mexican oregano makes for a woody earthty background.
I have a thermometer probe stuck in the breast of the chicken set to go off at 150F.
The slow and low temperature of the baking allows for more even cooking of a huge bird like this.

Classic BLT, homemade pepperocini, slice of big beef and Amana Orange.

karstopography wrote: ↑Sat Jun 25, 2022 11:58 am F246FFE3-929C-413C-B4AF-7FD72B7277E2.jpeg

Classic BLT, homemade pepperocini, slice of big beef and Amana Orange.

I almost bought bacon for a BLT yesterday.
In Oceanside California they had a one off sandwich shop I used to always order the BLT.
The place is no longer around.

Aldi has very good bacon for $4.15/#.

karstopography wrote: ↑Sat Jun 25, 2022 12:14 pm Aldi has very good bacon for $4.15/#.

It would cost me $50 in gas to get there and back.

Yea, I see Aldi is barely in the Austin area. Only Two stores, none near Bastrop. There’s forty plus Aldis scattered around greater Houston area.

Probably because Austin is too snobby for Aldi.

After basting a couple of times and cranking heat up to 350F after internal temperature got to 140 it's ready at 150F.
Gave it a lotion of carnita lard for shine and flavor.
Now the temperature will rise on its own.
It's already almost to 155F and I hope it doesn't go any farther.
Pulled a wing tip off to chew on earlier.

I had a leg and part of a thigh..
The breast is cooked to perfection and stopped rising at 155F.
Look how juicy it is.

I made something with my first okra today! Only 6 of them, cut in half, along with 4 eggplants, diced up, along with a half cup of finely chopped garlic scapes, from the garden.

It was a chole masala, I added these vegetables to, for bulk, and started it last night by soaking 1 1/2 c white chickpeas. This morning I cooked it in the IP, with a couple of teabags. I drained it, saving the liquid, cooled, and refrigerated it.

Yesterday, I also made a new batch of chole masala spice mix, plus a couple of others I was out of. The chole masala has the most ingredients - 19 - so that will save a lot of time in a lot of dishes! This dish was fairly fast to make, once that was prepared, like most of these types of things.

It starts with whole cumin in oil, over medium heat, until crackling some, then the chopped onion and garlic scapes are added. While cooking, the spices are all measured out, plus a little salt, and added, along with the 4 diced up eggplants. I sautéed for about 7 minutes, stirring frequently, then added the water, chickpeas, halved okra, quinoa, and mixed well. I simmered it very low, for 30 minutes. That was it! I had a small bowl, topped with a little cilantro. I'm taking most of it to a friend tomorrow, that has been handling a lot lately, and I know she'll like this.
The chole masala, with some eggplant diced up, and cooking with the onion, garlic scapes, and all the spices. by pepperhead212, on Flickr

The chole masala, with the precooked white chickpea added, along with the first 6 okra, halved, plus a half cup of black quinoa. by pepperhead212, on Flickr

Finished chole masala, with eggplant and a small amount of okra added. by pepperhead212, on Flickr

Finished chole masala, topped with a little cilantro. by pepperhead212, on Flickr

Now what to do with the rest of this massive 6 pound chicken?
It was left to cool off and stuffed into a plastic shopping bag in the refrigerator.

@worth1 Shhhh, some of us have whippets which understand the word chicken. It's roast chicken Sunday today, and I'll never hear the last of it. Funny how dogs become really friendly and wanting to help in the kitchen when Sunday comes around....

I ended up having a thick slice of cold chicken breast on toasted bread sandwich with tomato and Duke's mayonnaise.
Hit the spot.

Another BLT for lunch. Pineapple and Japanese black Trifele for these.

Last night, two lamb leg chops, two pork chops from the freezer and homemade eggplant caponata. Took a black beauty eggplant with one of the last of my red onions, a couple Japanese black Trifele tomatoes, sliced them all up and grilled, then diced up everything and tossed with fresh mint, basil, capers, lemon juice and EVOO. My dad walked over and joined us saying it was the best thing he’d eaten in weeks.