Heys! I really need some cooking advice but unfortunately the previous MU Cooking thread in this forum was locked. Mind if I reopen it again, it could be useful and interesting! ^_^;;;;;

Anyhu, Are there any GOOD COOKS around here?

Ah yea, if any of you can COOK, I need some SIMPLE but YUMMY cooking advice in how to cook Roast Chicken for this new year! I'm in big trouble cuz my cousin's coming over and I have never cooked a [color=brown]WHOLE ROAST CHICKEN[/color] in an oven before!!

How do you make the stuffings? and the gravy?
(and Plezz don't tell me to search all this things over the internet..I've alredy searched the recipes for it but I want some personal advice coming from you people!)
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[color=black]The Hidden Agenda=[/color][color=red]Gol.D.Ace[/color]

[color=black]This Week's favourite:[/color]
DoLL (Okado Tatsuya)
Xp

Yeah i can cook.... and I was surprised how good I can 😀
But i am too lazy so I never end cooking 🤣

For the sane people I am insane,for me the sane people are insane!

HA!
Good luck. 😁

[color=#ff0000]"“That's the difference between me and the rest of the world!
Happiness isn't good enough for me! I demand euphoria!” "[/color]

Quote from Caliber

HA! Asking for cooking advice at a manga website?
Good luck. 😁

Good point Caliber-san! I bet everyone here eat Ramen. and anything Japanese!

I'm a desperate otaku seeking for some REAL FOOD cooking advice. 😢

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[color=black]The Hidden Agenda=[/color][color=red]Gol.D.Ace[/color]

[color=black]This Week's favourite:[/color]
DoLL (Okado Tatsuya)
Xp

I cook, but we're vegetarian, so I have no knowledge of cooking chicken. 😀

"[English] not only borrows words from other languages; it has on occasion chased other languages down dark alley-ways, clubbed them unconscious and rifled their pockets for new vocabulary."
-James Nicoll, can.general, March 21, 1992

Quote from TofuQueen

I cook, but we're vegetarian, so I have no knowledge of cooking chicken. 😀

Lol! No wonder you call yourself "TOFUQueen"! XDDD

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[color=black]The Hidden Agenda=[/color][color=red]Gol.D.Ace[/color]

[color=black]This Week's favourite:[/color]
DoLL (Okado Tatsuya)
Xp

You can make gravy from pan drippings left over from roasting the chicken. I don't know if many people do it that way. And also you can make stuffing from chopping up toasted bread and mixing it with some vegetables like onions, garlic, mushrooms, and like herbs. Other than that, all I can suggest is to find a recipe, and stick with it. Its as easy as that.

Gravy is hard to make though, so you have to be careful, or it'll turn out too thin.

Now I want stuffing. 😐

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Quote from shaggievara

You can make gravy from pan drippings left over from roasting the chicken. I don't know if many people do it that way. And also you can make stuffing from chopping up toasted bread and mixing it with some vegetables like onions, garlic, mushrooms, and like herbs. Other than that, all I can suggest is to find a recipe, and stick with it. Its as easy as that.

Gravy is hard to make though, so you have to be careful, or it'll turn out too thin.

Now I want stuffing. 😐

THANK YOU!! I owe you! bows

So basically for the stuffings, the simplest way is to use bread crumbs+ vege..etc. I thought ppl use potatoes to go with it. Should I put the stuffings when the chicken's half cook or should I stuff it in when the chicken's raw? I'm afraid if the vegetables might overcook if I put it in too early..

As for the gravy..how do people make it Thick? Do we have to use flour? or does the chicken fat makes it thick?

sorry if I ask too many questions

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[color=black]The Hidden Agenda=[/color][color=red]Gol.D.Ace[/color]

[color=black]This Week's favourite:[/color]
DoLL (Okado Tatsuya)
Xp

Ingredients:
One big chicken (preferably free-range and organic) around 1.8 - 2kg
Salt (preferably sea salt)
Fresh Black Pepper (ground)
1.5 - 1.8 kg of some good potatoes (peel them yourself)
1 big-ass lemon (biggest you can find)
Lots of garlic... maybe a whole bulb
Some mushrooms
Some baby carrots
Fresh thyme.... a big handfull, I guess
Good olive oil
Fresh Rosemary leaves.... also a handful.

Optional:
Smoked streaky bacon (Turkey bacon also works)
A bit of chilli powder/paprika if you like a bit of spice.

Instructions:

Wash your filthy hands!!

The night before
Put some salt, pepper and 1 or 2 cloves of garlic into at a mortar and pound the hell out of it with a pestle.... once pounded, add a couple of teaspoons of olive oil and stir.... Spread the mixture inside and around the chicken (don't forget the armpits and nether regions)... try to massage the chicken until it moans with pleasure..... Cover the chicken with some wrapping and put into fridge and go to sleep.

The morning after
-Preheat oven (190 C).
-Bring a large pan of water to boil and add salt (you can be generous with the salt here)
-Cut potatoes into chunky bits (a bit bigger than ping-pong balls)
Throw potato chunks, lemon and all the garlic cloves from the bulb (with skin) into the boiling, salted water and cook for 10-12 minutes.
-Then drain the water and leave them for a couple of minutes.
-Throw the hot potatoes into a separate pan.
-Stab the hot lemon with a fork or knife a few times (ask tou-san for help when using knives)
-Take the chicken out of fridge, and pat it dry with kitchen paper/towel.
-Rub chicken with generous amount of olive oil inside and out. (you can mix a pinch of chilly powder or paprika with the oil if you want)
-Shove the garlic (still with skin), the lemon and a handful or fresh thyme inside the chicken.
-Put the chicken in the tray and put into the preheated oven and let cook for around 45-50 minutes.
-Remove tray from oven, and carefully take chicken out and put on a plate.
-There'll be some fatty, greasy stuff on the tray.
-add some of butter to the fat and put some mushrooms and carrots in
-Stab the potatoes a few times with knife and throw them into the roasting pan, add the handful of Rosemary leaves and toss them around with the fatty stuff until they're all coated with it.
-Make a gap in the centre of tray and put the freakin chicken back in.
-Put the bacon streaks on top of chicken (optional)
-Put back in oven and let cook for another 45-55 minutes. (or until potatoes turn golden brown)
-Remove from oven and let it set for a few minutes.
-Take out lemon, garlic and thyme from inside the chicken.
-Throw away the lemon and rosemary.
-Squeeze the garlic juice/flesh into a bowl and throw away the skin.
-Spread the garlic juices all over the chicken.
-Break up the bacon streaks (if you used em) and crumble them over the potatoes.
-There should be some gravy at the bottom.

Carve and eat.

Note:
This is the simplest form of roast chicken I can give you... the others are more complex.... so if you fail at this, don't bother roasting chicken again.

Point & Squirt

Arigatou gozaimasu! I will copy paste that, print it out, buy a Chicken and try cooking it tommorow!

*funny instruction btw

Note:
This is the simplest form of roast chicken I can give you... the others are more complex.... so if you fail at this, don't bother roasting chicken again.

oh lol! You're a very straightforward person. Well yes! I'll tell you how it will turned out! I might even take a picture of my First ROAST Chicken!! 🤣

btw, I might use butter instead of olive oil since I'm not really fond of it. other cooking websites confuses me about the whole 'meat thermometer' thingie..

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[color=black]The Hidden Agenda=[/color][color=red]Gol.D.Ace[/color]

[color=black]This Week's favourite:[/color]
DoLL (Okado Tatsuya)
Xp

I'll add a recipe for pancakes...

1 cup of flour
1 tablespoon of sugar (which is 3 teaspoons if you don't have a tablespoon)
1 teaspoon of baking powder
1/2 teaspoon of baking soda
1/4 teaspoon of salt
1 cup of buttermilk
1/6 cup of milk
1 egg
1/9 cup of melted butter (which is a little less then 2 tablespoons)

around 1 tablespoon of ground cardamon
1~2 tablespoons of vanilla

Heat a skillet by turning the nob to about 3/4 of the way.

mix the dry ingredients together (flour, baking powder, baking soda, salt, and cardamon)
stir the egg until it is completely the same
mix the milk, buttermilk, sugar, vanilla, and then the mixed egg
combine the dry and the wet and the butter

put a little bit of butter in the skillet... if it bubbles a little that's the correct temperature (if it screams at you it's too hot) move it around the center of the pan.

use a 1/3 cup to pour the batter into the center of the pan... do not try to make more then one pancake at a time.

turn the pancake over when it becomes a little try on the top (it should have a burst bubble look to it) then after a while take the pancake off the skillet and onto a plate.

repeat till the batter is all gone.

Serve with preserves (like jam or jelly)... I'd suggest strawberry, raspberry, pomegranate, lingonberry, or raspberry.

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and I don't know you. Make sure it doesn't leave the building."[/color]