I need a little help here.

As you are well aware, I don't do much that can be considered "cooking" - if it has more than 3 ingredients, I usually consider it too complicated and use the microwave......or just open the can of soup for lunch and use that.....and it's even simpler if the soup is already heated by leaving it on the dashboard all morning.....

Anyway, I have gotten myself into a minor problem here, and need some help resolving the issue.

A little bit ago, I got a rotisserie chicken from the grocery store, and over the past few days have been disassemblying it into small (bit-sized, sandwich-sized) parts. These were successfully eaten - no problem so far. (Ingredients, by the way, are simple: one part of chicken, condiments, and a bun.....no problem. I can handle that.

Veronica, by the way, who otherwise is a fine chef and does all of the regular (tasty) cooking round here, doesn't like rotissierre chicken, and so was last seen leaving the kitchen shaking her head saying something to the effect of "It's your problem.....deal with it...."

Anyway...I now have a disassembled chicken....with all of the big pieces removed. This leaves a large number of smaller pieces still attached to non-edible things. Intending to use these, I placed the dead chicken last night in a somewhat large pot, filled the pot with water, and boiled the daylights out of it for a couple of hours......the chicken is now safely back in the refrigerator...surrounded by either very dilute soup or very thick water, depending on your point of view.

So, dear friends of the fruitcake, what do you recommend I do next? I assume I need to further separate the chicken parts from the non-chicken parts, and discard the non-edible parts......but other than that, what's next?

-- Robert A. Cook, PE (Marietta, GA) (cook.r@csaatl.com), October 25, 2000

Answers

Please hurry.... I'm not sure how long Veronica will tolerate the pot being in her refrigerator......

-- Robert A. Cook, PE (Marietta, GA) (cook.r@csaatl.com), October 25, 2000.

Dear Robert, Take the pot out and place it on the counter. Take a large strainer or colander and strain the solids from the stock (that's the watery part). put the solids on a large plate or bowl, and pick the meat bits off of the chicken, discarding bone, cartilage and skin. return the meat to the pot. Add whatever vegetables you have around the kitchen, green beans, celery, potatoes (diced), onions, and carrots are good. Next heat the whole thing up, and simmer till the vegetables are tender. Oops, forgot to tell you, throw in a few bay leaves and some sage (just a little)before simmering the vegetables.

Add salt and pepper to taste, and congratulate yourself for making a nice chicken soup. Slice up some hearty bread and butter, and serve that with the soup, or serve saltine crackers if you wish.

-- (sis@home.zzz), October 25, 2000.

Sage advice .... eh? Will try it!

Potatoes are cooked before adding? Or just cleaned, pealed and thrown in to cook with the other veggies?

-- Robert A. Cook, PE (Marietta, GA) (cook.r@csaatl.com), October 25, 2000.

Potatoes are usually the first vegetable added as they need extra time to cook, or you can pre-cook them. Let the soup/stew cook for about 20 minutes after adding potatoes, but only about 5-10 minutes after veggies that you want to be still a bit crunchy. Carrots take almost as long as potatoes. Green peppers are about the shortest time to cook.

Good luck! Let us know how you do with more than 3 ingredients! :-)

-- Tricia the Canuck (jayles@telusplanet.net), October 25, 2000.

LOL! Robert, for future reference: boiling a chicken for an hour is plenty! If it was already cooked, it didn't even need that long. The best time to pull chicken from the bone is right after you cook it. Let it cool for a little bit, then the meat will come off very easily. Think of it as a small turkey. You DO carve the turkey at Thanksgiving, don't you? :-)

-- Gayla (privacy@please.com), October 26, 2000.

Oooopsie.

Let's see ... the dead chicken was already cooked, and it was originally boiled figure 1 hour 30 minutes, maybe 1 hour 45 minutes...then again (last night, after adding the diced potatoes) for about 2 hours.....

You figure it might be finished yet? 8<)

Tasted great though!

-- Robert A. Cook, PE (Marietta, GA) (cook.r@csaatl.com), October 26, 2000.

Wow! Who'd a thought it? The Cook is learning to cook!

Glad you enjoyed it... if you try some more recipes that turn out well, make sure you post them here :-)

-- Tricia the Canuck (jayles@telusplanet.net), October 26, 2000.

Hmmmn.

You mean "more complicated" recipes????

By the way, I just realized this is loaded under the "Pets" category.....but there doesn't seem to be a "Food" or a "Receipts" categories.

What to do...what to do? What to dooby, dooby, do?

-- Robert A. Cook, PE (Marietta, GA) (cook.r@csaatl.com), October 27, 2000.

Wellllll

You could ask our resident "good fairy godmother" (AKA Kritter) to create a food category. Or you could have a pet chicken in the mode of Monty Python's pet parrot ;-)

-- Tricia the Canuck (jayles@telusplanet.net), October 31, 2000.

{WAVING MAGIC WAND}

"POOF"

`

-- kritter (kritter@adelphia.net), October 31, 2000.

Wait! -

I heard a "Poof" - or is that: "How did I herd a poof if I have no sound card" (What is the plurals of "Poofes" -- "Phooves" if they are in a heard of four-footed poof's?

Where! - When! - Why! - Which! - Hwat next?

What happened to the dead chicken if it is already poofed?

-- Robert A. Cook, PE (Marietta, GA) (cook.r@csaatl.com), October 31, 2000.

I believe a herd of poofs is called a "pooftah". A pooftah of poofs. If you want to herd several poofs, you will need some Border Collies.

-- kritter (kritter@adelphia.net), October 31, 2000.

LOLOLOLOLOL

-- T the C (jayles@telusplanet.net), November 01, 2000.

But that was a "fully capitalized" POOF - as opposed to an underfunded "poof" ........

Thus, should not its plural be a "pooftadah!"

-- Robert A. Cook, PE (Marietta, GA) (cook.r@csaatl.com), November 01, 2000.

Bumped.

-- Robert & Jean Cook (somwherein@GA.com), January 07, 2005.

Did you realize that there are more 216,000 google replies for "robert cook chicken dead" thread sites?

-- Robert & Jean Cook (somwherein@GA.com), January 07, 2005.

Umm... Robert... are you bored? LOL!

-- Gayla (privacy@please.com), January 07, 2005.

LOL~ yet again!

-- Tricia teh Canuck (jayles@teluspalnet.etn), January 08, 2005.

Robairtow glad you liked yore concokshun. I didnt get aroun to readin this till it was too late to sugjest you peel the meat off the bones an throw the bones away unless you want to crack the leg bones an suck on the marow a little for an apetizzer an if you do you might want to save a sliver or too of bone for a toothpick. Then get out a can of them biskits you slap aginst the counter to pop open an separate em an put about half of em in there an then boil em some more. You dont want to lose the part with the chicken grease on top cause thats where the flavor is. Add some more black pepper while its cookin. cook till its boiled down some an the biskits gets kind of tuff an slimy. Keep stirrin to make shure it dont stick. Salt to taste after you get ready to eat pore mans chickin an dumplins. It mite taste better the secund day, but it sounds like you already kept it about long enuff. If it dont turn out rite, give it to the dogs when its cool enuff an go raid js or lons icebox. Well anyway thats what id do with dead chickin left overs yuve boiled ta peeces. Or yew cudd just take it off the bone and pore barbecue sauce on the meat. Shoot hot wet cardboard tastes good if you put enuff barbecue sause on it. O an I forgot to tell you to wash yore hands good afore you start takin the chiken off the bones. I guess maybe i shoulda said that up front.

-- Redneck (redneck@boilin.water), January 08, 2005.

Wash hands?

Do you need soap fer that?

(Yer recipe is kinda complicated in all ... All that salt and biscuits and water and seasoning and stuff ya know... What if I put it in the wrong order?)

-- Robert & Jean Cook (somwherein@GA.com), January 09, 2005.

The renchins as importent as the washin. be carefull to dont never add no soap to nuthin your gonna eat later. J an me learnd that the hard way when weez boy scouts.

If ya put things in in tha wrong order you hafta eat em in the oppuzit order from what you normally wood. Fer instince i yousually eat the dumplins last like dezert. If you put em into early you hafta finish with the chicken er somethin else. Come to think of it i think I finish with the chickins most o the time. Mabee theres a life lessin here somewhere if i can dope it out. Ill think on it while the dumplins is boilin. Anyway if it dont turn out descent feed it to the dogs did i say that already? You always got biskits.

Remember you only put half o the can in ta try an salvaj the chikin broth. You fix the other half like it says on that cardbord tube an eat em with buttern steens.

-- Redneck (redneck@anser.man), January 12, 2005.

Iffen yore supposed to fix the other half the water like the first half, only eatin' it the opposite way around of course from the bottom of the pot instead of from the top of the pot, then what do ah do iffen my bisquick box don't got no instructions on heatin' da water?

-- Robert & Jean Cook (confusedaboutcookinsomwherein@GA.com), January 13, 2005.

1 Thow it out pot an all an back away from the stove real slow an careful 2 call a nayber to make shore the stove is off 3 git a loaf o white bred an eat that with the steens an be glad its so easy to chew an 4 anybody that bad off better be glad its eezy to chew. Only thing can go rong after that is if you cant git the steens can open an if somebody cant figger that un out somehow hed best jist git ready to starve lesson hes got a good woman to see after him an id pity her the job.

-- Redneck (redneck@theysallusaeazeer.way), January 14, 2005.

Samwhich?

Does a Peanut Butter 'n Honey samwhich have two ingredients?

Or three?

-- Robert & Jean Cook (somwherein@GA.com), January 15, 2005.