Re: Sue-- roast chicken

[Guest guest]

Hi Sue,

I am of East Indian background so I use a lot of different spices. I

usually roast 2 whole chickens with 3 heaping tablespoons (not the measuring

kind, but the large soup spoons from regular cutlery), some GF soy sauce,

ground cumin and coriander (1 tsp on each per chicken), fresh crushed garlic

and ginger (about 1 tsp of each for each chicken). Or 2tsp of ground

pickling spices works well too. I cover it and bake it for at least 2 hours

at 350. Baste it after the first hour, and then every 20-30 minutes)When

it's done, I take the jiuces and make gravy using cornstarch in water. Once

everything is cool, I put them in ziploc bags and pour in the gravy and

freeze it. (Make sure you label the bag because everything looks the same

in the freezer.)Then when we want to eat it, I take it out and thaw it

maybe 2-3 hours and warm it up hot in the microwave. Great with mashed

potatoes. Sorry my measurements are so vague. I usually just put stuff on

it without thinking about it. My spices are different, but all those spices

are generally easy to find I think. Pickling spice is always whole spices

and you have to grind it yourself in a coffee grinder. It is great as a

marinade with yougurt for chicken.

Good luck

Sabreena

<

I do have a question about something you wrote:  could you share how you<br>

roast your chicken (in parts/whole, oven temp & amp; how long...) with the

yogurt<br>

and spices (how much, what kind...).  And do you roast it completely and<br>

then freeze it?  How do you heat it up after freezing it?  I'm really at

the<br>

level of Pre-Cooking 101!!  This sounds like a nice new recipe to learn

and<br>

remember.<br>

<br>

Best,<br>

Sue<br>

[Guest guest]

Hi Sabreena,

I don't eat chicken, but your recipe sounds delicious! Actually

I'm posting because you mentioned you were from East India, and I am

travelling to South India (Bangalore) later this week. Do you have

any suggestions for gluten free travelling and eating Southern

Indian cuisine? (I love dosas, but I am a little nervous about other

foods I am less familiar with). Any precautions or suggestions you

have would be very appreciated!

Also, If you have any additional recipes (especially tofu,

seafood, or vegetable) I would really enjoy reading them. I have

been experimenting a lot lately with preparing and then freezing

meals. (Recently I've been on a Thai and Chinese food kick but after

my trip to India I have a feeling I'll be inspired to create a lot

of Indian dishes!!!)

-

  could you share

how you<br>

> roast your chicken (in parts/whole, oven temp & amp; how long...)

with the

> yogurt<br>

> and spices (how much, what kind...).  And do you roast it

completely and<br>

> then freeze it?  How do you heat it up after freezing it?  I'm

really at

> the<br>

> level of Pre-Cooking 101!!  This sounds like a nice new recipe to

learn

> and<br>

> remember.<br>

> <br>

> Best,<br>

> Sue<br>

>