mint Posted January 19, 2009 Share Posted January 19, 2009 Yes, I know it's not exactly a subject to set the Thames on fire or indeed to raise the pulse rate.However, Chessfou has kindly given us Madame Chessfou's recipe for cooking a spicy chicken on the "French" thread and which calls for marinading and making a spicy paste to put in and outside the chicken and it also calls for it to be wrapped up in foil and then baked.I seem to remember years ago that aluminium foil comes in different grades: there's some that's only suitable for wrapping food in and some that will withstand high temperatures and can be put in the oven.So, free-range chicken bought today and also the foil from Lidl. I've read the instructions and I think it's OK for cooking. HOWEVER, it's rather thin stuff; I mean not substantial like Bacofoil.Any thoughts, anyone?Don't want to waste a whole chicken plus all the preparatory work if it's going to be foiled by the foil, if you know what I mean? Link to comment Share on other sites More sharing options...
Junlesley Posted January 19, 2009 Share Posted January 19, 2009 Why dont you put the foil in several layers?You can buy the thicker foil over here but if its only the thin stuff you have give it a go. Link to comment Share on other sites More sharing options...
mint Posted January 19, 2009 Author Share Posted January 19, 2009 Thank you, I think I will use 2 or 3 layers as you have suggested.I have a feeling there's going quite a bit of "sauce" produced. But I do fancy a chicken covered in a spicy paste and baked in foil.Sometimes, however tasty the chicken, I get a bit bored with plain roast. Link to comment Share on other sites More sharing options...
Théière Posted January 19, 2009 Share Posted January 19, 2009 Sweets how about the roasting bags? designed for the job. Link to comment Share on other sites More sharing options...
Chancer Posted January 19, 2009 Share Posted January 19, 2009 I am already drooling, where is the French thread? Link to comment Share on other sites More sharing options...
mint Posted January 19, 2009 Author Share Posted January 19, 2009 Now you're talking, teapot!Can you get roasting bags here? Just had another idea....perhaps I can buy on of those disposable aluminium trays and kinda wrap more foil over the top? That'll be as good as baking the chicken in foil, won't it?Mmm................hope it's worth the effort.............! Link to comment Share on other sites More sharing options...
Christine Animal Posted January 19, 2009 Share Posted January 19, 2009 Here you are J.R.marinade (2 hours): ginger, garlic, yoghurt, turmeric, salt, pepper.then rub the chicken (inside and out) with a spice paste made from:onions, garlic, ginger, almonds, cumin, coriander, turmeric, paprika, pepper, oil, lemon juice, pepper & garam masala.then in the oven (in foil) for about 1.5hrs.page 103 "Qui veut chatter en français" [:D] Link to comment Share on other sites More sharing options...
mint Posted January 19, 2009 Author Share Posted January 19, 2009 [quote user="J.Rs gone native"]I am already drooling, where is the French thread?[/quote]JR, it's on the Qui veut "chatter" en français thread.But it's on page, I don't know, 103 or 104But, I have a link for you:http://www.bigoven.com/156327-Murgh-Musallam-recipe.htmlI believe Mrs Chessfou uses a similar recipe; it was a Madhur Jaffrey recipe.Wish you lived near me and we can take turns to cook it and then scoff it together!Edit: Sorry, Christine, didn't see your post as I was busy googling the recipe for JR! Link to comment Share on other sites More sharing options...
Clair Posted January 19, 2009 Share Posted January 19, 2009 [quote user="sweet 17"]Can you get roasting bags here?[/quote]Yes, I have bought some from Géant. I found them near the foil and aluminium baking trays, in boxes of 5. Link to comment Share on other sites More sharing options...
mint Posted January 19, 2009 Author Share Posted January 19, 2009 Thanks, Clair. Have just been checking my cupboards and I have a nice solid disposable aluminium tray that the chicken can just about sit in.Nice fit, you know, not too much room, so with a foil lid, that should do the trick. Link to comment Share on other sites More sharing options...
dragonrouge Posted January 20, 2009 Share Posted January 20, 2009 We have a recipe from the lovely Indians lady book on spiced chicken (whole and where you skin the chicken) Is it the same one. Cannot remember the authors name without going to the bookshelf and I have something to finish first. But will look it up. Link to comment Share on other sites More sharing options...
mint Posted January 20, 2009 Author Share Posted January 20, 2009 Yes, dragonrough, I think that's the one. See the link I have provided on page one, last post but one.I hope whole chickens are easy to skin; haven't tried it yet. Link to comment Share on other sites More sharing options...
Lori Posted January 20, 2009 Share Posted January 20, 2009 Auchan sells a heavy duty foil that is much more solid/strong than the normal grade stuff sold in France. They also sell the thin foil too, so just look for the heavy duty one - it will be obvious by the higher price...and smaller roll/length. Link to comment Share on other sites More sharing options...
Patf Posted January 20, 2009 Share Posted January 20, 2009 Sounds as if it might be a bit tandouri. . I which case perhaps you could marinate and bake it in an earthenware pot which is a close fit?Sorry S17 - I'm being a spoilsport and nellie knowall.[;-)] Link to comment Share on other sites More sharing options...
mint Posted January 20, 2009 Author Share Posted January 20, 2009 Thanks, Lori. BTW, are you excited about the inauguration?Patf, actually I was a bit concerned about using foil as you aren't supposed to use it with acids and so on and of course the recipe calls for lemon juice?But Chessfou, who's the first to mention this dish, was quite definite that Mrs C uses foil to bake the chicken in. Link to comment Share on other sites More sharing options...
Lori Posted January 21, 2009 Share Posted January 21, 2009 [quote user="sweet 17"]Thanks, Lori. BTW, are you excited about the inauguration?[/quote]I watched it. I'm afraid I found it rather long, but was pleased to see him happy, healthy and ready to work. Wife and kids looked very proud and happy too.I voted for him, so let's just hope the secret service can do their job well and keep him safe. Link to comment Share on other sites More sharing options...
mint Posted January 21, 2009 Author Share Posted January 21, 2009 Yes, I know what you mean. In fact, my OH was quite sure they'd have bumped him off before the inauguration.I have an American friend locally who also voted for him. He MUST have a chance and I was so moved I was crying and not really listening.I'm going to send Chessfou a PM and hope he'll tell us about the foil and also whether skinning the chicken is the right thing to do![:-))] Link to comment Share on other sites More sharing options...
TWINKLE Posted January 21, 2009 Share Posted January 21, 2009 I went out today and bought a chicken and all that other stuff and I'm going to do it. Sweets! Can you tell me how it turned out and send me a proper blow by blow recipe please[kiss] Link to comment Share on other sites More sharing options...
Patmobile Posted January 21, 2009 Share Posted January 21, 2009 How this thread title takes me back! Cooking foil! That's how my first wife, a Yorkshire lass not normally prone to spoonerisms, used to refer to her little plastic contraceptive device!Patrick Link to comment Share on other sites More sharing options...
chessfou Posted January 22, 2009 Share Posted January 22, 2009 Sweet,The recipe you posted the link to is precisely the Madhur Jaffrey recipe, right down to skinning the chicken (except wing tips)http://www.bigoven.com/156327-Murgh-Musallam-recipe.htmlThe foil -- the same stuff for cooking all sorts of stuff in, especially fish;- doubt that the tray/foil combo would work properly (if only because difficult to ensure proper seal);- no problem with lemon juice since it's an ingredient which gets mixed in while in the frying pan; you're not pouring liquid juice onto the foil;- didn't know there were different categories of foil (on the rare occasions I've bought it, I've just picked up the first roll of cooking foil I've come across) but it seems that the chicken used up the last of the roll, so I can't check the packet but I'll ask my wife this evening. Link to comment Share on other sites More sharing options...
mint Posted January 22, 2009 Author Share Posted January 22, 2009 Twinks, please follow the link that Chessfou has provided, just above this post. Will tell you tomorrow how it tastes!Chess, many thanks. Even as I write, it's marinading nicely in the fridge and I will do the second bit when I come back from the hairdresser's.Patmobile, LOL, but did she really call it that or have you just made it up? Link to comment Share on other sites More sharing options...
mint Posted January 22, 2009 Author Share Posted January 22, 2009 Twinks, are you still there and paying attention?Just one booby: I'd read 2 tablespoons ground corriander instead of 2 teaspoons! Realised my mistake and washed out all the onions, ginger, etc. Got rid of corriander and left what I thought was the right amount.Anyway, cooked it in a very well fitting aluminium tray well wrapped up in 3 layers of foil.Result? Really yummy! Dog wouldn't leave the kitchen and insisted on watching the chicken!Now want to do it for guests. Just so tasty.Word of advice: make sure the ingredients for the paste are really well chopped up or liquidised. I used fresh spices that I ground up in my electric grinder but you can buy them ready ground!Bon appetit! Link to comment Share on other sites More sharing options...
mint Posted January 22, 2009 Author Share Posted January 22, 2009 Twinks, are you still there and paying attention?Just one booby: I'd read 2 tablespoons ground corriander instead of 2 teaspoons! Realised my mistake and washed out all the onions, ginger, etc. Got rid of corriander and left what I thought was the right amount.Anyway, cooked it in a very well fitting aluminium tray well wrapped up in 3 layers of foil.Result? Really yummy! Dog wouldn't leave the kitchen and insisted on watching the chicken!Now want to do it for guests. Just so tasty.Word of advice: make sure the ingredients for the paste are really well chopped up or liquidised. I used fresh spices that I ground up in my electric grinder but you can buy them ready ground!Bon appetit! Link to comment Share on other sites More sharing options...
TWINKLE Posted January 22, 2009 Share Posted January 22, 2009 Thanks for the tip Sweets! I'm making it tomorrow evening for a 'tête à tête' with my beloved. What did you serve it with? Link to comment Share on other sites More sharing options...
chessfou Posted January 22, 2009 Share Posted January 22, 2009 Mrs cf uses a single layer of thin ("wrapping") foil - apparently needs a bit more care since it tears more easily than the thicker stuff. Link to comment Share on other sites More sharing options...
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