tag:blogger.com,1999:blog-12774302.post9077899917110073811..comments2023-10-12T07:26:45.479-07:00Comments on I'm Mad and I Eat: Chicken Goozle for the Soulcookiecrumbhttp://www.blogger.com/profile/00741894180391507513noreply@blogger.comBlogger18125tag:blogger.com,1999:blog-12774302.post-68188280049060344102010-03-10T17:59:18.353-08:002010-03-10T17:59:18.353-08:00Dude,what the heck is goozle?I googled goozle just...Dude,what the heck is goozle?I googled goozle just to see what it was but I didn't know I would get a response.Does anyone have a dictionary?I wonder what other things I could look up.So many words,so little time...Oh yeah,hi there.Durf the Smurfhttps://www.blogger.com/profile/01812188379159051990noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-20817412497794155872009-08-22T10:31:35.526-07:002009-08-22T10:31:35.526-07:00Biggles: OK, I'm trying again. You come over. ...Biggles: OK, I'm trying again. You come over. I'll get the bird. No Schlitz; well, you can have some. xxcookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-31940403027207456842009-08-22T10:17:18.958-07:002009-08-22T10:17:18.958-07:00Butter and heat is excellent, der. I started doin...Butter and heat is excellent, der. I started doing just the kosher salt due to what it does with the skin. Dries it out and makes it crispy, makes the chickenny flavors come alive. What it does to the wings turns it in to a rich chicken candy with a crunch. Deeelightful.<br /><br />xomeathengehttps://www.blogger.com/profile/18103655191726899093noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-34336999791937049602009-08-21T15:18:57.526-07:002009-08-21T15:18:57.526-07:00Bewitching: Yow. I just spent several minutes brow...Bewitching: Yow. I just spent several minutes browsing that recipe. It looks fantastic, and I'm bookmarking it too. Thanks!cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-5072490585882210842009-08-21T13:36:23.264-07:002009-08-21T13:36:23.264-07:00Sounds great!
Allow me to share with you a dish ...Sounds great! <br /><br />Allow me to share with you a dish I've bookmarked and made a few months ago. We both loved it, it goes more or less along the lines of your meal<br /><br />http://www.blue-kitchen.com/2007/10/03/elegantly-rustic-chicken-with-white-beans/<br /><br />(I like that blog very much too, lots of yummy dishes there)Anonymousnoreply@blogger.comtag:blogger.com,1999:blog-12774302.post-12609230297582340232009-08-20T18:37:13.670-07:002009-08-20T18:37:13.670-07:00Biggles: I'm a fool. That's so obvious, th...Biggles: I'm a fool. That's so obvious, the moisture. Thanks for the lesson. I'm going to try it the Julia Child way next time. Butter and heat, nothing else.<br />One and a half hours? But yeah, that was a big bird. Don't your boys like mashed potatoes?<br />Schlitz = No-no. Off that stuff. Good for me, bad for BevMo.cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-71794811610750511272009-08-20T16:19:32.037-07:002009-08-20T16:19:32.037-07:00I think I should come over and we could roast a ch...I think I should come over and we could roast a chicken or two together with Schlitz.<br /><br />See, when meat is steamed a little too much it gets rubbery. Asian artisans have perfected the art, but when we settle down, it doesn't always come out tasty. I stopped adding root vegetables to my meat roasting due only to the fact it added too much moisture and steamed, no browning, my meats. If you're going to steam, you need to pull when done. Or, pull after it passes the rubbery state, ain't easy.<br /><br />I was off to my local latin butcher yesterday for pork chops. But the chickens looked so perfect, so creamy wonderful I had to have one. But it was huge, 5 lbs plus. I jacked the oven to 450 and pulled out my standard cast iron fry pan with a trivet. Nope, didn't fit. Had to get out my 13" wide cast iron and use that. The huge bird did 1.5 hours at 450 only covered carefully with kosher salt. The smells, the flavors were absolutely more than unctuous. After seeing how much chicken fat was left after the roasting I decided to use it all for a milk based gravy with shallots.<br /><br />Served with brown rice it caused the boys and I to absolutely dive forth. Huge, rich, wonderful chickenny flavors that delighted. I'm still enamored.<br /><br />xomeathengehttps://www.blogger.com/profile/18103655191726899093noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-52940947472112818122009-08-19T11:03:35.080-07:002009-08-19T11:03:35.080-07:00J-in-Wales: "Stuffie." That works for me...J-in-Wales: "Stuffie." That works for me. Your sister was prescient at that tender age; I was all about the burnt, crispy pieces then myself.<br /><br />Greg: No, goozle is the gelatine-rich animal juice that jells when you refrigerate it. No fat. Our goozle was mixed with bean-cooking liquid, so it went pretty far (and was still jelled).<br /><br />Peter: We're feeling uncharitable about the chicken, after giving it a gentle bath on the stovetop. Still tough. It's in the freezer, awaiting an unglamorous fate.<br />The beans and carcass broth made a killer pureed bean soup yesterday. I can hardly look at food yet.<br /><br />Biggles: First of all, and you know this, I am a TERRIBLE chicken roaster. I never get a brown, crisp skin. I've always had good luck with the Romertopf, but this was not good. I blame the chicken (the prissy, expensive boutique chicken).<br /><br />Zoomie: Well, that was a couple of slices of moist breast so it did look pretty. But stringy, once you got your teeth into it! Ack. I can't believe I failed to douse the beans with goozle before I took the picture, because I sure did douse them later. :)<br /><br />El: It's a parsley head gone to tender, green seeds. I might freeze them; they're tasty!cookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-90483596655637083712009-08-19T09:31:39.410-07:002009-08-19T09:31:39.410-07:00That's a magazine-worthy photo, m'dear. It...That's a magazine-worthy photo, m'dear. It even makes the chicken look tender. :-)Zoomiehttps://www.blogger.com/profile/16474153316588551039noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-24241144245425705342009-08-19T08:53:37.017-07:002009-08-19T08:53:37.017-07:00Whah happen to the chicky you think? Need higher ...Whah happen to the chicky you think? Need higher temp? Those chickens ain't cheap!<br /><br />Bigglesmeathengehttps://www.blogger.com/profile/18103655191726899093noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-92144308722116129032009-08-18T18:04:30.087-07:002009-08-18T18:04:30.087-07:00The goozle is the best part. Shred the chicken and...The goozle is the best part. Shred the chicken and cook it again with beans and goozle- nice and low, with fennel and herbs and wine and stuff. Goozlicious. Make broth from the carcass- it's like second-generation goozle, or goozle once removed. <br /><br />I feel like A.A. Milne.peterhttps://www.blogger.com/profile/17189314044617829401noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-39487962062501132502009-08-18T16:15:21.005-07:002009-08-18T16:15:21.005-07:00Goozle = smaltz yes?Goozle = smaltz yes?Greghttps://www.blogger.com/profile/08255032914854206547noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-74180184986129761922009-08-18T14:09:50.752-07:002009-08-18T14:09:50.752-07:00It's known as stuffie in our family, as christ...It's known as stuffie in our family, as christened by my little sis at the age of about 8.<br />And it could very possibly be the very best part of a roast. Or at least runs a rather close second to the burny, crispy, nummy bits on the outside.J-in-Waleshttps://www.blogger.com/profile/02390582364341730481noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-22499025789959596952009-08-18T12:38:12.570-07:002009-08-18T12:38:12.570-07:00Fast: We are experimenting with a viral transmissi...Fast: We are experimenting with a viral transmission of the word. To give credit, goozle is Zoomie's invention, from Zoomie Station. Mmm.<br />A henshoot! Ha ha. Good, crappy fun.<br /><br />Sandwich: I know. Isn't it nice when something totally turns your appetite on? Use the chicken for what it's good for... goozle.<br /><br />EB: Viral! Goozle.<br /><br />Mouse: Ah, goozle has many uses. I would swallow a pulverized blood pressure pill if you wiped it on my whiskers with goozle. xxcookiecrumbhttps://www.blogger.com/profile/00741894180391507513noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-82035792335113239712009-08-17T23:09:45.937-07:002009-08-17T23:09:45.937-07:00I used some chicken goozle just last night - I mix...I used some chicken goozle just last night - I mixed the cat's pulverised blood pressure pill into some and wiped it on her whiskers. <br />(all together now) A dribble of goozle makes the medicine go down!Ms Brown Mousehttps://www.blogger.com/profile/06128283343279442537noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-58775919711624761812009-08-17T17:08:15.630-07:002009-08-17T17:08:15.630-07:00Goozle is officially my new favorite word. Gozzle....Goozle is officially my new favorite word. Gozzle.EB of SpiceDishhttps://www.blogger.com/profile/09067351206391759628noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-50361485587941781702009-08-17T16:15:12.220-07:002009-08-17T16:15:12.220-07:00oh man....I wasn't in the mood to cook the chi...oh man....I wasn't in the mood to cook the chicken I have but now I REALLY want the goozle....the sandwich lifehttps://www.blogger.com/profile/00881704107781311572noreply@blogger.comtag:blogger.com,1999:blog-12774302.post-47429920965936004012009-08-17T16:13:45.438-07:002009-08-17T16:13:45.438-07:00Goozle! Love that.
Is that your lovely fennel ad...Goozle! Love that.<br /><br />Is that your lovely fennel adorning the plate, or is it dill?<br /><br />(fwiw, sometimes, birds are just tough. I still can't figure it out. Even if you raise your own it's still a...henshoot. Or something.)Anonymousnoreply@blogger.com