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Chicken & Taters

Fireboy
Fireboy Posts: 26
edited November -0001 in EggHead Forum
Here goes my first picture post! This past weekend's cook.

Potatoes and onions in a clay dish w/olive oil.
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On the egg with cornish hens on top so the juices can drip down!
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Brats and garlic for good measure.
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Finished.
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Comments

  • BENTE
    BENTE Posts: 8,337
    Fireboy;

    man i got to say great way to start out on the picks!!!! :cheer: :cheer: :cheer: :cheer: :cheer:


    right out ot the gates you are hitting homeruns :silly:


    i have never thought of doing the chicken above the taters (thats how we say it down here :laugh: ) i have one question is that just a planter bottom. or is it a clay cooking vessell? i am only worried about how much heat it can take.... but looks DAAYM GOOD!!!!!!

    happy eggin

    TB

    Anderson S.C.

    "Life is too short to be diplomatic. A man's friends shouldn't mind what he does or says- and those who are not his friends, well, the hell with them. They don't count."

    Tyrus Raymond Cobb

  • They call me Tater Salad! Got to love Ron White. :laugh:
  • Nice pics and good cook. I don't want rain on your parade, but I would be carefull letting chicken fat drop on anything. Sorry, :(

    Mike
  • carwash mike wrote:
    Nice pics and good cook. I don't want rain on your parade, but I would be carefull letting chicken fat drop on anything. Sorry, :(

    Mike

    What he said...No sense in getting sick...
  • It's just a regular, clay pot lid. It can take the heat!! I use it all the time as a drip pan.
  • Mike,

    Just make sure your temps are high enough to kill any bugs. ;)

    I go the idea from one of those darn cooking shows. In France ,they line the bottom of chicken rotisseries with potaoes to cook and catch all that wonderful flavor.
  • nice!

    i got a superstone la cloche the other day at williams & somnoma for $25. the base can be used for stuff like you just did. ;)