[ SECRET POST #3071 ]

[case]

⌈ Secret Post #3071 ⌋

Warning: Some secrets are NOT worksafe and may contain SPOILERS.

01.


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02.
[Colin Mochrie and Ryan Stiles from Whose Line is it Anyway?]


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03.
[Ansatsu Kyoshitsu]


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04.
[Boardwalk Empire]


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05.
[Ore Monogatari]


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06.
[Kid Icarus]


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07.
[Eurovision]


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08.
[Elden Henson, Daredevil]


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09.
[His Dark Materials]


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10.
(Marvel's Agents of S.H.I.E.L.D.)


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11.
[Elfquest]


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12.
[Psych]


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13.
(Marvel's Agents of SHIELD)









Notes:

Secrets Left to Post: 03 pages, 060 secrets from Secret Submission Post #439.
Secrets Not Posted: [ 0 - broken links ], [ 0 - not!secrets ], [ 0 - not!fandom ], [ 0 - too big ], [ 0 - repeat ].
Current Secret Submissions Post: here.
Suggestions, comments, and concerns should go here.

Comments

Re: How to cook

[(Anonymous)]

Roast chicken. Whole chickens are usually pretty cheap per pound, it's delicious and surprisingly fancy if you ever need a main course for a dinner party, and you can also use the bones to make chicken stock or soup.

What you do is get a whole chicken, roughly 3-4 lbs. It can be labeled "fryer chicken" or "roasting chicken", it doesn't really matter. Remove the baggie of organs/whatever inside the chicken and throw it away. (There are things you could do with them if you're so inclined, but eh, I just toss 'em mostly.) Pat the chicken dry with a paper towel, because dry skin = crisp skin. Rub it generously with olive oil, salt and pepper. If you want, you can add herbs like dried thyme to the rub, or lemon pepper, or garlic powder, whatever you like. You can stuff wedges of raw onion and lemon into the cavity, or not.

If you want, you can dice some potatoes, carrots and onion into large chunks, toss them with olive oil, salt and pepper, and arrange them around your chicken. Don't crowd the pan or they won't cook properly! It's okay if the individual pieces to be touching, but you don't want piles of potatoes on top of one another. Single layer.

You need a sturdy roasting pan with sides at least 2" high. Preheat the oven to 425 F. Stick in the chicken and root vegetables if you're using them, and bake 1 hour. Skin should be crispy and golden, and when you poke a knife in the joint between the drumstick and the thigh, the juices ought to run clear. Not bloody, not pink, in other words.