Forum Thermomix
Questions Doubts and Requests => Questions? Technical Issues? The Survival Guide => Topic started by: spanner on July 09, 2009, 06:48:26 am
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I have heard that it is possible to cook a whole chicken in the TM....as in roasting it .... sort of.
Is this true and has anyone done it?
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Not sure about "roasting" - but cooking a size 13 (1.3kg) is possible in the TMX - as in white cooked chicken http://thermomix-er.blogspot.com/2009/04/white-cooked-chinese-chicken.html (http://thermomix-er.blogspot.com/2009/04/white-cooked-chinese-chicken.html) or steaming in the Varoma http://thermomix-er.blogspot.com/2009/04/soy-chicken-in-varoma.html (http://thermomix-er.blogspot.com/2009/04/soy-chicken-in-varoma.html) - you can squash the breast bone down towards the back to crack the ribs and make it fit in more easily.
Obviously, you can get it in from the pictures, and then it's up to your imagination.
For a roast taste it is possible to steam as in the soy-cooked and then cover skin with oil or butter and place under grill.
Hope that helps.
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Spanner it is true, I haven't seen it done, heard about it and have seen pictures of it. I would imagine it would only be a smallish (well for my family it would be small!! maybe not what others would call small ;)) chicken as the bottom is pushed down over the blades so the spindle is in the cavity of the chicken and cooked that way - probably I would think on reverse soft speed. Others are far better chef's than I and maybe able to help with this...but yes it can be done ;D
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You can also have the chicken butterflied to make it easier to grill the entire bird at the same time. Although I haven't tried it yet, the average chicken takes about 45 minutes in the varoma. Also a rolled leg of lamb should also take about 45 minutes. You may need to check the water level part of the way through.
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I love the term Butterflying for poultry .... makes you think that they are going to fly off from the choping board once they have been butterflied.
flutter flutter flutter
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I cooked a size 14 chook in the varoma following ILB's advice of 45mins at varoma temp, Speed 1. I stuffed it with a cut up lemon and cut a lemon and put it in the jug as well as 1 litre water to steam. We all picked the bones clean it tasted so good. :P
Can't see the point of "roasting" with a steamer. Forget the oil or browning it and try it just steamed with some lemon or fresh herbs in the water. I haven't tried cooking it in the bowl yet - but hey it works so well in the Varoma.
Fish and meatloaf steamed in the varoma taste fantastic as well.
Cheers 8)
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Necessity is the mother of invention so to speak scatman. No oven - what's a man to do.
I made a mistake - the 1.3 kg chicken is what fits into the TM bowl for white cooked or tea-scented chicken, but I easily got a 1.8kg chicken into the Varoma, (with back pushed down before placing in Varoma).
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I suppose "a man" has got to FIX the oven before DW throws the broken element and door latch at me. Ha Ha :D :D :D
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Just to prove that a bigger chook fits -- pics of a 1.88 kg bird in the Varoma and after griling
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i doubt it would fit in my old varoma!
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i doubt it would fit in my old varoma!
Just squash it down to break the ribs - comes out looking a bit flat, but once it's carved nobody knows. Sure I did them in the old varoma ?
BTW - take the plastic off before cooking ;) It was just to show that it was 1.88 kg and I wasn't using magic.
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BTW - take the plastic off before cooking ;) It was just to show that it was 1.88 kg and I wasn't using magic.
LOL ;D ;D ;D ;D
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I have bought my free range chicken and am ready to go in the next couple of days - just talking about it makes me want to do it. Going to do the lemon version above.
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I'll let you into a secret JD (nobody else is listening) I took the zest off a lemon and blitzed it in the TMX on speed 9 with about half a teaspoon of salt to help it grind up more easily. Added 1 tablespoon of cold butter in chunks and mixed it to form a lemon butter, then took that and stuffed it between the skin and flesh of the breast before steaming. Put the rest of the lemon, cut into slices in the cavity, with some rosemary, thyme and sage sprigs from the garden.
Was going to write it up -and probably ??? will do that when I'm not lurking.
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OK Thermomixer, you've got me. I have all those herbs growing so will make the butter this afternoon ready for whenever I get around to steaming the chicken. You are a gem - does your DW tell you that ;D ;D ;D
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No !!!!
That's why I spend all my time here ;D ;D
Feels like I just got a whack on the back of the head from her! :o :o
Think that should read "That's because I spend all my time here" :-)) :-)) - yeah, think that's right ???
No, she appreciates the cooking, especially if it has cream and chocolate - THEN she says I'm a gem
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LOL You've been reading too many of spanners posts Thermomixer - now we have 2 very funny men on board. :D :D
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LOL You've been reading too many of spanners posts Thermomixer - now we have 2 very funny men on board. :D :D
Thanks JD, but spanner is SERIOUSLY funny - a real lift.
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That DOES sound good Thermomixer.
For the first time, I'm not looking forward to "going away" for a few days - I have too many yummy things I want to make :-\
(We have a Marketing Conference for 3 days starting tomorrow and believe it or not have to stay in a motel 5 minutes away :-)) ??? )
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What 5 minutes from home ??? - do you remember when you were a teenager and you locked your door and put the "Do Not Disturb" sign on and snuck out through the window with your friends ?? (My nurse tells a story of how her sister got a really deep cut on a nail in the fence and bled everywhere, but continued on with their jaunt)
Just tell them you are feeling under the weather, sneek home and watch Masterchef while you make a decent meal, sneek back while they are snoring and repeat the procedure the following nights. ;) We won't tell anybody.
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I'll let you into a secret JD (nobody else is listening) I took the zest off a lemon and blitzed it in the TMX on speed 9 with about half a teaspoon of salt to help it grind up more easily. Added 1 tablespoon of cold butter in chunks and mixed it to form a lemon butter, then took that and stuffed it between the skin and flesh of the breast before steaming. Put the rest of the lemon, cut into slices in the cavity, with some rosemary, thyme and sage sprigs from the garden.
Was going to write it up -and probably ??? will do that when I'm not lurking.
We had this for tea tonight - it had lovely flavours. I did have trouble getting the 1.3kg chicken to fit into the varoma bowl so that I could later put some vegies in the varoma tray though. I put a cloth on it, stood on it, did all sorts of things to break its back but although it did flatten a bit, when I added the tray later, I had to weigh that down with a heavy mortar and pestal - it worked. Knew that thing would come in handy for something one day :o :o. I cooked some whole medium sized potatoes in the basket and thawed some frozen gravy to go with the completely steamed meal. DH enjoyed it. I needed to cook the chicken a good 55 minutes though and probably could have done with another 5 minutes as it wasn't falling off the bone as I would have liked it. I now have some chicken stock to make some soup another day.
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LOL - I was thinking of you when Julie was stuffing butter under the skin of her chicken in the final. You are really going for broke trying to get a chicken and the veg in at the same time.