Comments on: Mig’s Blackened Rorshach Chicken http://www.metamorphosism.com/?p=4101 We of course all understand it, being intellectuals. Thu, 05 Jun 2025 17:47:31 +0000 hourly 1 http://wordpress.org/?v=4.0 By: beta http://www.metamorphosism.com/?p=4101&cpage=1#comment-10928 Tue, 15 May 2012 16:08:09 +0000 http://www.metamorphosism.com/?p=4101#comment-10928 you know you can make “Greek” yogurt by straining regular yogurt w a coffee filter? you know these brown paper things people used to use on normal coffee machines?

]]> By: mig http://www.metamorphosism.com/?p=4101&cpage=1#comment-10927 Tue, 15 May 2012 02:41:21 +0000 http://www.metamorphosism.com/?p=4101#comment-10927 nah i just piled a bunch of coals on, fired them up and threw on the chicken. i covered it for a while, but cooked uncovered most of the time so i could keep an eye on things. hopefully will be able to take pictures next time (weekend after next at the latest – going to dublin this coming weekend).

]]> By: Brian http://www.metamorphosism.com/?p=4101&cpage=1#comment-10926 Mon, 14 May 2012 20:42:59 +0000 http://www.metamorphosism.com/?p=4101#comment-10926 Are you remembering to use indirect heat when you grill chicken? Like, one side of the grill with no coals? The trick, I am told, is to quickly sear chicken over the hot coals, then move to the other side of the grill, cover, and let cook for 35-45 minutes. I have burned a lot of chicken in my time, so I finally went and watched some grilling videos on YouTube to see what I was doing wrong, and that’s it.

I have to admit to saving a lot of chicken carcasses with the intent to make stock, only to end up throwing them away because I didn’t get around to it. I do make stock once in a while, but my saved-carcass-to-stock-made ratio isn’t very good. I blame Julia Child.

Pictures! I did not really grok how much food blogging relies on photography, even though it should be plain to see.

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