BAKED STUFFED CHICKEN [Archive]

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The_RANDy_Corporation

03-04-2002, 10:13 AM

When I found this recipe I thought it was perfect for people, like me, who just are not sure how to tell when poultry is cooked thoroughly but not dried out. Give this a try.

BAKED STUFFED CHICKEN
6-7 lb. chicken
1 cup melted butter
1 cup stuffing
1 cup uncooked popcorn
salt/pepper to taste

Preheat oven to 350 degrees. Brush chicken well with melted butter, salt and pepper. Fill cavity with stuffing and popcorn. Place in baking pan with the neck end toward the back of the oven. Listen for popping sounds. When the chicken's ass blows the oven door open and the chicken flies across the room, it is done.

.....And you thought I couldn't cook.

**DONOTDELETE**

03-04-2002, 10:52 AM

It will definitely be dry. Why? Because popcorn pops when the trapped water in the endosperm and cotyledon turns to vapor and said pressure ruptures the seed's outer membranes.

In order for this to happen, the heat inside the bird must be greater than that of boiling water. If the bird is that hot, its flesh is completely dry and well on its way of becoming charcoal.

I know this as I had a professor in mechanical engineering that claimed a turkey was done only when the interior temperature was at least 300 degrees F.

LadyHawk108

03-04-2002, 10:56 AM

LOL, good one Randy!!!

Suzie

03-04-2002, 11:21 AM

For some reason I can see Keith doing this LOL.

Warlady

03-04-2002, 11:37 AM

I thought this was going to be a recipe for Daschle under glass.

**DONOTDELETE**

03-04-2002, 05:10 PM

<BLOCKQUOTE>quote:<HR>Originally posted by Warlady:
I thought this was going to be a recipe for Daschle under glass.<HR></BLOCKQUOTE>

That would be a game hen, much smaller and little substance.

RandY I'll pass.

The_RANDy_Corporation

03-04-2002, 05:18 PM

<BLOCKQUOTE>quote:<HR>Originally posted by tacitus:
That would be a game hen, much smaller and little substance.

<HR></BLOCKQUOTE>

ROFLMAO. Tac, that is soooo funny!

Suzie

03-04-2002, 07:46 PM

I bet you have had your day though Keith! I know you engineer types. I wonder how many questions YOUR mom asked that started with her saying WHY and ended with you saying... I wanted to see what would happen. LOL

**DONOTDELETE**

03-04-2002, 11:28 PM

<BLOCKQUOTE>quote:<HR>just are not sure how to tell when poultry is cooked thoroughly but not dried out <HR></BLOCKQUOTE>
it is done when the juices run clear upon cutting or poking with a knife or fork... also won't be dry

**DONOTDELETE**

03-05-2002, 12:11 AM

<BLOCKQUOTE>quote:<HR>Originally posted by Suzie:
For some reason I can see Keith doing this LOL.<HR></BLOCKQUOTE>

I prefer to have my chicken fried by a woman, right now that happens to be my mother but she can train the future Mrs. Keith J....

My days of inedible kitchen experiments are over.
"Woman, I have a sneaking suspicion.

You better be getting back,
into my kitchen"

Chef from Southpark...

**DONOTDELETE**

03-05-2002, 05:59 AM

<BLOCKQUOTE>quote:<HR>Originally posted by letusin2K:
just are not sure how to tell when poultry is cooked thoroughly but not dried out <HR></BLOCKQUOTE>
it is done when the juices run clear upon cutting or poking with a knife or fork... also won't be dry

Its done when momma rings the dinner bell. She only has to ring once!

**DONOTDELETE**

03-05-2002, 09:07 AM

Keith---LOL!! true! images/icons/grin.gif