tag:blogger.com,1999:blog-1116109191013453580.post5693095866658841769..comments2010-11-16T11:47:11.507-08:00Comments on The Guerrilla Gourmet: Shove it in Your Face!: Chicken Edition.Tifhttp://www.blogger.com/profile/16091746792719916803noreply@blogger.comBlogger2125tag:blogger.com,1999:blog-1116109191013453580.post-70955402731808356542010-11-16T11:47:11.507-08:002010-11-16T11:47:11.507-08:00So far we just poached he chicken and then put som...So far we just poached he chicken and then put some in with dumplings, but we have a big pile of shredded meat to use the rest of the week. Poaching the bird makes it easier to shred the meat off the carcass, which is great, but we don't get tue crisp salty skin from roasting, which is too bad.<br /><br />Thanks for reading!Schaeferhttp://www.blogger.com/profile/09511272771222134989noreply@blogger.comtag:blogger.com,1999:blog-1116109191013453580.post-1864003103293117162010-11-15T22:53:11.669-08:002010-11-15T22:53:11.669-08:00o.k seriously, how did the whole chicken ordeal go...o.k seriously, how did the whole chicken ordeal go? Were you able to make all these recipes? I love whole chicken so much, specially the crispy skin on the outside when you bake it for long enough. Yum.Damaris @Kitchen Cornershttp://www.blogger.com/profile/12526087060203536108noreply@blogger.com