{"id":2856,"date":"2017-11-14T07:17:00","date_gmt":"2017-11-13T20:17:00","guid":{"rendered":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/?p=2856"},"modified":"2017-12-12T19:58:25","modified_gmt":"2017-12-12T08:58:25","slug":"nothing-vanilla-double-breasted-spring-chicken","status":"publish","type":"post","link":"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/living\/nothing-vanilla-double-breasted-spring-chicken\/","title":{"rendered":"Nothing vanilla about double-breasted spring chicken"},"content":{"rendered":"

As they say, time flies when you\u2019re having fun. I have just celebrated another birthday and among the many greeting cards was one in particular that made me laugh.<\/strong><\/p>\n

\u201cKiss another year goodbye\u201d it read, with a photo of a bespectacled woman on the front with grossly oversized lips pursed into a pucker.<\/p>\n

And the prezzies! Nougat body butter \u2013 well, that took care of deciding what to have for dinner that night \u2013 and the gorgeous perfume I received, which has a very dominant note of vanilla, made me think about the fact that vanilla is such a wonderful ingredient to lift the mood of many dishes. I do hope you use vanilla extract when cooking, not the vanilla essence \u2013 you\u2019ll be amazed at the depth of flavour.<\/p>\n

Vanilla essence does have a use \u2013 and that is to wipe over the shelves of your refrigerator when you are doing your spring-cleaning!<\/p>\n

If you are making custard, be a little extravagant and use the seeds scraped from a split vanilla bean to make true vanilla custard.<\/p>\n

The vanilla bean is the cured fruit of a tropical orchid \u2013 no wonder, then, that its heady scent of soothing, smoky, caramelly-fruity aroma is indeed a prized aromatic for both cooks and perfume chemists alike!<\/p>\n

Good vanilla beans are expensive, and with reason \u2013 the orchid is trained around trees and blooms just one day a year. On that day it must be hand pollinated so that it produces vanilla beans.<\/p>\n

Each flower produces a cluster of beans that ripens at different times. The grower pulls off the ripe specimens daily and from there the beans are either dried in ovens or cured in a process involving dipping in boiling water and air-drying allowing the flavour to mellow.<\/p>\n

But I digress \u2013 because I want to encourage you to cook my version of spring chicken.<\/p>\n

This will be a handy stand-by to bulk out your hampers if you are off to the races.<\/p>\n

I like to call it the double-breasted chicken.<\/p>\n

It began with a recipe from Beverly Sutherland-Smith \u2013 a marvelous parsley stuffing for a weekend chicken. But we all know everyone loves the breast meat, and if you are going to roast a chicken why not maximise the odds and have double the amount of breast meat?<\/p>\n

You must begin with a chicken that has been hatched from a free-range egg, and from there the chicken should preferably have spent its life pecking away among the weeds, free to sniff the breezes and socialise with roosters.<\/p>\n

When making this dish, you will find the chicken is wearing a skin four times too big, hence there is plenty of room to hide the extra breasts and stuffing.<\/p>\n","protected":false},"excerpt":{"rendered":"

As they say, time flies when you\u2019re having fun. I have just celebrated another birthday and among the many greeting cards was one in particular that made me laugh. \u201cKiss another year goodbye\u201d it read, with a photo of a bespectacled woman on the front with grossly oversized lips pursed into a pucker. And the […]<\/p>\n

Read More…<\/a><\/p>\n","protected":false},"author":45,"featured_media":2857,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_acf_changed":false,"inline_featured_image":false,"footnotes":""},"categories":[26],"tags":[],"post_folder":[],"class_list":["post-2856","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-living"],"acf":[],"yoast_head":"\nNothing vanilla about double-breasted spring chicken - Surf Coast Times<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" href=\"https:\/\/timesnewsgroup.com.au\/surfcoasttimes\/living\/nothing-vanilla-double-breasted-spring-chicken\/\" \/>\n<meta property=\"og:locale\" content=\"en_US\" \/>\n<meta property=\"og:type\" content=\"article\" \/>\n<meta property=\"og:title\" content=\"Nothing vanilla about double-breasted spring chicken - Surf Coast Times\" \/>\n<meta property=\"og:description\" content=\"As they say, time flies when you\u2019re having fun. I have just celebrated another birthday and among the many greeting cards was one in particular that made me laugh. \u201cKiss another year goodbye\u201d it read, with a photo of a bespectacled woman on the front with grossly oversized lips pursed into a pucker. 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