Pot-Roasted Chicken with Sage, Celery and Blood Orange

[wildeyed]

http://www.foodnetwork.com/food/recipes/recipe/0,1977,FOOD_9936_12645,00.html

I got a bag of blood oranges on sale at the grocery. I altered the recipe and used a whole chicken instead of guinea fowl, since that was what I had in the fridge. The results were excellent, and the effort was minimal.

I served the bird with steamed rice and plain cooked spinach. The gravy was so flavorful, much more than that would have been overkill.

[Stinky The Clown]

1. Jamie Oliver ... no wonder you substituted!

I like him, I like his show, I like his recipes ... but MAN, are they pricey to make!

There's a good reason ... his show is done in the UK and some of the ingredients they get there readily are hard to find and expensive here.

I'll never forget the time I made his passion fruit and pineapple sorbet. The passion fruit were **very** dear!

[wildeyed]

2. I did the thing where you buy something spur of the moment

'cause it's cheap. Then you get it home and have to figure out what to make with it. So the blood oranges were only $2, but going round the bend quickly.

I am not even sure what guinea fowl is. Is it like cornish hen?

[Stinky The Clown]

4. All y'ever wanna know about guinea fowl ........

..... seems to be right here!

http://www.grimaud.com/fowl.htm

Formerly wild, now domesticated. Meat like chicken with a taste closer to pheasant (you've had pheasant, right? :))

[NMDemDist2]

3. lordy girl, i'd have to change my sobriety date with all that wine LOL

wonder if apple juice would work the same?

[wildeyed]

6. Can you cook the alcohol out?

If I have left over wine from alcohol consuming guests, I will usually let it simmer 'till I smell that all the alcohol has evaporated. Also, I use non-alcoholic wine allot for cooking, just to cut down on the temptation of having open wine in the fridge, lol.

If the taste of the wine bothers you, though, this is not a good dish. I don't find that the taste of wine in cooked food causes problems for me. I HAVE spit out a few liqueur doused desserts in my time. Pretty embarrassing in a swank restaurant, but you do what you gotta do.

On edit: Here is a GREAT website for us. Alcohol cooking substitutions! http://homecooking.about.com/library/archive/blalcohol6.htm

Now I am worrying. Does the alcohol cook out completely? I always assumed it did. Also, this recipe cooked everything down into a pulp, so the alcohol must have gone away. At any rate, I feel fine. I am going back to google searching to find out more.

[wakemeupwhenitsover]

5. I love Jamie Oliver.

I got the best carpaccio (spell check is never gonna help me with this one) recipe from him. The only problem is that I wish my tv had closed captioning for the hearing impaired. I can understand about half, or should I say 'alf of what he's saying.

[wildeyed]

7. I don't watch a ton of cooking shows.

But if I do, I watch Good Eats or Jamie Oliver. I liked Nigella Lawson's show allot, but it seems to have gone off the air.