Comments on: Bounty Hunter - Napa http://www.sweetnapa.com/2006/08/02/bounty-hunter-napa.html In LA, but Still Exploring Desserts Thu, 17 May 2012 16:18:55 +0000 http://wordpress.org/?v=2.6 By: Uauagè » The four stages of Napa chicken. http://www.sweetnapa.com/2006/08/02/bounty-hunter-napa.html#comment-8858 Uauagè » The four stages of Napa chicken. Thu, 19 Apr 2007 19:27:41 +0000 http://www.sweetnapa.com/2006/08/02/bounty-hunter-napa.html#comment-8858 [...] After more than 3 months of hospital food, I’m back to serious cooking! This time, I emulated the famous Napa chicken, (also seen here) with some european variations: no Tecate beer, but a Thueringer, and no lime but a lemon. The original Napa spices we bought in California last fall. The contrivance to impale the chicken comes from a german kitchen supplies company called Kuechenprofi, and is called Haenchengriller. It costs about 13 euros. [...] [...] After more than 3 months of hospital food, I’m back to serious cooking! This time, I emulated the famous Napa chicken, (also seen here) with some european variations: no Tecate beer, but a Thueringer, and no lime but a lemon. The original Napa spices we bought in California last fall. The contrivance to impale the chicken comes from a german kitchen supplies company called Kuechenprofi, and is called Haenchengriller. It costs about 13 euros. [...]

]]> By: BNA http://www.sweetnapa.com/2006/08/02/bounty-hunter-napa.html#comment-1276 BNA Mon, 07 Aug 2006 15:18:37 +0000 http://www.sweetnapa.com/2006/08/02/bounty-hunter-napa.html#comment-1276 What fun! What fun!

]]> By: nika http://www.sweetnapa.com/2006/08/02/bounty-hunter-napa.html#comment-1275 nika Mon, 07 Aug 2006 13:01:03 +0000 http://www.sweetnapa.com/2006/08/02/bounty-hunter-napa.html#comment-1275 I am going to make my next chicken without a backbone for sure. Drives me nuts to butter, herb, salt, baste etc and it just all drops off, if the chicken is flayed open then it likely will stay on (root veggies as a base to steam goodness from beneath.) Thanks for sharin this review of the rest. sounds lovely! I am going to make my next chicken without a backbone for sure. Drives me nuts to butter, herb, salt, baste etc and it just all drops off, if the chicken is flayed open then it likely will stay on (root veggies as a base to steam goodness from beneath.)

Thanks for sharin this review of the rest. sounds lovely!

]]> By: Nina http://www.sweetnapa.com/2006/08/02/bounty-hunter-napa.html#comment-1271 Nina Sat, 05 Aug 2006 15:37:02 +0000 http://www.sweetnapa.com/2006/08/02/bounty-hunter-napa.html#comment-1271 Thanks for the tip -- I'll have to try that. How did you come up with that idea? Thanks for the tip — I’ll have to try that. How did you come up with that idea?

]]> By: JO http://www.sweetnapa.com/2006/08/02/bounty-hunter-napa.html#comment-1270 JO Thu, 03 Aug 2006 19:31:23 +0000 http://www.sweetnapa.com/2006/08/02/bounty-hunter-napa.html#comment-1270 I have been cutting the back bone out of whole chickens, putting olive oil, garlic, salt, pepper and herb of the moment...tarragon is good...under ther skin and on it and baking it at 450 degrees...start checking it at 30 minutes...it is SO good and juicy. I have been cutting the back bone out of whole chickens, putting olive oil, garlic, salt, pepper and herb of the moment…tarragon is good…under ther skin and on it and baking it at 450 degrees…start checking it at 30 minutes…it is SO good and juicy.

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