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Forum
-> Inquiries & Offers
-> Lakewood, Toms River & Jackson related Inquiries
amother
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 Tue, Jun 11 2024, 9:32 am
Hi,
Where can I pick up a netted chicken roast? New to Lakewood and have not seen it in any of the stores...
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amother
Lily
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Tue, Jun 11 2024, 10:17 am
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I got in evergreen a couple days ago
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amother
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Mon, Oct 14 2024, 2:30 pm
Anyone know if they are selling it now?
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amother
Cyclamen
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Tue, Oct 15 2024, 6:35 am
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Call before you go over and ask for the butcher. If they don’t have any out, they can probably make one for you.
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amother
Clematis
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Tue, Oct 15 2024, 7:45 am
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how does it taste? I'm looking for another chicken idea...
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GrowingUp
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Tue, Oct 15 2024, 7:51 am
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I saw in NPGS Jackson yesterday.
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jersey mom
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Tue, Oct 15 2024, 9:01 am
Evergreen only has the non pickled chicken in a net.
My husband was just there.
If its not on the shelf, you can ask the man in the aisle and he will have the butchers cut it for you.
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amother
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Tue, Oct 15 2024, 9:10 am
| jersey mom wrote: | Evergreen only has the non pickled chicken in a net.
My husband was just there.
If its not on the shelf, you can ask the man in the aisle and he will have the butchers cut it for you. |
Thank you,
That's what I'm looking for
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amother
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Tue, Oct 15 2024, 9:16 am
| amother Clematis wrote: | | how does it taste? I'm looking for another chicken idea... |
I never tried the pickled...
I prepare it paprikash style for elderly ppl and slice it thin when it cools.
sautee onion, red pepper, diced tomato, celery sliced carrot and parsnip garlic. add the roast and kind of sear it with the veggies
add spices cover with water. boil and then simmer 2 hours
I like to have nice slices of carrot and parsnip for plating so I add toward end of sauteeing
I once got a good recipe for pickled roast... with apricot jam or duck sauce I can try to find it if your interested
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amother
Wandflower
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Tue, Oct 15 2024, 9:30 am
I got the pickled one at Evergreen but it was last week.
I rinse it a few times. Cut up 2 big onions and some garlic (or use garlic powder). Put it into a deep 9x13, place the roast on top. I usually use gloved hands to bring the onions a little up and around the side of the roast.
Cover tightly. Bake on 275 for about 7 hours. I do it overnight so sometimes it's a little more sometimes a little less.
Once done baking I remove it from the sauce. Let it cool, remove the net and slice. Strain the sauce.
You can freeze the slices together with the sauce or separately.
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Amelia Bedelia
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Tue, Oct 15 2024, 11:42 am
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My kids love the pickled dark chicken roast as is. I do not make any sauces or add seasonings.
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