quick -- chicken roasting query
quick -- chicken roasting query
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quick -- chicken roasting query
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Post #1 - December 29th, 2008, 7:32 pmLow and slow has been working well for me with all kinds of meat lately, so I'm ready to apply it to the whole chicken I'm roasting tonight. BUT - what do you do about the hot blast to brown the skin: do that first, and then turn the temperature down, or turn the temperature up and do the blast at the end? I've seen recipes with both. Does it matter?"Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
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Post #2 - December 29th, 2008, 7:42 pmPost-roast blast has worked well for my rib roasts...I don't see why it wouldn't work for chicken. You're going to need a searing-hot oven, though.
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Post #3 - December 29th, 2008, 7:47 pmMy question is, do I blast at the beginning, or at the end? What I'm thinking now is, wouldn't one have more success trying to blast the skin to drier crispiness when the meat underneath was cooked - at the end - than at the beginning, when the meat underneath was raw?"Your swimming suit matches your eyes, you hold your nose before diving, loving you has made me bananas!"
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Post #4 - December 29th, 2008, 7:51 pm400 degrees for 20 minutes. 200 degrees for about an hour. 400 degrees for the last 10-15 until nicely crisped. Baste with melted butter along the way. Perfect chicken. The initial high roast is for food safety concerns, not browning. If I were working with a perfectly fresh chicken from a source I know well, I'd skip it....defended from strong temptations to social ambition by a still stronger taste for tripe and onions." Screwtape in The Screwtape Letters by CS Lewis
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