For a long while I roasted chickens according to packaging directions; 350F for 20 minutes for each pound. While the meat itself was moist, tender and very tasty, the skin was still pliable and fatty; we ended up pulling it off and feeding it to the pets. Then I read a recipe where the cook roasted her chickens at 450F to 500F; the only seasoning used was salt. The fat melted off the chicken and the skin was crispy, but she did warn that it caused a lot of splattering and smoking. You know I had to play with this concept of roasting chicken.
Actually, I made two chickens and one was given to my mother-in-law with a generous amount of the roasted veggies. She was very pleased.
As to the smoking and splattering the other cook warned about, I experienced none of that and probably because of the water I had put into the pan. If I wanted to have a gravy, I would have used chicken broth mixed with water; poured the after roasting liquid into a plastic container and placed it into the freezer until the fat rose and solidified. At a firm, but not frozen, stage, I would have scooped off the solid fat and then made my gravy from the remaining liquid.
There you have it, roast chicken at a higher than recommended temperature, and it is so quick, easy and extremely delicious. Enjoy!
and should be enjoyed everyday.
Utah, Colorado, New Mexico and Arizona.
Thursday, February 7, 2013
Roasting Another Chicken.
Posted by Mary Cokenour at 2:32 PM
Labels: butternut squash, chicken, comfort cook adventures, food blog, food porn, Mary Cokenour, oven roasted, potatoes, recipes, roast chicken, roasted vegetables, saltless seasoning
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