Post by: Chasing Amy on October 08, 2017, 01:07:29 PM
Sent from my iPhone using Tapatalk
Post by: Ice Cream on October 08, 2017, 05:52:53 PM
Why does it create such a bloody awful mess? My oven is covered in grease, my counter is a wreck.
Sent from my iPhone using Tapatalk
I am sure you can do it in the Instant Pot!
Post by: Chasing Amy on October 08, 2017, 06:02:37 PM
I am sure you can do it in the Instant Pot!
I want a roasted chicken, not a steamed chicken.
Sent from my iPhone using Tapatalk
Post by: Ice Cream on October 09, 2017, 07:48:17 AM
I want a roasted chicken, not a steamed chicken.
Sent from my iPhone using Tapatalk
just kidding... :)
Post by: Magic Microbe on October 09, 2017, 01:30:34 PM
Post by: Chasing Amy on October 09, 2017, 05:29:29 PM
Blood everywhere? I haven't noticed much mess when I do it. But I cover my roasting pan for most of the time so maybe that helps.
Not actual blood - "bloody" as in the British expletive. :)
Post by: radial on October 09, 2017, 08:22:33 PM
Post by: JBM on October 11, 2017, 02:50:49 PM
Post by: Chasing Amy on October 12, 2017, 11:32:53 AM
Radial, I'll try cutting out the "blobs of fat" before I put it in the oven and cover with aluminum foil (my roasting pan doesn't have a cover).
Post by: Magic Microbe on October 16, 2017, 01:16:30 PM
Post by: wombleatwimbledon on October 22, 2017, 06:09:33 AM
Sunday’s are always roast night with family. Chicken of some sort rotated through once a month
Post by: Rejaneration on November 04, 2017, 11:24:21 AM
Post by: Chasing Amy on November 07, 2017, 11:11:06 AM
Post by: radial on November 07, 2017, 11:13:12 AM
Post by: Run Amok on November 07, 2017, 04:09:27 PM
Post by: Chasing Amy on November 08, 2017, 11:11:05 AM
What temp do you roast at?
450 deg.
Post by: The Turtle Whisperer on November 08, 2017, 11:26:27 AM
450 deg.
Hell, everything splatters at 450 degrees.
Post by: Run Amok on November 08, 2017, 11:45:08 AM
Post by: Rejaneration on November 08, 2017, 07:57:21 PM
You could try starting it at 450 and then turning down to 375 after 20 minutes or so.
That's what I do.
Post by: Run Amok on November 08, 2017, 10:38:06 PM
Post by: diablita on November 09, 2017, 06:27:21 AM
Post by: Rochey on December 02, 2017, 01:31:54 PM
Post by: radial on December 02, 2017, 03:16:27 PM
I spatchcocked a chicken last week and it was amazing. I just used oil and some seasoning salt, 425 for an hour on a cookie sheet. I won’t roast a chicken any other way now.
It's really the best way. All the parts tend to cook more evenly and you get rid of useless bone and fat in advance.
Post by: Rochey on December 02, 2017, 04:46:14 PM
Post by: caribougrrl on December 10, 2017, 12:05:02 PM
It’s also fun to say!
and there's something very satisfying about feeling the breastbone crack under your hand
re-reading that made me feel a bit like a psychopath, but it's still true
Post by: Chasing Amy on December 28, 2017, 12:32:00 PM
Post by: Run Amok on December 28, 2017, 12:55:26 PM
Post by: radial on December 28, 2017, 07:48:22 PM
I roasted a chicken in my parents' oven a few days ago. It did not splatter.
Did you do anything different, or was it the magical properties of the oven?
Post by: Chasing Amy on January 14, 2018, 11:16:24 AM
Did you do anything different, or was it the magical properties of the oven?
I have a hunch that their oven’s temperature runs cool. I’m going to roast a chicken this evening, I’ll start at 450 with a loose cover of foil and then reduce the temp to 375 and uncover. We’ll see what happens.
Post by: Chasing Amy on January 14, 2018, 08:49:20 PM
Sent from my iPhone using Tapatalk
Post by: diablita on January 14, 2018, 09:06:20 PM