Roasting a chicken

[Chasing Amy]

Why does it create such a bloody awful mess? My oven is covered in grease, my counter is a wreck.


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[Ice Cream]

Why does it create such a bloody awful mess? My oven is covered in grease, my counter is a wreck.


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I am sure you can do it in the Instant Pot!

[Chasing Amy]

I am sure you can do it in the Instant Pot!

I want a roasted chicken, not a steamed chicken.


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[Ice Cream]

I want a roasted chicken, not a steamed chicken.


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just kidding... 

[Magic Microbe]

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.

[Chasing Amy]

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.

[radial]

Hmm, that's so different from my experience that I can't imagine why it's so messy for you.  I roast a chicken once a week or so and it's never all that messy.  There's a baking pan to wash after, and I have to run the self-cleaning feature on the oven once in a while, but that's about it.  Rip out the blobs of fat that hang out just inside the body cavity.  Use a pair of kitchen shears to cut out the backbone which is just inedible bone and more fat.  Put a lid on your baking dish if you are still getting a lot of splatter inside the oven. 

[JBM]

I get a chicken from Whole Foods from the counter, so they remove the giblets for me and wrap it in paper. I find it way less messy and gross to deal with if it's in the plastic wrap. I haven't made one in a while and I make a good chicken. Now I'm hungry.

[Chasing Amy]

I want the giblets because they are good for stock.

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).

[Magic Microbe]

I made one yesterday. I uncovered it 1/2 hour before it was finished and it splattered up my newly cleaned oven a bit, but not too badly.

[wombleatwimbledon]

Made on tonight, butterfly with chilli/lime dressing. Easy and quick with a garden salad and home grown asparagus

Sunday’s are always roast night with family.  Chicken of some sort rotated through once a month

[Rejaneration]

Yeah, I haven't noticed a mess.  I also cover with foil until shortly before the end.

[Chasing Amy]

All of you and your perfectly neat roasted chickens. 

[radial]

 

[Run Amok]

What temp do you roast at?

[Chasing Amy]

What temp do you roast at?

450 deg.

[The Turtle Whisperer]

450 deg.

Hell, everything splatters at 450 degrees. 

[Run Amok]

You could try starting it at 450 and then turning down to 375 after 20 minutes or so.

[Rejaneration]

You could try starting it at 450 and then turning down to 375 after 20 minutes or so.

That's what I do.

[Run Amok]

Also, what kind of pan are you roasting in?

[diablita]

Starting it off at 450 and then lowering the heat after 20 is Alton Brown's suggested method for cooking poultry.  I do that with the turkey and it splatters, too.

[Rochey]

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.

[radial]

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. 

[Rochey]

It’s also fun to say!

[caribougrrl]

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

[Chasing Amy]

I roasted a chicken in my parents' oven a few days ago. It did not splatter.

[Run Amok]

Maybe the chickens in CA are just weird?

[radial]

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?

[Chasing Amy]

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.

[Chasing Amy]

No splatters!


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[diablita]

oh good!