Roasting a chicken

[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!