Re: Roasting Chicken indoors

On Mon, 05 Mar 2007 23:13:52 GMT, Little.Malice@xxxxxxxxxxxxxx (Little
Malice) wrote:

One time on Usenet, "aem" <aem_again@xxxxxxxxx> said:
I can't figure out the OP's smoke problem because when I
roast chickens at 425=B0F I don't get all that smoke, I just get juicy,
beautifully browned bird. -aem
http://www.sunset.com/sunset/food/article/0,20633,713018,00.html

Interesting article, and I'm roasting a chicken for dinner tonight. I
do mine at 375 F. though, and they always turn out perfectly. But I
agree that 425 F. isn't that high and that there must be something
wrong with the OPs new oven, which is a shame...

Do you have a vertical roaster? You get the most beautifully browned
(all over)and MOIST chickens with evenly cooked white and dark meat
when you use a vertical roaster and roast at 400°-425°. In fact, I
don't worry about the time or the temp. I just crank it up and roast
until the bird is well browned.

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Relevant Pages

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