Question: How Do You Brown Roasted Chicken?
February 7, 2010
Although I've baked roasted chicken with good tender meat, I can never get a nice crispy skin. If I try to simulate broiling (high heat only on the top, and putting the chicken on the upper racks) it just burns and undercooks the chicken meat instead.
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February 7, 2010
Cut down both sides of the back bone taking it out...then crack the breast bone from the inside so the chicken will lay flat. Roast it in a 375 degree oven until the thighs/leg pieces purge clear juice...approx 145 degrees. It should get nice and brown. If it gets too brown turn the oven down to 325 and cover the chicken with foil until the doneness temp is reached.
February 7, 2010
Fool proof way to roast a chicken to ensure a succulent roast chicken with a crispy skin is to roast it using Barbara Kafka's high heat method. Perfect every time. Roast at 500°F for less than an hour for a 3 to 5 pound bird. Turkeys are roasted at about 10 minutes a pound, cutting roasting time in half.
And if you want to really make sure your chicken tastes as good as it possibly can, use Judy Rogers's pre-salting method.
Ann
February 7, 2010
You can also try roasting as you always have, then when done, brush the skin with oil or butter and place under the broiler for an additional 3-5 minutes to brown and crisp.
February 9, 2010
My Mom´s secret:
Squize an orange over the chicken a few minutes before removing from the oven.
February 10, 2010
My latest for caramelizing chicken legs (budget cuts!!!) is to dry them off really well (then S&P) and saute the legs 4 minutes a side on medium/high, in a skillet (in a bit of butter/oil/bacon fat). Then I add some veggies and wine or what not, to make a 'dish.' Although this isn't the oven-roasting method, I thought it might be helpful;).
February 23, 2010
Roast at 375˚ for anywhere between one hour and one and half hour. Use a meat thermometer in the thigh, done is 165˚F, put pull it out of the oven when meat's internal temp is 155˚F. Beware the thermometers that show poultry in the 180˚ range -- that's way overcooked and dry! Food safety recommendation is 165˚F final peak temperature for a couple of minutes. The last 15 minutes of your roasting time, brush the chicken with melted butter with a T. of honey and Herbes de Provence. It's spectacular and produces brown, luscious crispy skin. Full details of how I do it on my blog here http://scrumptious.typepad.com/srbeack/2009/02/most-amazing-roasted-whole-chicken.html.
January 18, 2011
Roast at 425 degrees for 20 minutes, basting in butter, then reduce heat to 385 to roast for remainder of time. Works every time for me.