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Old 06-18-2006, 11:54 AM   #11
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I haven't roasted a whole chicken in the oven in years. But I do often roast chicken pieces, and I do them uncovered, at 400-425 degrees. When I braise them with a sauce, covered, I set the oven at 350-375.
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Old 06-18-2006, 01:37 PM   #12
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Quote:
Originally Posted by KellyM
You're talking about the difference between roasting and braising. The uncovered, dry heat method is roasting, the covered method is braising.
Remember that it's only braising if the chicken is being cooked in a liquid. If it's being covered in foil and there is no other liquid added other than say, the marinade or if it was rubbed in olive oil, then that is still considered roasting.
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Old 06-18-2006, 05:46 PM   #13
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Have heard mixed reviews about the Barbar Kafka method.

But for one year we lived in an apartment that had an oven that had only two temps, off or full blast.

We realized this when our first attempt, a ten pound turkey, was done in about 90 minutes.

It came out very well.

We just learned to deal with the oven beast. Surprisingly, it was not very hard to do.

But on your advice, just ordered the book on the web.

Am looking forward to it. Thanks to y'all.
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Old 06-18-2006, 05:51 PM   #14
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Ole Barb likes to blast everything (I have the book). Stuff I've tried out of the book has usually turned out OK, though.
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Old 06-19-2006, 11:58 AM   #15
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Yeah, I was talking about cut-up chicken, and the reason I cook at 400 deg, because it comes out much juicier, go figure...
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Old 06-19-2006, 12:00 PM   #16
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I always brine my chicken so juciness is never a problem.
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Old 06-19-2006, 12:04 PM   #17
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Quote:
Originally Posted by CharlieD
Yeah, I was talking about cut-up chicken, and the reason I cook at 400 deg, because it comes out much juicier, go figure...

Cooking it at a higher temp allows you to cook it faster. Less time for the meat to dry out. Also, I cook it to just over 160F internal temp.

I always cook cut up chicken at 400F. As a matter of fact, I'm cooking one tonight.
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Old 06-19-2006, 12:07 PM   #18
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Quote:
Originally Posted by Andy M.
I cook a whole chicken at 500F according to the Barbara Kafka method. This is the one way I can get a chicken to cook evenly throughout. Other methods always left me with properly cooked breasts and raw thighs. A 5-pound chicken will be done in less than 45 minutes.

Me too. Her methods are fantastic. Her book is too.

A secret to reduce smoking when the grease drips into the roasting pan is to cover the botto of the pan with very thinly sliced potatoes. They soak up the grease before it can smoke.
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Old 06-19-2006, 12:43 PM   #19
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Quote:
Originally Posted by Andy M.
I cook a whole chicken at 500F according to the Barbara Kafka method...
Could you describe this method please, for the ehole chicken. I haven't done the whole one in very long time.
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Old 06-19-2006, 01:12 PM   #20
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Charlie:

Place an oven shelf in the second position from the bottom of the oven.

Pre-heat the oven to 500 F.

Cut the wing tips off the chicken and remove any excess fat. Place it in a shallow roasting pan. I place foil in the pan to assist in cleanup.

You can put lemon, garlic and butter into the cavity if desired.

Season the chicken inside and out with salt and pepper.

Place the chicken into the oven, feet first.

After 10 minutes, move the chicken a little to unstick it from the pan/foil.

Cook a 6-pound bird for one hour. Estimate approximately 10 minutes a pound with this method.

Chickens over 7 lbs., don't roast well.

Also, you'll need good ventilation as there is some smoke. Follow Jennyema's suggestion of thinly sliced potatoes in the pan bottom to reduce smoking.

I also open the area around the thigh joint with a sharp knife to allow heat to reach the thigh joint and cook more evenly.

I find it cooks faster than 10 minutes a pound so check the temps so you don't overcook.
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