OP
OP
CharlieD
Chef Extraordinaire
Thank you. The only thing I missed, how do you put chicken in. Breast up or down?
At what temp do you roast a chicken?
- Thread starter CharlieD
- Start date
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Andy M.
Certified Pretend Chef
CharlieD said:
Breast up.
OP
OP
CharlieD
Chef Extraordinaire
thank you. i thought so.
mudbug
Chef Extraordinaire
jennyema said:
and then you eat 'em, right? right???!!!
jennyema
Chef Extraordinaire
mudbug said:
Cooks Illustrated says to. I have eaten them and they are GOOOOOD, but they are a bit greasy, so I only eat a few.
Piccolina
Executive Chef
Tossing my two cents into the ring 
.....I've gotten in the habbit of staring out with my oven set around 400-410 for a whole bird (with either a lid on the roaster or a layer of foil) and I cook it like that for about 30-45 minutes, depending on the size of the bird. Then I bring the temp down by about 25-30 degrees and keep cooking it like that until the chicken is done. Doing it this way seems to produce some wonderfully moist meat and lots of tasty drippings.
.....I've gotten in the habbit of staring out with my oven set around 400-410 for a whole bird (with either a lid on the roaster or a layer of foil) and I cook it like that for about 30-45 minutes, depending on the size of the bird. Then I bring the temp down by about 25-30 degrees and keep cooking it like that until the chicken is done. Doing it this way seems to produce some wonderfully moist meat and lots of tasty drippings.
