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Old 03-25-2008, 03:54 PM   #11
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Quote:
Originally Posted by jennyema View Post
I'd roast it, actually.

I think it's awfully hard to correctly broil chicken at home (as opposed to a restaurant with a salamander). Usually the skin burns before the meat is done.
Even on "Low" my broiler is pretty hot. I leave the door cracked a tad to ease up on the temps a little. Learned this after burning toast one too many times.
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Old 03-25-2008, 08:29 PM   #12
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The Alton Brown recipe sounds so good I want to make it right now and we just got up from supper!! Can't wait to try it.
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Old 03-26-2008, 11:53 AM   #13
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Kitchenelf gave you good advice. This is exactly what I do. Roast it first so the chicken is cooked and the meat is juicy and tender, then stick under the broiler, about 6 to 8 inches from the coils to finish crisping the skin. Awesome results every time. And of course butterfly the bird first. It broils evenly on all sides.
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Old 03-26-2008, 11:56 AM   #14
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I quarter a whole chicken and bake it on a cookie sheet at 400F until the internal temp is almor right on. Then flip on the broiler to finish the skin if necessary.
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Old 03-26-2008, 02:39 PM   #15
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My oven is hard enough to clean without having baked on grease which I know would happen if I broiled it in my mine---not the easiest to regulate and needs so be soooooooooo replaced. But I will keep these ideas in mind when I do get that new model.
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Old 03-26-2008, 10:04 PM   #16
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I would bake it slowly.
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