"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Thread Tools Display Modes
Old 03-25-2008, 02:54 PM   #11
Executive Chef
Join Date: Oct 2006
Location: New Jersey
Posts: 4,630
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.

Jeekinz is offline   Reply With Quote
Old 03-25-2008, 07:29 PM   #12
Assistant Cook
Join Date: Mar 2008
Location: Oklahoma
Posts: 32
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.

MIOguy is offline   Reply With Quote
Old 03-26-2008, 10:53 AM   #13
Head Chef
DramaQueen's Avatar
Join Date: Jun 2007
Location: Las Vegas, Nevada
Posts: 1,347
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.
Visit my blogsite: Chew On This
DramaQueen is offline   Reply With Quote
Old 03-26-2008, 10:56 AM   #14
Certified Pretend Chef
Andy M.'s Avatar
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,113
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.
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is offline   Reply With Quote
Old 03-26-2008, 01:39 PM   #15
Master Chef
expatgirl's Avatar
Join Date: Mar 2006
Location: Texas girl living in Kazakhstan
Posts: 5,572
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.
The only difference between a "cook" and a "Chef" is who cleans up the kitchen.
expatgirl is offline   Reply With Quote
Old 03-26-2008, 09:04 PM   #16
Assistant Cook
Join Date: Mar 2008
Posts: 2
I would bake it slowly.

goatcheeseman is offline   Reply With Quote


Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off

» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities

Copyright 2002-2015 Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 02:30 AM.

Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.