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Old 01-23-2019, 03:07 PM   #11
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Originally Posted by Roll_Bones View Post
Isn't 450į kinda hot? Seems it would brown to quickly.
I know this has been discussed many times over.
But 350į for the same time crisps the skin and fully cooks the chicken. I have one thawing right now and the reason I clicked on this thread.
High heat is perfect for chicken

Barbara Kafka's high heat roasted chicken -- at 500 degrees -- is insanely delicious. I cover the bottom of the pan with thinly sliced potatoes to prevent too much smoke. The potatoes are also delicious.

https://food52.com/recipes/17568-bar...-roast-chicken
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Old 01-26-2019, 07:54 PM   #12
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Originally Posted by jennyema View Post
High heat is perfect for chicken

Barbara Kafka's high heat roasted chicken -- at 500 degrees -- is insanely delicious. I cover the bottom of the pan with thinly sliced potatoes to prevent too much smoke. The potatoes are also delicious.

https://food52.com/recipes/17568-bar...-roast-chicken
Okay, I am to roast my next chicken following some or all of the suggestions.
Center oven rack? Middle?
Thanks friends!
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Old 01-26-2019, 09:21 PM   #13
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We get special deals here on chickens. 1 kg bird for like 3 or 4 $ each, we buy in lots of ten. They are frozen and good for 2 people. I normally cook 1 a week and we eat cold. It's funny you don't like the skin, my 7 yo grandson wanted a chicken sammich yesterday, he said put the skin in too, it's the best bit. I don't know where he got it from. Anywho just s and p and rubbed in virgin oil. Roast an hour and a bit at 160c. I make stuffing, don't know if you eat that but that's best bit, IMHO.
Try it next time maybe.?
My fave sammich is chicken lettuce tomato and mayo.
Leftovers go to my cat, that's not my cat. DONT get me started on my cat!! Lol.

Russ
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Old 01-26-2019, 09:34 PM   #14
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Originally Posted by Roll_Bones View Post
Okay, I am to roast my next chicken following some or all of the suggestions.
Center oven rack? Middle?
Thanks friends!

RB, f you're talking about my method of vertical roasting, the rack needs to be at the bottom.
If your oven convection roasts, by all means, use it.
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Old 02-01-2019, 11:41 AM   #15
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RB, f you're talking about my method of vertical roasting, the rack needs to be at the bottom.
If your oven convection roasts, by all means, use it.
Sorry Kayelle. Just saw your post.
I am familiar with and do make beer can chicken. Is that what you mean?

I wish I had a convection oven. My old range is so old it needs to be replaced. I hate to buy one as each winter we talk about moving further south and much closer to the ocean. Or just moving.
Maybe even back home! My wife is onboard but we are now raising our 13 year old granddaughter for obvious reasons. She has been with us since July 4th. Third go round.

Note: I bought a two pack of frozen chicken at Costco. I roasted that one before the high heat method I will try next time.
It was tough. Edible and tasty but not very tender. It was small too.
I keep forgetting to ask them if they are using this same chicken for their excellent rotisserie chicken.
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Old 02-01-2019, 11:55 AM   #16
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Sorry Kayelle. Just saw your post.
I am familiar with and do make beer can chicken. Is that what you mean?

Yep, refer to post #10. The beer is optional.


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Old 02-01-2019, 02:12 PM   #17
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Yep, refer to post #10. The beer is optional.
Looks better than my wire holder. Looks also much better with those holes in the sides so steam can penetrate inside as well as out the top. $27 is a bit expensive for this device IMO.
Another thing I do not like is it slides in the bottom of any pan you use to catch drippings. Mine is like that and I have to be very careful when putting it in and taking it out.
Thanks
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