Cooking disaster... with a question
Early this weekend I picked up the fall copy of Cooking Fresh, a magazine put out by Fine Cooking. Their feature article was on one of Seattle’s most celebrated chefs sharing his favorite end-of-summer recipes. I was having a dinner party and his roast chicken menu sounded ideal, not only because of its emphasis on seasonal fresh produce, but because the menu is geared for larger parties.
The recipe basically called for slathering two 3-1/2 lb chickens with Dijon, shallots, garlic & thyme, refrigerating several hours, then roasting them side-by side in a 450 degree oven for 25 minutes. I thought that sounded like a pretty short cooking time, especially for two birds straight from the refrigerator. Most other roast chicken recipes I’ve used have called for lower temps and much longer cooking time. But I figured, hey, Fine Cooking magazine and Seattle’s best chef must know what they are talking about. And after all, 450 is a pretty hot oven for chicken. So I proceeded on and just upped the cooking time to 30 minutes.
What a disaster. After pulling the chicken from the oven, I let it rest for 10 minutes before I cut into it. It was completely raw less than ˝-inch below the skin. Luckily, my friends were having a great time, so I put the chicken back in for another 40 minutes at a lower temp. It was fine then. Not fabulous, but edible, and the Dijon crust that formed was praised by all.
This morning I read & re-read the recipe very carefully. It did not call for a microwave oven or a fancy ceramic brick oven, etc. I have two year old standard GE that has always delivered good results in roasting, baking, etc. So I’m really confused and bothered by this recipe and magazine. So here are my questions to all: Where did I go wrong? Also, has anyone ever seen a recipe that just strikes you as wrong, but you proceed anyway? Love to hear your stories.