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question everything

(47,271 posts)
Sun Mar 19, 2017, 01:44 PM Mar 2017

Roasting a chicken?

I usually just use skinless boneless chicken breasts. But found a mouth watering recipe for bone and skin on chicken thighs and legs. The recipe called for broiling for 5-10 min until the skin got crispy and then baking for another hour, or so.

I turned off the broil after 15 min and most of the skin never got crisp. Which was a pity since I scattered chopped mixed fresh herbs, garlic, pepper flakes and lemon on top but all was removed with the still fatty skin.

Thus, I wonder whether I should raise the dish higher on the stove;i had it in the center as specified. Or whether using a cast iron skillet - the recipe did not call for it - somehow interfered with the browning.

Any suggestions? Thanks

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asiliveandbreathe

(8,203 posts)
2. Rub olive oil on any piece of chicken or whole chicken -
Sun Mar 19, 2017, 01:55 PM
Mar 2017

salt and pepper (more pepper than salt) and bake 350 - middle of oven, 45-60min..10-15 min. before done I pour teriyaki sauce on...I do this with turkey as well..(w/o the teriyaki) - for more flavor, your herbs and spices are good too..enjoy..

dixiegrrrrl

(60,010 posts)
3. Please do yourself a favor and look up spatchcock chicken
Sun Mar 19, 2017, 02:00 PM
Mar 2017

I will never roast it any other way now.
Hint: A heavy duty pair of ktichen shears will help prepare it.
Just check out this vid and maybe a few others to get the general idea.


dixiegrrrrl

(60,010 posts)
10. I watched several videos last year to feel comfortable
Sun Mar 19, 2017, 03:24 PM
Mar 2017

then did a small turkey that way.
Breaking/cutting thru the breastbone is teh toughest part, I have heavy duty cleaver and shears.
the whole bird got done in about 1/2 the time, and every part of teh surface was crispy, while the meat inside very juicy, full of flavor.

 

msanthrope

(37,549 posts)
11. Use your elbow to crack the breastbone.
Sun Mar 19, 2017, 04:50 PM
Mar 2017

Make two cuts up the spine.... are usually mandolin an onion and a lemon to sit underneath the spatchcock chicken works like a charm every time.

Major Nikon

(36,814 posts)
4. For broiling the chicken should be as close to the heat as you can get it
Sun Mar 19, 2017, 02:07 PM
Mar 2017

You also want to make sure the skin is as dry as you can get it. The best way to do this is pat it dry with a paper towel and leave them in the refrigerator for a few hours.

Once you put them under the broiler, monitor them constantly as it doesn't take long to go from brown to black. Leave them there for as long as it takes. The excess moisture has to evaporate before browning will occur.

Another tip is to monitor the internal temperature. Dark meat is more forgiving than white meat, but the temperature margin between done and dry is still pretty narrow. For dark meat, you should pull at an internal temp of about 165F.

question everything

(47,271 posts)
9. Thank you. Will follow these directions.
Sun Mar 19, 2017, 02:17 PM
Mar 2017

I my attempt I used only dark meat because this was the recipe, and a wonderful picture. But after I started spouse commented that... he really does not like dark meat that much, so I figured for the next try to just use a whole chicken.

Major Nikon

(36,814 posts)
13. I have a pretty simple method of roasting a whole chicken
Sun Mar 19, 2017, 08:38 PM
Mar 2017

Here is a great article which is similar to the method I use:

http://blog2.thermoworks.com/2016/04/thermal-tips-simple-roasted-chicken/

It's important to have a decent thermometer. The article references the Chefalarm which they sell. I use a Maverick ET-732, but the Maverick ET-73 is a single channel model that costs about half as much. You only really need one channel.

question everything

(47,271 posts)
16. Thanks. Yes, I think I should invest in one of these.
Sun Mar 19, 2017, 11:48 PM
Mar 2017

I have an old fashioned one when I roast a beef, stick it in the center and watch the temp on the scale. But obviously one needs a quick probe for a quick reading.

Warpy

(110,913 posts)
12. Chicken always tastes better with the skin and bones
Sun Mar 19, 2017, 06:14 PM
Mar 2017

Skinless, deboned chicken breasts are tasteless things that must be spiced up to the rafters to have any flavor, at all. And it's nearly impossible to find anything but whole chickens these days with the skin on, thanks to the demand of the fast food chicken nugget industry. Bastards.

Cast iron shouldn't have affected the broiling, although it would keep the chicken away from the heat source cooler.

The only ways I've ever gotten crisp skin are with baking or frying, the latter helped along with flour and oil.

question everything

(47,271 posts)
15. Thank you. I sautee, boneless skinless breast and then add other items
Sun Mar 19, 2017, 11:46 PM
Mar 2017

for a sauce that goes over them. Onions always, and then combination of mushrooms, sour cream or whipping cream, smoked paprika... Recently, apple cider, cider vinegar and grainy mustard. All go nicely on the browned breasts.

dem in texas

(2,672 posts)
14. Turns a simple task into a complicated project
Sun Mar 19, 2017, 09:14 PM
Mar 2017

No need to broil the skin, if the chicken is roasted properly. I split my chicken when I want to roast it. I will sometimes cut out the backbone so the chicken can lay flat in the dish with the beast whole for nice roasting finish and tasty look. I sometimes just split the chicken longwise and lay the two pieces flat in the baking dish. Then I season according to what else I am making. Usually salt and pepper and a few herbs fresh sage is good. Sometimes I will put on some thin sliced lemon, sometimes Dijon mustard, soy sauce and honey mixture. I stick in oven at 325 so some of the juices flow for basting, maybe 15-20 minutes or so, then turn up the oven to 375 and watch the chicken, basting and adjusting the seasoning. When the legs moves easily, the chicken is done, if not good and brown, turn up the oven to 425 to brown, watching closely so the meat does not dry. Use your eyes when determining how long the chicken should cook, it should be nicely browned and not dry.

I totally agree, leave the bones in and skin on for more flavor. If you are going to use chicken breasts, get the ones with the bones in.

I use while porcelain baking dishes most of the time, I have an assortment of sizes. The white dishes are my favorite for all baking as everything looks good in them from meats to cobblers and the dish can go right to the table.

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