Chicken Again?

Penn · 11-02-2011, 14:57

Unlke chickens purchased in supermarkets, I never get bored by these range chickens from the Amish, they all taste a little bit different I can cook them everyday.
Please notice how I cook them, you would do well to follow the same technique.

WholeManin2010 · 11-02-2011, 15:01

Quote:

Originally Posted by Penn

Unlke chickens purchased in supermarkets, I never get bored by these range chickens from the Amish, they all taste a little bit different I can cook them everyday.
Please notice how I cook them, you would do well to follow the same technique.

Looks great! Ya know, I always roasted chickens at lower temps like that in the past, and while it was pretty good, I found that blasting one at 450 for about 45-50 minutes gives me a nice crisp skin and juicy flesh (not to mention plenty of rendered fat to use later). Any reason one technique (temp) might be superior to the other?

Snaquebite · 11-02-2011, 15:07

I use a similar technique at 325 but usually upright on one of those beer can stands sometimes filled with different liquids sometimes empty.... Curious why 330?

mark46th · 11-02-2011, 15:26

**Roguish Lawyer** · 11-02-2011, 15:50

Ah, it's actually a drip pan rather than a soak-in-fat pan . . .

Penn · 11-02-2011, 19:10

I don 't cook the chicken in a pan I cook it right on the rack for total air circulation. The pan is there to catch the dipping.
I start the chicken at 400 and decrease the temp as the chicken cooks, with meat cookery everyone thinks max temps, but that dehydrates the protein longer and slower cooking is always better. The chicken Estella cooked this evening I cut with a fork.

Snaquebite · 11-02-2011, 19:33

Ok...got that... I do the same for the first 30 minutes or more, depending on the size of the chicken. Then reduce the heat to 325.... I was struck by the temp pic of 330.. Is that your finishing temp? And if so, does 330 have any significance?

Trying to learn here...