tag:blogger.com,1999:blog-7872148403455390941.post6690375957638620168..comments2023-11-03T06:10:11.447-05:00Comments on The Enthusiast: Roast ChickenHeatherhttp://www.blogger.com/profile/03817073122628274851noreply@blogger.comBlogger4125tag:blogger.com,1999:blog-7872148403455390941.post-81426499582341905032011-07-22T07:55:25.851-05:002011-07-22T07:55:25.851-05:00Hi N! I roast a whole bird, as is. If I butter the...Hi N! I roast a whole bird, as is. If I butter the skin I dry it off first. I use an enameled cast iron roasting pan these days, but have also used ceramic and glass dishes and everything seemed just the same. Chicken smoke and grease sounds like a too-high temperature (though some people maintain that smoke and grease are the price of a properly roasted bird). What you might try is low and slow: two hours at 350 rather than one at 425, say. Don't give up! Roast chicken will not fail you.Heatherhttps://www.blogger.com/profile/03817073122628274851noreply@blogger.comtag:blogger.com,1999:blog-7872148403455390941.post-8308843463147705662011-07-21T17:38:19.910-05:002011-07-21T17:38:19.910-05:00The reason I ask is that I've never been any g...The reason I ask is that I've never been any good at roasting a chicken myself, it always looks complicated and the one time I tried it I filled my house with chicken smoke and my kitchen with chicken grease. Still, it's a skill I would like to acquire because, as you point out, it yields many dividends over the course of the week.Naunihalnoreply@blogger.comtag:blogger.com,1999:blog-7872148403455390941.post-27029021900561034512011-07-21T17:37:01.064-05:002011-07-21T17:37:01.064-05:00Do you butterfly or just roast as is? Roasting pan...Do you butterfly or just roast as is? Roasting pan or cast iron pan?Naunihalnoreply@blogger.comtag:blogger.com,1999:blog-7872148403455390941.post-55294023821758857442011-07-19T10:46:38.587-05:002011-07-19T10:46:38.587-05:00Wow, really surprising and interesting blog.
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