T1B

Just one of many methods. I roasted this bird mostly because I needed the carcass for a batch of stock as base for gravy on Thanksgiving.


Bed of veg, tossed in olive oil, S&P, herbs.



Chicken room temp. Season cavity, stuff with a lemon pierced several times with a fork. Truss. Carpetbomb with salt & pepper. Oven 450.



Done.

For how long? What is the texture of the veggies when done? Tender crisp or cooked through? Does the cast iron skillet ever move?

Looks pretty good, but I'm sort of surprised it doesn't burn up on the outside at that temperature before completely done on the inside.

I've been using Hazan's lemon chicken recipe for the past couple of years. Foolproof.
I'll be doing a variation of that on Thursday with my turkey as well.

I've said it before... slow roasted bird rules.

Wrap the chicken in foil (optional). Put it in a 200 degree oven for 4.5 - 5 hours (depending on size of bird... those meat thermometer thingies are useful). Unwrap (if you chose that option), then crank the oven up full bore (475-500) for 15 minutes or so to brown the skin.

Falling-apart-gooey-moist.

You'll thank me later.

Goober McTuber wrote:For how long?

About an hour and a half. Depends on the size of the bird and your oven.

What is the texture of the veggies when done? Tender crisp or cooked through?

Cooked but not crispy.

Does the cast iron skillet ever move?

All the time. That's why it stays out on the stove.

Mikey wrote:Looks pretty good, but I'm sort of surprised it doesn't burn up on the outside at that temperature before completely done on the inside.

Don't be. Thomas Keller roasts chickens at that temp and I don't think you'll be finding too many dried out, over cooked birds at his Michelin starred restaurants.

Dinsdale wrote:I've said it before... slow roasted bird rules.

Sure you can do it that way if you want. It isn't really necessary, though. It's a fucking chicken not a brisket. The only time you will ever get a dried out chicken is if you over cook it or you don't let it rest before carving.

Interesting. I would have guessed that after 90 minutes at 450 degrees, those vegetables might be pretty dark and crispy around the edges.

Also, I've cooked a chicken completely through in 90 minutes or so at 375 degrees, though those were actually fryers. Is that a roasting chicken, like 6 or 7 lbs?

Goober McTuber wrote:Interesting. I would have guessed that after 90 minutes at 450 degrees, those vegetables might be pretty dark and crispy around the edges.

Also, I've cooked a chicken completely through in 90 minutes or so at 375 degrees, though those were actually fryers. Is that a roasting chicken, like 6 or 7 lbs?

The pan was pretty crowded and the chicken was sitting right on top of them. That bird was only a little over 4 lbs.

Weeping Jesus...

mvscal bakes a chicken.

Where do you get the oven-mitt style handles for cast iron skillets? I see they sell the skillets at Target and shit but I can never find the handles.

Screw, do you mind clarifying what in the fuck you're talking about? Look like regular skillets to me.

Didn't realise there was anything special about the handle. I've had that pan for years I don't remember where it came from. The brand is Lodge and it's pretty common. I see them all the time.

Sorry for the confusion. Isn't there like a mitt or a cloth like sleeve that goes over the handle because cast iron skillets get super hot when used? I remember when I used to work in kitchens, we used those skillets but they always had the sleeves that went over them.

Or do you just grab a mitt or a rag?

Grab a mitt or a hot pad.

If you want a sleeve they're pretty easy to find.

http://www.amazon.com/gp/product/B001E9 ... d_i=507846

We have a pair of these. They work really well for small handles on large pots, french ovens, Corningware dishes, etc.

Thanks, as I said I'd go to Target and check out the pans, but there wouldn't be any sleeves.

We have one of these large Le Creuset cast iron skillets, and it's heavier than shit. You pretty much need to use both hands to control it if you're moving it from the oven or pouring something out of it. Those small grips come in really handy.

Kind of a pain to take on and off, but for mitts, the Ove Glove thingies pretty much rule.

I'm guessing you only see the sleees in commercial kitchens since taking mitts on and off over and over would be too time consuming. Although since I know where screws hands have been mopping, I'd prefer he uses his own mitts.

I'm not surprised Mikey owns 2 plastic vaginas.

trev wrote:vaginas

sweet merciful allah

mvscal wrote:

Dinsdale wrote:I've said it before... slow roasted bird rules.

Sure you can do it that way if you want. It isn't really necessary, though. It's a fucking chicken not a brisket. The only time you will ever get a dried out chicken is if you over cook it or you don't let it rest before carving.

Having done it both ways many times...


uh, no.

No comparison in either tenderness or juice retention between the two methods. Slow roasted isn't just a little better -- it's WAY better. Just got to be around and have the time to do it, certainly not an after-work sort of deal.