See the lesson on Roasting Vegetables for more tips and information on how to successfully roast vegetables. The added moisture will change how your vegetables roasted. It doesn't allow the heat to get right inside and as you mentioned it does add moisture. That doesn't mean it didn't go up higher though.Ģ) Stuffing the bird also changes how the bird roasts. But yes, the 165 does take into account the carry-over cooking. ![]() the more you do it, the more you learn.ġ) Yes, carry-over cooking could have been to blame a bit for the breasts being a bit drier. The first thing I would say is to keep practicing. It was amazing, but I don't know how to replicate it :)įinally, thank you, Rouxbe is amazing and I have really improved my cooking skills thanks to your wonderful videos and instruction. One time I made a roast chicken and I don't know how I did it, but the potatoes cooked underneath the chicken turned out crisp on the outside and full of molten potato and chicken juice in the middle. I gave them 10 minutes in the oven at 475 after the bird was out and resting, which helped, but it also dried out the potatoes a bit. Can you recommend an ideal technique for roasting potatoes and carrots underneath the bird? I know you cover it, but I found that they got mushy. ![]() I'm afraid that this extra moisture might negatively affect my potatoes and carrots roasting below (see #3) - what do you think? Any considerations for putting lemon wedges inside the cavity?ģ. But, it does seem to create a lot of extra moisture. I've had good results with this in the past and it worked fine. I stuffed the cavity with some lemon wedges, half a head of garlic cut in half lengthwise (cutting through each clove instead of through the root), and some rosemary and thyme. Was there any carryover cooking to blame? And does the 165 reading take carryover cooking into account?Ģ. The end result was that the bird was certainly done but the breast meat was a bit too dry, still quite good but not as moist as I know it could have been. Then after 10 minutes the thigh was 170! Oops. When it measured 135 I cooked for about 10 more minutes. I measured the temperature of the thickest part of the thigh several times. I just made this recipe and it came out well. I understand that the grocery store roasted chicken cooks for 4-6 hours? Anyway, this one hour method was as good or better than the best roasted chicken I have ever had. I guess low and slow doesn't work for everything. I made a pan sauce with the drippings and sauteed some veggies while the bird was resting. The breast temperature was 175F and the drumsticks 190+ but the chicken was not dry at all. The bird roasted at 350F for exactly one hour and I have never had better results. I also added an aluminum foil pouch with hickory directly on the active burner to get some smoke. I rubbed the chicken with some salt and spice and mounted it on a tall beer can with half the beer deposited into my belly. Last night I decided to try cooking the chicken hotter and faster using this recipe as my guide. Also there was some yellow fat that didn't disappear and was not appetizing. The chickens came out alright but there was a heavy chicken fat flavour that just hung over everything. If you want to know whether or not chicken can be a little pink, you need to ask a friend or family member.I had read somewhere that it was best to grill a chicken low and slow at 225F for 2.5 hours. ![]() Others think that chicken can be a little pink and that it’s safe to eat. Some people think that chicken is the colour pink and that it can’t be eaten. There are a lot of misconceptions about chicken. After cooking for awhile, the skin should be dry and no longer pink in the center. Another way to tell if a roast chicken is done is by their weight. If it doesn’t, the bird is still safe to eat. One way is to taste the bird and see if the flesh has cooked through. There are a few ways to tell if a roast chicken is done without a thermometer. How do you tell if a roast chicken is done without a thermometer? Some chickens are especially sensitive to high temperatures, so it is important to choose a bird that can withstand those temperatures effectively. Larger birds require longer cooking times on low heat, while smaller birds may need shorter periods of time on high heat.Īdditionally, some birds are better cooked on low than others. The primary factor is the size of the bird. There are a number of factors that affect how well a bird cooks on low or high heat. Additionally, it is possible to cook chicken on high heat without causing too much damage to the bird or its internal organs.
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