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Roasting Chicken Labels: poultry



I found you on foodbuzz. That happened to me too.

Few things I did:
1) Ignore it - not the best answer
2) Use lower temperature (350 degree) and cooked it longer, covered and uncovered

But I got an advice that I haven't tried yet, because I haven't roasted any chicken since the advice was given to me.

3) Open the oven door slightly, you can stick wooden spoon between the door and the oven to prevent it from closing

The advice was for avoiding smoke from broiling, but I think it would help in this situation too.

February 19, 2010 at 12:31 PM 
when roasting a whole bird, i start it out tented with foil for the first hour or so and keep the temperature around 350/375ish. then i cook it for the rest of the time uncovered. you still get a little bit of spatter, but hopefully nothing too crazy.

February 19, 2010 at 4:48 PM Tiner said...

If you have a stove with active vent to the exterior, roasting at shorter time with high temp works great - but otherwise you get a smoked out/smelly house..

I cook tented with foil at 375, then remove foil and raise temp to 425 - 450 for the last 10-15 minutes.

February 21, 2010 at 12:17 AM