manjana roast chicken . . .

ChowderMan

Pizza Chef
Super Site Supporter
or so it seems.

1 each 5 poundish whole fryer chicken.
coarse chopped medium onion + 3 smashed garlic cloves in cavity
skin liberally salted & fgbpepped
on a V-rack in a shallow roasting pan

in a 225'F / 110'C oven for 3.5 hours. thermometer read 149'F/65'C in the deep breast.

turned oven off; sat one hour.
oven back on to 140'F/60'C for one hour
pulled, rested ten minutes.

the results:
the skin is barely browned - it is pale. see *below
incredible moist tender white meat.
dark meat is on the very slightly rare side.
joints will basically pull apart by hand.
there was no pink in anywhere -
medium red potatoes (oiled) were nicely done, even at the low temps.
the carrots did not work so well. dried out / inedible.

if you've got 5-6 hours, go for it. if you're plagued by dry chicken, this'll fix your pot.

*below
next round I will jack up the oven to max at the end to brown/crisp the skin. which I can't eat but I suppose I can fondle it and remember....
this should also provide the last degree or three for perfect dark meat.
I dislike cooked to death dark meat but YMMV.
 
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