Roasting
chicken at a high temperature (450 degrees) for a short time, then lowering
it to a moderate temperature (350 degrees) for the remaining cooking time
seals in the juices, keeping the chicken moist and tender. Roasting
chicken at a high temperature (450 degrees) for a short time, then lowering
it to a moderate temperature (350 degrees) for the remaining cooking time
seals in the juices, keeping the chicken moist and tender.
Always roast
chicken on a rack so the fat can drip off and away from the bird.
Use a roasting
chicken. While you can roast a broiler/fryer with good results, chickens
specifically for roasting are labeled "roasting broilers." These
birds generally weigh more, are meatier, moister and more succulent due
to an added salt solution. However, if you are roasting a broiler/fryer,
decrease the baking time by about 45 minutes.
Don't worry
that all of the flavorings are lost when the skin is removed. The seasonings
that are tucked under the skin will permeate not only the meat, but the
pan drippings as well, creating flavorful juices for the gravy and sauce.
Let the
roasted chicken stand for about 10 minutes after removing it from the oven.
This standing time "sets" the juices and makes for a moister,
more flavorful bird.
