CHRunners

Why does it create such a bloody awful mess? My oven is covered in grease, my counter is a wreck.


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Quote from: Chasing Amy on October 08, 2017, 01:07:29 PM
Why does it create such a bloody awful mess? My oven is covered in grease, my counter is a wreck.


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I am sure you can do it in the Instant Pot!

Quote from: Ice Cream on October 08, 2017, 05:52:53 PM
I am sure you can do it in the Instant Pot!

I want a roasted chicken, not a steamed chicken.


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Quote from: Chasing Amy on October 08, 2017, 06:02:37 PM
I want a roasted chicken, not a steamed chicken.


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just kidding...  :)

Blood everywhere? I haven't noticed much mess when I do it. But I cover my roasting pan for most of the time so maybe that helps.

Quote from: Magic Microbe on October 09, 2017, 01:30:34 PM
Blood everywhere? I haven't noticed much mess when I do it. But I cover my roasting pan for most of the time so maybe that helps.

Not actual blood - "bloody" as in the British expletive. :)

Hmm, that's so different from my experience that I can't imagine why it's so messy for you.  I roast a chicken once a week or so and it's never all that messy.  There's a baking pan to wash after, and I have to run the self-cleaning feature on the oven once in a while, but that's about it.  Rip out the blobs of fat that hang out just inside the body cavity.  Use a pair of kitchen shears to cut out the backbone which is just inedible bone and more fat.  Put a lid on your baking dish if you are still getting a lot of splatter inside the oven. 

I get a chicken from Whole Foods from the counter, so they remove the giblets for me and wrap it in paper. I find it way less messy and gross to deal with if it's in the plastic wrap. I haven't made one in a while and I make a good chicken. Now I'm hungry.

I want the giblets because they are good for stock.

Radial, I'll try cutting out the "blobs of fat" before I put it in the oven and cover with aluminum foil (my roasting pan doesn't have a cover).

I made one yesterday. I uncovered it 1/2 hour before it was finished and it splattered up my newly cleaned oven a bit, but not too badly.

Made on tonight, butterfly with chilli/lime dressing. Easy and quick with a garden salad and home grown asparagus

Sunday's are always roast night with family.  Chicken of some sort rotated through once a month

Yeah, I haven't noticed a mess.  I also cover with foil until shortly before the end.

All of you and your perfectly neat roasted chickens.  >:(

 :chicken:

What temp do you roast at?

Quote from: Run Amok on November 07, 2017, 04:09:27 PM
What temp do you roast at?

450 deg.

Quote from: Chasing Amy on November 08, 2017, 11:11:05 AM
450 deg.

Hell, everything splatters at 450 degrees. 

You could try starting it at 450 and then turning down to 375 after 20 minutes or so.

Quote from: Run Amok on November 08, 2017, 11:45:08 AM
You could try starting it at 450 and then turning down to 375 after 20 minutes or so.

That's what I do.

Also, what kind of pan are you roasting in?

Starting it off at 450 and then lowering the heat after 20 is Alton Brown's suggested method for cooking poultry.  I do that with the turkey and it splatters, too.

I spatchcocked a chicken last week and it was amazing. I just used oil and some seasoning salt, 425 for an hour on a cookie sheet. I won't roast a chicken any other way now.

Quote from: Rochey on December 02, 2017, 01:31:54 PM
I spatchcocked a chicken last week and it was amazing. I just used oil and some seasoning salt, 425 for an hour on a cookie sheet. I won't roast a chicken any other way now.

It's really the best way.  All the parts tend to cook more evenly and you get rid of useless bone and fat in advance. 

It's also fun to say!

Quote from: Rochey on December 02, 2017, 04:46:14 PM
It's also fun to say!

and there's something very satisfying about feeling the breastbone crack under your hand



re-reading that made me feel a bit like a psychopath, but it's still true

I roasted a chicken in my parents' oven a few days ago. It did not splatter.

Maybe the chickens in CA are just weird?

Quote from: Chasing Amy on December 28, 2017, 12:32:00 PM
I roasted a chicken in my parents' oven a few days ago. It did not splatter.

Did you do anything different, or was it the magical properties of the oven?

Quote from: radial on December 28, 2017, 07:48:22 PM
Did you do anything different, or was it the magical properties of the oven?

I have a hunch that their oven’s temperature runs cool. I’m going to roast a chicken this evening, I’ll start at 450 with a loose cover of foil and then reduce the temp to 375 and uncover. We’ll see what happens.

No splatters!


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oh good!