Newsgroups: rec.food.recipes Path: swen.emba.uvm.edu!news.cs.utah.edu!caen!night.primate.wisc.edu!nntp.msstate.edu!gatech!newsfeed.internetmci.com!miwok!taunix!arlene From: honn@icanect.net (S. Schwartz) Subject: The Hows of Roasted Chicken Sender: arlene@taranto.com (none) Message-ID: Approved: arlene@taranto.com Date: Mon, 25 Mar 1996 00:59:18 GMT Reply-To: honn@icanect.net (S. Schwartz) Organization: Internet Communications of America Followup-To: poster Lines: 62 * Exported from MasterCook II * The Hows Of Roasted Chicken Recipe By : Serving Size : 1 Preparation Time :0:00 Categories : Chicken Information **** Amount Measure Ingredient -- Preparation Method Nothing lifts the spirit or tantalizes more than the fragrance of a roasting chicken. Caramelized and combined with vegetables and herbs, nothing comforts more. The trick to cultivating great roast chicken flavor is in the oven temperature. High initial heat of 450 to 500 degrees is necessary to caramelize the chicken's natural sugars and acids. This is the basis of that wonderful roast chicken flavor. Cooked at low temperatures, the chicken becomes poached with far less flavor development. Not only is chicken cooked this way succulent, but can also be quite healthful. The white meat or breast meat is the leanest and even if you cook it with the skin, the fat is negligible once the skin is removed. The skin provides "protection" for the meat and maintains its moistness. Younger chickens are sold as fryers, while older more mature birds are marketed as roasters. Fryers usually weigh less than 2 1/2 pounds while roasters are much larger, weighing in at 3 to 5 pounds. Choose your chicken based on the portions needed, but keep in mind the younger birds are the most tender. I sometimes purchase 2 smaller birds instead of 1 large. THE COOKING STEPS: Wash the chicken inside and out under cold running water. Place in a roasting pan. Season the bird inside and out with salt and pepper. Stuff herbs such as thyme, rosemary, parsley and summer savory into the cavity. You may add other flavor enhancers such as lemons, apples, limes and pears. Before roasting, rub the skin with a little softened butter or a few drops of olive oil to create that golden crispy skin. Place the pan on the lower rack of a preheated 450-500 degree oven. Cook for 15 minutes the turn the temperature down to 400 degrees for the rest of - - - - - - - - - - - - - - - - - - Salli Schwartz Pres. 1689 N. Hiatus Road #156 HONN Productions, Inc. Pembroke Pines, FL 33026 rec.food.recipes is a moderated newsgroup; only recipes are accepted for posting. Please read the "Posting Guidelines" file first. Articles go to recipes@rt66.com; administrative questions go to tfdpress@acpub.duke.edu. Please allow two to five days for your submission to appear.