Cookaholics Bulletin Board

Thanks so much for the tips...will try again..

Lu

Hi,

There are too many variables (oven, chicken size, pan thickness, rack, tightness of the truss) to cook this exactly according to the original recipe. We have much better luck placing seasoning below the skin so it won't burn. (Adobo is one of the few that does not burn.) We also tend to cook the bird breast down until the thighs get to 145.

The tight truss provides incredibly moist chicken and there are great options:

It adapts nicely to dry brining/seasoning.
The lemons can be squeezed into the pan or on the chicken.
Other aromatics can replace the lemons.
You can stuff things under the skin - herbs, mushrooms, spices, lemon slices, mustard, etc.
You can dust the top with salt baking powder.
You can use the pan juices to make bearnaise.

Marcella Hazen really started something with this technique. I have seen knock-off recipes all over the internet. Next month in CI: We discover a new way to make the penultimate roast chicken!!!

CC

Tim,

You're absolutely right about the variables...as in all things cooking, "local conditions may vary". I've not had a problem with the skin burning by rubbing the outside though.

Amy

Tim, thanks so much for your helpful tips. I will definitely give this recipe another try...the chicken was very moist.

Lu

Hi,

A few of us have experience a lot of smoke and some burned spots on this chicken recipe. I now realize that the recipe, written in 1995, specifies finishing a 400 degrees, NOT 450 DEGREES, for the last 20 minutes.

CC

Just an update on the Lemony chickeny thingy - I love the original recipe and have now made it numerous times so I feel quite comfortable with the technique and results. However, time constraints and expediency were sitting on both shoulders last weekend and thus I made the following changes: one lime and one lemon each quartered instead of skewered. The rest remained the same. WONDERFUL Now, if I can just figure out how "...to get da lime in de coconut..."

I also tried this recipe again....most of the markets here carry 5lb roasters...except Whole Foods but they charge $2.99/lb for their chicken...too expensive for me...I extended the cooking time to 45 minutes breast side down....and 35 minutes at 350 breast side up...400 for 30 minutes breast up...it was overcooked a bit but not by much...the meat was flavorful...I will perfect this recipe if it kills me....lol...btw, no smoking this time...I took CI recommendation and placed foil with slits on the bottom....not one bit of smoke...yay!!!

Lu

Lu
I don't remember seeing CI's tip using foil.....did you place it on the bottom of the roaster?
Anything to minimize the smoke would be great.
Thanks,
ilene

You could put some potatoes in the bottom of the roaster.

Lu,

Your going to the wrong grocery stores. There must be another option in your community.



Ilene,

If you finish at 425 as specified in the original 1995 recipe, you should not have smoke on a regular bake cycle. You may have smoke on convection and will definitely have smoke on pure/true convection.

CC