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BLASTED CHICKEN by MissKise

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  • BLASTED CHICKEN by MissKise

    MissKise
    Posted January 21, 2006 12:27 PM

    BLASTED CHICKEN

    It's hard to believe that this works - but the result is a tender, moist chicken with crispy skin!

    Wash, and pat very dry with paper towels, a whole chicken - about 3 1/2 pounds. Salt and pepper chicken, adding other seasonings, if desired.

    Place chicken (untrussed, not covered, in a roasting pan) in a thoroughly pre-heated 450-degree oven. Roast for 45 minutes. Thermometer, inserted in thickest part of thigh meat - not touching bone - should read 160 degrees or slightly higher.

    Remove from oven and allow to stand 15 minutes before serving.

    NOTE:
    I tried this with a chicken weighing about one pound more than the example, so I left it in the oven for about 10 additional minutes and allowed it to stand for about 20 minutes.

    If the chicken is stuffed before roasting, it will require an additional 15 minutes cooking time. Instant read thermometer should read 160 degrees, when inserted into the center of the stuffing.

    NOTE ABOUT SMOKE:
    This can be a smoky project during “blasting” time - depending on your ventillation system; consider opening doors/windows, and turning on a fan. Another possibility: use a two-section (slotted top, fitted over a shallow bottom pan) broiler pan. Line the bottom section with foil, put sliced potatoes in the bottom section (toss the potatoes with a bit of olive oil, salt and pepper, and any other seasonings you like, before adding them to the pan). Then, replace the top, place the chicken on top of the pan, and cook as directed. The juices run down into the bottom - creating much less smoke and resulting in very flavorful cooked potatoes as a side dish!
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