10.210

3 (Sat) August 2019

Roast Chicken

2.5

by me

at home

-Dasmariñas Village, Makati, Manila, Philippines-

solo

Recently acquired a new toy for roasting chicken – the design principle intended to keep the bird separated from the pan to allow for the fat to drip away free and clear.

I brined the chicken for 30 minutes, placed it on the spit, then roasted in the oven at 180C for 1.5 hours.  Checking progress by visual cues, I stopped the cook when the chicken skin looked sufficiently brown.

Anticipating some degree of mess, I had lined the tray with aluminium foil, but it turned out to be unnecessary.  I was amazed that most/99% of the drippings were collected neatly in the small base receptacle.

As hoped, the skin came out perfectly crisp.

However, the flesh within had been overcooked.  Still tasty, though rather dry.

Can’t explain exactly why, but I had so much fun roasting this chicken.

Next time, I’ll brine the bird a bit longer (45 min) and cook it for a shorter time (1 hr) at a higher temperature (200C).