I Am Flailing at Roast Chicken

[ricevermicelli]

The last couple of times I've roasted a chicken, I've used this recipe. Despite my complaints that it's a tad elaborate, it works really well. I mean, the recipe calls for ridiculously small chickens and I can't get behind that - the only way to find a 3 lb. chicken is to go someplace silly like Whole Foods and pay extra for it, so I tend to use 5 pounders, two of which fit fine in the 14-inch skillet. At 475 degrees, ten pounds of chicken roasts in slightly less than an hour.

Today, I attempted to roast two much larger chickens in a roasting pan at 350. It happened much faster than I thought it would. After 90 minutes, my chickens had an interior temperature of 210 degrees. I had to swap out the meat thermometer for the candy thermometer to check that.

I have no idea how dry these poor birds are going to be.

I am really good at roasting chickens (usually). I have never made gravy.

Comments

[macthud]

I have it on excellent authority that danceboy makes a far-better-than-passable gravy, even if what I've tasted was turkey-based and planned for from the beginning.

My confidence in your own ability to follow his instructions (or Joy's or Julia's) to make gravy from the chicken drippings is also high.

You may even find you like gravy with the bird, even when roasted perfectly.