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Roast Chicken question

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negrazer Aug 12, 2009 06:32 AM

I've roasted lord knows how many chickens in my life. One thing I have not done though is remove the wings before roasting.

Has anyone ever tried this? My concern would be juice lost, but that could be avoided by positioning the bird such that the joint openings are facing up.

I don't care for wings off of a roasted chicken as much as I do deep fried hot wings, so I was thinking of removing them for that application later.

Thoughts?

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  1. PBSF RE: negrazer Aug 12, 2009 08:26 AM

    The white meat around the joints where you've removed the drummettes might get a little dry. I don't think there will be much juice lost since the heat will seal that area. Try it; what is there to lose.

    1. jfood RE: negrazer Aug 12, 2009 10:59 AM

      keep the wings attached and buy a separate package of wings for the other application. sometimes you cannot divide and conquer.

      1. Phurstluv RE: negrazer Aug 12, 2009 11:06 AM

        Remove them after the bird is cooked, easier that way. Then take the wings and place them in the fat rendered from roasting the bird, turn up the heat in the oven, and let them oven fry that way. You can even freeze them after that for later.

        1. ipsedixit RE: negrazer Aug 12, 2009 11:19 AM

          I don't see why not.

          I butterfly my chickens before roasting them, and I can't see how removing the wings would result in more loss of "juice" than butterflying would.

          1. bagelman01 RE: negrazer Aug 12, 2009 02:00 PM

            I have roasted chickens with the wings removed. I tent the cut area with aluminum foil to retain moisture and avoid too crisp a skin on the cut edges. I remove the foil for the final 20 minutes to brown the cut opening.

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