straight onto a roasting pan? Marcella Hazan's Lemon Roasted Chicken
I'm in love with Marcella Hazan's _Essentials of Classic Italian Cooking_ (recent) gift her lemon chicken caught my eye (and those of many others as I can see by doing simple searches).
Quick questions - she says put the non-oiled chicken onto a non-oiled roasting pan...
-- really?!? Does this sputter oil like crazy all over the oven? Maybe not at 350F (I ask b/c the last time I did a whole roast chicken on a cast iron skillet, I spent days and days trying to clean the sputtered chicken fat from around my oven.
-- does big heavy oven safe skillet/pan work ok here? Or does the extra space of a roasting pan matter at all? (sputtering chk fat?)
OK... that's all for now :)
For years I've used old fashioned steel roasting pans with dome lids. I don't get spatters on the inside of the oven. I realize that newer instructions specify open roasting, but I learned the old way, and that's what I still do. I spray the inside of the roaster with non stick coating, I place the oiled and herbed chicken in the roaster, and lid it. I take the lid off the chicken about 2/3 of the way through. I use the temps and general times off the chicken package.
In case anyone cares, just an update here.
I put a 3.25 lb chicken straight onto a nice and heavy 3 quart saute pan, no extra oil/fat, breast-side down for 30min at 350F, 30 min breast side up at 350F, then 20 more minutes breast side up at 400F.
Thigh came out at 163F, skin was a light gold, but the chicken was very juicy. Oh, and per my curiosity, NO sputter.
Doing this again, I may likely increase the heat to 400F a little earlier, just because I prefer the skin to be a little crisper and more of a golden-brown.
It was definitely one of my better chickens :)
Frankly folks, if you really love to cook & try new recipes, worrying about the cleanliness of your oven afterwards shouldn't matter. If I thought about that beforehand every time I tried a new roasting recipe, I'd have missed out on some pretty darn good eating.
I'm not being snarky, but I can't understand why one would worry about the oven (or stovetop) when cooking something really delicious. It sounds sort of OCD to me - lol!
hey Bacardi - I hear you... I asked this b/c I did a roast chicken simply in cast-iron (at 500F) once and the mess it left was ridiculous - the cleaning effort was also ridiculous.
I'm not worried about the oven being super clean at all, I just wanted to avoid what I think was a more-than-reasonable mess that time.
I love that recipe too.
similar to the layer of veggy or alum foil method, I recently read (or maybe heard on a podcast) to put it on a rack and put a layer of salt in the bottom of the roasting pan. The chicken is elevated by the rack (not touching the salt) and the salt absorbs the drippings. I haven't tried it yet.
I prefer to roast a chicken in a shallow gratin or other ceramic baking dish. Never oiled the pan or the chicken, the skin at the back does tend to stick a bit. At 350 there's little spatter, but at higher oven temps it will spatter whether oiled or not. A skillet or other pan will work, as will a stainless or aluminum roasting pan, but I find the drippings don't get scorched when I roast in ceramic or earthenware like they do in metal pans. And the extra space of a pan that's much larger than the chicken means the drippings will spread out and scorch.
If you want to keep your oven clean, don't roast a whole chicken. (I did that years ago at a weekend rental and then had to spend an hour cleaning the oven on Sunday.) What would you do differently to avoid sputter since it comes from the chicken as well as the pan? No criticism here just don't understand.
I've used a couple of methods to prevent the sputtering...
1) put chicken on top of vegetables like carrots and potatoes to soak up the chicken fat
2) put chicken on a rack and underneath the rack, line the roasting pan with aluminum foil that has been punctured a few times throughout (saw the tip on Cooks Illustrated)
Both ways... no sputtering...
... but with all the positive feedback about this whole roast chicken application, I wanted to try it as is and see, though don't want to do a whole oven cleaning :-/
I do mine in a shallow All-Clad roasting pan; no problems. It's my favorite way to roast a chicken now. I do mine breast down for 40 minutes, then turn right side up using paper towels.
The leftovers are delicious cold, too. I get a good chicken that has not been frozen. I prefer the non organic ones because the organic ones I've tried never get tender. I get big lemons in the bag at Costco so I just slice one into quarters and stick them into the cavity and tie up the legs, bend back the wings.