Question about High-roast Chicken and Mess
- monfrancisco Jun 4, 2013 03:44 PM
High-roast chicken is without doubt delicious but I find the mess and smoke that ensue make it just not worth it to me to make at home. Friends and Internets all seem to say, "Your pan's too big. Use a pan just big enough to hold the bird." Well, hmmm, okay. So here's the question: If pan size does make the difference, what does it change and why is it true?
The reason it matters is that a larger pan has more surface area for the fa/dripping to spread. A thinner layer has more opportunity to burn/smoke. In addition there is more of chance of the greasy splattering.
A pan that just holds the bird will have a slightly deeper layer of the grease and there is less chance of splatter.
However as Grey notes below, what I find works the best is to add some veggies and white wine/water/broth to the pan
Thank you all! My physics knowledge is next to nil, and my common sense is sometimes, shall we say, due to return shortly. No convection here, so that's not a factor. Getting out the Vermouth bottle now.
Mission accomplished! I added a glug of Vermouth and one of water to the roasting pan and got chicken perfection. No smoke, no spatters, and outstanding gravy to boot. What an elegant solution! Thanks very much for the advice.