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Mushy Roast Chicken

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utarinsyis Apr 22, 2014 02:45 PM

This REALLY bothers me. I put my chicken in a roasting pan (the graniteware kind with a lid), preheat the oven to 425, and cook for 1.5 hours. And when it's done, the chicken is always mushy. I'm not talking fall off the bone (which it does) but a really unpleasant mush texture. My husband doesn't notice it, but boy I sure do.

Any ideas on what is going on?

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  1. chefj RE: utarinsyis Apr 22, 2014 02:50 PM

    Are you covering it? If you are that will be the problem.
    1.5 hours would be for a 5-6 pound Roaster. So if you are cooking a smaller Chicken that sounds too long.
    Temperature is a much better way to check doneness than time is.

    7 Replies
    1. re: chefj
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      utarinsyis RE: chefj Apr 22, 2014 02:54 PM

      I am using the lid it came with. I always figured if I didn't cover it, it would dry out too much.

      1. re: utarinsyis
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        chloebell RE: utarinsyis Apr 22, 2014 02:58 PM

        No need to use a lid when roasting a chicken. When I roast mine, I place chicken on a rack inside a roasting pan, and baste every 30 minutes or so.

        And like chefj said, how much does your chicken weigh?

        I'll bet you it's the lid that's making mush of your chicken.

        1. re: chloebell
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          utarinsyis RE: chloebell Apr 22, 2014 03:11 PM

          Hmmm.. don't remember now. But I'll check next time I buy one. I will try without the lid next time.

          1. re: chloebell
            LindaWhit RE: chloebell Apr 23, 2014 10:35 AM

            Agreed. No reason to cover. If, for some reason, the legs/wings start to over-brown before the breast meat is done, you can lightly cover them with foil.

            Leaving the cover off and basting a few times allows for the heat to circulate all around the bird (put it on a rack inside the roasting pan), and gets the skin all nice and crispy.

            Crispy skin = the best part! :-D

          2. re: utarinsyis
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            grangie angie RE: utarinsyis Apr 22, 2014 02:59 PM

            Oh NO.....leave the lid off.

            1. re: grangie angie
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              utarinsyis RE: grangie angie Apr 22, 2014 03:11 PM

              Thanks, I'll try that next time for sure.

            2. re: utarinsyis
              chefj RE: utarinsyis Apr 22, 2014 03:10 PM

              You are steaming your Chicken which is much more penetrating and too moist.

          3. z
            zackly RE: utarinsyis Apr 22, 2014 03:03 PM

            Most of today's mass produced chickens are water cooled and some are injected with additional fluids. Like others said cook uncovered so the water will escape.

            1 Reply
            1. re: zackly
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              JerkPork RE: zackly Apr 23, 2014 10:11 AM

              +1

              I was thinking exactly the same thing zackly.

            2. r
              RelishPDX RE: utarinsyis Apr 22, 2014 03:07 PM

              Hmm, I never set poultry of any kind to roast down in a roasting pan, I always roast it so it at least sits on a rack as close to the top of a shallow pan as possible.

              I've even gotten to the point now where I even prefer butterflying a chicken, and just letting it roast lying on top of one of those broiling pans that come free with your oven.

              1. c oliver RE: utarinsyis Apr 22, 2014 03:09 PM

                Try the Zuni roast chicken method:

                http://www.today.com/id/4401342/

                Even if you don't do the dry brine, I still find it to be a perfect chicken.

                2 Replies
                1. re: c oliver
                  fldhkybnva RE: c oliver Apr 22, 2014 05:39 PM

                  You beat me to it :)

                  1. re: fldhkybnva
                    c oliver RE: fldhkybnva Apr 22, 2014 05:40 PM

                    One of us had to say it :)

                2. mcf RE: utarinsyis Apr 22, 2014 03:23 PM

                  I cut out the back bone, flatten it, brush with melted butter and season, then roast 1 hour at 450f, depending on size. Every inch of it has crispy skin and the bird is really juicy. You have to use a shallow pan so it's not steaming anywhere instead of roasting.

                  I'm partial to dry brined chicken or pre brined organic ones from Trader Joe's.

                  1. j
                    jjjrfoodie RE: utarinsyis Apr 22, 2014 03:27 PM

                    Cook without a lid.

                    Report back.

                    Imma guessin'...........

                    1. boogiebaby RE: utarinsyis Apr 22, 2014 05:23 PM

                      You don't roast chicken with the lid on. You should roast it without the lid so the skin crisps up. You are essentially steaming the chicken in the closed pot.

                      1 Reply
                      1. re: boogiebaby
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                        utarinsyis RE: boogiebaby Apr 22, 2014 05:47 PM

                        Yeah that seems to be the concensus. I will try that next time.

                      2. ipsedixit RE: utarinsyis Apr 22, 2014 05:31 PM

                        Buy better chicken.

                        Chicken shit in. Chicken shit out.
                        Just cooked chicken shit in your case.

                        1 Reply
                        1. re: ipsedixit
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                          utarinsyis RE: ipsedixit Apr 22, 2014 05:43 PM

                          Don't think it gets much better than air-chilled organic chicken. lol

                          Thanks though.

                        2. fldhkybnva RE: utarinsyis Apr 22, 2014 05:41 PM

                          How big is the chicken? What do you mean by mushy? The meat itself? Is there something you could compare it to?

                          I recommend two very similar approaches which have never failed me - Zuni chicken and Thomas Keller's chicken. These two methods using a small, high quality bird (e.g. 4 lbs or less, non-injected, preferably organic) are great.

                          11 Replies
                          1. re: fldhkybnva
                            c oliver RE: fldhkybnva Apr 22, 2014 05:44 PM

                            fld, a couple of times I've even done those 99 cent/# ones with no brine time and it's still better than any other chicken I've done. But, yes, the better and smaller are better. I get air-dried ones at WF sometimes that aren't TOO big.

                            1. re: c oliver
                              fldhkybnva RE: c oliver Apr 22, 2014 05:50 PM

                              Yup, I've used the same method without a brine and it's great! I've also tried it with TJs run of the mill regular chicken and I couldn't really notice any difference from my usual air dried from WF. They consistently have the right size chicken with some hunting through the birds.

                              1. re: fldhkybnva
                                c oliver RE: fldhkybnva Apr 22, 2014 05:51 PM

                                I'll have to check out TJs. The freezer needs replenishing!

                            2. re: fldhkybnva
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                              utarinsyis RE: fldhkybnva Apr 22, 2014 05:46 PM

                              Hard to explain really. I do buy air-chilled, organic chicken, so that's not the issue. I think (from what others have said) that it was because I covered the chicken while it was cooking.

                              1. re: utarinsyis
                                fldhkybnva RE: utarinsyis Apr 22, 2014 05:51 PM

                                Yea, that's likely most of the problem. Also as mentioned above, unless it was a large bird 1.5 hours seems like a long time. I usually use a 3-3.5 lb chicken and it's done in 45 minutes.

                                1. re: utarinsyis
                                  c oliver RE: utarinsyis Apr 22, 2014 05:52 PM

                                  Also that you probably overcooked it. As was mentioned, a meat thermometer is my most essential tool in the kitchen. Set times just aren't dependable.

                                2. re: fldhkybnva
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                                  RelishPDX RE: fldhkybnva Apr 22, 2014 05:54 PM

                                  Where does one reliably buy small, high-quality fresh birds?

                                  At the supermarkets they're always at least 4.5 - 5 lbs. minimum, with breasts Jayne Mansfield would be proud to display. Yet the ones they sell from the rotisserie already cooked are barely 3 lbs. after being injected with all sorts of seasoning fluids to bulk up the weight.

                                  In L.A., Zacky Farms used to have "petite" birds, but when I've asked about smaller birds anywhere else, people stare at me like I'm from Mars. "But, but, you've got them in the deli on the rotisserie that size" seems to make no impression.

                                  1. re: RelishPDX
                                    c oliver RE: RelishPDX Apr 22, 2014 05:59 PM

                                    Check with your WF. Mine (in Reno) carries Mary's chickens from the Fresno area. Their organic and non-organic are all also non-GMO.

                                    1. re: RelishPDX
                                      fldhkybnva RE: RelishPDX Apr 23, 2014 02:50 AM

                                      As c oliver suggested, whole foods. I've also seen smaller birds at Trader Joe's. Their birds actually include giblets and a neck unlike whole foods so the package weight is about a lb heavier than actual roasting weight and they have tons of 4 lb birds, 3 lb birds for roasting purposes.

                                      1. re: fldhkybnva
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                                        RelishPDX RE: fldhkybnva Apr 23, 2014 03:50 AM

                                        I will check both when I'm heading down that way again near the end of the week, thanks for the suggestions.

                                        When I swung by my local megamart for a few things last night, I looked at the chickens there just out of curiosity. Avg. starting weight was 5 - 5.5 lbs., with many topping 6 lbs.!

                                        I asked the guy stocking meat why the birds were so big. "Americans like everything super-sized" was the only thing he could come up with. I pointed out that the cooked rotisserie chickens were 28 oz. at their store. "They have to do smaller chickens to compensate for the cost of cooking them." It just didn't click in his mind that the fresh meat dept. didn't stock the same smaller size that's sold cooked, a size many people like, so I dropped the subject again.

                                        1. re: fldhkybnva
                                          c oliver RE: fldhkybnva Apr 23, 2014 07:41 AM

                                          A real bugaboo for me is birds without giblets or not ALL the giblets. I'm heading to TJs. Thanks, fld.

                                    2. greygarious RE: utarinsyis Apr 22, 2014 06:23 PM

                                      I have Mom's covered aluminum chicken roaster, which has a closable vent on the side of the lid, and came with a rack. So once upon a time, if not now, people roasted lidded birds. Could have been that they were larger, or older. If I have a big one, I feel I ought to use the lid - for a while. I have no idea if it makes a difference. I cover it for the first 30-45 min. This will just about always be a stuffed bird, 6 pounds or more. Then I remove the cover for the majority of the roasting time. I *think* the wings and the tips of the drums stay moister with the part-time lid. But I do roast until there's crisp skin all over.

                                      3 Replies
                                      1. re: greygarious
                                        greygarious RE: greygarious Apr 23, 2014 10:05 AM

                                        Thinking about this roaster further. The closed vent would still not be totally airtight, and its presence indicates that at some point people roasted chicken in at least two stages: presumably at first with the vent closed, then later opened, and probably a third, cover removed, to brown the skin. This means the initial cooking is akin to steaming. The Frugal Gourmet once had a show where he steamed a duck before dry roasting to crisp the skin. Peking duck is steamed or boiled first, isn't it? And a few years ago Pepin had a turkey recipe in the NY Times that steamed, then roasted, the bird.

                                        Whether or not such 2-3 stage prep results in mushy texture, I have no idea. Clearly, though, there are experienced chefs who do not always rely solely on dry heat to roast poultry.

                                        1. re: greygarious
                                          greygarious RE: greygarious Apr 23, 2014 10:26 AM

                                          This is the Wearever roaster I'm referring to.

                                           
                                          1. re: greygarious
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                                            RelishPDX RE: greygarious Apr 23, 2014 10:39 AM

                                            Yes, there are a few schools of thought on Peking Duck. One calls for steaming for about an hour first, another method I've seen far less commonly is blowing up the skin with a bicycle pump (really!), then letting the skin dry out completely before roasting.

                                            I've only steamed duck once, and was disappointed with the results compared to a slow roast, but I'm sure preparing the dish in a standard American kitchen had something to do with it.

                                        2. hill food RE: utarinsyis Apr 23, 2014 03:07 AM

                                          roasted = open air
                                          braised/stewed/coq au vin = lid

                                          different choices, different methods.

                                          1. z
                                            zackly RE: utarinsyis Apr 23, 2014 09:18 AM

                                            T IS NOT THE CHICKEN IT IS YOUR COOKING METHOD! THE MOISTURE NEEDS TO ESCAPE. EVEN A POULET BRESSE WOULD YIELD THE SAME RESULTS!

                                            1. cowboyardee RE: utarinsyis Apr 23, 2014 09:29 AM

                                              By using a lid and a rather long cooking time, are basically kind of braising your chicken, as others have pointed out.

                                              Some conjecture: i suspect your husband likes dark meat and you like white meat. Why? Because dark meat takes a lot better to that kind of cooking than white meat does (hence your husband has no complaints while you dislike it).

                                              1 Reply
                                              1. re: cowboyardee
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                                                utarinsyis RE: cowboyardee Apr 23, 2014 10:53 AM

                                                hehe Hey you're good! You got that spot on.

                                              2. iL Divo RE: utarinsyis Apr 23, 2014 03:13 PM

                                                what are you basting it with if anything? are you using pineapple juice at all? I ask because I know the enzymes or whatever in that stuff kills the texture of meat(s) as it's happened to me with pork. mushy pork, blech.... I'd take the lid off&let some of the steam escape+let the skin firm up/brown up a bit.

                                                5 Replies
                                                1. re: iL Divo
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                                                  utarinsyis RE: iL Divo Apr 23, 2014 03:19 PM

                                                  Nope, not basting. I've heard similar things about pineapple juice. The lid seems to be the winner for being the issue. Definitely going to try without it next time.

                                                  1. re: utarinsyis
                                                    iL Divo RE: utarinsyis Apr 23, 2014 03:46 PM

                                                    good luck, let us know

                                                    1. re: utarinsyis
                                                      c oliver RE: utarinsyis Apr 23, 2014 04:30 PM

                                                      I think you may have missed the fact that the high sides of the roaster are likely also causing a problem. I roast chicken in my CI skillet.

                                                      1. re: c oliver
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                                                        utarinsyis RE: c oliver Apr 23, 2014 04:58 PM

                                                        No I saw that. I was just too lazy to type it all out XD Was going to try my CI skillet as well for the next one.

                                                        1. re: c oliver
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                                                          magiesmom RE: c oliver Apr 24, 2014 06:48 PM

                                                          Me too, well heated before the bird goes in, giving the dark meat a head start

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