Psst... We're working on the next generation of Chowhound! View >
HOME > Chowhound > Home Cooking >
Apr 22, 2014 02:45 PM

Mushy Roast Chicken

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?

  1. Click to Upload a photo (10 MB limit)
  1. 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

      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

        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

          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

            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

            1. re: grangie angie

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

            2. re: utarinsyis

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

          2. 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


              I was thinking exactly the same thing zackly.

            2. 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. Try the Zuni roast chicken method:


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

                2 Replies
                1. 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.