Don’t try this at home

I know how to roast a chicken. I believe that my own way is the best way, as most people do about things they do. You’d be surprised how many ways there are out there to do something as simple as roast a chicken. I read a new one recently, and was intrigued enough to try it out.

The recipe, in James Peterson’s “Meat: A Kitchen Education,” says to roast a four-pound chicken at 500 degrees. Yes, 500 degrees. I covered the breast with a butter-covered triple-thickness of foil, as advised. That was to be removed after 20 minutes of cooking. When I opened the oven to do so, smoke billowed out. The drippings in the bottom of the pan (no rack, again as advised) were beginning to burn.

As I waited out the 30 more minutes of cooking time, more smoke seeped from the oven and down the hall. It set off the smoke alarm despite all the windows being open, exhaust hood on full power and the ceiling fan on high.

At the end of the cooking time, I removed the chicken from the oven. When the smoke cleared, I could see that the inside was coated in spatters and burned bits.

“I thought you’d grilled it,” The Hub said after taking a bite of the smoky-tasting meat.

It didn’t taste bad. But I believe I can roast a chicken without having to air out the house and clean the oven afterward.


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