Wednesday, November 4, 2009
Oh the horror... the horror!
It's taken a week to post this only because it was too difficult to face. (actually, I was a bit busy with a 5k for brain cancer research)
Above you'll find the crime scene photo. And this was not the result of long term neglect; this was the result of a single locally raised chicken roasted to a smokey end in about an hour.
While it was absolutely delicious, the smoke alarm went off no less than five times. The recipe (from Cooks Illustrated) had you roasting upside down at 450 for 25 min, flipping the bird over and roasting another 15-20 minutes, then pumping the heat up to 500 and finishing off. The high heat makes for a crisp skin but as the fat dripped from the bird it spattered from the pan and all over the oven.
But I think it was fortuitous that this blog post was delayed (procrastination: what can't it do?!). As I relayed this tale of horror to a friend of the family (Hi, Vivian!) she said "Have you heard of Barbara Kafka? It sounds like you really need to."
Apparently my enormous 16-inch roasting pan is absolute overkill for a small chicken. An overly large roasting pan was the culprit. Apparently IKEA has a small roasting pan that's perfect for the job, although perhaps just an appropriately sized cake pan could do the work, as well. Since there won't be a rack to fit just pad the bottom with potatoes and onions (etc) to elevate the bird.
In the meantime I'm relegated to the grill for bird-work, but with another five birds coming in the weekend from Fox Hollow farm I'm sure I'll have plenty of opportunities to test this out.