In article et>,
"Ray" > wrote:

> Made a roast chicken for the first time today using this recipe by Julia
> Child and want to discuss the results:
>
> 1 (3 1/2 to 4 pound) chicken
> 1 small yellow onion, quartered
> 1 lemon, thinly sliced
> 1/2 cup celery leaves
> Salt and black pepper
> Butter
>
> Preheat oven to 425 degrees F.
> Wash the chicken in hot water and dry thoroughly. Season the cavity with
> salt and black pepper and stuff with the onion, lemon, and celery leaves.
> Rub the chicken lightly with softened butter and season all over with salt
> and pepper. Tie the drumsticks ends together and set the chicken, breast
> side up, in an oiled v-shaped rack or on an oiled roasting pan in the oven.
>
> Roast for 15 minutes at 425 degrees F, then reduce the heat to 350 degrees,
> baste the chicken, and roast for 15 minutes. Continue roasting the chicken
> until the juices run clear, for a total of 45 minutes plus an additional 7
> minutes for each pound. (In other words, a 3 1/2 pound chicken would take a
> basic 45 minutes plus an additional 25 minutes, for a total 70 minutes or 1
> hour and 10 minutes of cooking time.)
>
> -----------------------------------------
>
> The bird I had was 6 pounds. I followed the prep directions, omitting the
> celery leaves (didn't have any on hand) and only cut the lemon in half
> instead of in thin slices. Used a stainless steel roasting pan with a
> nonstick rack in it.
>
> I cooked the chicken at the initial temp of 425 for 20 mins instead of 15
> but I still had no drippings in the pan, so I couldn't baste. In fact, by
> the end of the cooking time (90 minutes) there were virtually no drippings
> at all.
>
> When I took the bird out of the pan, there seemed to be a bit of juice in
> the cavity with the lemon and onion. When I carved 10 minutes later, more
> juice flowed as well. It seemed that the breast meat was cooked pretty
> well, but the legs and thighs could probably have used about 10-15 more
> mins. Also, the skin did not come out crispy
>
> All in all, I wasn't too disappointed with the results since it was a first
> time effort. I would have liked the skin to be a bit crispier though.
> Would a higher starting temp correct that? Also, my pan may be a bit big
> for that size bird. Doesn't a snug fit in the pan allow more heat to
> reflect onto the bird? Or should I go without the rack? I know I also need
> to invest in a meat thermometer, but that's a whole 'nother thread.
>
> Thanks if you are still reading, and wish to offer any tips for next time.

350 degrees, 10 minutes per lb.

K.

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