roasting chicken parts revelation
 

For all of my cooking life I have roasted or baked chicken parts at
350F. But recently I upped the temp to 400F as I was in a hurry that
night. What a difference...the chicken (legs and thighs) were way more
juicy/succulent. I will do this all the time now.

Has anyone else had such a cooking revelation?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet wrote:
> For all of my cooking life I have roasted or baked chicken parts at
> 350F. But recently I upped the temp to 400F as I was in a hurry that
> night. What a difference...the chicken (legs and thighs) were way
> more
> juicy/succulent. I will do this all the time now.
>
> Has anyone else had such a cooking revelation?
>
>
Since I started using Kamado cookers more frequently than my oven,
yes, for most meats (other than low-and-slow cooked BBQ) I have
started raising the cooking temperature about 25 to 50 (maybe even 75
or 100) degrees depending on my mood and how hungry I am. A good
instant-read thermometer is definitely a plus since all cooking times
are out the window, so to speak.

BOB

On 2005-04-10, BOB > wrote:

> Since I started using Kamado cookers more frequently than my oven,
> yes, for most meats (other than low-and-slow cooked BBQ)....

Because of the fat, pork can be cooked at higher temps. You may
not get as much smoke as usual, but pulled pork can be nicely done
as high as 300-350 deg F for when time is an issue.

nb

notbob wrote:
> On 2005-04-10, BOB > wrote:
>
>> Since I started using Kamado cookers more frequently than my oven,
>> yes, for most meats (other than low-and-slow cooked BBQ)....
>
> Because of the fat, pork can be cooked at higher temps. You may
> not get as much smoke as usual, but pulled pork can be nicely done
> as high as 300-350 deg F for when time is an issue.
>
> nb

Yep, I've done it at the higher temps, butt (pun intentional) I prefer
the texture difference of the low-and-slow for the pulled pork.
Besides, when I decide to cook BBQ, time is never an issue. ;-) The
Kamados will chug right along unattended whether I'm asleep, out
shopping/partying, or whatever.

BOB

Monsur Fromage du Pollet wrote:

> For all of my cooking life I have roasted or baked chicken parts at
> 350F. But recently I upped the temp to 400F as I was in a hurry that
> night. What a difference...the chicken (legs and thighs) were way more
> juicy/succulent. I will do this all the time now.
>
> Has anyone else had such a cooking revelation?

I can't call it a revelation because I picked the recipe out of a copy of
Canadian Living. It called for small chickens to be cooked at 425 F, about
1 1/2 hours. Pop one or two cloves of garlic and about 18 lemon into the
cavity. Bake it on a rack in a pan with some water (about a cup to start,
more later if needed). Squish the garlic and lemon into the cooking juices
and reduce for a sauce. Tent the chicken 10-15 minutes while making the
sauce and cut into serving size pieces.

I just grilled some spatchcocked chicken halves (one chicken, 2
different marinades) in the Kamado at 350* to make sure they didn't
burn. They were ok, but I think they would have been juicier at 400*
and still cooked through without burning.

"Monsur Fromage du Pollet" > wrote in message
...
> For all of my cooking life I have roasted or baked chicken parts at
> 350F. But recently I upped the temp to 400F as I was in a hurry that
> night. What a difference...the chicken (legs and thighs) were way more
> juicy/succulent. I will do this all the time now.
>
> Has anyone else had such a cooking revelation?
>
> --
> No Bread Crumbs were hurt in the making of this Meal.
> Type 2 Diabetic Since Aug 2004
> 1AC- 7.2, 7.3, 5.5, 5.6 mmol
> Weight from 265 down to 219 lbs. and dropping.
> Continuing to be Manitoban

Yes, I have. For years I did chicken as you did, at 350F. I got a new pan
about two years ago--an extra heavy aluminum, non-stick, 14 inch, round
thing with helper handles on two sides. The pan has lower sides and for
some reason I decided to try a butterflied chicken at 450F. I was also in a
hurry at the time and needed potatoes to go with the meal, so I filled in
the space between the chicken and the edges of the pan with quartered,
herbed/oiled new potatoes and put the whole works in the oven for about 40
minutes. What a revelation! The chicken was crispy on the outside, the
inside was so juicy I couldn't believe it. The chicken was extremely tender
and that nasty 'something' flavor was missing from the chicken meat. All I
did was make up a mixture of olive oil, salt, pepper, garlic, rosemary and
thyme and rubbed half on all over on the chicken and tossed the potatoes in
the rest. Fabulous. The chicken works equally well without the potatoes,
but the advantage of surrounding the meat with the potatoes is that they
totally eliminate any spatter in the oven. The potatoes turn out crispy on
the outside. Oh, I remember why I tried this, I have a recipe for pork
tenderloin that is prepared this way and the meat ends up very juicy.
Janet

Janet Bostwick wrote on 10 Apr 2005 in rec.food.cooking

> Oh, I remember why I tried this, I have a recipe for pork
> tenderloin that is prepared this way and the meat ends up very juicy.
> Janet
>
>

So cooking at 400F works well with pork tenderloin too?

--
No Bread Crumbs were hurt in the making of this Meal.
Type 2 Diabetic Since Aug 2004
1AC- 7.2, 7.3, 5.5, 5.6 mmol
Weight from 265 down to 219 lbs. and dropping.
Continuing to be Manitoban

Monsur Fromage du Pollet wrote:
> Janet Bostwick wrote on 10 Apr 2005 in rec.food.cooking
>
>> Oh, I remember why I tried this, I have a recipe for pork
>> tenderloin that is prepared this way and the meat ends up very
>> juicy.
>> Janet
>>
>>
>
> So cooking at 400F works well with pork tenderloin too?
>
YES!

BOB

"Monsur Fromage du Pollet" > wrote in message
...
> Janet Bostwick wrote on 10 Apr 2005 in rec.food.cooking
>
>> Oh, I remember why I tried this, I have a recipe for pork
>> tenderloin that is prepared this way and the meat ends up very juicy.
>> Janet
>>
>>
>
> So cooking at 400F works well with pork tenderloin too?
>

Herbed Pork Tenderloin with Oven Roasted Potatoes

>> 1/3 cup olive oil
>> 2 garlic cloves, minced
>> 2 teaspoons dried rosemary leaves, crushed
>> 2 teaspoons dried thyme leaves, crushed
>> 1/2 teaspoons salt
>> 1/4 teaspoon pepper
>> 2 whole pork tenderloins 3/4 to 1 pound each
>> 2 1/2 pounds new potatoes, quartered


>> Heat oven to 400F. Stir oil, garlic and seasonings; coat meat with 3
>> tablespoons of seasoning mixture. Place in large roasting pan. toss
>> potatoes with remaining season mixture; arrange around meat in pan.


>> Roast 35 to 40 minutes or until meat thermometer registers 145F and
>> juices
>> run clear, stirring potatoes after 20 minutes. Broil on top rack of oven
> 5
>> minutes to brown. Let stand 5 minutes before slicing. Serves 8

I never check the temperature of the meat, I just time the meal according to
directions and it works out fine. You'd want to check your oven temp.
though to be sure everything worked out o.k.

Janet

On Sun, 10 Apr 2005 12:36:14 -0400, Dave Smith
> wrote:

>Monsur Fromage du Pollet wrote:
>
>> For all of my cooking life I have roasted or baked chicken parts at
>> 350F. But recently I upped the temp to 400F as I was in a hurry that
>> night. What a difference...the chicken (legs and thighs) were way more
>> juicy/succulent. I will do this all the time now.
>>
>> Has anyone else had such a cooking revelation?
>
>I can't call it a revelation because I picked the recipe out of a copy of
>Canadian Living. It called for small chickens to be cooked at 425 F, about
>1 1/2 hours. Pop one or two cloves of garlic and about 18 lemon into the
>cavity. Bake it on a rack in a pan with some water (about a cup to start,
>more later if needed). Squish the garlic and lemon into the cooking juices
>and reduce for a sauce. Tent the chicken 10-15 minutes while making the
>sauce and cut into serving size pieces.
>
>
My inclination would be to reverse the lemon-garlic ratio. It will all
get roasted and mash into a lovely sauce. Just me.



Rodney Myrvaagnes NYC J36 Gjo/a

"Happy is he that taketh thy little ones and dasheth them upon the stones." __Psalm 137

In article >,
Monsur Fromage du Pollet > wrote:

> For all of my cooking life I have roasted or baked chicken parts at
> 350F. But recently I upped the temp to 400F as I was in a hurry that
> night. What a difference...the chicken (legs and thighs) were way more
> juicy/succulent. I will do this all the time now.
>
> Has anyone else had such a cooking revelation?

<grins> Yes... I've been attempting to teach my dad for AGES that hot
and fast makes jucier, more succulent food in most cases!

He tends to cook slow and low for EVERYthing, especially eggs! :-P
He serves omelets that will bounce if they are dropped. <sigh>

Tends to over-cook nearly anything he attempts! My housekeeper has the
same problem, but she is learning from me...... She likes my cooking
better than hers so I've been passing on a few things!

A real revelation for her the other day was a thin pork steak cooked in
the foreman grill for only 3 minutes, and a large, fat salmon fillet for
5 minutes! The foreman cooks hot and fast!

Now I'll grant you, low and slow has it's place for things like brisket,
beef shoulder and rump roasts, as well as specific recipes that take
that cooking technique, but IMHO most food in general is best cooked hot
and fast!

It keeps it from drying out and getting tough and tasteless with poor
texture.

--
K.

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