Has anyone any experience roasting meats that are traditionally done at
medium oven temperatures slowly? By slowly I mean at a temperature of
about 225deg. Does this improve quality of roasted meat? I roast
prime rib and other 'dry roastable' meats such as pork loin etc on slow
heat. I first sear them in a hot hot oven then turn the heat back.
However I wonder what would happen if you would roast a chicken at
225deg? Or a picnic pork shoulder at the same temp. Would it become
tender? Would the chicken develop a nice crispy skin or not? etc.
discussion appreciated.

"Jimmy" > wrote in
oups.com:

> Has anyone any experience roasting meats that are traditionally done at
> medium oven temperatures slowly? By slowly I mean at a temperature of
> about 225deg. Does this improve quality of roasted meat? I roast
> prime rib and other 'dry roastable' meats such as pork loin etc on slow
> heat. I first sear them in a hot hot oven then turn the heat back.
> However I wonder what would happen if you would roast a chicken at
> 225deg? Or a picnic pork shoulder at the same temp. Would it become
> tender? Would the chicken develop a nice crispy skin or not? etc.
> discussion appreciated.


Jimmy,

http://chicken.allrecipes.com/az/Rst...tissriStyl.asp

Mouth-watering tender. Read the user reviews for any good "mods" to the
recicpe. I put a shallow cooling rack in the roasting pan so the birds
don't just sit in its own fat (helps crisp them up some) while roasting.
Turn over once every hour.

Enjoy!

Andy

Jimmy wrote:
> Has anyone any experience roasting meats that are traditionally done at
> medium oven temperatures slowly? By slowly I mean at a temperature of
> about 225deg. Does this improve quality of roasted meat? I roast
> prime rib and other 'dry roastable' meats such as pork loin etc on slow
> heat. I first sear them in a hot hot oven then turn the heat back.

Biggest advantage I see to slow roasting beef is that you get wider
dispersion of the degree of doneness that you like. There's less
difference between the center and the edges of the roast. So I have
slow roasted a couple of times when I knew the main use was going to be
sandwiches. For dinner parties, unless I know in advance that everyone
will want it medium rare I roast at medium (325 - 350°F) so the edges
will be more done for those that want it that way.

> However I wonder what would happen if you would roast a chicken at
> 225deg? Or a picnic pork shoulder at the same temp. Would it become
> tender? Would the chicken develop a nice crispy skin or not? etc.
> discussion appreciated.

I've done a lot of experiments with roasting chickens and have settled
on 425°F as the temp that works best for me with true roasters (6 to 8
pounds, say). Best combination of crispy skin, cooked dark meat, not
overcooked breast meat. Slow roasting can produce a juicy bird but I
have a strong liking for crispy skin, which you don't get with low
heat. -aem

"Jimmy" wrote in message
> Has anyone any experience roasting meats that are traditionally done at
> medium oven temperatures slowly? By slowly I mean at a temperature of
> about 225deg. Does this improve quality of roasted meat? I roast
> prime rib and other 'dry roastable' meats such as pork loin etc on slow
> heat. I first sear them in a hot hot oven then turn the heat back.
> However I wonder what would happen if you would roast a chicken at
> 225deg? Or a picnic pork shoulder at the same temp. Would it become
> tender? Would the chicken develop a nice crispy skin or not? etc.
> discussion appreciated.

This is a popular rec.food.cooking chicken recipe:


* Exported from MasterCook *

Mimi Hiller's Sticky Chicken

2 teaspoons salt
1 teaspoon paprika
3/4 teaspoon cayenne pepper
1/2 teaspoon onion powder
1/2 teaspoon thyme
1/2 teaspoon white pepper
1/4 teaspoon garlic powder
1/4 teaspoon black pepper
1 whole roasting chicken -- about 3 pounds
1 cup chopped onions

Combine all spices (first 8 ingredients) in small bowl.

Rinse chicken, inside and out. Drain well.

Rub spice mixture over skin and the inside of chicken.

Place in a resealable plastic bag, seal and refrigerate overnight.

When ready to roast, preheat oven to 250° F and stuff cavity with onions.

Place chicken breast side down in roasting pan.

Roast uncovered at 250ºF for about 5 hours,(that's not a typo,it's really
250º. Anything over 225º is safe as long as the chicken reaches an internal
temperature of at least 155º, which this does, and more).

Baste occasionally with pan juices or until pan juices start to caramelize
on bottom of pan and chicken is golden brown.

Serves 4.

Dora

My experience is that it works well for pork but not for beef.

The lovely Nigella L has a recipe for 24Hr cooked pork shoulder in one
of her books that we have done twice, both times it has gone down very
well. Don't have access to recipe at present but basically you start a
7Kg shoulder off at a high heat, then reduce it to almost the lowest the
oven will go and leave it for 23 hours then whack the oven up to its
highest for the last 30 mins. Result is a nice pig pile of meat with
some really nice crackling.

Added benefit is that any leftovers freeze well. I have been defrosting
it to use in burritos with great success (snatching some of the
drefosted meat to nibble on whilst cooking)

Steve





Jimmy wrote:
> Has anyone any experience roasting meats that are traditionally done at
> medium oven temperatures slowly? By slowly I mean at a temperature of

Steve Y > wrote in news:4dqrjuF1bmbnoU1
@individual.net:

> My experience is that it works well for pork but not for beef.
>
> The lovely Nigella L has a recipe for 24Hr cooked pork shoulder in one
> of her books that we have done twice, both times it has gone down very
> well.


http://www.post-gazette.com/pg/06068/667091.stm


I'm going to have to give it a whirl!!



--
Peter Lucas
Brisbane
Australia

At this spectacle even the most gentle must feel savage, and the most
savage must weep.

Turkish Officer
400 Plateau
24May1915

Steve Y wrote:

> Result is a nice pig pile of meat with some really nice crackling.
^^^

I think this was a typo, but it works!



Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

wrote:
>This is a popular rec.food.cooking chicken recipe:
>
> Mimi Hiller's Sticky Chicken

Without a preliminary browning of the skin, does it ever get crispy
after five hours of slow roasting? if so, I'm game to try it.

Oh, and what makes it sticky?

Orlando

wrote:
>Slow roasting can produce a juicy bird but I
>have a strong liking for crispy skin, which you don't get with low
>heat.

I find you can indeed roast at low heat once the skin has been properly
browned at the highest possible heat, with the chicken on a rack and a
liberal smoking peanut oil bath before roasting.

Orlando

wrote:
>However I wonder what would happen if you would roast a chicken at
>225deg? Or a picnic pork shoulder at the same temp. Would it become
>tender? Would the chicken develop a nice crispy skin or not?

In my experience, the only factors guaranteeing a crispy chicken skin
are a douse of smoking peanut oil before roasting and about fifteen to
twenty minutes at the highest possible flame to insure the skin
browning.

Orlando