Has anyone ever baked a chicken at 450*?!
Thanks!
Answers: I saw a recipe to bake a perfect chicken at 450* for one hour, and it will be done and stay moist by "sealing" the skin at such a high temp. I saw something similar in Alton Brown's book, but I am concerned that baking it at that high for that long will burn it. Any words of wisdom or experiance?
Thanks!
I used to do my roast whole chickens at 450. It was in a Martha Stewart recipe. Several times they came out burnt on the outside and uncooked inside.
I now do 350 in a convection oven. They come out great.
Go ahead and bake it at the temperature but keep checking it and if it appears to be too dark cover it will aluminum foil.
Yes, I've roasted at high temperatures mainly to get a nice crispy skin. I think this is a classic "French roasted" chicken method.
The heat will produce a lot of smoke due to the chicken fat smoking so have your vent hood running on high.
I don't recall the chicken being extra moist due to the high heat. The "sealing" the juices with high heat thing is an old myth.
I have done it and it does work. make sure your oven is clean because it will smoke.
Usually if you start off any meat or poultry at such a high temp the reason is to create a crust and seal in juices. But that's for like the first 15 min, then you drop the temp to 350 and cook till finished. Depending on the size of the bird I would defiantly use a thermometer on it after an hour, and would not recommend 450 for the full hour. If you want a truly juicy bird try brining it first.
i am not sure about such a high temp. i roast mine at 300 for about 2 to 2 1/2 hours depending on the weight. do not cut a roast chicken or turkey without letting it rest. that is where a juicy bird comes from. you should let it rest for no less than 20 min. if the high temp work out let me know.
...at 450 you might end up with a "burnt-offering"... 350 to 375 for poultry is fine...
I never heard of that before. It seems like the outside would burn & the inside would be undercooked.
I always roast my whole chickens at 450F. Not only does it get the skin beautifully brown and crisp it also makes the breast meat come out amazingly juicy. The reason high temperature roasting works can be compared to boiling water: if you try to boil water on low heat by the time it reaches a simmer you'll have lost a lot more water to evaporation than you would've if you had it on high heat. So cooking at a higher temperature means it's done faster with less time for evaporation which means more juice left in the meat.
Chicken parts . such as drumsticks & wings cook wonderfully at 450 and recipes usually has a sweet glaze of some sort and due to the sugar (honey, juice, brown sugar, etc. is meant to "burn" a bit, but because they are relatively small pieces, they will cook through ........ but rarely for an entire hour. Most likely 45 minutes ......... and don't forget to turn them so they "burn" equally on both sides