It is important when using the high heat method that you use a roasting pan that is just big enough for the chicken/roast. You don't want excess surface for the fat and juices to spread out and splatter all over which causes smoking.

I roast using the high heat method (500ðF) on a regular basis and I do not have a problem with the smoke alarm going off. My cast iron skillet is the perfect size for roasting.

~Ann

"---I love crispy skin on chickens---"

For some unknown reasons, when it comes to crispy chicken or turkey skin, the definition of "crispy" tends to be very elastic.

You see on youtube videos, TV shows, and read recipes, famous chefs telling you how to make perfectly crispy skin roasted chickens. Yet clearly you can see the chickens only have browned skin, far from being crispy.

There is a fundamental problem with making chicken with crispy skin and juicy tender meat. Skin needs very high temperature to get crispy and chicken meat gets tough with any temperature higher than 165 F.

The methods shown on these two video can give you the best chance of having true cracklin skin and still have very juicy tender meat (and safe sanitized cooked meat).

http://www.youtube.com/watch?v=oF7cvWnIHPc

http://www.youtube.com/watch?v=1Kq8k7yTr8Y

dcarch

Dcarch - I've had it on my list of things to do to try MC's method which is sort of a hybrid of the two. What didn't appeal to me (and has possibly has led me to procrastinate) is their use of soy sauce. I like the first video you posted and might try my own hybrid. Thanks!

Three tips I might suggest:

Prior to roasting, let the bird stand for 24 hours uncovered in the fridge, this helps to dry out the skin, and makes it crisp more easily.

Prior to roasting, slip your hand between the skin and the bird to separate the skin. The skin will crisp at 400 degrees this way.

If you must roast at a high temp, be sure there is water or stock in the bottom of the roasting pan to keep the fat from vaporizing and smoking when it hits.

Steve

FOAS, the last thing I want to do is bast my chickens or turkeys with soy sauce.

Steve, as I mentioned above, if you use a shallow roasting pan, just big enough for the bird/roast, there won't be a problem with smoking. I want the nice brown bits for making gravy so I never add liquid to the roasting pan.

I do agree with your suggestion to let the bird air dry in the fridge for 12 to 24 hours. I presalt 24 to 48 hours prior to uncovering and air drying.

~Ann

FOAS, Jacques Pepin uses soy sauce in many of his recipes, including roast chicken.

dcarch

I've got no issue with soy sauce, I use plenty myself, but it's not the flavor I'm mentally drawn to when I think roast chicken. Unless of course I'm specifically aiming for an Asian flavor or similar. Since I have yet to try it I have no idea how pronounced the flavor ends up being, I was simply stating that the thought of it has made me not as anxious to try it.

FOAS, it's fun to try different soy sauces. If you go to a good size Asian store, there must be twenty or thirty different flavors.

Also, I want to point out that the first video I linked shows a method which will work mostly with a convection oven. If you use a regular oven or electric oven, timing will need to be adjusted.

The key to focus on is simply one thing, whatever method you use, meat gets over cooked and dry the higher the temperature, unless you are making stew. There are many temperature charts you can find on line for all kinds of meats.

I would like to be clear, roasted chicken done well is very delicious. Crispy chicken is just a different way of enjoying chicken. My point is for experts like American Test Kitchen and all the other famed chefs, please don't call a browned chicken a perfectly crispy chicken.

dcarch

Here is a link that might be useful: Crispy?

This post was edited by dcarch on Tue, Nov 19, 13 at 23:46

Actually I was going to mention that Cook's Illustrated's method to the OP. Spatchcock the chicken, lay it on a broiler pan, in the broiler pan place a layer of sliced potatoes, roast at high heat. The potatoes absorb the rendered fat which cuts down the smoking and results in sinfully (emphasis on sinfully) delicious potatoes. The skin may not meet dcarch's definition of crispy but it's well-rendered and browned and the meat is still nice and moist. Highly recommended if you're not adverse to eating all that chicken fat, which I am.

This post was edited by foodonastump on Wed, Nov 20, 13 at 7:23

A bit of water in the pan will keep the smoke down and when roasting at 400 to 500, it will evaporate so you can still get your brown bits. If the water is not gone, just drain it off. Advantage to this is that the brown bits stay brown and don't go black.

And if you are going to pre-salt, make sure your bird has not been injected with saline.

Thank you all so much for all the wonderful tips. I will give them a try the next time.

I've not tried that but CI found "it steamed the chicken and kept the skin from crisping." FWIW.

FOAS, the right kind of soy sauce does a couple of things in roasting.

It gives the meat a more complex saltiness.

And it gives that nice brown color without browning in a hot oven. The problem with dried meat is overcooking to get the brown color. With soy sauce, all you need to be concerned with is to get the meat up to the correct temperature. With soy sauce, all skin will be browned including those problematic pale anemic soggy skin if you truss the bird.

Here is a turkey, raw, after a quick hot soy sauce bath.

dcarch

I just use moisture in the pan, no mater the dish. I learned a long time ago that a bit of wine, beer, water...will calm a spit/spatter. That moisture can be reduced later. Don't need much.
Spatchcock is the best way and a common one here, on the grill or in the oven. A few big onions sliced with potatoes or a mixed sheet pan of veggies w/potato and onion is also good.
I often spatchcock in one pan middle of the oven and roast 1/2 hour with another pan below full of roasted roots and veggies, then finish with the chicken on top of the veggie in one pan.
Raise the single pan up higher and broil for the last ten minutes....watching it like a hawk.

I use different soy sauces and combinations for brining for many chicken dishes. A different flavor animal for sure, and has its place, flavor-wise. Maybe i'm a rare 'bird' in chicken land, but i don't at all mind slightly over cooked chicken breast. I use it in a shredded chicken salad with olives, apple, celery, grapes, with a spicy garlic/yogurt sauce using the chopped 'crispy' skin.

This is my favorite way to roast chicken. I wash and dry the bird thoroughly, then let it sit in the fridge for a bit to make sure it is really dry. Then I truss the chicken and sprinkle it with salt. Not a ton, maybe a couple of teaspoons at most. We're talking a 5 pound bird generally

. In the bottom of the Dutch oven pan, I put thick slices of carrots. Onions and potatoes also work. The chicken sits on top of the vegetables. The carrots come out tasting like candy. So good. I cook it until the temperature is 165ð. This skin is wonderfully crispy. And the meat perfectly moist.

Jo