 | Lynn Rosetto Kasper
is host of The Splendid Table. . . a nationally syndicated public radio call-in program devoted to the bountiful world of food, broadcast on KMUW FM89, listener supported public radio serving Wichita and South Central Kansas. Tune in every Saturday from 3 – 4 pm and join Lynne and her guests! For more information about FM89 membership, programming and special events, visit us online at www.kmuw.org |
Food & Drink
2001-12-01 16:37:00
Roasting a chicken
Question: What's the best way to roast a chicken?
Answer: I’ve come to the conclusion that the best way to roast a chicken is fast and hot. This is what I do:1. I set the oven at 450 degrees, put the chicken, breast up, in a pan, and set it in the oven. 2. I time it 10 minutes per pound, plus 10 to 15 minutes. 3. Then, I let it sit out of the oven 10 minutes before carving. But an even better way is to use a Spanek Vertical Roaster. With this method, you end up with much crisper skin, no spattering in the oven, and the fat drains out of the chicken. You push the chicken down onto the device so the chicken is vertical. Place the whole thing in a cake pan (or similar small, shallow pan), add a bit of water to the pan, and put it into the 450-degree oven for the same timing - 10 minutes to the pound, plus 10 to 15 minutes - followed by a 10-minute rest outside the oven before carving. I've been using this gadget for about 20 years. You can find them in kitchenware shops all over the country.
