High Temp roast chicken?

Unknown

I just saw Emril do a roast chicken at 500 degree's for 45-50 min...looked great....what do you guys think>>>>

Unknown

Beryl,[p]A bit high, I try to keep at 400°, but chicken does better at higher heat than low and slow. Worth a try, since chicken is cheap compared to beef prices nowadays...[p]MM

WooDoggies

Beryl,[p]Roast away, dude. I didn't see the show but I'm guessing he cooked it in a pan of some sort.
If you give it a try, I'd cut off the wing tips and put some kind of barrier, like foil or drip pan, between the chicken and the fire and raise it up so the air can circulate around it.
It will cook in 50-60 minutes tops at that temp and the skin will crisp very nicely.[p]I've done the roasting temps with whole chicken and find the lower and longer cooks work better for my tastes..... like 325 for about 1.5 - 2 hour.... the texture is more to my liking and the skin still gets crispy.
Give it a go and tell us what you think. Beers![p]John

Nature Boy

Beryl,
Seems like 500 might be a good idea for a real small bird. If you goal is to get perfectly cooked meat to the bone, and golden brown skin, then the optimal cooking temp will depend on the size of the bird. [p]Cooking the bird through at roasting temps, then running the temp up to 500 to crisp the skin at the end makes the most sense to me.....but I am still learnin.[p]CHeers!
Chris