making my first dutch oven meal. i'm using this recipe here:

Whole Roasted Teriyaki-Orange Chicken

does roast mean i shouldn't use the lid?

I like to cook with a lid and then take it off the last 15 minutes for additional browning.

Chicken skin will be weird otherwise instead of crispy golden brown. I would baste it with the orange bits while lidded but don't burn them.


What time is dinner? How is traffic getting to you house?

Roasting is a dry heat cooking method. Putting the lid on would be a very bad idea. In fact, a pan used for roasting should have low sides, and be much wider than what you're roasting. You want as much of the food as possible to be exposed to the hot air of your oven. Don't forget to truss the chicken to ensure even cooking.

I go with freeradical - no lid. A lid would cause steam to form and change the way the meat cooks. If you find the chicken is getting too brown before you think it's cooked through, put a piece of loose foil over it, leaving plenty of room for steam to escape.

It looks mighty tasty. I might have to save that recipe and try it on a whole chicken I have in my freezer.

Edit: Did I get it fixed before the spelling police saw it?!



Edited 1 time(s). Last edit at 02/05/2009 06:23PM by AlphaDog.

By that recipe, I would leave the lid off, also. It looks good.

I made roast chicken and roast potatoes last night.
Definitely not a Wednesday night meal!

dinners over. tasty, though those string beans were pretty dark and limp after roasting with the chicken for over an hour.

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graylocks
dinners over. tasty, though those string beans were pretty dark and limp after roasting with the chicken for over an hour.

I wondered about that! What they didn't tell you was that they'd probably steamed those beans and added them before taking the photograph. I swear that's why most of what I cook doesn't look the way it does in the picture.

There is a trick to cooking green veggies such as string beans, broccoli, etc.

- Bring salty, as in ocean salty water to a boil.

- Boil your veggies only until they are "al dente" in doneness

- Refresh them in an ice water bath

You can then do what you want with them later, such as quickly saute them, etc.

Quote
freeradical
There is a trick to cooking green veggies such as string beans, broccoli, etc.

- Bring salty, as in ocean salty water to a boil.

- Boil your veggies only until they are "al dente" in doneness

- Refresh them in an ice water bath

You can then do what you want with them later, such as quickly saute them, etc.

and when i'm preparing greenies separately, that's what i do. but that is not what this recipe specifically tells you to do. why don't they use a picture of the actual prepared dish rather than 'roasted chicken with prettier, stand-in string beans.'

roasting is by deffinition, dry heat, so if the lid is on, it is a braise with very little liquid.

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Racer X
roasting is by deffinition, dry heat, so if the lid is on, it is a braise with very little liquid.

Poêléing

I had to look that one up. Fair enough. Not something I ever knew about. "Stewing in its own juices"



Edited 1 time(s). Last edit at 02/06/2009 01:43AM by Racer X.