A question about a recipe: Spatchcocked Roast Chicken. Won't 425 degrees cause the fat to splatter all over the oven and roasting dish?

pierino is a trusted source on General Cooking and Tough Love.

added about 2 years ago

It might splatter. But hey, it's a mean old world. Roasting a chicken means hot fat. No way round it, and you want that sizzling fat to flavor the meat.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Cynthia is a trusted source on Bread/Baking.

added about 2 years ago

Probably. But the chicken will be so wonderful that it's worth every spatter.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Mrs. Larkin is a trusted source on Baking.

added about 2 years ago

Yes, it will splatter, but it will be worth the mess, as the others have mentioned!

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Cynthia is a trusted source on Bread/Baking.

added about 2 years ago

Worry about global warming, not chicken.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content

Merrill is a co-founder of food52.

added about 2 years ago

Also, it's only at 425 for the first 20 minutes, when the fat hasn't had a lot of time to melt (and drip into the pan) yet.

• 0 People think this is an excellent answer
• Reply
• Flag this answer for inappropriate content