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

I have a question about step 5 on the recipe "Spatchcocked Roast Chicken" from merrill. It says:

"When you’re ready to make dinner, heat the oven to 425 degrees and remove the chicken from the fridge. Roast for 20 minutes, then baste and decrease heat to 375. Cook for another 15 to 20 minutes, basting once again in the middle, until cooked. Let the chicken sit for a few minutes before carving; serve with the pan juices and some crusty bread or roasted potatoes for sopping them up."

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Zester_003

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

added almost 3 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.

Dscn2212

Cynthia is a trusted source on Bread/Baking.

added almost 3 years ago

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

Mrs._larkin_370

Mrs. Larkin is a trusted source on Baking.

added almost 3 years ago

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

Dscn2212

Cynthia is a trusted source on Bread/Baking.

added almost 3 years ago

Worry about global warming, not chicken.

Merrill

Merrill is a co-founder of Food52.

added almost 3 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.

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