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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?

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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."

asked by Pegsway about 5 years ago
5 answers 1955 views
C4c10cd5 69e8 4d54 b39c c5870da2826b  james joyce 1
pierino

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

added about 5 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.

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boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

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

22b9ddc9 fc61 48a3 949e dee341974288  liz and dad
added about 5 years ago

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

F8c5465c 5952 47d4 9558 8116c099e439  dscn2212
boulangere

Cynthia is a trusted source on Bread/Baking.

added about 5 years ago

Worry about global warming, not chicken.

Cbfb27ea 071f 4941 9183 30dce4007b50  merrill
Merrill Stubbs

Merrill is a co-founder of Food52.

added about 5 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.