G
Guest
Guest
directly in pan, no rack?
I'm thinking of trying this. My usual method is dry-brining then roasting,uncovered, on a rack in a shallow pan, starting breast down, flipping to allow each leg to be up for a while then finishing breast up. What I like about this frequent flipping technique is that I can get the thighs up to 175 when the breast reaches 165. When I do a chicken in a pot I brown the bottom on the cook top before adding the aromatics, covering and putting in a slow oven. This also allows a temperature differential between white and dark meat. Unfortunately, my roaster won't work on my induction cook top. With a covered roaster that is not heated on the cook top first, will the dark meat cook faster if I start the bird breast down or breast up?
I'm thinking of trying this. My usual method is dry-brining then roasting,uncovered, on a rack in a shallow pan, starting breast down, flipping to allow each leg to be up for a while then finishing breast up. What I like about this frequent flipping technique is that I can get the thighs up to 175 when the breast reaches 165. When I do a chicken in a pot I brown the bottom on the cook top before adding the aromatics, covering and putting in a slow oven. This also allows a temperature differential between white and dark meat. Unfortunately, my roaster won't work on my induction cook top. With a covered roaster that is not heated on the cook top first, will the dark meat cook faster if I start the bird breast down or breast up?