Christine Dabney recently posted the roast chicken with lemon recipe by
Marcella Hazan. It's been discussed a number of times, so I finally
had to try it. I started with a 2.6 lb chicken, and used *very* little
salt, loads of freshly ground pepper and *one* huge lemon (rolled and
poked appropriately). I followed the recipe, but increased roasting
times; I initially roasted the bird belly-down for an hour at 350F,
then flipped her, and roasted her a good 40 minutes belly-up (also at
350). She wsa beginning to brown nicely. I cranked the heat to 400F
and finished cooking her until she was nicely browned and the legs
*just* started to separate. Now, let me preface what I am about to say
by saying that I do not like meat. I generally wouldn't care if I
ever ate another chicken. But DAMN, that was one awesome chicken! The
breast meat was incredibly moist - the legs and thighs juicy and
flavorful. I may never roast a chicken any other way, ever again.

For those who missed it - here is the method/recipe:

http://www.jmdl.com/guitar/marian/Recipes/rchicken.htm

I may try it next time with an orange to see how it affects the
results.

Thanks, Chistine, and others, who have posted this recipe in the past.
I am a *complete* convert.

-L.

On 20 Feb 2006 23:59:17 -0800, "-L." > wrote:

>I followed the recipe, but increased roasting
>times; I initially roasted the bird belly-down for an hour at 350F,
>then flipped her, and roasted her a good 40 minutes belly-up (also at
>350). She wsa beginning to brown nicely. I cranked the heat to 400F
>and finished cooking her until she was nicely browned and the legs
>*just* started to separate.

May I ask you why you increased the roasting times so much? And why
didn't you turn it breast side up, as suggested, after the first 25
minutes?

When I have cooked this, I followed the times listed, except once in a
while adding on about 5 minutes. And, my chicken was much larger than
yours.

You really don't have to roast it that long. The original times are
just right, and if you think it was juicy, wait til you try it with
the shorter roasting times..

By the way, I find that this is really best when you let it rest for
about 20 minutes after roasting.

Christine

On 20 Feb 2006 23:59:17 -0800, "-L." > wrote:

>I may try it next time with an orange to see how it affects the
>results.

Next time, try it as written, with the times suggested, and the time
spent breast side down.

Christine

Christine Dabney wrote:
> On 20 Feb 2006 23:59:17 -0800, "-L." > wrote:
>
> >I followed the recipe, but increased roasting
> >times; I initially roasted the bird belly-down for an hour at 350F,
> >then flipped her, and roasted her a good 40 minutes belly-up (also at
> >350). She wsa beginning to brown nicely. I cranked the heat to 400F
> >and finished cooking her until she was nicely browned and the legs
> >*just* started to separate.
>
> May I ask you why you increased the roasting times so much? And why
> didn't you turn it breast side up, as suggested, after the first 25
> minutes?
>
> When I have cooked this, I followed the times listed, except once in a
> while adding on about 5 minutes. And, my chicken was much larger than
> yours.
>
> You really don't have to roast it that long. The original times are
> just right, and if you think it was juicy, wait til you try it with
> the shorter roasting times..
>
> By the way, I find that this is really best when you let it rest for
> about 20 minutes after roasting.
>
> Christine

I'm an idiot. My bird was 5.6 lbs - not 2.6 lbs. I did let it sit for
about a half-hour before we carved it. I basically cooked it until
I was sure it was done - and it was perfect.

I was a little worried when I first opened the oven - the back looked a
little dry. But after fllipping it and continuing the roasting
process, it was beautiful.

-L.

Christine Dabney wrote:
> On 20 Feb 2006 23:59:17 -0800, "-L." > wrote:
>
> >I may try it next time with an orange to see how it affects the
> >results.
>
> Next time, try it as written, with the times suggested, and the time
> spent breast side down.
>
> Christine

I think my total cooking time was around 1 hour 50-55 minutes vs. the 1
hour 15 minutes they cite for a 1.1 kg bird. My bird was just over 2.5
Kg.

-L.

On 21 Feb 2006 00:56:15 -0800, "-L." > wrote:

>I think my total cooking time was around 1 hour 50-55 minutes vs. the 1
>hour 15 minutes they cite for a 1.1 kg bird. My bird was just over 2.5
>Kg.

You still don't have to cook it that long. I have been cooking bigger
birds as well, and I have gone by the times listed, and it has turned
out well. Occasionally I have added about 5 minutes to each segment,
but nothing more than that.

I have fixed this several times already, always with bigger birds. And
each time, it has been done beautifully.

Christine

Christine Dabney wrote:
> On 21 Feb 2006 00:56:15 -0800, "-L." > wrote:
>
>> I think my total cooking time was around 1 hour 50-55 minutes vs. the 1
>> hour 15 minutes they cite for a 1.1 kg bird. My bird was just over 2.5
>> Kg.
>
> You still don't have to cook it that long. I have been cooking bigger
> birds as well, and I have gone by the times listed, and it has turned
> out well. Occasionally I have added about 5 minutes to each segment,
> but nothing more than that.
>
> I have fixed this several times already, always with bigger birds. And
> each time, it has been done beautifully.
>
> Christine


Christine, I don't think that 1hr 55 minutes is too much for a 2.5kg
chicken. (Thats quite a big bird). This is why: My Mom's rule of thumb
for roast chicken is approx half an hour for every 500g of chicken
(which is cooked at 180 Deg C). I have been following that advice for
years and the chicken always comes out great. Last one I did weighed in
at 1.3kg and it took just under one and half hours. JMHO.

--
Cheers
Cathy(xyz)

cathyxyz wrote:
> Christine, I don't think that 1hr 55 minutes is too much for a 2.5kg
> chicken. (Thats quite a big bird). This is why: My Mom's rule of thumb
> for roast chicken is approx half an hour for every 500g of chicken
> (which is cooked at 180 Deg C). I have been following that advice for
> years and the chicken always comes out great. Last one I did weighed in
> at 1.3kg and it took just under one and half hours. JMHO.
>
> --
> Cheers
> Cathy(xyz)

I guess she thinks I'm lying or something. Everyone's ovens are
different. It doesn't surprise me that it took 1:50 minutes to cook
that big of a bird when the original recipe called for a bird that was
roughly half the size and cooked it 25-30 minutes less... <shrug> Plus,
I would much rather err on the side of a little over-cooked than any
amount of under-cooked (that wasn't the case here though - it came out
perfectly).

As it was, it was gorgeous and tased wonderful- probably the most
succlent chicken I have ever had. Like I said, I thank her (and
others) for passing on the recipe, and will make it many times in the
future. We ate leftovers tonight and the rest will be chicken
quesadillas tomorrow.

-L.

On 21 Feb 2006 23:10:41 -0800, "-L." > wrote:


>I guess she thinks I'm lying or something. Everyone's ovens are
>different. It doesn't surprise me that it took 1:50 minutes to cook
>that big of a bird when the original recipe called for a bird that was
>roughly half the size and cooked it 25-30 minutes less... <shrug> Plus,
> I would much rather err on the side of a little over-cooked than any
>amount of under-cooked (that wasn't the case here though - it came out
>perfectly).

No, I don't think you are lying.
But I do know it can be done wonderfully with less time. The birds I
have been cooking are the same size or bigger than yours, and I added
only a few minutes to the time. Believe it or not, you don't have to
cook chicken as long as we once thought, to have it done.
>
>As it was, it was gorgeous and tased wonderful- probably the most
>succlent chicken I have ever had. Like I said, I thank her (and
>others) for passing on the recipe, and will make it many times in the
>future. We ate leftovers tonight and the rest will be chicken
>quesadillas tomorrow.

I am glad it turned out well for you.

Christine

On 20 Feb 2006 23:59:17 -0800, "-L." > wrote:

> I followed the recipe, but increased roasting
>times; I initially roasted the bird belly-down for an hour at 350F,
>then flipped her, and roasted her a good 40 minutes belly-up (also at
>350). She wsa beginning to brown nicely. I cranked the heat to 400F
>and finished cooking her until she was nicely browned and the legs
>*just* started to separate. Now, let me preface what I am about to say
>by saying that I do not like meat. I generally wouldn't care if I
>ever ate another chicken.

Um, then why id you cook a chicken? :-)

serene