Roasting chicken question (marinate, butter, recipe, meat)

[himain]

Hi everyone. Ok so Im making this roasted chicken tonight but always come across the same problem everytime. The recipe calls for a mixture of garlic, butter and herbs to be rubbed under and over the skin. However the garlic always burns and comes out black and crusty. Any ideas on how to not let this happen?? 3.5lb chicken at 425 for 70 minutes. Its nice and juicy but burnt garlic

[breeze823]

If you put the garlic under the skin, does it still burn?

[movingtohouston]

When i roast my chickens I put an entire head of garlic with the tops cut off inside the chicken instead of cut up on top or under the skin.

[himain]

Not under the skin but the ones on the outside do. I have put it on the inside as well with no problems but this particular recipe calls for it to be rubbed on the outside

[findinghope]

maybe you should just sprinkle some garlic powder on the outside and leave the fresh one for the inside

[Capt. Cave Man]

Always rub under the skin, thats where the meat is. You can still rub on the skin, but it doesn't do much, from what I've learned.

Lower the temp and cook it slower. A little late, but you could do that. I'd say 300*.

Keep in mind I do all my chix on the smoker at 225-250 and we don't like the skin.

hope this helps

[5chevin5]

Another "trick" we do in pro kitchens is to roast them breast side down so the potentially driest or could burn the most part is on the bottom where all the yummy chicken fat and juices settle. Low and slow is the way to go!

Placing herbs, butter or bacon under the skin is called "barding" an I actually do that allot. However if Im just going for a "garlic-herb" flavor I would marinate or brine the bird, then cook low and slow without anything on the outside skin. Then for the last 10-15 minutes give it a nice swab of galic, herbs, olive oil, sea salt and fresh cracked black pepper...yum. The skin crisps much faster then the bird will cook, so best to concetrate on the skin last, if you rub a bunch of flavor on the skin just before roasting it wont permiate the meat much anyhow. Plan a day ahead, take the chicken slow....and the crip and flavor the skin at the end...my 2 cents.

Good Luck!
5

[Easybreezy]

My secret to roast a chicken is to pre-heat the oven to 450, place chicken in the 450 degree oven for 10-15 min, then lower temp to 350 until cooked.

It's going to take longer than 70 min (maybe about 90), but should reduce the burnt garlic. (although I rather like burnt garlic) The skin comes out nice & crisp, and the inside juicy.

[findinghope]

Originally Posted by Easybreezy

My secret to roast a chicken is to pre-heat the oven to 450, place chicken in the 450 degree oven for 10-15 min, then lower temp to 350 until cooked.

It's going to take longer than 70 min (maybe about 90), but should reduce the burnt garlic. (although I rather like burnt garlic) The skin comes out nice & crisp, and the inside juicy.

i do the exact same thing! except mine stays at 450 for 30 minutes and then down to 350 for about another hour.

[pitt_transplant]

Do you cover it in foil?
Can you lower the rack?

If not lower the rack a notch and cover in heavy duty foil.
Lower your cooking temp to 300-325. I never cook poultry over that. It always top burns and gets dryish in the breasts.

Also dont forget to pour the juices that drip down over the bird every 30 minutes or so.
That really helps too. Take the foil off for the last 15-20 minutes to brown the bird.