Fowl Most Foul
December 31, 2005 4:51 PM Subscribe
Fowl-Most-FoulFilter: I just roasted a chicken, and it came out ghastly. What the &?*#@ did I do wrong?
posted by maryh to food & drink (16 answers total) 2 users marked this as a favorite
I make roast chicken fairly often, maybe every other week, and it usually turns out fine. I didn't really do anything different this time; I brined it in a large bowl for about 4 hours, rinsed it off & let it air dry in the fridge for about 8 hours, then roasted it at 350 degrees for an hour & twenty minutes (for a 4 lb bird.) When it was done, I let it sit uncovered for 20 minutes, and at that point it looked pretty good - The skin was slightly crispy and browned, it smelled good, we couldn't wait to dig in. But that first bite of white meat.... Ugh. Instead of being moist, it was soggy as if I'd been stewing it all afternoon, and it tasted like it been stewed, too. Just way beyond yuck. The only thing I can think of is that I oiled the skin a little before I seasoned it, but just lightly. Its been an hour and the husband & I haven't been afflicted with vomiting or cramps, so I don't think it was a bad bird. But why did it go so wrong?? I loves me some chicken, but this was bad enough to make me doubt my cooking-fu (and I'm not exactly a chef to start with.)