I have an accurate electric oven, but when I attempt to roast a chicken, it always seems to come out more steamed than roasted. A lot of liquid seeps out during the cooking, could this be causing the chicken to seem more steamed than roasted?
Here’s what I do:
I bake a 3-pound roaster chicken at 325-350 deg F, in an electric oven. I place the chicken uncovered on a wire grate over a sheet pan or shallow roasting pan. I seasoned with salt and pepper, following what seems standard procedure in most recipes. I use a meat thermometer and remove the chicken when 160 deg.F. is reached.
I tried dumping out the liquid during roasting, which didn’t help. I even tried browning in a skillet first, but that was just a mess.
I would like to crisp up the skin. How can I do this?