This week, I did my first BBQ of a chicken in the APO.
I used the “Roast Chicken 101” recipe, but I added a BBQ rub to the chicken before putting it into the oven.
I did the sear for seven minutes, but I’ll do more, next time–I was afraid of burning the skin.
I’ve rate what I did as a 7/10. The chicken meat was wonderfully juicy and good, but I wasn’t completely satisfied with the skin.
Research will continue!
Congrats, experimental dinners are not to be scoffed at (scoffed down yes)
My favourite for oven / grill finishing any meat is to use an “X” rack (stainles steel) which allows better air flow crisping on all aspects of the bird & more meat gleaned & consumed
Duck has produced favourable results this way.
Searing is one of those things that experience calms the feeling of pressure & screwing up.
Butter caramelises meats nicely, my preference working on good pan finished colour without too much hang time in the pan (I force myself to use alexa timer as a guide)