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Can I broil a whole chicken in my broiler under my oven at 525 degrees?
I have perfected small cuts of chicken. Will broiling a chicken work? I have a separate broiler section under my my oven. If this will work, will something simple like sweet baby rays sauce work (I used that on my small cuts of chicken). Also, do you have any advice for a good taste, such as when to put on the sauce?
Thank you!
Update: I separated the small chicken into 3 parts, and broiled them with the sauce. They turned out delicious!
Many of you all pretend to be cooks and know what you're talking about but know nothing of which you speak of. NO burned outside like some of you claim, just a ni e charred finish. Edible and tasty and juicy!
If you all could cook, you would have thought of this basic technique. Thanks anyway!
Take care.
BTW it still would have worked WITHOUT separating the pieces- this just cooks it faster. I saw a reputable recipw online for broiling a WHOLE CHICKEN. What do you all think of THAT?
5 Answers
- ?Lv 71 month agoFavorite Answer
Assuming the chicken will even fit, broiling a chicken will either end up with undercooked (unsafe) inside or overcooked outside or both. The chicken should be cooked at 350-400 or start at 450 and reduce to 350 after 10-15 minutes. Always cooks so the inside gets to a temp of 165 degrees (use a thermometer).
Save the sweet baby rays sauce to put on the chick after it comes out of the oven otherwise it will caramelize and burn. For added flavor brine, marinade, and/or rub.
There are plenty of online recipes for roasting whole chickens.
- ♥Sweetness♥Lv 71 month ago
It isn't going to work. The outside will be totally overdone by the time the center is safe to eat, and if you take the chicken out when the outside is right, the inside will still be raw and unsafe. Just cook it at the correct temp for as long as recommended; that way you won't be risking salmonella.
- kswck2Lv 71 month ago
Hardly. Broilers are not large enough to cook a whole chicken. All you would get is a Very burned top and a raw bottom.
Broilers are not suited to cook meats where the bones are in the Inside of the meat, just around the edges, like a steak.
