Since I was going by temperatures, I was assuming a hotter oven would just mean I'd turn it off sooner--I hit the targets in the recipe after 25 minutes, and I just followed the instructions from there. The thighs would sear more--that'd change, but I wasn't thinking the cooling would be greatly affected.

Oh, and fuck--when they say tuck the wings underneath--I did, but during the plumping with juices bit, they totally sprang back out. What's even the big deal there, and how do you origami the bird so firmly they don't move?

Right--I should be eating more and surfing the web less.

Tucking the wings and trussing the legs just make the whe thing more compact, which helps keep the cooking even across the bird. I don't always bother, though, and it still comes out okay.

In Ratio, there's a roast chicken recipe hidden in the section on beurre manie that's similar, except you preheat the empty oven for 25 minutes, put the skillet and chicken in together and roast for an hour. Then you pull the chicken out to rest and make sauce out of the bits that stick to the pan. That might work better for you? About as fast and easy.

Eta he also mentions bringing the ends of the string you use to truss the legs "around the chicken, over the leg and wing, and tying at the neck" which should keep the wings from popping out, at least.

I'm pretty sure I will never cook a recipe so fussy. I'm all about roasting a bird at (I think) 425 for something like 45 minutes, flip, 45 more. Or maybe it is 30. I always have to look it up. It's never done me wrong.

Aveda makes Loki try to eat my haid: [link] The face is involuntary.

Yeah, that described method is how I truss, I think. However, I'm not fussy about it, as noted by my punk rock goose, which was trussed with safety pins and a shoelace with the aglets cut off.

Scrappy, I'm so sorry about the news. But I'm glad you could be with your mom right now.

I should be eating more and surfing the web less.

That was the plan, Stan.

I always roast my chicken by temperature. I hate cutting in and having the juices run red, and I hate when it's overly dry.

Were there really people who cried the time "ten o'clock and all's well"? When would that have been, era wise? Town criers? Something military?

That was the plan, Stan.

I did eat! A chicken leg! Your master plan was...at least partially successful. I thought long and hard about a piece of bread, but I'm out of anti-nausea meds, so I'm having fizzy lemon water instead.

Were there really people who cried the time "ten o'clock and all's well"? When would that have been, era wise? Town criers? Something military?

I've always associated it with colonial America, but I have no idea, actually.

I thought long and hard about a piece of bread

Next, we introduce vegetables ...

I've never under or over-cooked a bird. So either I'm not very picky or I just have found my zone. Well, last time I cooked one, as I haven't done one in this house (3 years) and I'm still figuring out this oven. It's not terribly consistent.

Since I bought the meat temperature with the alarm, I stopped paying attention to the times on the recipes--I follow the temperatures for the different things they want to achieve, but always working to the same target "safe" temperatures, and the thing yells at me when it's time to take it out.

But I'm also not interested in flip(oh god I can't stop myself)ing the bird. This recipe has (ideally) two temperature triggers. I prefer those (as noted) to time.