But it's a dry heat

     Something that Arizona and roasting have in common is dry heat.  Roasting is a method of cooking in either the oven or indirectly on the grill that draws out and evaporates food's moisture.  And in so doing concentrates the flavors of the food while the exterior browns to an amazing savory coating.  So there is no need to sear before heat is applied. 

     But there is a catch.  The dry heat must cook the food without drying it out.  Often this feat is accomplished by the use of higher temperatures. So to roast foods like vegetables, small poultry, fish and tenderloins a temperature of 400-450F is recommended to cook quickly, retaining some moisture.  Roasting vegetables does draw out some of the moisture but in so doing concentrates flavors, creating a taste that is more dramatic than can be accomplished by either steaming or boiling.  A slightly lower temperature of 325-350F is used for a longer time when roasting larger pieces of meat, prime rib or whole chickens and turkeys.

     There are 2 types of browning that occurs when food is roasted:

1. Caramelization-Sugars in the food change their chemical structure.  Sucrose converts to glucose and fructose, releasing hundreds of new compounds that stimulate the taste buds.

2. Maillard Reaction-At a temperature greater than 300F meats are browned and amino acids are broken down within the protein structure and new flavor compounds are formed.

To prevent unnecessary drying of a whole roasting chicken, try this recipe that I learned in a cooking class in Tuscany a few years ago:

Pollo Arrosto al Limone

 

 

 

     1 chicken, about 3 1/2 pounds, neck and giblets removed

     2 Tbsp EVOO

     salt and freshly ground pepper

     2 small lemons

 

     Preheat the oven to 375F.  Rinse the chicken inside and out.  Pat dry with paper towels.  Rub the outside of the chicken with the olive oil, then sprinkle the skin and cavity with salt and pepper.  Stuff the cavity with the 2 whole lemons.  Tuck the wings behind the back.  Draw the drumsticks together and tie tightly with kitchen string.

 

     Lightly oil a shallow roasting pan large enough to hold the chicken comfortably.  Place the chicken, breast side up, in the pan and roast, basting occasionally with the juices, until it is deep golden brown and the juices run clear when a thigh is pierced with a sharp knife, about 1 1/4 hours.  An instant read thermometer inserted into the thickest part of a thigh away from the bone should read 170F.

 

     Transfer the chicken to a carving board and set the roasting pan aside.  Remove the lemons from the cavity and set aside.  Loosely tent the chicken with aluminum foil and let rest for 10 minutes.

 

     When the lemons are cool enough to handle, cut them in half and squeeze the juice into the roasting pan.  Discard the lemons.  Add 3 tablespoons water to the juices in the pan.  Place over high heat and cook until reduced by one-third, about 2 minutes.

 

     Remove the string, carve the chicken, and arrange on a warmed serving platter.  Pour the pan juices over the top and serve at once.