So there were giblets and crap inside the chicken. And I cut into the chicken and that part of it looked fine, so I turned off the oven and let it rest, and then discovered when I took the bird apart that no, it wasn't actually all the way cooked through. Possibly because of the damn giblets. So I cut what looked nice and done off and left a lot of not-fully cooked meat on the carcass.
According to this video, I did everything wrong --- didn't truss the bird, didn't put lemons in the cavity (or take out giblets) or slip my flavorings under the skin.
And it got so smoky/steamy in here! I was running the fan once I took it out and everything and still it is nasty and my eyes hurt. I tried opening the back door but it is all cold and wintery out. Maybe I have to run the fan thingy the whole time the bird is cooking?
I can see why you'd want to invest in a regular roasting pan with rack. And a meat thermometer. Not sure if I cared enough about the result to invest in the tools. But cookie racks are only partially useful, let me tell you. The sides held in all the grease and stuff fine, but because it was very heavy and full and the cookie sheets are not all that reinforced, the pan wanted to torque or twist when I pulled it out of the oven. I was very careful, and lucky, but I almost lost a lot of hot grease all over my kitchen floor, and that would not have been fun to clean up.
Speaking of the grease, what do I do about that? Is it like bacon grease and you should never never put it down the sink because it will clog everything? I poured off a lot of grease and stuffed it in the fridge. Now what? I'm hoping it will solidify and be easy to throw out ---- I want to keep that tupperware bin because it is small enough to fit nicely in my lunch bag, so I will be pissed if I need to throw away the whole thing. The cookie pan is in the dishwasher as we speak and I'm hoping it will be clean or at least mostly clean once it's done. By the way, is it true that, as some of the cooking web sites I've just looked at say, I can never use it for cookies/baking again because it will always be greasy and chickeny? Thanks a lot.
So my lemon-oregano roasted chicken recipe from Fast Easy Fresh involved potatoes tucked all around the base of the bird and those turned out awesome! Soft and also crunchy on the edges, and soaked up the taste of the chicken fats and oils and was just delicious. The chicken? It was meh. You know, I only eat it every few weeks, since I don't cook meat at home, and my parents have been on the reduced-fat-and-salt old-people diets for most of my life, so I'm just so not used to eating the skin or the dark meat. Once you slip the skin off it doesn't really have much taste at all. (The last time I went to the Greek festival I had grilled lemon chicken there and the skin was the best most wonderful part! But this time neither the skin nor the chicken itself had that great lemony flavor.)
And after having to constantly fight my cats and get the whole damn mess cleaned up right away so they didn't get into trouble, I offered them some cooked pieces and they turned up their noses! Why they want to get at the carcass and try to put their paws in the pan full of grease but not eat some nice meat bits in their bowl, I don't know.
Dealing with all that cleanup/carcass chopping and tossing business, I don't know that it was worth it. Oh wait --- it was free. Yeah, still might have not been worth it. Maybe I should have gone for the veggie burgers. We'll see if I like my plan for recreating the leftovers --- I may even try making my own tortillas.