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[urnmor]

Last night instead of using the pellet grill I decided to roast a chicken in the oven (it was cold outside so I thought the heat from the oven would keep the kitchen warm).  Although the chicken was moist and tasty the skin was unevenly cooked.  I rubbed herb butter under and over the skin and cooked it at 450 but the skin came outs patchy.  Now when I recently did a turkey in the MAK2 Star the skin came out golden brown.  So I wonder have I lost my oven MOJO.  The pictures are of the bird going in and out of the oven and the other is the turkey

[pmillen]

Like neglected golf clubs, baseball bats and hockey sticks, your neglected oven now refuses to cooperate.  The only thing that has helped me was to have a sincere talk with the recalcitrant oven, apologize and promise to put her back into the rotation.

[urnmor]

Like neglected golf clubs, baseball bats and hockey sticks, your neglected oven now refuses to cooperate.  The only thing that has helped me was to have a sincere talk with the recalcitrant oven, apologize and promise to put her back into the rotation.

I love it.  I guess she felt neglected

[Bentley]

Yeah, being covered with a salad might have been an issue!

[urnmor]

Yeah, being covered with a salad might have been an issue!

I am wondering how the sides even though they had onions, carrots etc surrounding them would impact on the top not getting brown. Would in fact the moisture from the vegetables prevented the top from being browned.  I ask only because one often braise chickens etc in wine or stock. 

thanks