High-Altitude Chicken Roasting: How Long For A Perfect Fryer?

Roasting a chicken is a simple yet delicious meal to prepare, but how does high altitude affect the cooking time? High altitude is defined as an elevation of 3,000 feet or more above sea level, and it can impact the cooking time and temperature required for certain dishes. When roasting a chicken in an oven at high altitude, the cooking time remains the same as at sea level, but the lower air pressure can cause moisture to evaporate more quickly, so it's important to ensure the chicken doesn't dry out. To achieve a juicy, tender roast chicken at high altitude, follow these simple tips: dry brining the chicken, using a food thermometer to monitor the internal temperature, and covering the pan during cooking to retain moisture.

Cooking time and temperature adjustments for high altitudes

When cooking at high altitudes, you need to consider two key factors: time and temperature. As elevation increases, the atmospheric pressure decreases, and the atmosphere becomes drier, causing liquids to evaporate more rapidly. High altitude is defined as an elevation of 3,000 feet or more above sea level. Even at 2,000 feet, the temperature of boiling water changes from 212°F at sea level to 208°F.

Increase Cooking Time, Not Temperature

When boiling or simmering foods at high altitudes, you will need longer cooking times at lower temperatures. Increasing the temperature will not speed up the cooking process; instead, the liquid will simply evaporate more quickly, leading to drier food. The only exception to this is when using a pressure cooker, where the temperature of the boiling liquid can exceed its boiling point. For moist heating methods like boiling, simmering, or braising meat or poultry, expect cooking times to increase by up to 25%. For example, a roast that usually takes two hours to cook at sea level would require 2.5 hours at high altitudes, maintaining the same temperature of 325°F.

Retain Moisture

To prevent meat and poultry from drying out at high altitudes, use a tight-fitting lid during cooking to retain moisture. Keep dishes covered after cooking to prevent moisture loss.

Use a Food Thermometer

To ensure your food is cooked to the correct internal temperature, use a food thermometer. This is especially important at high altitudes to avoid undercooking or overcooking.

Consult Guidelines for Specific Cooking Methods

High altitude affects all forms of cooking, including frying, pressure cooking, microwaving, and wok cooking. For specific instructions on adjusting your cooking methods, refer to the USDA Food Safety and Inspection Service's guidelines for safe cooking at high altitudes.

Baking Adjustments

Baking at high altitudes is particularly challenging due to the complex interactions between ingredients such as flour, leavening, fats, and liquids. The higher altitude causes leavening and evaporation to occur more rapidly, so it is crucial to make adjustments to your recipes. Here are some general guidelines for baking at high altitudes:

• Increase oven temperature by 15-25°F, using the lower increase for chocolate or delicate cakes.
• Decrease baking time by 5-8 minutes per 30 minutes of original baking time.
• Decrease the amount of sugar by 1 tablespoon per cup.
• Increase liquids by 1-2 tablespoons at 3,000 feet, and by an additional 1 1/2 teaspoons for each additional 1,000 feet.
• Consider using a flour with a higher protein content to strengthen the structure of your baked goods.
• When using baking powder and baking soda, refer to specific high-altitude adjustment charts.

The importance of dry skin for crispiness

Roasting a chicken at high altitudes doesn't affect the cooking time, but it's still important to ensure your chicken is cooked properly. To get a crispy-skinned roast chicken, dry skin is crucial.

The dryer the chicken skin, the crispier it will be. This is because moisture creates steam, which can de-crisp the skin. When you take your chicken out of its packaging, use paper towels to pat it dry on all sides. If you have time, leave the chicken uncovered in the fridge for an hour or even overnight to let it dry out further.

When seasoning the chicken, use kosher salt or crushed, flaky sea salt. For a 4-pound bird, use 3/4 teaspoon of salt per pound of meat, or 1 tablespoon in total. Pay particular attention to the thicker parts of the bird, such as the breasts and legs, as these need more seasoning than the skinny ankles and wings.

If you want to add herbs, slip them under the skin covering the breasts and legs. This allows for good airflow, enhancing crispiness while flavouring your bird.

When roasting the chicken, use a hot pan with vegetable oil. The heat in the pan is crucial to crisping the skin. Medium-high heat is best. Don't fiddle with the chicken while it's cooking—let it form a crust. If you're roasting the chicken in the oven, the less you flip, poke, or turn it, the better. Each time you move it, you risk tearing or puncturing the skin.

For the crispiest skin, roast the chicken at a high temperature. Go for between 375 and 500 degrees Fahrenheit for 45 minutes to 1 and a half hours.

How to spatchcock a chicken

Roasting a chicken at high altitudes doesn't affect the oven temperature, so you can follow the standard sea-level cooking instructions. However, it's important to note that the cooking time may vary depending on the size of the chicken.

Now, here's how you can spatchcock a chicken in four simple steps:

Step 1: Prepare the Chicken

Place the chicken (3 to 5 pounds) breast-side down on a sturdy cutting board. Blot it dry with paper towels.

Step 2: Remove the Backbone

Using sharp kitchen shears, cut closely along one side of the backbone. Then, turn the chicken around and cut along the other side. You can discard the backbone or save it to make homemade stock.

Step 3: Flip and Flatten the Chicken

Flip the chicken over so that it's skin-side and breast-side up. Press firmly on the breast to flatten it until you hear a small crack—this is the breastbone breaking, allowing the chicken to lie flat.

Step 4: Season and Cook

Pat the chicken dry again with paper towels. You can now marinate or season the chicken with your desired flavours. Be sure to season it well with oil, herbs, spices, and salt and pepper for crispy skin.

After seasoning, your chicken will be ready to roast or grill. For roasting, preheat your oven to 425°F and place the chicken skin-side up on a large baking sheet or in a cast-iron skillet. Roast for 40-45 minutes or until a meat thermometer inserted in the thickest part of the chicken reads 165°F.

For grilling, preheat your grill to 400°F. Place the chicken skin-side down over the middle burner and grill for 5-10 minutes with the lid closed. Then, flip the chicken over, turn off the middle burner, and continue grilling for 45 minutes to an hour with the lid closed. Ensure the grill temperature stays at 400°F. The chicken is done when a meat thermometer inserted in the thickest part reads 165°F.

Let the chicken rest for about 20 minutes before serving to retain its juices and allow it to cool down enough for handling.

The benefits of dry brining

At high altitudes, the atmospheric pressure decreases, and liquids evaporate more rapidly. This means that when roasting a fryer chicken in the oven, you should follow the same cooking times and temperatures as at sea level. However, you should be aware that the chicken may cook faster, so keep an eye on it and use a food thermometer to check that it is cooked through.

Now, here are the benefits of dry brining:

Dry brining is a simple process of salting and resting food before cooking it. It is a great way to get flavour deep into a whole fryer chicken without the mess of a wet brine. By rubbing salt and spices onto the chicken and letting it sit in the fridge, uncovered, for at least an hour, you will get several benefits:

• Easy and space-saving: Dry brining is much less messy and takes up less space than wet brining, which requires a large container and can be a logistical nightmare.
• More deeply seasoned food: Dry brining creates more evenly and deeply seasoned meat than just salting before cooking. The salt dissolves muscle proteins, allowing the meat to absorb and retain moisture.
• Better browning and crispier skin: The drier surface means better browning and a crispier skin. The salt also helps to dissolve muscle proteins, preventing the meat from squeezing out moisture during cooking.
• Juicy and firm: Dry brining helps meat retain its natural moisture during cooking, resulting in juicy and firm meat.

Resting the chicken before carving

Secondly, resting gives the juices a chance to redistribute within the meat. This means that less juice will run out when you start carving, resulting in juicier meat and a less messy cutting board. Aim to let the chicken rest for at least 10 minutes, or up to 15 minutes for a whole chicken, before carving.

During the resting period, the chicken's internal temperature will continue to rise. For example, if you remove a chicken from the oven when its internal temperature is 150-155°F, it will reach 160-165°F while resting, which is considered the ideal temperature for poultry.

You can use the resting time to make a sauce, sauté some vegetables, or call your family to the table. Remember to cover the chicken loosely with foil to keep it warm while it rests.

Once the resting time is over, you can begin carving your juicy, tender, and flavourful roast chicken.

Frequently asked questions