What am I doing wrong with this Kosher Chicken?

[Anonymous]

This is the second time I've tried to roast a Kosher chicken and failed miserably. I'm following the Cook's Illustrated method. I preheat the oven to 400F, then cook the chicken on a v-rack. I start cooking it breast side down for half an hour, then breast side up for about 25 mins (for a 3 lb chicken). I also use a thermometer to make sure that the chicken is cooked, and then let the chicken rest for a good 10 minutes. The meat on the breast is well cooked, but the underside of the chicken looks very pink and the texture does not seem right. Is there a different method I should be using for a Kosher (i.e. brined) chicken? Should I be cooking it for longer at a lower temperature? I've checked the temperature of my oven with an oven thermometer and it is accurate so I don't think that's a factor.

[Anonymous]

Here is how I cook a 3 lb. Kosher chicken:

preheat oven to 450.

place chicken on a flat (not V) rack, breast side up. brush with oil, then salt/pepper to taste.

cook 20 minutes @ 450 degrees.

turn oven down to 350. cook @ 350 for about 50 minutes for a 3 lb bird. in my oven it's usually closer to 55 minutes, and the temp is typically about 175.

- - -

this is how we like it, with really crispy skin and very juicy meat. not everyone would like it that way, though.

[Anonymous]

^^ internal temp is 175.

[Anonymous]

Try this recipe - I've always had success with it (I skip the pan gravy part though). It's similar, but the temp is 425 and it's breast up for 30, down for 20, up for 20. I also truss it (sort of).

http://www.foodandwine.com/recipes/herb-and-lemon-roasted-chicken

[Anonymous]

Maybe your meat thermometer is broken?