Sunday, April 05, 2009

Exploding Pyrex

Don't use a Pyrex pan to make this recipe:

Simple Roast Chicken from Real Simple

Makes 4 servings
Hands-on Time: 0hr 10m
Total Time: 1hr 35m
This recipe is: One Pot
1 3 1/2- to 4-pound chicken, giblets removed
1 tablespoon olive or vegetable oil
1 teaspoon kosher salt
1/4 teaspoon black pepper
1. Adjust oven rack to lowest position. Heat oven to 450° F. Place a rack in a large ovenproof skillet or small roasting pan. Pat the chicken dry and place it in the pan. Tuck the wings beneath the chicken, as if it were placing its arms behind its head. Rub the oil over the skin. Sprinkle with 1/2 teaspoon of the salt and the pepper. Toss the remaining salt into the cavity.
2. Roast for 20 minutes. Add 1 cup water and roast until the chicken is cooked through and the thigh meat registers 180° F on a meat thermometer, about 40 minutes more.
3. Use a spatula to loosen the chicken. With a wad of paper towels in each hand, transfer the bird to a cutting board. Let it rest for at least 15 minutes before carving. If making a pan sauce, reserve the drippings.

Adding the liquid to the Pyrex pan will make the pan shatter. I didn't use ice cold or even cold water when I added it but holy smokes it sure made a mess.
I'm not the only one who has had their Pyrex let them down...
It happens ALL. THE. TIME. These are some of the reports...


Lina@CollegeAve said...

do you remember when that happened to Werner during the RD progressive while she was making creme brulee?

Haley said...

I sure do. I think we all had a bite or two of glass that night.