Stainless is the worst offender for this because you cannot see or hear how hot it still is. My tell is that the surface should stop bubbling entirely before the first cube goes in.
Wick & Wax
@wick_and_wax
Twelve years of pours, a shelf of failed test candles, and a real fondness for wick charts.
Also look at how full the oven is and whether the fan is actually moving air over the bird. A tin with high sides creates a still pocket and the chicken sits in its own humidity. Low-sided tray, nothing else in the oven for the last stretch.
Resist the urge to crank the heat now. At this stage the sugars are concentrated and the gap between brown and bitter is about ninety seconds. Medium-low and patience, stirring every few minutes rather than constantly.
Cooling in the liquid was the missing piece. I had been lifting them out to rest on a board like a steak.
If you go two pans, spend the money unevenly. A decent 10 inch carbon steel plus a cheap 8 inch beats two mid-priced pans. The small one mostly does eggs and toasting spices and does not need to be good.