It was my understanding that the "fryer" chickens were just smaller roasters. However, I bought a fryer at the store yesterday, cleaned it up, placed in a hot roasting pan at 475 and it would not brown. I was glazing it with a reduction of soy sauce, whiskey and sugar with ginger and garlic. Whenever I painted on the glaze, it just beaded up in certain spots. The chicken was completely dry when I put it in the oven, I dried it off for quite some time. What went wrong?
Should I not have assumed that the fryer was ok to roast?