If uncooked chicken were put into an oven at extremely high temperatures, several things would likely happen:
Exterior Browning: The outer layer of the chicken would undergo a rapid Maillard reaction, resulting in browning and the formation of a crust-like texture. This happens due to the high heat interacting with the proteins and sugars on the chicken's surface.
Risk of Charring: Since extremely high temperatures can exceed the smoke point of fats in the chicken, there would be a high risk of charring and burning on the surface of the chicken. This could lead to an unpleasant taste and texture.
Uneven Cooking: The extremely high heat on the surface of the chicken could create a crust that seals the moisture inside. This could lead to uneven cooking, where the outer layer is charred, while the inner part remains uncooked.
Potential for Foodborne Illness: Cooking chicken at extremely high temperatures without proper monitoring and control increases the risk of foodborne illness. The outer layer might appear cooked due to the browning, while the interior remains unsafe and undercooked. Cooking chicken to the recommended internal temperature is crucial to kill harmful bacteria like Salmonella and ensure it's safe to eat.
Smoke and Fumes: Cooking chicken at extremely high temperatures could produce a lot of smoke and potentially release harmful fumes, especially if fats and juices are burning in the oven.
Overall, cooking chicken at extremely high temperatures without proper techniques and temperature control is not recommended. It's essential to cook chicken thoroughly and evenly at appropriate temperatures to ensure food safety and a delicious end product. The recommended internal temperature for cooked chicken is 165°F (74°C).