iiiiiiitttttttttttt

900F isn’t 3x300F or 1819F because the free convection heat transfer coefficient of air increases with temperature so the surface temperature of the chicken (and the temperature of the air touching the chicken) will be lower than 3x its value at 300F. If you want the chicken meat to experience a surface temperature that is 3x higher than 300F you need to up the heat a bit more.

Assuming the affects from Prandtl numbers are insignificant, and that a chicken is basically a sphere, the heat transfer coefficient should be roughly proportional to the fourth root of the Grashof number which is (roughly) linear with temperature difference (we’re neglecting viscosity changes because I’m tired, though those are probably significant)

Math I probably didn’t do right says that’s about 1.69x higher of a heat transfer coefficient

1.69x higher convection means 1.69x lower thermal resistance means we need roughly 1.69x as much temperature difference, so say the chicken is initially at 40F (refrigerator temp) that gives us 1.69x(1819-40)+40= 3,046.51°F

That’s pretty close to the temperature at which lead boils.

Unfortunately one shouldn’t cook around vaporized or superheated lead due to the likelyhood of it getting into the food, what a shame.