2006-09-01 05:44:40 · 17 answers · asked by Anonymous in Food & Drink ➔ Cooking & Recipes
what method usually baking like 1 hour but faster if you boil it and then bake keeps it moist
2006-09-01 05:49:02 · answer #1 · answered by Anonymous · 0⤊ 2⤋
Sorry to be critical, but most of the answers so far will give you a badly overcooked chicken. The only good answer is to use a meat thermometer and measure the internal temperature. Government guidelines recommend an internal temperature of 160 or 180 degrees F - but those are overly conservative and will deliver horribly dry meat.
If you have an accurate thermometer, aim for a temperature of 145-150 in the thickest part of the breast and 160 in the pit of the thigh. Remove from oven, cover with foil and let it rest 15-20 minutes. The temperature will rise another 10 degrees or so.
As for time -- depends on oven temperature and size of bird. I like high-heat methods -- 450 degrees for just under an hour. Most recipes call for about a 325 degree oven and a bit over an hour.
If you have the book Cookwise by Shirley Corriher, it has a great recipe. Another really wonderful recipe is Thomas Keller's (two web addresses below). He uses 450 for an hour.
2006-09-01 06:16:45 · answer #2 · answered by Moe 2 · 0⤊ 0⤋
Usually 20-30 min per pound. But the best way to cook a chicken is on a pan in a stappled shut brown paper bag (NO INK) at 325 degrees. When the top of the bag gets greasy. . . its done (ususally about 3 1/2 hours for a 10 lb chicken.
2006-09-01 05:53:39 · answer #3 · answered by jerseynomad 1 · 0⤊ 0⤋
Depends on the weight approx 25 mins per 450grams and a furtherv 25 mins usually around 2 to 2.5 hours. Check to see if its cooked by cutting into the thickest part of the leg, if the meat is not pink and the jucies run clear then thats ok!
2006-09-01 05:48:06 · answer #4 · answered by friskydragon 2 · 0⤊ 0⤋
It's best to insert a meat thermometer before roasting...sticking it with forks, etc. only releases it's juices...dry meat! When the internal temp reaches 180 degrees, remove from heat, then let it rest, at least half an hour; it will continue 'cooking.' When the temp reaches 190 degrees, slice and serve...and enjoy!
Smartycat
2006-09-01 06:25:22 · answer #5 · answered by smartycat 2 · 0⤊ 0⤋
Check a cookbook or the web for the temp you need for the chicken and use a meat thermometer. Watch for it to be golden brown as well. Makes me want to cook one. lol
2006-09-01 05:55:16 · answer #6 · answered by Bekie 2 · 0⤊ 0⤋
Size doesn't matter !
Cook for 20 minutes per Lb. PLUS a further 20 mins.
2006-09-01 05:47:11 · answer #7 · answered by Froggy 7 · 1⤊ 0⤋
I give up, how long does a chicken take to cook a a, err, whatever?
2006-09-01 07:21:56 · answer #8 · answered by Anonymous · 0⤊ 0⤋
Frog had the right answer first. If you are still nervous check out www.deliaonline.co.uk Delia smith has some great and simple recipes for roast chicken.
2006-09-01 05:53:20 · answer #9 · answered by Anonymous · 0⤊ 0⤋
hour and a half 200 degrees the best thing to do is cook it slowly on maybe 150 and keep checking when its golden brown and the juices run clear its ready i always wrap it in foil so it doesn't go dry and in the last ten Min's take it off to brown it .
2006-09-01 05:49:11 · answer #10 · answered by sandy1 1 · 0⤊ 1⤋
Obviously it depends how one is cooking it.
And what kind of chicken it is (fryer/broiler? roaster? capon?), and the weight. And if it is stuffed or not, and, if so, whether the stuffing has been condensed with liquid before being packed inside the bird. And are you roasting it or rotisserieing it?
2006-09-01 05:51:24 · answer #11 · answered by Hank 6 · 0⤊ 0⤋