how long should i roast a 6 pound chicken?

Answer 1

keep in at 400 for about 20 min then turn it down to 325 for about 2 hours. check and baste often unless you are cooking it breast down.
by that time, if you haven't tied it up, it should be ready to fall off the bone. mmm

Answer 2

Simplest Roast Chicken

1 5-6lb chicken,wing tips removed
1 lemon -- halved
4 whole garlic cloves
4 tablespoons unsalted butter -- (optional)
Kosher salt to taste
Freshly ground black pepper to taste
1 cup homemade or canned chicken broth -- water,
fruit juice or wine, for deglazing



Place oven rack on second level from bottom. Heat oven to 500 degrees.
Remove the fat from the tail and crop end of the chicken. Discard the neck and giblets or freeze for making chicken stock later. Reserve chicken livers for another use.
Stuff the cavity of the chicken with the lemon, garlic and butter, if using. Season the cavity and skin with salt and pepper.
Place the chicken in a 12-by-8-by-1 1/2-inch roasting pan, breast-side up. Put in the oven legs first and roast 50 to 60 minutes, or until the juices run clear. After the first 10 minutes, move the chicken with a wooden spatula to keep it from sticking.
Remove the chicken to a platter by placing a large wooden spoon into the tail end and balancing the chicken with a kitchen spoon pressed against the crop end. As you lift the chicken, tilt it over the roasting pan so that all the juices run out of the cavity and into the pan. Pour off excess fat from the pan and put the pan on top of the stove. Add the stock or other liquid and bring to a boil, scraping the bottom vigorously with a wooden spoon. Let reduce by half. Serve the sauce over the chicken or, for crisp skin, in a sauce boat.
The Washington Post 12/20/95
,from "Roasting: A Simple Art" As posted by Roy C.
Makes 4 servings
Note from author Barbara Kafka: "If there is no lemon, garlic or butter on hand, Kafka says, roast the chicken without them. Or play. Use peeled shallots or a small onion, quarter ed. Add a couple of sage leaves or orange wedges. To avoid a smoky kitchen, be sure your oven is clean before you start and use the right-size pan."

Answer 3

until the leg bone moves easily in its socket. about 18 min a pound at 350 but check as it roasts, I like it at about 16 min a pound.
Ive, had 40 years of roasting chickens and I've found roasting at higher temps just makes the white meat too dry too fast.

Answer 4

fortunate you - roast at 350 stages for a million hour 30 - 40 5 minutes. I place butter under the exterior to maintain the beef moist. Rub the exterior with olive oil and season with salt and pepper. i don't conceal my hen as quickly as I roast as i admire the advantageous crispy pores and skin roasting uncovered prepares. this is going to be suitable. you will understand this is finished whilst the leg strikes freely.

Answer 5

Oven temp 350
20 minutes to the pound

Answer 6

1 3/4 - 2 hours
Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands.

Answer 7

half an hour for every pound i believe

Answer 8

one and half to 2 hours.

Answer 9

20mins a pound and 20mins extra

Answer 10

until the juices run clear