i have a whole chiken fryer seasond and stuffed its 5 lbs .12?

Question

now whats the best way too get it done

Answer 1

Rule for poultry is 25 minutes per pound at 350 degrees. Your bird is about six pounds, so that makes 150 minutes or two and a half hours. To test for doneness, try to wiggle a drumstick - it should move freely - and then pierce the breast on an upward angle with a sharp (paring) knife. The juice that comes out should be clear. If your bird is getting too dark, make a "tent" out of aluminium foil and place it over top for the last half hour.

Can I come over for a drumstick?

Cheers