is it better cooking a chicken at 220 for an hour or 190 for hour and a half?

Answer 1

Set the oven to 220, put the bird in, and turn it down to 190 after ten minutes and leave for an hour and ten minutes. This will help crisp the skin and seal in the juices - which will make the meat nicer when you eat it.

At the end of the time, test with a skewer in the thickest part of the thigh. If the juices are clear, it's done. Otherwise give in another ten mins.

Let it rest for 15 minutes under a clean tea towel before you carve it.

Answer 2

All depends on the size but my advice would be..........

Best thing to to do is cook a chicken till its cooked properly. You can test this by putting a skew through the leg and breast and check if the juices run clear.

The best way to cook a chicken for all round succulence and texture is 20mins on 220 - this will crisp up the skin (especially if you have rubbed the skin in butter) and then turn the oven down to 190 for 20mins per 500 grams till cooked.

Answer 3

Better to cook it for an hour and a half at 190 as the slower its cooked the more tender it will be. I've been a butcher all my life and have tried and tested most methods, this will work with all meats not just chicken.

Answer 4

190 for an hour and a half, or do it at 175 for a couple of hours, the lesser the heat and the slower you cook it keeps the chicken lovely and tender and moist.

Answer 5

With all roasting, it's best to cook at a high temperature for 15-20 minutes first. This gets the cooking process started throughout the meat, & seals in the juices. Then turn the heat down, and slow-roast to make the meat tender and delicious.

Answer 6

Do not cook below 225. You are at risk for bacteria to grow especially if the chicken is stuffed. Temp for chicken should reach at least 180 when checked in the meaty part of the breast (don't touch the bone with thermometer)

Answer 7

220 and 190 is too low to cook the chicken.....chicken should be 350 for at least one hour....

Answer 8

Definitely the 2nd one, 220 would cook the outside too quickly & it would be raw in the middle. always cook a chicken until the juices run clear when you pierce the fullest part with a skewer.

Answer 9

190 chicken tastes better when slow cooked

Answer 10

For 1kg chicken I always cook for 50min at 220 deg C, (no foil) after rubbing with oil and herbs and stuffing with lemon cut in half. Turn off oven and leave to cool. Always turns out tasty and succulent-even with mass-produced battery fowls! Also skin turns out nice and crispy this way!