Stuffed Chicken, need answer fast.!!!!!!!!!!!!!?

Question

I have a stuffed chicken that i just purchased, already stuffed......... How long do i need to put it in the oven for, what temp.... I am lost....

its a 5 lb bird !

ok technically
4.81 lb

Answer 1

How big is your bird?
Check the internal temp. with a meat thermometer, to avoid overcooking.

Answer 2

You are suppose to roast a stuffed bird at 350, an hour for each 4 lbs.

Answer 3

To be sure look on the label that is on the wrapped package. For example: The price and weight sticker will have instructions typed very small at the bottom. It will have a disclaimer about properly handling raw meat and then it will tell you at what temp. to bake it and what temp the meat will be when it is done.

Answer 4

follow heating instruction on wrapper
if there are none I would thing you need to wrap it well with foil and place in oven 375 for about 30 minutes a summing that it is already cooked. If it is not pre cooked then place in oven in baking pan with 2 cups of water wrap tight with foil and cook on 425 for 20 min per pound. keep check on the water so it wont burn.

Answer 5

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Answer 6

Stuffed Breast of Chicken Recipe
Filling:
1 tablespoon vegetable oil
3 ounces spinach, stemmed, and washed (about 3 cups)
1 cup ricotta cheese
1/4 cup grated Asiago
1/2 teaspoon ground nutmeg
1 teaspoon kosher salt
1 teaspoon freshly ground black pepper
Chicken:
6 chicken breasts, boneless, tenderloin attached (about 3 pounds)
1 cup unsalted butter, room temperature
3 cloves garlic, minced
1 tablespoon chopped fresh rosemary leaves
1 tablespoon chopped fresh thyme leaves
1 tablespoon chopped fresh marjoram leaves
Kosher salt and freshly ground black pepper


Preheat oven to 450 degrees F.
To make the filling: In a medium skillet heat the oil over high heat and saute the spinach until wilted, about 3 minutes.
Drain the spinach squeeze dry and finely chop. Combine the ricotta, chopped spinach, Asiago, and nutmeg. Season the mixture with salt and pepper.

To make the chicken: Place the chicken breasts skin side down on a cutting board with the tenderloin folded back. Place 2 tablespoons of spinach filling on the center of the breast and fold the tenderloin over to enclose. Arrange the stuffed chicken breasts, skin side up, in a baking dish.

Mix the butter with the garlic, herbs, salt, and pepper. Rub the butter mixture over the chicken. Refrigerate for at least 15 minutes, until the butter hardens. Roast for 25 minutes. Let rest for 5 minutes, at room temperature, before serving. Slice chicken breasts and serve with pan juices.

Answer 7

Bake at 350 for approx 20 minutes per pound.....hope that helps...Good Luck!

Answer 8

it depends on how long you are going to cook it and how well done you want it cooked. but preferably I say 450

Answer 9

you most put that one i week with20" temp after you happy...