How long should a 10 pound bone in Whole Chicken take to cook at 365 degrees?

Question

This chicken is fresh off the family farm. I got it from my Grandma. I dont normaly buy whole chicken, i usually buy it already cut up. The neck bone is still in and attached to the chicken...if anyone can help that would be great.

Answer 1

20mins per lb, internal temp in the thigh 170 without hitting the bone

Answer 2

Cook for 20 min at 400 F, reduce the heat to 350 F and then cook 15-20 min per pound. So all told your birdie should be in the oven for about 2.5 to 3 hrs. That said, depending on your oven that may be a long time for a chicken. I suggest you check it at the 2hr mark, baste it, etc. If you don't have a thermometer you will know it is done by either/both of the following. When you pierce the breast meat the juices that run out should be clear, and if you grasp the leg bone and pull it the bone should separate easily from the meat.

Answer 3

Using poultry shears, remove the neck bone. Don't cook at 365 - you may dry it out so reduce your temp to 350 and plan on 20 minutes per pound. If you are stuffing the chicken, the temp of the stuffing should reach 135 - others have already given you the temp the thigh meat should be. Enjoy.

Answer 4

First, calm down, and don't freak out about this one.....it's as simple as cooking "cup up" chicken, it just requires a different method.........

Wash and clean out the chicken with cold fresh water......

Dry with paper towels , preferably in the sink.....so that the excess fluids from the bird wash down the drain....

Next, get out a large roasting pan, or a Pyrex 9X13 inch or larger roaster, or borrow one from a neighbor.....

Using either olive oil or melted butter, slather the entire bird, and then tuck the wings under the body, so they don't overcook

Generously Salt and Pepper (or use your favorite seasoning) the entire bird, place it on a rack and into the roasting pan and bake at *****350F****** until a meat thermometer ( inserted between the leg and thigh) reads 160 degrees....remove from the oven and let rest at least 20 minutes......carve from there....

Since this is your first time with a fresh bird, I wouldn't recommend stuffing it, take things one step at a time......Heck, make Stove Top Stuffing, gussied up with some to the drippings of the roasted bird and some onion, celery, garlic and diced water chestnuts (for crunch texture) and you're family will think you're Cordon Bleu trained, as I am....

Tackle this job again and again with other chickens of different weights, and you'll get it perfected.....Let me know how things turn out!!!

Christopher

Answer 5

Usually cook poultry 15 minutes per lb. but 10 lb is a big bird and 150 minutes might be too long. cook it for 45 minutes and check the looseness of its joints, the color of the juice. when the juice runs clear it is ready if it is still pink it needs more time or check with a thermometer. it has to reach 165 for 15 sec

Answer 6

I would say between 2 and 2 1/2 hours.


Whole chicken - unstuffed
(1.5 kg raw)
185°F (85°C)
2 hrs 20 minutes - Baked at 350 degrees