how long does it take to cook a 6 pound chicken?

Question

I have the oven on 350...am I on the right track?

Answer 1

Your oven is set to the correct setting!
because if it was higher it would burn before it was done.....and if it was too low It would take too long to cook.

I always plan on 25 minutes per pound here is the math...
6 pounds times 25 minutes gives you 150 minutes divided by 60 minutes in an hour equals 2 hours and 30 minutes..

always fork the chicken in the thickest part and make sure no red or pink juices flow out...it should be clear....let it rest about 10 minutes if possible before you carve it so the juices will not be lost.

I love to roast chicken and when I do I use my oven setting called " convection roast" if you have that on your oven settings try it, it makes the skin a beautiful golden color.

Plus I love to make it Italian flavor I put my fingers under the skin of the whole chicken and take slivers of garlic and place them under the skin mixed with some butter....and on the surface of the chicken I rub it good with olive oil then salt and pepper plus lemon juice and rosemary. It really is a wonderful flavor..and easy to do.

Best of luck to you,
Mama Jazzy Geri

Answer 2

No. What you need to do is cook that bird at 425 for 1 hour. Then, you take a meat thermometer and see if the center is at 165degrees. Are you sure that thing weighs that much? Anyway, after you cook it for an hour and you think it might be 165degrees in the center...then it is done. The center can be found in the middle of the white meat area.

Answer 3

I just cooked a 3 pound chicken tonight and it took about an hour and 15 minutes. My recipe says for a 6 pounder about 2 hours or until internal temp is 165 degrees f.

Answer 4

1 1/2 hour 400 6lb chicken coverdmid oven

Answer 5

I agree with higher temps for shorter times. Keeps the Juices in. Cooking any kinda of meat for a long time tends to dry it out.

Answer 6

many times recipes call for eliminating and cooking the beef and boiling the marinade for a sauce (boiling to kill any pathogens than ought to have contaminated the beef). regardless of the indisputable fact that maximum marinades have adequate salt or acid it kill the hardship-loose bacteria cutting-edge yet nonetheless should not be ate up with out boiling. From a style attitude it ought to not be smart to apply the marinade because of many of the excuses I reported above (too a lot salt content cloth or acid). that is a decision you as a cook dinner can ought to make - understanding the precise propotions of elements via comparing the marindade to the sauce because the first step.

Answer 7

yes - keep it covered too and it will take about 2 1/2 hours or less.