the inlaws are over tommorow and im looking to impress with something new, its a fan assisted oven by the way.
2007-05-06 10:17:28 · 37 answers · asked by Anonymous in Food & Drink ➔ Beer, Wine & Spirits
is it fish or fowl??? 20 minutes to the lb plus 20 will be about right-- what are you stuffing it with??? puffins???
2007-05-06 10:59:41 · answer #1 · answered by John E 3 · 1⤊ 0⤋
10 lb is a good weight for a penguin I'm guessing it would be either a king or an emperor of the Aptenodytes genus . Anyway as you can imagine the meat is quite fatty for a bird and the legs can be tough you may want to put a grilling rack inside the roasting tin if you can get one to fit as this will let the fat drain off .The meat will stay moist so don't worry. As a rule 20 mins per lb plus 20 is fine but I would lower the temp slightly about 150 degrees for a fan oven and leave it for 25 min per lb plus half an hour . the fat/juices are good for gravy or for roasting root veg.Hope this helps
2007-05-07 10:28:50 · answer #2 · answered by barney 4 · 0⤊ 0⤋
Preheat oven to 200C and stick the penguin in.
Double wrap tin with foil to retain moisture.
You wont need any other oils as the bird is a bit like duck lots of fat.
After 20 minutes knock back oven to 160C and cook for further 2 hours. Allow to rest for 20 minutes before carving. Enjoy.
2007-05-06 10:24:19 · answer #3 · answered by Anonymous · 0⤊ 0⤋
Drastic times call for drastic measures.Run the bath with hot water.Throw the turkey in there and hold it under for 30 minutes, like as if you were trying to drown the wife.Then take it outside and drive over it with the car a few times to tenderise it.Take it back inside and put it on the log fire for about an hour.Remove it and wire brush any burnt bits off and serve.You have just about enough time, that is if the car will start.PS-Don't forget the veggies and gravy.Don't bother with the stuffing,you have probably had enough of that already
2016-04-01 11:01:24 · answer #4 · answered by Anonymous · 0⤊ 0⤋
It all depends...is it a regular penguin or a frickaseein' penguin?
If you're roasting, then, as most have said: 20 min per pound plus 20 min at ~350F
I still say deep fry...like a turkey, only a smidge fishy. 30 minutes in a 425 deep fryer and it will be nice and crispy on the outside, tender and juicy on the inside.
2007-05-06 11:52:37 · answer #5 · answered by Trid 6 · 1⤊ 0⤋
I think for penguins its 20 minutes a lb plus 30 minutes at 180.
No sorry that might be for an albatross.
2007-05-06 10:22:58 · answer #6 · answered by Anonymous · 0⤊ 0⤋
Unfortunately, there has been a case of Penguin Headache found in the South West.
I would reccommend you hold off and fry a badger until all is clear.
2007-05-06 20:43:56 · answer #7 · answered by sloane_ff 3 · 1⤊ 0⤋
All the chocolate will melt if you roast a penguin, i find its better eating it straight from the fridge with a cup of tea to dip it in.
2007-05-06 10:22:33 · answer #8 · answered by pu55y perfect 3 · 1⤊ 0⤋
20 mins per Lb, plus 20 mins.
The Inlaws should be done by then !
2007-05-06 10:21:43 · answer #9 · answered by Froggy 7 · 0⤊ 0⤋
6 hours at 325
2007-05-06 10:25:29 · answer #10 · answered by matt r 2 · 0⤊ 0⤋
30 minutes per pound plush 30 minutes. Same as Seal Pups.
2007-05-06 10:28:52 · answer #11 · answered by Anonymous · 1⤊ 0⤋