2007-07-19 14:37:38 · 11 answers · asked by zareena B 1 in Food & Drink ➔ Cooking & Recipes
Depending on the size a general rule of thumb is 20-23 min per pound
2007-07-19 14:41:30 · answer #1 · answered by bryan f 1 · 2⤊ 0⤋
I cooked three whole body chickens in the oven not too long ago at 9 am at a low temperature 275 degrees in a covered roasting pan with a very small amount of water in the bottom of the pan. I pulled them out at 12:30 in the afternoon. Sometimes I add large chunks of potatoes or carrots and onions sliced and pile them on top and on the sides. You would reduce the time to a hour to hour and a half and could raise the temp to 325 if you're only cooking one. It was just so handy to throw it all in the oven and leave for church. When we got home we drained off the liquid and made it into gravy.
If I need a whole body cooked quickly I would boil it in water until it was almost done or even till it was totally done probably closer to half an hour to 45 minutes if you use a med heavy boil. This way you would have lots of broth for spanish rice, gravy, soups or ???
I like to use a meat thermometer so I don't have to guess when things are done. Just read the designated time and you're set. If you don't have access to a meat thermometer you'll have to cut it open a little and peek to see if it's no longer pink or bloody, or looks raw. It should no longer be transparent. I like it to be fall off the bones tender and so moist it just melts in your mouth
2007-07-19 22:26:37 · answer #2 · answered by Joan of Ark 3 · 0⤊ 0⤋
Ok, sorry but I never use a set time to cook any bird. This method has worked for me more years than I would like to admit to. Cook the chicken, turkey, what ever bird in the manner you prefer. When the skin between the leg and the body becomes transparent and when you put lightly on the leg it begins to separate from the bird it is done! To perfection. Allow to stand for a short period before serving. Please don't poke it with a fork or thermometer this will allow the juices to run out and the bird will be drier. With this method when you slice the meat the juices will run out giving you nice moist meat.
2007-07-19 22:21:38 · answer #3 · answered by Morgan S 3 · 0⤊ 0⤋
Really depends on how big the chicken is and if you are stuffing it. Your best bet is to eyeball it, juice will be running clear or use a thermometer to 165 degrees but generally you're probably looking at 1.5 hours in a 350 degree oven.
2007-07-19 21:43:23 · answer #4 · answered by BlueSea 7 · 0⤊ 0⤋
It would largerly depend on the size of the chicken, I prefer mine well done and the juices to run clear..Raw chicken is very unhealthy..and I would agree that 1.5 hours would be approptiate give or take a few minutes here or there..
2007-07-19 22:07:47 · answer #5 · answered by angel 3 · 0⤊ 0⤋
about 20 minutes a pound is what I use - I put it in at 400 (to help seal it) then drop it to 325 after 5 minutes. You want to go to about 165 (it will keep cooking for a few minutes after you take it out). Generally before hand I rub it down with olive oil and herbs or baste it with a mixture of butter and OJ
2007-07-19 21:47:13 · answer #6 · answered by kanman1958 3 · 0⤊ 0⤋
the package should tell you. it depends on how much the chicken weighs.
2007-07-19 21:41:42 · answer #7 · answered by deecharming 4 · 1⤊ 1⤋
till its cooked
2007-07-19 22:48:59 · answer #8 · answered by Anonymous · 0⤊ 0⤋
and or until you can poke a fork into it and the liquid that drains from it is clear.
2007-07-19 21:41:48 · answer #9 · answered by george 2 6 · 0⤊ 1⤋
one hour to one and a half hours
2007-07-19 21:45:31 · answer #10 · answered by RC Collns 2 · 0⤊ 0⤋