cooking dinner?

Question

I have 2 little chickens that are about 5lbs each. How long would I cook them in the oven together?

Answer 1

Chicken Roast.
Roast in a preheated 180C (350F) for 25 minutes per lb, add 20minutes if it is stuffed.
If cooking covered or in an oven bag reduce time to 18 minutes per lb.
For a crisper skin (open bag) increase temperature to 200C (400F) for the last 10-15 minutes.
Allow to rest in a warm place for 10-15 minutes.
I would stick to the times given for two birds, as they will both cook at the same speed.

Answer 2

Five pound chickens are good sized. In cooking circles we don't recommend stuffing chickens, turkeys, etc. even loosely because bacteria can form. But baking the stuffing separately will work, and give you a nice crust on top.

I will assume you are not going to stuff your birds. However, I do recommend that you cook them on a rack so that you can get good distribution of oven heat around them.

Spray birds all over with Pam, sprinkle with kosher salt and ground pepper and roast them breast side down so that the fat from the chickens will flow that direction and keep the breast moist. Water in the pan also helps this process.

Put in middle of preheated 350 degree oven for one hour and 20 minutes. Do not open oven.

Then take chickens out, turn breast side up and return to the oven for approximately 40 minutes. Turn oven off, let chickens rest under foil, while you make gravy from pan drippings.

Don't rely on the pop ups that come in some chickens that indicate doneness. An easy way to tell that chicken is done is when the leg and thigh move freely when wiggled or when juices run clear in the thickest part of chicken when pierced with a thin knife.

Answer 3

Ok, are you going to stuff them? If so that adds cooking time. If not, I would cook them in separate pans to make sure they cook evenly, for about 1 hour, see if the juices run clear, if not add another 10-15 minutes to them. This is baking them at 375 degrees. What Emeral does, is to first brown them in a very hot oven at 450 for 10 minutes and turns the oven down to 350 and continues to bake them with lemmons in them. Prick them first before you add them inside the birds. The juices release and you get a tender, juicy chicken with a hint of lemmon which is yummy. You can do this with any kind of bird, including duck or turkey. You can also add oranges, which will impart a hint of orange.The fruit adds about 15-20 minutes, but its worth it.

Answer 4

Yumm! Roasted chicken is my favorite.

From: cooks.com

ROAST CHICKEN

1 roasting chicken
Salt and pepper to taste
1 lg. whole onion, peeled
Olive oil
Poultry seasoning
1 can of beer (or chicken broth in a can-I like Swansons)

Preheat oven to 350 degrees. Wash the chicken and pat dry with paper towels. Then place your dinner to be in a roasting pan. Salt the inside of the bird and put a large peeled onion inside then safety pin the bird shut! Rub the body all over with olive oil then liberally sprinkle it with salt, pepper and poultry seasoning. Wrap aluminum foil over each leg as they cook faster and pour that can of beer (or chicken broth in a can) into the pan. Baste the bird with it now and then as it cooks, roasting it 30-35 minutes per pound. Degrease the pan juices. Serve this moist and tasty chicken with rice.

Answer 5

Little chickens at 5 lbs EACH?? Those are some pretty big birds......are you going to be stuffing them, or just roasting them in the oven?? If unstuffed, about 18-20 minutes a pound.....Stuffed (loosely, don't pack in the stuffing) about 23-26 minutes per pound.......Oh, and that's at 350 F........Hope that helps, and Enjoy!!!

Christopher

Answer 6

5 lbs at 20 minutes per pound...an hour and 40 minutes. That's at 375 degrees.

You don't up the time in a conventional oven.

Good luck!