cooking a whole chicken?

Question

I need some help. I have a de-thawed whole chicken for dinner tonight. It's 5.8 pounds, how long will it need to be cooked for and at what temp (in the oven)?? Also, we just moved in here and I don't have an oven roaster pan or anything like that, the only thing I have is a big Pyrex glass pan, would that be ok cook it in?? I wouldn't be able to cover it or anything. Ah, help me out!

Answer 1

I would say cook it at least and hour and 15 minutes check it to be sure its no longer PINK it should be white. You can cook it in a pyrex dish just add some water on the bottom of your dish with pam so that it doesnt stick or burn. Id add just a little lemon pepper to it... always tastes good! Good luck with the new house! Congradulations!!!

Answer 2

Oven 350 and around 1 hour 15 min to 1 hour 30 min. If you do not have a meat thermometer, just slice to see if the juices run clear without blood. The Pyrex would be safe, if you are in a hurry; cut it into pieces to speed up the cooking.

Personally, cooking until the internal temp is 180 is not my preference. Good luck and make sure they did not leave the internal organs in a bag inside the chicken.

Answer 3

Use the Pyrex, shouldn't be a problem. I'd do 350 for 1.5-2 hours, just look at the color to see if it is done, check the internal temp for 180 degrees or poke it w/a large fork/knife to see if it leaks blood (vs. clear liquid) if you don't have a thermometer.

If you think it is too brown, you can use Aluminum foil to cover it, but I generally like the nice color you get from baking it.

I once used a recipe that you put 20 cloves of garlic (peeled) inside...It was DELICIOUS.
Have a good time at your dinner.

Answer 4

do you have foil? if not its still okay turn your oven on 300 degrees put you chicken in your pyrex pan rub some butter on it season it you know salt pepper garil powder whatever ya like then if you have foil cover it if not just pop it in the oven put about a cup of water in the pan check it in about twenty minutes you might want too turn it over anyway it should bake in about an hour in a half or so to be sure the leg should pull off easy when done good luck!!!!!!!!!!

Answer 5

Everything the others said is great advice but to keep your chicken from drying out, it's a good idea to cook it breast side down on the pan surface for most of it's baking time. This allows the juice from the backfat of the chicken to internally baste the meat. For the last 1/2 hour, flip it back over carefully and brush a little butter over the skin to let it brown off.

Answer 6

The glass pan will work fine. Put the chicken on a rack if you have one to fit the pan.

Cook at 350 F for 2 - 2 1/2 hours. Juice should be clear when you pierce a thigh at the thickest point.

Bert

Answer 7

The pyrex dish is fine. Cook at 375 for 75 to 90 minutes. If you want it to stay moist, you must cover it. Aluminum foil will be fine. I even add a little chicken stock to my baking dish. Uncover for the last 15 minutes.

Answer 8

Pyrex is fine as long as the broth doesn't drip over the edge. I really like to use the reynold's baking bags. It will cook faster if you cut it up. Boiling is good if your time is short too. You could cover it with some aluminum foil in a pinch.

Answer 9

45 min to an hr @ 300 to 325. the Pyrex will be fine. 2 cover just use foil.

Answer 10

first, de-thawed means to freeze and i don't think it's even a word. the word "thawed" means that it is unfrozen.

without a roasting pan, your chicken will sit in its own juices, so the skin won't ever get crispy. why not cut up the chicken into its appropriate pieces and bake or fry them individually?