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Chicken at 125 degrees?

  • 17-02-2010 5:44pm
    #1
    corblimey
    Registered Users, Registered Users 2 Posts: 4,475 ✭✭✭


    One of my recipes calls for a whole chicken to be roasted in the oven at 125 degrees for 5 hours. I normally slam it in closer to 200. I'm guessing that as long as the resulting meat is clear of pinkness, then there's no danger of food poisoning or anything?


Comments

  • #2
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    That would be akin to cooking it in the slow cooker - on the higher setting a chicken would cook in 4-6 hours from cold, and your oven will be preheated.
    You're right - once all pinkness is gone it's safe to eat.


  • #3
    Magic Monkey
    Registered Users, Registered Users 2 Posts: 1,068 ✭✭✭Magic Monkey


    Could you post a link to that recipe please? Once the internal temperature comes up to around 71-73c it should be ok. It might be worth brining the chicken to prevent it from drying out too much at that temperature.


  • #4
    corblimey
    Registered Users, Registered Users 2 Posts: 4,475 ✭✭✭corblimey


    Magic.Monkey wrote: »
    Could you post a link to that recipe please?

    This is not the original one I found, it's been Americanised, so the 250 degrees in that is equivalent to 125 celsius (er, right?), but it's much the same

    http://www.epicurious.com/recipes/member/views/ROAST-STICKY-CHICKEN-1278339

    I think I'll give it a go this weekend.


  • #5
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    It sounds yummy, let us know how it turns out :)


  • #6
    tfak85
    Registered Users, Registered Users 2 Posts: 1,068 ✭✭✭tfak85


    heston blumenthal roasts his at 60celsius for 6 hours then browns it in a large hot frying pan from what i remember....


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  • #7
    Minder
    Registered Users, Registered Users 2 Posts: 2,774 ✭✭✭Minder


    Corblimey, did you try it? Did it work?


  • #8
    corblimey
    Registered Users, Registered Users 2 Posts: 4,475 ✭✭✭corblimey


    Minder wrote: »
    Corblimey, did you try it? Did it work?

    I did. It was extremely easy to make the rub using my brand new pestle and mortar that DizzyBlonde pointed me at in this thread. I'm not convinced I left the rub on long enough before cooking. They had no fresh chickens in Tesco yesterday, so I picked one up early this morning. The rub had been marinating for about 4-5 hours by the time I went to cook it. I'd say a good few more hours, and the chicken meat would have been perfectly spiced, but as it was, it was basically the skin and a couple of cm below. Nice though. I'd add more paprika and I used fresh garlic instead of garlic powder. It's one of those rubs you can keep adjusting and re-using.

    Another one for the recipe drawer :p


  • #9
    Dizzyblonde
    Moderators, Category Moderators, Politics Moderators, Recreation & Hobbies Moderators, Society & Culture Moderators, Regional East Moderators Posts: 12,110 CMod ✭✭✭✭Dizzyblonde


    I'll definitely give it a try sometime.

    You just can't beat a granite pestle and mortar :)


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