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ROAST WHOLE CHICKEN-How do you cook yours?

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    #32
    jackie_brown
    Closed Accounts Posts: 17 ✭jackie_brown


    180C for 1 hours and 20min for small to medium birds.
    180C for 1 1/2 hours for large birds.

    that's always been my rule of thumb.

    i never cover it with foil.
    I dont baste them.
    I cook them standing up with that little metal cone thing I got from Roches store donkeys years ago.

    comes out perfect all the time.
    they're never dry.


    try with this simple marinade of soy sauce + garlic powder + ground WHITE pepper.

    delicious!


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    #33
    jackie_brown
    Closed Accounts Posts: 17 ✭jackie_brown


    rubadub wrote: »
    I am interested in people cooking at 60C as was mentioned in another thread -has anybody done this? it could be a more economical way to do it energy wise, it is meant to take 5 hours.


    i tried cooking at 60C for 5 hours.
    it came out still pale, and tepid in the inside. wasn't even cooked to the bones. poor chicken must be thinking he's on a holiday in marrakesh
    i had to turn the oven up to 180 for another hour, but by that time, the meat got overcooked and stringy.

    i suggest minimum point is 80C to 90C.


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