Chicken at 125 degrees?

corblimey · 2010-02-17 17:44:45

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?

17-02-2010 05:44PM

#1

corblimey

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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?

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#2 17-02-2010 05:54PM

Dizzyblonde

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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.

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#3 17-02-2010 07:50PM

Magic Monkey

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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.

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#4 18-02-2010 11:01AM

corblimey

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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.

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#5 18-02-2010 11:25AM

Dizzyblonde

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It sounds yummy, let us know how it turns out

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#6 18-02-2010 06:26PM

tfak85

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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 21-02-2010 03:37PM

Minder

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Corblimey, did you try it? Did it work?

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#8 21-02-2010 08:13PM

corblimey

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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

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#9 21-02-2010 08:43PM

Dizzyblonde

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I'll definitely give it a try sometime.

You just can't beat a granite pestle and mortar

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