I have the birds ready to go, and my grill is not in service. so into the
oven they will have to go.

I am guessing 400 f. for 45 minutes...
(2 x 3 1/2 - 4 pound est. fryers)
Any better guesses or advice would be greatly appreciated...

Tanks...

In article <ZfYPg.552679$Mn5.51630@pd7tw3no>,
"~-x-y-~" > wrote:

> I have the birds ready to go, and my grill is not in service. so into the
> oven they will have to go.
>
> I am guessing 400 f. for 45 minutes...
> (2 x 3 1/2 - 4 pound est. fryers)
> Any better guesses or advice would be greatly appreciated...
>
> Tanks...

I'd start at 375, then 400 for the last 15 minutes. :-)

Better to undercook a bit, then add time as needed. If you are not using
a meat thermometer, cut into the breast to check for done-ness.
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

~-x-y-~ wrote:

> I have the birds ready to go, and my grill is not in service. so
> into the oven they will have to go.
>
> I am guessing 400 f. for 45 minutes...
> (2 x 3 1/2 - 4 pound est. fryers)
> Any better guesses or advice would be greatly appreciated...

350F until they reach 155F, then kick it up to 375F until they reach 165F.


--
Dave
www.davebbq.com

> Better to undercook a bit, then add time as needed. If you are not using
> a meat thermometer, cut into the breast to check for done-ness.

That would dissipate all those precious bodily fluids...
I'll either use a thermo of better yet, go by 'feel'...

~R~

> 350F until they reach 155F, then kick it up to 375F until they reach 165F.

I guess I was also looking for a time estimate, so's I could plan other
parts of the meal....
I guess I'll have to 'wing' it...

>
> I am guessing 400 f. for 45 minutes...
> (2 x 3 1/2 - 4 pound est. fryers)
> Any better guesses or advice would be greatly appreciated...
>
> Tanks...
>
Brilliant minds work the same way! I'm going to do this also, but a little
differently. Cooks Illustrated, last year sometime I believe, took the bird
and laid it on top of dressing (stuffing), and baked it in the oven it that
way. The bird drippings go right into the mixture, very tasty. I've got
toasted old bread in the freezer that has been taken out and now I'm going
to make a light (very little liquid) dressing/stuffing to put under the
bird. I usually put the bird & dressing/stuffing in a 10 inch corningware
dish, and then put the dish inside of a roasting pan, just in case (which
usually happens) stuff drops over the top of the corningware dish.

Harriet & critters (J J the world famous jack russell terrior; P K the lady
manx who rules the house; and my son Joseph)

Harriet Neal wrote on 19 Sep 2006 in rec.food.cooking

> Cooks Illustrated, last year sometime I believe, took the bird
> and laid it on top of dressing (stuffing), and baked it in the oven

That was a turkey.
Turkey's have more juices, especially the one they used because they brined
it, than a chicken.

--


Curiosity killed the cat, but for a while I was a suspect

-Alan

> That was a turkey.
> Turkey's have more juices, especially the one they used because they
> brined
> it, than a chicken.
>

Okay, they may have done it with a turkey, but it was also done with a
chicken. I've done this several times, with a chicken, and it always comes
out well, with extra dressing/stuffing enough for all.

Harriet

Success !

I started the Greek roast potatoes first, the chicken took just under an
hour, I finished it with a few minutes under the broiler, likewise for the
potatoes.
Served with peas and carrots and (hey, the kids love it) stove-top
dressing...

All the same for dinner tonight, probly with broccoli (oil, lemon, asiago)
for the veg...

I made a 1/2 litre of broth from the backs/necks and added the de-greased
drippings... tonight's gravey...

In article <1eeQg.1293$R63.1267@pd7urf1no>,
"~-x-y-~" > wrote:

> Success !
>
> I started the Greek roast potatoes first, the chicken took just under an
> hour, I finished it with a few minutes under the broiler, likewise for the
> potatoes.
> Served with peas and carrots and (hey, the kids love it) stove-top
> dressing...
>
> All the same for dinner tonight, probly with broccoli (oil, lemon, asiago)
> for the veg...
>
> I made a 1/2 litre of broth from the backs/necks and added the de-greased
> drippings... tonight's gravey...

So where's the jpeg? :-)
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson

> So where's the jpeg? :-)

Uh....
I wuz B U S Y . . . .

Forgot to mention...
Dry rub with boughten chili powder, brushed with O oil...

In article <kQeQg.1604$1T2.455@pd7urf2no>,
"~-x-y-~" > wrote:

> > So where's the jpeg? :-)
>
> Uh....
> I wuz B U S Y . . . .

Eating...... ;-D

I see you are a foodie at heart! <lol>
--
Peace!
Om

"My mother never saw the irony in calling me a Son of a bitch"
-- Jack Nicholson