How long and at what temperature (F) do I bake a 5 1/2 pound chicken?
And do I cover it while baking?
Thank you!
~Kat
~Kat


www.marchforchoice.org
http://www.moveon.org/

In article >,
owza (Jarkat2002) wrote:

> How long and at what temperature (F) do I bake a 5 1/2 pound chicken?
> And do I cover it while baking?
> Thank you!
> ~Kat
> ~Kat

> www.marchforchoice.org
> http://www.moveon.org/

Roasting it? Whole? I'd do it on a meat rack in a shallow pan for a
couple hours at 350 deg. Uncovered. Breast side up.
Hah! After typing this, I did a web search on "roast chicken" and found
this: http://southernfood.about.com/librar...3/bl30220l.htm
I was right on.
--
-Barb, <www.jamlady.eboard.com> updated 3-13-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!)
"The only difference between a rut and a grave is
the depth of the hole."

>Roasting it? Whole?

I never know if I'm "roasting" or baking"
Yes, Whole.

> I'd do it on a meat rack in a shallow pan for a
>couple hours at 350 deg. Uncovered. Breast side up.
>Hah! After typing this, I did a web search on "roast chicken" and found
>this: http://southernfood.about.com/librar...3/bl30220l.htm
>I was right on.
>--
>-Barb, <www.jamlady.eboard.com>

Thanks ... I'm putting it in the oven now.
I rubbed on a little oil, sprinkled liberally w/ Herbes de Provence (first time
I am using this) and sliced a lemon in half and stuffed in the cavity. Trussed
it. (1st time for this too) And sprinkled w/ a bit of salt.
I also added large chunks of carrot and potato in a clay pot. The veggies have
been prepared the same as the chicken.
I don't make whole chicken very often ... I would like to include it into our
diet more.
I hope this works
and Thanks
~Kat


"The early bird gets the worm, the second mouse gets the cheese."

in article , Jarkat2002 at
owza wrote on 3/20/04 2:58 PM:

>> Roasting it? Whole?
>
> I never know if I'm "roasting" or baking"
> Yes, Whole.

Roasting and baking is the same exact thing--it involves dry, indirect heat
for an extended period of time. The difference is linguistic, not culinary!
One roasts a whole chicken. One bakes chicken legs. They might be seasoned
the exact same way, but that's the only difference, parts vs. whole.
Cookies and cakes are baked. Potatoes are "baked" when the skins is on, but
"roasted" when peeled, coated in seasoning and oil and cooked in the same
oven. Go figure.

>
>> I'd do it on a meat rack in a shallow pan for a
>> couple hours at 350 deg. Uncovered. Breast side up.
>> Hah! After typing this, I did a web search on "roast chicken" and found
>> this: http://southernfood.about.com/librar...3/bl30220l.htm
>> I was right on.
>> --
>> -Barb, <www.jamlady.eboard.com>
>
> Thanks ... I'm putting it in the oven now.
> I rubbed on a little oil, sprinkled liberally w/ Herbes de Provence (first
> time
> I am using this) and sliced a lemon in half and stuffed in the cavity.
> Trussed
> it. (1st time for this too) And sprinkled w/ a bit of salt.
> I also added large chunks of carrot and potato in a clay pot. The veggies
> have
> been prepared the same as the chicken.
> I don't make whole chicken very often ... I would like to include it into our
> diet more.
> I hope this works

Ohhh herbes de provence are PERFECT on baked/roasted chicken!!!
Especially with lemon. Good choice!
Let us know how it turned out.

>Ohhh herbes de provence are PERFECT on baked/roasted chicken!!!
>Especially with lemon. Good choice!
>Let us know how it turned out.

It was perfect Thanks And ty for the baked vs. roasted info!

~Kat


"The early bird gets the worm, the second mouse gets the cheese."

>Ohhh herbes de provence are PERFECT on baked/roasted chicken!!!
>Especially with lemon. Good choice!
>Let us know how it turned out.

It was perfect Thanks And ty for the baked vs. roasted info!

~Kat


"The early bird gets the worm, the second mouse gets the cheese."

Jarkat2002 wrote:

>>Roasting it? Whole?
>
> I never know if I'm "roasting" or baking"

They're the same thing. Custom says baking is for breads and pastries
and roasting is for meats and veggies. Same process, different names.

> Yes, Whole.

I like whole roasted chickens. I do them very differently; at low
temperatures with a thermometer for a guide. I do them under 300F and
I roast to 160F in the thigh away from bone. Pull from the oven and
let rest for 20 minutes or so to let the juices redistribute
themselves. Very moist, very tender. Crisp skin.

I don't truss because it pulls the legs in tight and makes them take
longer. Means the breast will be drier.

Salt, pepper and garlic on the outside of the critter. Sometimes I
stick some fresh herbs under the skin over the breast.

Simple.

Pastorio

>
>>I'd do it on a meat rack in a shallow pan for a
>>couple hours at 350 deg. Uncovered. Breast side up.
>>Hah! After typing this, I did a web search on "roast chicken" and found
>>this: http://southernfood.about.com/librar...3/bl30220l.htm
>>I was right on.
>>--
>>-Barb, <www.jamlady.eboard.com>
>
>
> Thanks ... I'm putting it in the oven now.
> I rubbed on a little oil, sprinkled liberally w/ Herbes de Provence (first time
> I am using this) and sliced a lemon in half and stuffed in the cavity. Trussed
> it. (1st time for this too) And sprinkled w/ a bit of salt.
> I also added large chunks of carrot and potato in a clay pot. The veggies have
> been prepared the same as the chicken.
> I don't make whole chicken very often ... I would like to include it into our
> diet more.
> I hope this works
> and Thanks
> ~Kat
>
>
> "The early bird gets the worm, the second mouse gets the cheese."

in article , Jarkat2002 at
owza wrote on 3/20/04 2:58 PM:

>> Roasting it? Whole?
>
> I never know if I'm "roasting" or baking"
> Yes, Whole.

Roasting and baking is the same exact thing--it involves dry, indirect heat
for an extended period of time. The difference is linguistic, not culinary!
One roasts a whole chicken. One bakes chicken legs. They might be seasoned
the exact same way, but that's the only difference, parts vs. whole.
Cookies and cakes are baked. Potatoes are "baked" when the skins is on, but
"roasted" when peeled, coated in seasoning and oil and cooked in the same
oven. Go figure.

>
>> I'd do it on a meat rack in a shallow pan for a
>> couple hours at 350 deg. Uncovered. Breast side up.
>> Hah! After typing this, I did a web search on "roast chicken" and found
>> this: http://southernfood.about.com/librar...3/bl30220l.htm
>> I was right on.
>> --
>> -Barb, <www.jamlady.eboard.com>
>
> Thanks ... I'm putting it in the oven now.
> I rubbed on a little oil, sprinkled liberally w/ Herbes de Provence (first
> time
> I am using this) and sliced a lemon in half and stuffed in the cavity.
> Trussed
> it. (1st time for this too) And sprinkled w/ a bit of salt.
> I also added large chunks of carrot and potato in a clay pot. The veggies
> have
> been prepared the same as the chicken.
> I don't make whole chicken very often ... I would like to include it into our
> diet more.
> I hope this works

Ohhh herbes de provence are PERFECT on baked/roasted chicken!!!
Especially with lemon. Good choice!
Let us know how it turned out.

Jarkat2002 wrote:

>>Roasting it? Whole?
>
> I never know if I'm "roasting" or baking"

They're the same thing. Custom says baking is for breads and pastries
and roasting is for meats and veggies. Same process, different names.

> Yes, Whole.

I like whole roasted chickens. I do them very differently; at low
temperatures with a thermometer for a guide. I do them under 300F and
I roast to 160F in the thigh away from bone. Pull from the oven and
let rest for 20 minutes or so to let the juices redistribute
themselves. Very moist, very tender. Crisp skin.

I don't truss because it pulls the legs in tight and makes them take
longer. Means the breast will be drier.

Salt, pepper and garlic on the outside of the critter. Sometimes I
stick some fresh herbs under the skin over the breast.

Simple.

Pastorio

>
>>I'd do it on a meat rack in a shallow pan for a
>>couple hours at 350 deg. Uncovered. Breast side up.
>>Hah! After typing this, I did a web search on "roast chicken" and found
>>this: http://southernfood.about.com/librar...3/bl30220l.htm
>>I was right on.
>>--
>>-Barb, <www.jamlady.eboard.com>
>
>
> Thanks ... I'm putting it in the oven now.
> I rubbed on a little oil, sprinkled liberally w/ Herbes de Provence (first time
> I am using this) and sliced a lemon in half and stuffed in the cavity. Trussed
> it. (1st time for this too) And sprinkled w/ a bit of salt.
> I also added large chunks of carrot and potato in a clay pot. The veggies have
> been prepared the same as the chicken.
> I don't make whole chicken very often ... I would like to include it into our
> diet more.
> I hope this works
> and Thanks
> ~Kat
>
>
> "The early bird gets the worm, the second mouse gets the cheese."

>Roasting it? Whole?

I never know if I'm "roasting" or baking"
Yes, Whole.

> I'd do it on a meat rack in a shallow pan for a
>couple hours at 350 deg. Uncovered. Breast side up.
>Hah! After typing this, I did a web search on "roast chicken" and found
>this: http://southernfood.about.com/librar...3/bl30220l.htm
>I was right on.
>--
>-Barb, <www.jamlady.eboard.com>

Thanks ... I'm putting it in the oven now.
I rubbed on a little oil, sprinkled liberally w/ Herbes de Provence (first time
I am using this) and sliced a lemon in half and stuffed in the cavity. Trussed
it. (1st time for this too) And sprinkled w/ a bit of salt.
I also added large chunks of carrot and potato in a clay pot. The veggies have
been prepared the same as the chicken.
I don't make whole chicken very often ... I would like to include it into our
diet more.
I hope this works
and Thanks
~Kat


"The early bird gets the worm, the second mouse gets the cheese."

in article , Melba's
Jammin' at wrote on 3/20/04 2:47 PM:

>
> Roasting it? Whole? I'd do it on a meat rack in a shallow pan for a
> couple hours at 350 deg. Uncovered. Breast side up.
> Hah! After typing this, I did a web search on "roast chicken" and found
> this: http://southernfood.about.com/librar...3/bl30220l.htm
> I was right on.
> --

Sprinkled liberally with Penzey's Ozark Seasoning first.
Inside and out.

There is nothing better for roasted or baked chicken than that!

in article , Melba's
Jammin' at wrote on 3/20/04 2:47 PM:

>
> Roasting it? Whole? I'd do it on a meat rack in a shallow pan for a
> couple hours at 350 deg. Uncovered. Breast side up.
> Hah! After typing this, I did a web search on "roast chicken" and found
> this: http://southernfood.about.com/librar...3/bl30220l.htm
> I was right on.
> --

Sprinkled liberally with Penzey's Ozark Seasoning first.
Inside and out.

There is nothing better for roasted or baked chicken than that!

Jarkat2002 wrote:
> How long and at what temperature (F) do I bake a 5 1/2 pound chicken?
> And do I cover it while baking?
> Thank you!
> ~Kat

I roast a chicken that size in a roasting pan at 375F for about 2-1/2 to 3
hours. Brush the skin with melted butter and sprinkle all over with salt &
pepper. You might want to put a cut up lemon into the chicken cavity.
Baste it with the pan drippings occasionally during roasting. Like a
turkey, it's done when the juices from the breast run clear when pricked
with a fork. Or, do the leg-shake test... the leg should move easily up and
down.

Jill

jmcquown wrote:

> I roast a chicken that size in a roasting pan at 375F for about 2-1/2 to 3
> hours. Brush the skin with melted butter and sprinkle all over with salt &
> pepper. You might want to put a cut up lemon into the chicken cavity.

I usually put an inordinate number of peeled garlic cloves in there,
too. The meat turns out nicely flavored, but then, I'm a garlic
fiend.

nancy

Nancy Young wrote:

> jmcquown wrote:
>
> > I roast a chicken that size in a roasting pan at 375F for about 2-1/2 to 3
> > hours. Brush the skin with melted butter and sprinkle all over with salt &
> > pepper. You might want to put a cut up lemon into the chicken cavity.
>
> I usually put an inordinate number of peeled garlic cloves in there,
> too. The meat turns out nicely flavored, but then, I'm a garlic
> fiend.

When I do a small chicken I cook it hot. 425 for 1 1/2 hours. I stick one
garlic clove and a quarter of a lemon inside the cavity after seasoning with salt
and pepper. I rub the outside with olive oil and season with more salt and
pepper. Then I stick it on a rack in a pan with about a cup of water in the
bottom. When the bird is done I take it out and tent it after removing the
garlic and lemon. Squeeze the remnants of the lemon and crush the roasted garlic
into the drippings along with a little flour to make gravy.

"Dave Smith" > wrote in message
...
> Nancy Young wrote:
>
> > jmcquown wrote:
> >
> > > I roast a chicken that size in a roasting pan at 375F for about 2-1/2
to 3
> > > hours. Brush the skin with melted butter and sprinkle all over with
salt &
> > > pepper. You might want to put a cut up lemon into the chicken cavity.
> >
> > I usually put an inordinate number of peeled garlic cloves in there,
> > too. The meat turns out nicely flavored, but then, I'm a garlic
> > fiend.
>
> When I do a small chicken I cook it hot. 425 for 1 1/2 hours. I stick
one
> garlic clove and a quarter of a lemon inside the cavity after seasoning
with salt
> and pepper. I rub the outside with olive oil and season with more salt
and
> pepper. Then I stick it on a rack in a pan with about a cup of water in
the
> bottom. When the bird is done I take it out and tent it after removing
the
> garlic and lemon. Squeeze the remnants of the lemon and crush the roasted
garlic
> into the drippings along with a little flour to make gravy.
>

I suspect that you both are seriously overcooking the chicken. Are you using
a thermometer? Julia sugests 1-1/2 hours at 350f for a 4.5 lb chicken. If
you do the same bird for the same time at 425 - well, you get the picture!
Overcooking is the worst enemy of chicken. A perfectly roasted chicken will
have a slight hint of pink at the thigh bone - perfectly safe.


--
Peter Aitken

Remove the crap from my email address before using.

>I suspect that you both are seriously overcooking the chicken. Are you using
>a thermometer? Julia sugests 1-1/2 hours at 350f for a 4.5 lb chicken. If
>you do the same bird for the same time at 425 - well, you get the picture!
>Overcooking is the worst enemy of chicken. A perfectly roasted chicken will
>have a slight hint of pink at the thigh bone - perfectly safe.
>
>
>--
>Peter Aitken

The chicken was wonderful .. ty all for the tips!
It was in the pot for just a few min less than 2 hrs.
Nice, tender, the herbs were a hit
I just tossed the carcass and drippings into a pot of water for soup tomorrow.

Now I'm wondering if I can manage to make my own egg noodles ... My mother used
to.
Off to find the google this group for a recipe, I'm sure there are a few out
there

~Kat


"The early bird gets the worm, the second mouse gets the cheese."

in article , Peter Aitken at
wrote on 3/20/04 5:58 PM:

> "Dave Smith" > wrote in message
> ...
>> Nancy Young wrote:
>>
>>> jmcquown wrote:
>>>
>>>> I roast a chicken that size in a roasting pan at 375F for about 2-1/2
> to 3
>>>> hours. Brush the skin with melted butter and sprinkle all over with
> salt &
>>>> pepper. You might want to put a cut up lemon into the chicken cavity.
>>>
>>> I usually put an inordinate number of peeled garlic cloves in there,
>>> too. The meat turns out nicely flavored, but then, I'm a garlic
>>> fiend.
>>
>> When I do a small chicken I cook it hot. 425 for 1 1/2 hours. I stick
> one
>> garlic clove and a quarter of a lemon inside the cavity after seasoning
> with salt
>> and pepper. I rub the outside with olive oil and season with more salt
> and
>> pepper. Then I stick it on a rack in a pan with about a cup of water in
> the
>> bottom. When the bird is done I take it out and tent it after removing
> the
>> garlic and lemon. Squeeze the remnants of the lemon and crush the roasted
> garlic
>> into the drippings along with a little flour to make gravy.
>>
>
> I suspect that you both are seriously overcooking the chicken. Are you using
> a thermometer? Julia sugests 1-1/2 hours at 350f for a 4.5 lb chicken. If
> you do the same bird for the same time at 425 - well, you get the picture!
> Overcooking is the worst enemy of chicken. A perfectly roasted chicken will
> have a slight hint of pink at the thigh bone - perfectly safe.
>

I agree, 375 for 2.5-3 hours for a 4 lb bird would be incinerated, I would
think. I have done 7-8 lb "Oven Stuffer Roasters" for that long, though.

I have been roasting whole chickens lately at 425 degrees for about 15 min
per pound. For a 3.5-4 pound chicken, that's about an hour....I test at an
hour, I use a thermometer and when it's 165 at the thigh, I take it out of
the oven. 4-4.5 lbs go for about an hour 20 min. That's with nothing in the
cavity but spices and salt. No onions or other veggies, no bread stuffing,
nothing. I suppose if something were in the cavity, it would take a bit
longer.

I like the skin crispy, well coated with a new blend from Penzey's called
OZARK Seasoning. It tastes fabulous, and the chicken isn't dry.

I remove the breast meat, reserving it for other meals. then I cut up some
of the dark meat, usually from the thighs, leaving the leg meat on the
bones. I make soup stock from the carcass. When the stock is ready, I toss
the bones and the veggies (all their flavor is in the stock, anyway) Then I
add some of the cut up thigh meat to the pot, reserving at least half for
chicken salad for sandwiches. I also add freshly diced carrots and celery
to the pot, and let them cook in the hot stock. Noodles are added at the
end. It's SO delicious, simple to do, and I really feel like I got my
money's worth outta that chicken!!!!

>I suspect that you both are seriously overcooking the chicken. Are you using
>a thermometer? Julia sugests 1-1/2 hours at 350f for a 4.5 lb chicken. If
>you do the same bird for the same time at 425 - well, you get the picture!
>Overcooking is the worst enemy of chicken. A perfectly roasted chicken will
>have a slight hint of pink at the thigh bone - perfectly safe.
>
>
>--
>Peter Aitken

The chicken was wonderful .. ty all for the tips!
It was in the pot for just a few min less than 2 hrs.
Nice, tender, the herbs were a hit
I just tossed the carcass and drippings into a pot of water for soup tomorrow.

Now I'm wondering if I can manage to make my own egg noodles ... My mother used
to.
Off to find the google this group for a recipe, I'm sure there are a few out
there

~Kat


"The early bird gets the worm, the second mouse gets the cheese."

in article , Peter Aitken at
wrote on 3/20/04 5:58 PM:

> "Dave Smith" > wrote in message
> ...
>> Nancy Young wrote:
>>
>>> jmcquown wrote:
>>>
>>>> I roast a chicken that size in a roasting pan at 375F for about 2-1/2
> to 3
>>>> hours. Brush the skin with melted butter and sprinkle all over with
> salt &
>>>> pepper. You might want to put a cut up lemon into the chicken cavity.
>>>
>>> I usually put an inordinate number of peeled garlic cloves in there,
>>> too. The meat turns out nicely flavored, but then, I'm a garlic
>>> fiend.
>>
>> When I do a small chicken I cook it hot. 425 for 1 1/2 hours. I stick
> one
>> garlic clove and a quarter of a lemon inside the cavity after seasoning
> with salt
>> and pepper. I rub the outside with olive oil and season with more salt
> and
>> pepper. Then I stick it on a rack in a pan with about a cup of water in
> the
>> bottom. When the bird is done I take it out and tent it after removing
> the
>> garlic and lemon. Squeeze the remnants of the lemon and crush the roasted
> garlic
>> into the drippings along with a little flour to make gravy.
>>
>
> I suspect that you both are seriously overcooking the chicken. Are you using
> a thermometer? Julia sugests 1-1/2 hours at 350f for a 4.5 lb chicken. If
> you do the same bird for the same time at 425 - well, you get the picture!
> Overcooking is the worst enemy of chicken. A perfectly roasted chicken will
> have a slight hint of pink at the thigh bone - perfectly safe.
>

I agree, 375 for 2.5-3 hours for a 4 lb bird would be incinerated, I would
think. I have done 7-8 lb "Oven Stuffer Roasters" for that long, though.

I have been roasting whole chickens lately at 425 degrees for about 15 min
per pound. For a 3.5-4 pound chicken, that's about an hour....I test at an
hour, I use a thermometer and when it's 165 at the thigh, I take it out of
the oven. 4-4.5 lbs go for about an hour 20 min. That's with nothing in the
cavity but spices and salt. No onions or other veggies, no bread stuffing,
nothing. I suppose if something were in the cavity, it would take a bit
longer.

I like the skin crispy, well coated with a new blend from Penzey's called
OZARK Seasoning. It tastes fabulous, and the chicken isn't dry.

I remove the breast meat, reserving it for other meals. then I cut up some
of the dark meat, usually from the thighs, leaving the leg meat on the
bones. I make soup stock from the carcass. When the stock is ready, I toss
the bones and the veggies (all their flavor is in the stock, anyway) Then I
add some of the cut up thigh meat to the pot, reserving at least half for
chicken salad for sandwiches. I also add freshly diced carrots and celery
to the pot, and let them cook in the hot stock. Noodles are added at the
end. It's SO delicious, simple to do, and I really feel like I got my
money's worth outta that chicken!!!!

Peter Aitken wrote:
> "Dave Smith" > wrote in message
> ...
>> Nancy Young wrote:
>>
>>> jmcquown wrote:
>>>
>>>> I roast a chicken that size in a roasting pan at 375F for about
>>>> 2-1/2 to 3 hours. Brush the skin with melted butter and sprinkle
>>>> all over with salt & pepper. You might want to put a cut up lemon
>>>> into the chicken cavity.
>>>
>>> I usually put an inordinate number of peeled garlic cloves in there,
>>> too. The meat turns out nicely flavored, but then, I'm a garlic
>>> fiend.
>>
>> When I do a small chicken I cook it hot. 425 for 1 1/2 hours. I
>> stick one garlic clove and a quarter of a lemon inside the cavity
>> after seasoning with salt and pepper. I rub the outside with olive
>> oil and season with more salt and pepper. Then I stick it on a rack
>> in a pan with about a cup of water in the bottom. When the bird is
>> done I take it out and tent it after removing the garlic and lemon.
>> Squeeze the remnants of the lemon and crush the roasted garlic into
>> the drippings along with a little flour to make gravy.
>>
>
> I suspect that you both are seriously overcooking the chicken. Are
> you using a thermometer? Julia sugests 1-1/2 hours at 350f for a 4.5
> lb chicken. If you do the same bird for the same time at 425 - well,
> you get the picture! Overcooking is the worst enemy of chicken. A
> perfectly roasted chicken will have a slight hint of pink at the
> thigh bone - perfectly safe.

Not overcooking and not leaving it pink, either. I think after all these
years I know how to roast a chicken. YMMV. And yes, garlic in the cavity
is good

Jill

Peter Aitken wrote:
> "Dave Smith" > wrote in message
> ...
>> Nancy Young wrote:
>>
>>> jmcquown wrote:
>>>
>>>> I roast a chicken that size in a roasting pan at 375F for about
>>>> 2-1/2 to 3 hours. Brush the skin with melted butter and sprinkle
>>>> all over with salt & pepper. You might want to put a cut up lemon
>>>> into the chicken cavity.
>>>
>>> I usually put an inordinate number of peeled garlic cloves in there,
>>> too. The meat turns out nicely flavored, but then, I'm a garlic
>>> fiend.
>>
>> When I do a small chicken I cook it hot. 425 for 1 1/2 hours. I
>> stick one garlic clove and a quarter of a lemon inside the cavity
>> after seasoning with salt and pepper. I rub the outside with olive
>> oil and season with more salt and pepper. Then I stick it on a rack
>> in a pan with about a cup of water in the bottom. When the bird is
>> done I take it out and tent it after removing the garlic and lemon.
>> Squeeze the remnants of the lemon and crush the roasted garlic into
>> the drippings along with a little flour to make gravy.
>>
>
> I suspect that you both are seriously overcooking the chicken. Are
> you using a thermometer? Julia sugests 1-1/2 hours at 350f for a 4.5
> lb chicken. If you do the same bird for the same time at 425 - well,
> you get the picture! Overcooking is the worst enemy of chicken. A
> perfectly roasted chicken will have a slight hint of pink at the
> thigh bone - perfectly safe.

Not overcooking and not leaving it pink, either. I think after all these
years I know how to roast a chicken. YMMV. And yes, garlic in the cavity
is good

Jill

Peter Aitken wrote:

>
> > When I do a small chicken I cook it hot. 425 for 1 1/2 hours. I stick
> one
> > garlic clove and a quarter of a lemon inside the cavity after seasoning
> with salt
> > and pepper. I rub the outside with olive oil and season with more salt
> and
> > pepper. Then I stick it on a rack in a pan with about a cup of water in
> the
> > bottom. When the bird is done I take it out and tent it after removing
> the
> > garlic and lemon. Squeeze the remnants of the lemon and crush the roasted
> garlic
> > into the drippings along with a little flour to make gravy.
> >
>
> I suspect that you both are seriously overcooking the chicken. Are you using
> a thermometer? Julia sugests 1-1/2 hours at 350f for a 4.5 lb chicken. If
> you do the same bird for the same time at 425 - well, you get the picture!
> Overcooking is the worst enemy of chicken. A perfectly roasted chicken will
> have a slight hint of pink at the thigh bone - perfectly safe.

Not overcooked at all. They come out nice and juicy and wonderful tasting. I
have used this method at least a dozen times over the last year and never had a
problem. But as I said, it is for small chickens. For a larger bird I would do
it at a lower temperature to allow the inner flesh to cook without overcooking
the outside.

Peter Aitken wrote:

>
> > When I do a small chicken I cook it hot. 425 for 1 1/2 hours. I stick
> one
> > garlic clove and a quarter of a lemon inside the cavity after seasoning
> with salt
> > and pepper. I rub the outside with olive oil and season with more salt
> and
> > pepper. Then I stick it on a rack in a pan with about a cup of water in
> the
> > bottom. When the bird is done I take it out and tent it after removing
> the
> > garlic and lemon. Squeeze the remnants of the lemon and crush the roasted
> garlic
> > into the drippings along with a little flour to make gravy.
> >
>
> I suspect that you both are seriously overcooking the chicken. Are you using
> a thermometer? Julia sugests 1-1/2 hours at 350f for a 4.5 lb chicken. If
> you do the same bird for the same time at 425 - well, you get the picture!
> Overcooking is the worst enemy of chicken. A perfectly roasted chicken will
> have a slight hint of pink at the thigh bone - perfectly safe.

Not overcooked at all. They come out nice and juicy and wonderful tasting. I
have used this method at least a dozen times over the last year and never had a
problem. But as I said, it is for small chickens. For a larger bird I would do
it at a lower temperature to allow the inner flesh to cook without overcooking
the outside.

On 03/20/2004 2:17 PM, in article , "Dave
Smith" > opined:

> Nancy Young wrote:
>
>> jmcquown wrote:
>>
>>> I roast a chicken that size in a roasting pan at 375F for about 2-1/2 to 3
>>> hours. Brush the skin with melted butter and sprinkle all over with salt &
>>> pepper. You might want to put a cut up lemon into the chicken cavity.
>>
>> I usually put an inordinate number of peeled garlic cloves in there,
>> too. The meat turns out nicely flavored, but then, I'm a garlic
>> fiend.
>
> When I do a small chicken I cook it hot. 425 for 1 1/2 hours. I stick one
> garlic clove and a quarter of a lemon inside the cavity after seasoning with

That's not the only thing you stick in the cavity, *if* you know what I
mean.

What's your take on the one-year anniversary start of the Iraq war?

Enquiring minds want to know.

> salt
> and pepper. I rub the outside with olive oil and season with more salt and
> pepper. Then I stick it on a rack in a pan with about a cup of water in the
> bottom. When the bird is done I take it out and tent it after removing the
> garlic and lemon. Squeeze the remnants of the lemon and crush the roasted
> garlic
> into the drippings along with a little flour to make gravy.
>

--
================================================== =======================
In the world of advertising there¹s no such thing as a lie, there¹s only
the expedient exaggeration.
================================================== =======================

"Dave Smith" > wrote in message
...
> Nancy Young wrote:
>
> > jmcquown wrote:
> >
> > > I roast a chicken that size in a roasting pan at 375F for about 2-1/2
to 3
> > > hours. Brush the skin with melted butter and sprinkle all over with
salt &
> > > pepper. You might want to put a cut up lemon into the chicken cavity.
> >
> > I usually put an inordinate number of peeled garlic cloves in there,
> > too. The meat turns out nicely flavored, but then, I'm a garlic
> > fiend.
>
> When I do a small chicken I cook it hot. 425 for 1 1/2 hours. I stick
one
> garlic clove and a quarter of a lemon inside the cavity after seasoning
with salt
> and pepper. I rub the outside with olive oil and season with more salt
and
> pepper. Then I stick it on a rack in a pan with about a cup of water in
the
> bottom. When the bird is done I take it out and tent it after removing
the
> garlic and lemon. Squeeze the remnants of the lemon and crush the roasted
garlic
> into the drippings along with a little flour to make gravy.
>

I suspect that you both are seriously overcooking the chicken. Are you using
a thermometer? Julia sugests 1-1/2 hours at 350f for a 4.5 lb chicken. If
you do the same bird for the same time at 425 - well, you get the picture!
Overcooking is the worst enemy of chicken. A perfectly roasted chicken will
have a slight hint of pink at the thigh bone - perfectly safe.


--
Peter Aitken

Remove the crap from my email address before using.

On 03/20/2004 2:17 PM, in article , "Dave
Smith" > opined:

> Nancy Young wrote:
>
>> jmcquown wrote:
>>
>>> I roast a chicken that size in a roasting pan at 375F for about 2-1/2 to 3
>>> hours. Brush the skin with melted butter and sprinkle all over with salt &
>>> pepper. You might want to put a cut up lemon into the chicken cavity.
>>
>> I usually put an inordinate number of peeled garlic cloves in there,
>> too. The meat turns out nicely flavored, but then, I'm a garlic
>> fiend.
>
> When I do a small chicken I cook it hot. 425 for 1 1/2 hours. I stick one
> garlic clove and a quarter of a lemon inside the cavity after seasoning with

That's not the only thing you stick in the cavity, *if* you know what I
mean.

What's your take on the one-year anniversary start of the Iraq war?

Enquiring minds want to know.

> salt
> and pepper. I rub the outside with olive oil and season with more salt and
> pepper. Then I stick it on a rack in a pan with about a cup of water in the
> bottom. When the bird is done I take it out and tent it after removing the
> garlic and lemon. Squeeze the remnants of the lemon and crush the roasted
> garlic
> into the drippings along with a little flour to make gravy.
>

--
================================================== =======================
In the world of advertising there¹s no such thing as a lie, there¹s only
the expedient exaggeration.
================================================== =======================

Nancy Young wrote:

> jmcquown wrote:
>
> > I roast a chicken that size in a roasting pan at 375F for about 2-1/2 to 3
> > hours. Brush the skin with melted butter and sprinkle all over with salt &
> > pepper. You might want to put a cut up lemon into the chicken cavity.
>
> I usually put an inordinate number of peeled garlic cloves in there,
> too. The meat turns out nicely flavored, but then, I'm a garlic
> fiend.

When I do a small chicken I cook it hot. 425 for 1 1/2 hours. I stick one
garlic clove and a quarter of a lemon inside the cavity after seasoning with salt
and pepper. I rub the outside with olive oil and season with more salt and
pepper. Then I stick it on a rack in a pan with about a cup of water in the
bottom. When the bird is done I take it out and tent it after removing the
garlic and lemon. Squeeze the remnants of the lemon and crush the roasted garlic
into the drippings along with a little flour to make gravy.

jmcquown wrote:

> I roast a chicken that size in a roasting pan at 375F for about 2-1/2 to 3
> hours. Brush the skin with melted butter and sprinkle all over with salt &
> pepper. You might want to put a cut up lemon into the chicken cavity.

I usually put an inordinate number of peeled garlic cloves in there,
too. The meat turns out nicely flavored, but then, I'm a garlic
fiend.

nancy

On 20 Mar 2004 19:26:50 GMT, owza (Jarkat2002)
wrote:

>How long and at what temperature (F) do I bake a 5 1/2 pound chicken?
>And do I cover it while baking?

350 degrees F and 25 minutes per pound.

Regards,
Tracy R.

In article >,
owza (Jarkat2002) wrote:

> How long and at what temperature (F) do I bake a 5 1/2 pound chicken?
> And do I cover it while baking?
> Thank you!
> ~Kat
> ~Kat

> www.marchforchoice.org
> http://www.moveon.org/

Roasting it? Whole? I'd do it on a meat rack in a shallow pan for a
couple hours at 350 deg. Uncovered. Breast side up.
Hah! After typing this, I did a web search on "roast chicken" and found
this: http://southernfood.about.com/librar...3/bl30220l.htm
I was right on.
--
-Barb, <www.jamlady.eboard.com> updated 3-13-04.
Rec.food.cooking's Preserved Fruit Administrator (I've got
the button to prove it!)
"The only difference between a rut and a grave is
the depth of the hole."

Jarkat2002 wrote:
> How long and at what temperature (F) do I bake a 5 1/2 pound chicken?
> And do I cover it while baking?
> Thank you!
> ~Kat

I roast a chicken that size in a roasting pan at 375F for about 2-1/2 to 3
hours. Brush the skin with melted butter and sprinkle all over with salt &
pepper. You might want to put a cut up lemon into the chicken cavity.
Baste it with the pan drippings occasionally during roasting. Like a
turkey, it's done when the juices from the breast run clear when pricked
with a fork. Or, do the leg-shake test... the leg should move easily up and
down.

Jill

On 20 Mar 2004 19:26:50 GMT, owza (Jarkat2002)
wrote:

>How long and at what temperature (F) do I bake a 5 1/2 pound chicken?
>And do I cover it while baking?

350 degrees F and 25 minutes per pound.

Regards,
Tracy R.