How long does making a chicken in an oven at 450 degrees (I assume farenheit) take? 30 minutes? An hour?
Posted by maui babe (Member # 1894) on :
That's kind of hot for a whole chicken. You're likely to burn the outside and leave the inside raw. It takes about an hour for a whole, thawed chicken at about 350-375F.
Posted by Blayne Bradley (Member # 8565) on :
But shouldn't it cook twice as fast if its twice as hot!?
Posted by rivka (Member # 4859) on :
Only the outside, not the middle.
Posted by TomDavidson (Member # 124) on :
*nod* You want to cook a whole chicken at about 350 degrees Farenheit for an hour (to hour and a half), ideally after buttering the skin and closing the cavity in some way.
Hotter than that will result in a crisper skin, but the outside will cook much faster than the inside; as a result, the skin may burn while the inside stays raw. A few minutes in the microwave can fix this, but you can avoid this problem by using a lower temperature in the first place.
A lower temperature, cooked longer, will result in more tender meat, but you'll find that cooking something for too long will dry it out. If you cook at 275 or 300 degrees Farenheit, your chicken will eventually get done but will be incredibly dry; even basting won't help.
Posted by Godric (Member # 4587) on :
I'll just add... probably too late. Cutting slits in the skin and actually buttering the inside of the skin against the meat makes a huge difference in keeping the breast moist.
Posted by rivka (Member # 4859) on :
Cooking the bird breast down works best to keep the breast moist.
Posted by JonHecht (Member # 9712) on :
Meat is murder! Seriously though, you need to spice it well or it really is a waste of a good chicken, IMO. How did you make it?
Posted by Blayne Bradley (Member # 8565) on :
I put it in the pan and did nothing else to it.
Posted by Nighthawk (Member # 4176) on :
quote:...450 degrees (I assume farenheit)...
Gosh, I would hope that's Fahrenheit... Posted by JonHecht (Member # 9712) on :
How did it end up?
Posted by Blayne Bradley (Member # 8565) on :
Seems alright, this time i moved it to a different pan so the juices won't congeal on it so it wont be unnecessarily greasy.
Its in the fridge I didnt eat it yet as I had 2 chickens and made one into pad thai and the other i cooked for later.
Posted by rivka (Member # 4859) on :
quote:Originally posted by JonHecht: Seriously though, you need to spice it well or it really is a waste of a good chicken, IMO.
Nah. Naked roast chicken is delicious.
Posted by JonHecht (Member # 9712) on :
Maybe I've just lost my taste for meat, given how long it's been.
Posted by Blayne Bradley (Member # 8565) on :
Is it possible to poison myself from tefflon that gets scratched off and coats my food?
Posted by Lyrhawn (Member # 7039) on :
It won't kill you. But it will ruin your pans.
Posted by TomDavidson (Member # 124) on :
You shouldn't scratch off your Teflon. And if your food is coated in it, you probably shouldn't eat that food.
Posted by Uprooted (Member # 8353) on :
quote:Originally posted by JonHecht: Meat is murder! Seriously though, you need to spice it well or it really is a waste of a good chicken, IMO. How did you make it?
quote:Originally posted by JonHecht: Meat is murder! Seriously though, you need to spice it well or it really is a waste of a good chicken, IMO. How did you make it?
![[Razz]](tongue.gif)