posted
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.
Posts: 2069 | Registered: May 2001
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Blayne Bradley
unregistered
posted
But shouldn't it cook twice as fast if its twice as hot!?
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posted
*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.
Posts: 37449 | Registered: May 1999
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posted
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.
Posts: 1295 | Registered: Jan 2003
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posted
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?
Posts: 2705 | Registered: Sep 2006
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Blayne Bradley
unregistered
posted
I put it in the pan and did nothing else to it.
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posted
You shouldn't scratch off your Teflon. And if your food is coated in it, you probably shouldn't eat that food.
Posts: 37449 | Registered: May 1999
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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?