baked chicken ??

In article <[email hidden]>,

(Jarkat2002) said:

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

Quoted message said:

www.marchforchoice.org moveon.orgmoveon.orgOpen ↗

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:
southernfood.about.combl30220l.htmOpen ↗ 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 said:

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, [email hidden] (Jarkat2002)

Quoted message said:

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.

Melba's Jammin' <[email hidden]> deliciously posted in
:"]news:[email hidden]:

Quoted message said:

In article <[email hidden]>,

(Jarkat2002) said:

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

Quoted message said:

www.marchforchoice.org moveon.orgmoveon.orgOpen ↗

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:
southernfood.about.combl30220l.htmOpen ↗ I
was right on.

I do the same thing. I stuff the cavity with an onion,
carrot and peppercorns. I also salt the cavity. Sometimes
I'll use a lemon and put fresh basil under the breast skin.

Michael
--
Deathbed statement...

"Codeine . . . bourbon." ~~Tallulah Bankhead, actress, d.
December 12, 1968

jmcquown said:

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

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

Quoted message said:

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:
southernfood.about.combl30220l.htmOpen ↗ 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!

Nancy Young said:

jmcquown said:

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" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Nancy Young said:

jmcquown said:

I roast a chicken that size in a roasting pan at 375F
for about 2-1/2

to 3

Quoted message said:

Quoted message said:

Quoted message said:

hours. Brush the skin with melted butter and sprinkle
all over with

salt &

Quoted message said:

Quoted message said:

Quoted message said:

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

Quoted message said:

garlic clove and a quarter of a lemon inside the cavity
after seasoning

with salt

Quoted message said:

and pepper. I rub the outside with olive oil and season
with more salt

and

Quoted message said:

pepper. Then I stick it on a rack in a pan with about a
cup of water in

the

Quoted message said:

bottom. When the bird is done I take it out and tent it
after removing

the

Quoted message said:

garlic and lemon. Squeeze the remnants of the lemon and
crush the roasted

garlic

Quoted message said:

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 [censored] from my email address before using.

On 03/20/2004 2:17 PM, in article [email hidden], "Dave
Smith" <[email hidden]> opined:

Quoted message said:

Nancy Young said:

jmcquown said:

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.

Quoted message said:

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.
=========================================================================

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

Quoted message said:

"Dave Smith" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Nancy Young said:

jmcquown wrote:

> I roast a chicken that size in a roasting pan at 375F
> for about 2-1/2

to 3

Quoted message said:

Quoted message said:

> hours. Brush the skin with melted butter and sprinkle
> all over with

salt &

Quoted message said:

Quoted message said:

> 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

Quoted message said:

garlic clove and a quarter of a lemon inside the cavity
after seasoning

with salt

Quoted message said:

and pepper. I rub the outside with olive oil and season
with more salt

and

Quoted message said:

pepper. Then I stick it on a rack in a pan with about a
cup of water in

the

Quoted message said:

bottom. When the bird is done I take it out and tent it
after removing

the

Quoted message said:

garlic and lemon. Squeeze the remnants of the lemon and
crush the roasted

garlic

Quoted message said:

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 said:

"Dave Smith" <[email hidden]> wrote in message
"]news:[email hidden]...

Quoted message said:

Nancy Young said:

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 said:

Quoted message said:

When I do a small chicken I cook it hot. 425 for 1 1/2
hours. I stick

one

Quoted message said:

garlic clove and a quarter of a lemon inside the cavity
after seasoning

with salt

Quoted message said:

and pepper. I rub the outside with olive oil and season
with more salt

and

Quoted message said:

pepper. Then I stick it on a rack in a pan with about a
cup of water in

the

Quoted message said:

bottom. When the bird is done I take it out and tent it
after removing

the

Quoted message said:

garlic and lemon. Squeeze the remnants of the lemon and
crush the roasted

garlic

Quoted message said:

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.

Quoted message said:

Roasting it? Whole?

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

Quoted message said:

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:
southernfood.about.combl30220l.htmOpen ↗ 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 [email hidden], Jarkat2002 at
[email hidden] wrote on 3/20/04 2:58 PM:

Quoted message said:

Quoted message said:

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.

Quoted message said:

Quoted message said:

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:
southernfood.about.combl30220l.htmOpen ↗
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 said:

Quoted message said:

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.

Quoted message said:

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

Quoted message said:

Quoted message said:

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:
southernfood.about.combl30220l.htmOpen ↗ 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."