Cooking a chicken- Small ones from the supermarket?!
It's cooking in the oven at 400 degrees, how long should it be in for!. it's been 40 min colour is bronzed,Www@FoodAQ@Com
Answers:
move the legs to see if they will come off with a gentle pull!. if they can, then it is done!. to be sure, put a fork into the thickest part of the chicken and if the juice runs out clear and not pink, then it is done!.Www@FoodAQ@Com
An hour is about all you need!.!.!. I'd turn the heat down to 325oF to let it finish roasting, esp!. since it's already nice and brown!.
FYI and future reference:
Perfect Roast Chicken
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges (optional)
Olive oil
Preheat the oven to 425 degrees F!.
Remove the chicken giblets!. Rinse the chicken inside and out!. Remove any excess fat and leftover pin feathers and pat the outside dry!. Liberally salt and pepper the inside of the chicken!. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic!. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper!. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken!. Place the onions, carrots, and fennel in a roasting pan!. Toss with salt, pepper, 20 sprigs of thyme, and olive oil!. Spread around the bottom of the roasting pan and place the chicken on top!.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh!. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes!. Slice the chicken onto a platter and serve it with the vegetables!.
--Ina GartenWww@FoodAQ@Com
FYI and future reference:
Perfect Roast Chicken
1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges (optional)
Olive oil
Preheat the oven to 425 degrees F!.
Remove the chicken giblets!. Rinse the chicken inside and out!. Remove any excess fat and leftover pin feathers and pat the outside dry!. Liberally salt and pepper the inside of the chicken!. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic!. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper!. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken!. Place the onions, carrots, and fennel in a roasting pan!. Toss with salt, pepper, 20 sprigs of thyme, and olive oil!. Spread around the bottom of the roasting pan and place the chicken on top!.
Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh!. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes!. Slice the chicken onto a platter and serve it with the vegetables!.
--Ina GartenWww@FoodAQ@Com
A small chicken!? If it's 4 to 4 1/2 lbs!. and it's roasting at 400, it should take between an hour and an hour and a quarter total if it's not stuffed!. If you think it's getting too dark, tent some aluminum foil loosly over it!.
A larger chicken would take longer, of course!.Www@FoodAQ@Com
A larger chicken would take longer, of course!.Www@FoodAQ@Com
Take it out now and let it sit for 10 min!. before cutting!. Always cook at 350 for an hour!.Www@FoodAQ@Com
it needs about 1hr!. 10 min if its not stuffed add an extra 15-20 min!. if its stuffedWww@FoodAQ@Com