When roasting a honey glazed chicken how long should it be roasting and what should the temp when done?!
Answers:
Roasting temperatures and times
First of all you will need to preheat the oven to a temperature of 350oF (176oC)!.
Roasting a chicken does not take quite so long as roasting a turkey (see section on roasting a turkey), however a large chicken could still take over 2 hours to roast!.
As a general rule, calculate a cooking time of 20 minutes per pound of meat plus an additional 10 - 20 minutes at a temperature of 350oF (176oC)!. Therefore, a 5 lb chicken will need to be roasting in the oven for at least 1h 50 mins!. A 5 lb bird will serve between 4 - 5 people!.
Some people prefer to set the oven temperature to 450oF (230oC) and roast the bird at this high temperature for the first 10 - 15 minutes or the last 10 - 15 minutes!. The rest of the time the chicken should be roasted at 350oF (176oC)!. The surge of heat will result in a really crispy and brown skin and deliciously succulent meat!.
The table below is a guideline for roasting times for a chicken at 350oF (176oC)!.
Chicken Roasting times (unstuffed)
2? - 3 lbs -
3? - 4 lbs -
4? - 5 lbs -
5 - 6 lbs -
1 - 1? hrs
1? - 1? hrs
1? - 2 hrs
1? - 2? hrs
Chicken Roasting times (stuffed)
2? - 3 lbs -
3? - 4 lbs -
4? - 5 lbs -
5 - 6 lbs -
1? - 2 hrs
1? - 2? hrs
2 - 2? hrs
2? - 2? hrs
? Copyright 2001-2008 helpwithcooking!.com
Skin or no skin!?
Even though chicken meat has much fewer calories than some other meats, most of the fat (about 30%) is contained in the skin!. For many of us, the skin is the best part of the chicken, however if you are keeping a watchful eye on your calorie intake, then you should really try to avoid eating the skin!.
In saying this, the skin must be kept on throughout roasting, as it is the skin that holds the moisture in the meat and keeps the fat out of the meat!. If you remove the skin beforehand, which is a feat in itself, then the meat, when it is cooked, will be very dry and probably quite tough as well!.
Use a meat thermometer
To guarantee that all the bacteria is destroyed and that the chicken is properly cooked, it is advisable to use a meat thermometer to certify that the correct temperatures have been reached during cooking!.
Insert the meat thermometer into the thickest part of the chicken's thigh, without touching the bone!. When the chicken is done, the meat thermometer will have recorded a temperature of 180oF (83oC)!.
The chicken will now be ready to be placed in the oven to roast!.
Basting the chicken
Every 20 minutes you should remove the chicken from the oven and close the oven door to keep the heat in!. With a spoon or a brush, pour or brush the fat and juices that have accumulated in the roasting tin, over the bird!.
Basting will keep the meat moist, stop the skin from burning and give the chicken a really crispy skin!.Www@FoodAQ@Com
First of all you will need to preheat the oven to a temperature of 350oF (176oC)!.
Roasting a chicken does not take quite so long as roasting a turkey (see section on roasting a turkey), however a large chicken could still take over 2 hours to roast!.
As a general rule, calculate a cooking time of 20 minutes per pound of meat plus an additional 10 - 20 minutes at a temperature of 350oF (176oC)!. Therefore, a 5 lb chicken will need to be roasting in the oven for at least 1h 50 mins!. A 5 lb bird will serve between 4 - 5 people!.
Some people prefer to set the oven temperature to 450oF (230oC) and roast the bird at this high temperature for the first 10 - 15 minutes or the last 10 - 15 minutes!. The rest of the time the chicken should be roasted at 350oF (176oC)!. The surge of heat will result in a really crispy and brown skin and deliciously succulent meat!.
The table below is a guideline for roasting times for a chicken at 350oF (176oC)!.
Chicken Roasting times (unstuffed)
2? - 3 lbs -
3? - 4 lbs -
4? - 5 lbs -
5 - 6 lbs -
1 - 1? hrs
1? - 1? hrs
1? - 2 hrs
1? - 2? hrs
Chicken Roasting times (stuffed)
2? - 3 lbs -
3? - 4 lbs -
4? - 5 lbs -
5 - 6 lbs -
1? - 2 hrs
1? - 2? hrs
2 - 2? hrs
2? - 2? hrs
? Copyright 2001-2008 helpwithcooking!.com
Skin or no skin!?
Even though chicken meat has much fewer calories than some other meats, most of the fat (about 30%) is contained in the skin!. For many of us, the skin is the best part of the chicken, however if you are keeping a watchful eye on your calorie intake, then you should really try to avoid eating the skin!.
In saying this, the skin must be kept on throughout roasting, as it is the skin that holds the moisture in the meat and keeps the fat out of the meat!. If you remove the skin beforehand, which is a feat in itself, then the meat, when it is cooked, will be very dry and probably quite tough as well!.
Use a meat thermometer
To guarantee that all the bacteria is destroyed and that the chicken is properly cooked, it is advisable to use a meat thermometer to certify that the correct temperatures have been reached during cooking!.
Insert the meat thermometer into the thickest part of the chicken's thigh, without touching the bone!. When the chicken is done, the meat thermometer will have recorded a temperature of 180oF (83oC)!.
The chicken will now be ready to be placed in the oven to roast!.
Basting the chicken
Every 20 minutes you should remove the chicken from the oven and close the oven door to keep the heat in!. With a spoon or a brush, pour or brush the fat and juices that have accumulated in the roasting tin, over the bird!.
Basting will keep the meat moist, stop the skin from burning and give the chicken a really crispy skin!.Www@FoodAQ@Com
1 (3 pound) whole chicken, cut into pieces
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Place chicken pieces in a shallow baking pan, skin side up!. Combine the melted butter or margarine, honey, mustard, salt and pour the mixture over the chicken!. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear!.Www@FoodAQ@Com
1/2 cup butter, melted
1/2 cup honey
1/4 cup prepared mustard
1 teaspoon salt
DIRECTIONS
Preheat oven to 350 degrees F (175 degrees C)!.
Place chicken pieces in a shallow baking pan, skin side up!. Combine the melted butter or margarine, honey, mustard, salt and pour the mixture over the chicken!. Bake in the preheated oven for 1 1/4 hours (75 minutes), basting every 15 minutes with pan drippings, until the chicken is nicely browned and tender and the juices run clear!.Www@FoodAQ@Com
A whole chicken or parts!? You should cover them (it) with foil, so the honey doesn't burn, and then uncover the last 15-20 minutes or so!. I'd do it at 375 for 1 hour (maybe a little more) for parts, and 1-1/2 hours for a whole chicken!.!.!.!.!.!.!.!.!.Www@FoodAQ@Com