How long do I cook a 4 1/2 lb. fryer chicken?!
How long do I cook a 4 1/2 lb. fryer chicken?
It's a full bird. Should I cook it covered or uncovered for best results? Thanks in advance.
Answers: Lori does just what I do! Good answer ma'am! I can only add the importance of using organically raised chicken is vital. You will really taste a difference and they are insanely juicy.
I also sometimes, if the hen is a little on the lean side- or even if it's not for that matter ;), roast it upside down. Meaning the breast is on the bottom and the back is on the top. You still get a nice golden skin (for us "closet skin eaters") on the back but you have an amazing juicy breast-meat, which can be a little dry at times otherwise. Another option is cutting off the "Pope's nose", that little fat flippy thing near the opening, and placing it under the skin of the breast meat. It melts into the meat and disappears, but makes it very moist without having to lose that traditional presentation.
Enjoy your wonderful meal! I think I'll defrost those 2 whole chickens for us tonight!
Cheers! Source(s):
P.S.- a general rule of thumb is 20 minutes per #, and/or when the leg moves freely when you wiggle it. To keep it moist, stuff with lemons or oranges cut in half and an onion cut in quarters. You could also throw in some thyme if you have it. Salt and pepper inside and out. Tie legs together and tuck wing tips under the bird in the front. This keeps everything uniform for even cooking. Put in a roasting pan uncovered and into a preheated 400 degree oven to 15 minutes then lower to 350 and roast for 60 minutes until juices run clear. Let it rest for 10 minutes to retain juicyness and enjoy! About 2 hours, try beer butt chicken it can be made in an oven and it's awesome. You must prepare a farci with chopped pork, eggs, bread milk garlic, parsley, shalott,and fill the chicken with it -
Then pre-eat your oven at 180 - not full red please - thenput the chicken in a dish rbbed with oil and some white wine or water -1/2 cup - some powder sugar is possible - and 1/4 onions all around -
OK then it starts- 2 hours will be necessary - and you'll have to add each 1/4 hour white wine or water and at the same time with a small sauce-ladel take the juice which will be more and more brown and spread it on the chicken -
To see if the chicken is well done open with a knife and fork at the junction of the leg - as long as it looks red - not good
then all right
Bons baisers de Vincennes !!!