My chicken is about 4 pds. At 350 degrees, how long should I leave it to cook?!
My chicken is about 4 pds. At 350 degrees, how long should I leave it to cook?
And yes it is dead.
Additional Details1 week ago
Oh yeah. I forgot the abbreviation for pounds is actually lbs. Too much metric.
Answers:
1 week ago
Oh yeah. I forgot the abbreviation for pounds is actually lbs. Too much metric.
You wanna figure a half our per pound, so about two hours.
20mins per pound plus an extra 20mins. i.e. about 100mins.
Check to see if the neck and gizzard is inside and take it out.
I would bake it for an hour.
Check it with a meat thermometer if you have one, 180 degrees in breast or thigh.
I always found it's better to cook poultry by temp rather than time. When the internal temperature at the thickest part of the meat reaches about 176 Fahrenheit, take the bird out and let it rest for 10-20 minutes. That way it will be nice and juicy.
Another trick is to use a big box of kosher salt and completely cover the bird with about 1/4 to 1/2 thick crust of salt after adding your aromatics inside the bird's cavity (onions, a lemon, whatever). The salt forms a crust that locks in the moisture of the bird. Once again, when it gets to about 176, take it out and let it rest. Break off the crust together with the skin of the bird. It will not be salty. In fact, it will be perfectly seasoned and extra moist.
My advice to you is go to Target and pick up a probe thermometer. You can set an alarm temperature (such as 180 in breast), and leave it in while cooking. It has a long extension that you can run outside the door and a magnet to stick it on the oven.
It will beep when the desired temperature is reached (you can also set time limits instead if that's your thing). Only $15 and one of the best kitchen gadgets ever invented for oven cooking.
The general guidelines people have given are correct though. But for my money, I'm all about 1.) stick it and forget it 2.) not losing the convection currents by opening the oven frequently to check doneness 3.) gadgets--so I'm all for the thermometer. :)
Light the Oven and Heat for ten minutes,then put Bird in Oven.
Cook for 20 minutes to the lbs 45 minutes to the kilo plus 30 minutes= 110 mins Dont forget to turn it over mid cooking to cook the underside.
All Cookers have different cooking times get used to youre Oven. when the allocated time is done check to see if Cooked to youre liking, if nice and Crispy top and bottom chicky is done.
15-20 minutes per pound. after 1 hr poke the thick part between thigh and leg and if juice runs clear it's done. if not, another 15-20 minutes should do it.