Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.roast chicken.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(roast chicken.?),it will help you,my kids.
how long and at what temprature do you roast a 5lb chicken?
Answers:
cook on 350 for approx 1 1/2 hours
Other Answers:
350 fer bout 90 min check with meat thermomiter internal 165
Not exactly sure, but you can find some information at allrecipes.com or foodnetwork.com
about twenty mins per lb, gas mark 5 or about 200 don't know what temps you use in states but its medium heat
Usually, poultry gets cooked (at 350 degrees) for about 20 minutes per pound. So, a 5-pound chicken ought to get about an hour and forty minutes. It can vary, of course, depending on your oven (some ovens have temperature variances of up to 20 degrees, especially if it's an older model), and how cold the chicken was before you put it IN the oven.
You might try "tenting" your bird: after you season it, rub it, oil it, etc...whatever you do to flavor it...put it on a roasting rack, in a roasting pan, and use a couple of sheets of aluminum foil to form a "tent" over the chicken. The foil should cover the bird loosely (it's OK if the foil touches the chicken in some spots), and the foil should be tightly "crimped" all around the edges of the pan. Cook it that way for the full hour-and-forty.
Then, remove the pan from the oven, and crank up the oven temperature to 425 degrees. Take the foil off the chicken, and put it back into the "hotter" oven for about 20 minutes. The result will be a nice, juicy chicken (all the moisture was trapped in by the foil), with crispy, browned skin (from the final, hot "blast").
If you're at all unsure whether the chicken (or other poultry) if fully "done", the best way to check is with a food thermometer. You can get an inexpensive one for about 5 or 6 dollars at Wal-Mart. Just stick the thermometer probe (or "point") into the thickest part of the bird's thigh--be careful not to let the thermometer touch bone, or else you'll get an inaccurate reading. As long as the internal temperature is at least 170 degrees at the thigh, the bird is fully cooked. Don't let it cook for too much longer, or it will dry out.
And remember to "rest" the bird--just let it sit at room temperature--for about 15 to 20 minutes before you carve it up. This will (also) ensure you have a nice, juicy bird.
http://bbqforreal.blogspot.com/
Source(s):
Food safety, and general "doneness" guidelines:
http://dwb.unl.edu/Teacher/NSF/C10/C10Links/www.fsis.usda.gov/OA/pubs/doneness.htm
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.roast chicken.?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(roast chicken.?),it will help you,my kids.
how long and at what temprature do you roast a 5lb chicken?
Answers:
cook on 350 for approx 1 1/2 hours
Other Answers:
350 fer bout 90 min check with meat thermomiter internal 165
Not exactly sure, but you can find some information at allrecipes.com or foodnetwork.com
about twenty mins per lb, gas mark 5 or about 200 don't know what temps you use in states but its medium heat
Usually, poultry gets cooked (at 350 degrees) for about 20 minutes per pound. So, a 5-pound chicken ought to get about an hour and forty minutes. It can vary, of course, depending on your oven (some ovens have temperature variances of up to 20 degrees, especially if it's an older model), and how cold the chicken was before you put it IN the oven.
You might try "tenting" your bird: after you season it, rub it, oil it, etc...whatever you do to flavor it...put it on a roasting rack, in a roasting pan, and use a couple of sheets of aluminum foil to form a "tent" over the chicken. The foil should cover the bird loosely (it's OK if the foil touches the chicken in some spots), and the foil should be tightly "crimped" all around the edges of the pan. Cook it that way for the full hour-and-forty.
Then, remove the pan from the oven, and crank up the oven temperature to 425 degrees. Take the foil off the chicken, and put it back into the "hotter" oven for about 20 minutes. The result will be a nice, juicy chicken (all the moisture was trapped in by the foil), with crispy, browned skin (from the final, hot "blast").
If you're at all unsure whether the chicken (or other poultry) if fully "done", the best way to check is with a food thermometer. You can get an inexpensive one for about 5 or 6 dollars at Wal-Mart. Just stick the thermometer probe (or "point") into the thickest part of the bird's thigh--be careful not to let the thermometer touch bone, or else you'll get an inaccurate reading. As long as the internal temperature is at least 170 degrees at the thigh, the bird is fully cooked. Don't let it cook for too much longer, or it will dry out.
And remember to "rest" the bird--just let it sit at room temperature--for about 15 to 20 minutes before you carve it up. This will (also) ensure you have a nice, juicy bird.
http://bbqforreal.blogspot.com/
Source(s):
Food safety, and general "doneness" guidelines:
http://dwb.unl.edu/Teacher/NSF/C10/C10Links/www.fsis.usda.gov/OA/pubs/doneness.htm
correctness,It's Non-profit and only for informational purposes.
- what is the meaning of "bisquick"which i got this word in a recipe web
- What is the name given to the slices of toast used to dip into boiled eggs?
- Uno pizzeria recipes?
- Looking for an Egg Drop Soup and sweet and sour chicken recipe! (restaurant styl
- To avoid baking flour from sticking to your hands when kneading, what do you do
- training program and activities of hotel and restaurant management?
- I've been told I don't need to use peanut oil to deep fry a turkey.?
- Recipe that includes pancake mix, veggies, and cream of mushroom?
Related Question about Food and Health
- I would like to have your basic recipe for bread pudding, please.?
- i would like to immigrate in Australia?
- I would like to know about german hoildays and thier food?
- I would like to know how to know how to make some good hog head cheese?
- I would like to know how to make a homeade chicken and rice soup. Any good recip
- I would like to know if it's possible to make fingeribs on a George Foreman
- I would like to know of some creative culinary foods and sauces. I am out of ide
- I would like to know the best way to cook a steak on the stove in a heavy stainl