I would like to end my track record of serving my family dry chicken. I am roasting a 6 1/2 pound chicken tonight. What is a safe temp for the cooked bird? If the breast is done does that mean the dark meat is also ready? My son loves the legs! Thanks.
Look on any cooking site. The chart I have says 165-175 degrees. Take the temp in the thigh. Get a digital thermometer! It has tremendously improved my cooking! I have a Martha Stewart one I love.
You probably need to cook it slower. If I am in a hurry, I will sear the breast and leg tops, then slow cook it in the oven. Otherwise, you can place your seasonings in a bag of about 1/4 cube butter, blend them, then coat the butter on top and under the skin. Place the bird in the oven and cook at 350 for about 2 hours. You will need to place a piece of foil over the top of the bird then remove after about an hour. I don't use a thermometer, I use time and then watch for the color of the juices. Let it sit for about 10 minutes before you begin to cook it.
165 in the breast, and yes, it's done all at once. When you take it out and let it rest, covered in foil, the temp will rise another 5-10 degrees.
I have found that beer can chicken is the best way to roast. You can get a tripod to make it easier, but you don't need one. Leave only one rack in your oven and put that on the bottom so that you have plenty of vertical space. Crack open a can of beer (or soda) and pour some out. Then stuff a few sprigs if herbs in the top of the can and stand the can up in a baking dish. Rub the outside of your chicken with whatever you like for an herb rub and sprinkle the cavity with salt and pepper. Then stand the chicken up and lower it over the can so that the can is in the cavity. The can and two legs form a sturdy tripod. Then stuff half a small potato or a wedge of lemon or onion at the top of the neck to seal the chicken. Roast in your oven at 375 until done. The inside will steam and absorb the flavors of the herbs and the outside will be crispy. Your chicken will be dripping with juice when you cut into it, so make sure you have somewhere for the juices to drain into. Enjoy!
Rita:
When I roast a chicken, i do it two ways...
1. slow cooker with chicken broth, onions and celery...traps all the moisture in and it is cooked perfectly.
2. low oven temperature - say 200 - all day long with chicken broth and covered in foil.
NEVER put a frozen chicken in the oven or slow cooker - that makes it dry as well - from MY experience. Others may have different experience, but for me? when I put a frozen bird in the slow cooker, it comes out dry.
You can use a meat thermometer - it is done at 175 degrees.
Good luck!
Dark meat will cook before the white as it's on the outside on smaller sections. Your best bet is to check online for best temp to bake (325-350) and time to bake per pound. If it's stuffed you're going to have to bake it longer. It's similar to doing a turkey. You'll want to cover it and baste often for more juiciness. A turkery takes hours so I baste every hour. But a chicken takes much less time so you'll baste a couple times during baking. You can buy a thermometer as well so you can poke it in the breast. It should be at least 180 degrees inside. They also sell the plastic inserts you can buy to put inside poultry, like the kind you find in a big turkey. But in the end, basting is key and keeping it covered.
K. B
mom to 5 including triplets
Poultry of all kinds (chicken, turkey, quail, etc.) needs to be at 180.
Temp at the thigh, not the breast. PULL at 170, be ause it will continue to raise while it rests (as long as you DO let it rest).
REST.
Meaning... Do not not not cut into it (and plug any temping hole with a piece of garlic or whatever) right away. For steak, 5-10 minutes. Chicken (whole) and roasts 10-15. Medium turkeys 20-25 minutes.
The meat will still be HOT after resting... It just won't be steaming. The steaming is your enemy. If its steaming, then the escaping steam from the cells lyze them (cuts through) and escapes. Instead of being trapped in the cells.
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COOKING.
You will have the juiciest cuts if you do one of two things. EITHER
- Cook fast at high temps (like 450) woth or without searing OR
- Cook slow at low temps AFTER searing
When Im roasting a chicken... I sear & cook high. Sear in a cast iron skillet with oil & seasoning... Then bake at 450 until temped. (I temp at 20 minutes, then go from there. Its usually at 140 but sometimes 120 or 160).
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Poultry : 180
Beef : 160
Pork* : 140
* the star on pork is that's the temp for pork that has been treated for worms, otherpoarasites, and disease. If using "natural" pork... Beware. We can transplant pig organs into humans (heart valves in particular). We get EVERY parasite and illness pigs do (swine flu is just one of hundreds). Trichinosis is the most common lethal one. Pigs were completely UNSAFE to eat before antibiotics, worming, etc. of you're eating disease carrying pork (natural pork)... Cook the BLAZES out of it (200+), and soften with sauces after. Or, better yet, don't buy natural pork!!! Makes things easy. :)
I use a Spanek vertical roaster.
I won't do chicken/turkey/duck/goose any other way.
I stand the chicken after it's washed up on the rack, rub spices into the skin,
pit it in a pan with 2 cups of water, then bake it at 350 for 12 mins per pound.
The skin comes out crisp, the fat drips down, the chicken is moist every time since it's basically steamed (there's no over cooking it), and what every water that is left in the pan you can skim the fat off it and use it for stock, soup, gravy, etc.
