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| Topic: help!!! | |
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Edited by
buttons
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Sat 01/17/09 05:16 PM
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lol havnt done this for a while im baking a whole chicken <5 1/2 lbs.> at 350 how long do u suggest? im using a cooking bag too...my guess is an hour... of course im not always right!
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lol havnt done this for a while im baking a whole chicken <5 1/2 lbs.> at 350 how long do u suggest? im using a cooking bag too...my guess is an hour... of course im not always right!
a hour. but also watch it for the oven can be faster |
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Check it after an hour and a half. The internal temp should be 180.
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lol havnt done this for a while im baking a whole chicken <5 1/2 lbs.> at 350 how long do u suggest? im using a cooking bag too...my guess is an hour... of course im not always right!
Iv'e never used the cooking bags,but the usual guideline for poultry is 20 minutes per lb, unstuffed. Smaller birds need to be checked sooner. Maybe the bag will speed it up.I check with a thermomiter in the thigh & breast. Lowest reading should be 165. I Hope this helps. |
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thank you all so much i did set timer for 1 hour... guess that is close to check it!
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i dont have a thermomiter anymore
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Edited by
littleredhen
on
Sat 01/17/09 05:36 PM
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The old way to check was to twist the leg, the leg should move easily in the socket. This would reflect a temp of 180, as Justme suggested.
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took about 2 hours didnt brown as well as a turkey does in them... was 5 1/2 lbs though .. delicious and fell apart thanks again
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Check it after an hour and a half. The internal temp should be 180. BLASPHEMY!!!!!! I'm sure you disgrace your steaks into well-done-ness as well? Might as well go chew on some charcoal, meat-murderer! If your chicken gets to 180 internally I hope you enjoy chewing on rubber. Once it reaches 165 its perfectly safe. No food-borne organisms can survive past that temperature. Oh and I'm Serv-Safe certified by the National Restaurant Association btw so I DO actually know what I'm talking about. |
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No actually, I like my steaks rare. When bought from a trusted butcher shop.
And as for murdering the chicken and turning it to rubber. I just advised what most of what my cookbooks and experiences tell me. All I know is that I have never had food poisioning at home. As you can see it took her longer than the hour and half for her to feel it was done. And she was happy with the advice. 
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like i said i was dissapointed with the results it wasnt brown enough on the outside,,, was very tender and juicy though.... i was surprised since turkeys do so well in those bags...
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Those bags are great for trapping the moisture in but when they're done crank the oven up to 500 and let it go for 5 more minutes, keep an eye on it and the skin should crisp up.
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