4 1/2 pound chicken

Knit Chic said:

I have a 4 1/2 pound whole chicken. How long do I bake it and at what temp?
I have googled but can't seem to find the answer, I don't want a rec. but
more like just directions on how to bake a chicken.
Yes, I feel silly for asking this question, but it's been so long ... I
can't remember. oh, and I just realized that my thermometer is broken 🙁
so that isn't much help right now.

Whatever you do, I'd bake it breast down. Recently, I baked one by
putting carrots across the alum foil lined baking dish to elevate the
bird. I flipped it over and browned it for a few minutes before I
took it out. The white meat was really tender, not at all dry, and
the thighs were done.

--Bryan

"Knit Chic" <[email hidden]> dropped this turd
news:[email hidden]: in rec.food.cooking

Quoted message said:

I have a 4 1/2 pound whole chicken. How long do I bake it and at what
temp? I have googled but can't seem to find the answer, I don't want a
rec. but more like just directions on how to bake a chicken.
Yes, I feel silly for asking this question, but it's been so long ...
I can't remember. oh, and I just realized that my thermometer is
broken 🙁 so that isn't much help right now.

Follow this link for a chart that will help you. Scroll to about the
center of the page for the chart. The page is an interesting and
informative read.

http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been turned
off.
~unknow author

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Knit Chic" <[email hidden]> dropped this turd
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Quoted message said:

I have a 4 1/2 pound whole chicken. How long do I bake it and at what
temp? I have googled but can't seem to find the answer, I don't want a
rec. but more like just directions on how to bake a chicken.
Yes, I feel silly for asking this question, but it's been so long ...
I can't remember. oh, and I just realized that my thermometer is
broken 🙁 so that isn't much help right now.

Follow this link for a chart that will help you. Scroll to about the
center of the page for the chart. The page is an interesting and
informative read.

http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been
turned
off.
~unknow author

ah, never even thought of the USDA.
I printed the chart.
Thanks!

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Knit Chic" <[email hidden]> dropped this turd
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Quoted message said:

I have a 4 1/2 pound whole chicken. How long do I bake it and at what
temp? I have googled but can't seem to find the answer, I don't want a
rec. but more like just directions on how to bake a chicken.
Yes, I feel silly for asking this question, but it's been so long ...
I can't remember. oh, and I just realized that my thermometer is
broken 🙁 so that isn't much help right now.

Follow this link for a chart that will help you. Scroll to about the
center of the page for the chart. The page is an interesting and
informative read.

http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been
turned
off.
~unknow author

interesting read. i've been washing raw chicken for years, only to find out
it's not necessary.

brad

In article <[email hidden]>,

Michael \'Dog3\' Lonergan said:

"Knit Chic" <[email hidden]> dropped this turd
news:[email hidden]: in rec.food.cooking

Quoted message said:

I have a 4 1/2 pound whole chicken. How long do I bake it and at what
temp? I have googled but can't seem to find the answer, I don't want a
rec. but more like just directions on how to bake a chicken.
Yes, I feel silly for asking this question, but it's been so long ...
I can't remember. oh, and I just realized that my thermometer is
broken 🙁 so that isn't much help right now.

Follow this link for a chart that will help you. Scroll to about the
center of the page for the chart. The page is an interesting and
informative read.

http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp

And buy another thermometer. Oven temperatures vary. After you've
checked with a meat thermometer a couple of times, you can skip it in
the future as long as nothing changes.

Any large supermarket or drugstore has them fairly cheap.

On Thu, 28 Jun 2007 15:06:38 -0400, "Knit Chic" <[email hidden]>

Quoted message said:

I have a 4 1/2 pound whole chicken. How long do I bake it and at what temp?
I have googled but can't seem to find the answer, I don't want a rec. but
more like just directions on how to bake a chicken.
Yes, I feel silly for asking this question, but it's been so long ... I
can't remember. oh, and I just realized that my thermometer is broken 🙁
so that isn't much help right now.

Rub the skin with a bit of butter or oil, season inside and out with
salt, pepper, and whatever other herbs you fancy, and roast at 350F
for 20 minutes per pound.

Regards,
Tracy R.

Knit Chic said:

I have a 4 1/2 pound whole chicken. How long do I bake it and at what temp?
I have googled but can't seem to find the answer, I don't want a rec. but
more like just directions on how to bake a chicken.
Yes, I feel silly for asking this question, but it's been so long ... I
can't remember. oh, and I just realized that my thermometer is broken 🙁
so that isn't much help right now.

It will take at least long enough for you to drive
to the store and get another thermometer.

--Blair
"Garnish with smartass."

Brad said:

interesting read. i've been washing raw chicken for years, only to find out
it's not necessary.

Julia Child and Jacque Pepin had that argument.

My input would be, yes, nothing is going to survive
the 500F heat of the roasting pan, but, some of that
stuff is chicken [censored]. I'm kinda not gonna want that
interfering with my spice rub. So I'm washing it off.

--Blair

Blair P. Houghton said:

Brad said:

interesting read. i've been washing raw chicken for years, only to find out
it's not necessary.

Julia Child and Jacque Pepin had that argument.

My input would be, yes, nothing is going to survive
the 500F heat of the roasting pan, but, some of that
stuff is chicken [censored]. I'm kinda not gonna want that
interfering with my spice rub. So I'm washing it off.

--Blair

I think I'll continue washing my chicken thank you. Probably nothing
will survive the cooking, but I don't need those added flavors! I
prefer my roasted chicken to have the flavors of lemon and garlic.

--
Queenie

*** Be the change you wish to see in the world ***

Blair P. Houghton <[email hidden]> dropped this turd
news:[email hidden]: in rec.food.cooking

Quoted message said:

Brad said:

interesting read. i've been washing raw chicken for years, only to
find out it's not necessary.

Julia Child and Jacque Pepin had that argument.

My input would be, yes, nothing is going to survive
the 500F heat of the roasting pan, but, some of that
stuff is chicken [censored]. I'm kinda not gonna want that
interfering with my spice rub. So I'm washing it off.

Bleh... chicken [censored]. Don't ask me why but I've always rinsed chicken and
patted it dry with paper towels. I must have read about it years ago. I
wonder if rinsing it might take some of the flavor out of it? I don't see
how but maybe someone knows.

Michael to dinner guests <- "And the main course is [censored] encrusted chicken"

--
Due to recent cutbacks - The light at the end of the tunnel has been turned
off.
~unknow author

Blair P. Houghton said:

Brad said:

interesting read. i've been washing raw chicken for years, only to find out
it's not necessary.

Julia Child and Jacque Pepin had that argument.

My input would be, yes, nothing is going to survive
the 500F heat of the roasting pan, but, some of that
stuff is chicken [censored]. I'm kinda not gonna want that
interfering with my spice rub. So I'm washing it off.

Supposedly, you don't need to wash kosher chickens because the way
they're slaughtered prohibits getting any intestinal contents onto the
chicken.
That said, I'll continue to buy the cheap, non-kosher ones and rinse
them.

Quoted message said:

--Blair

--Bryan

"Tracy R." <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

On Thu, 28 Jun 2007 15:06:38 -0400, "Knit Chic" <[email hidden]>

Quoted message said:

I have a 4 1/2 pound whole chicken. How long do I bake it and at what
temp?
I have googled but can't seem to find the answer, I don't want a rec. but
more like just directions on how to bake a chicken.
Yes, I feel silly for asking this question, but it's been so long ... I
can't remember. oh, and I just realized that my thermometer is broken 🙁
so that isn't much help right now.

Rub the skin with a bit of butter or oil, season inside and out with
salt, pepper, and whatever other herbs you fancy, and roast at 350F
for 20 minutes per pound.

This is the tried and true method of roasting chicken!

If you are ever in the mood to experiment (and maybe you already have tried
this) try omitting rubbing the skin with any butter or oil, (just salt and
pepper it) putting the bird in the oven on a rack with a cut onion and some
crushed rosemary inside and leaving it on 450 for the first 15 minutes then
350 for the rest of the time. (Same time, 20 minutes per pound.) Put a cup
of water in the pan when you reduce the heat after the first 15 minutes, to
keep the good pan dripping from getting too brown.

You get a very brown and crispy skin and succulent chicken meat this way,
and perfect drippings for gravy. (And no unnecessary added fat.)

--
Posted via a free Usenet account from http://www.teranews.com

"Brad" <[email hidden]> wrote in message
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Quoted message said:

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Knit Chic" <[email hidden]> dropped this turd
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Quoted message said:

I have a 4 1/2 pound whole chicken. How long do I bake it and at what
temp? I have googled but can't seem to find the answer, I don't want a
rec. but more like just directions on how to bake a chicken.
Yes, I feel silly for asking this question, but it's been so long ...
I can't remember. oh, and I just realized that my thermometer is
broken 🙁 so that isn't much help right now.

Follow this link for a chart that will help you. Scroll to about the
center of the page for the chart. The page is an interesting and
informative read.

http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been
turned
off.
~unknow author

interesting read. i've been washing raw chicken for years, only to find
out it's not necessary.

I bathe every day, though that is technically not necessary. I will always
wash my poultry before cooking.

--
Posted via a free Usenet account from http://www.teranews.com

Knit Chic said:

I have a 4 1/2 pound whole chicken. How long do I bake it and at what temp?

Roast it at 425°F until the thermometer inserted into the thigh reads
165, which should take about 1.5 hours for a bird that size starting
at room temp.

Quoted message said:

I have googled but can't seem to find the answer, [snip]

Google for Sunset magazine to find their test of 50 or so variations
on roasting chickens. Their most important conclusions: use a true
roaster, not a fryer/broiler chicken; 425F works really well. -aem

Quoted message said:

Quoted message said:

Follow this link for a chart that will help you. Scroll to about the
center of the page for the chart. The page is an interesting and
informative read.

Quoted message said:

http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp

Quoted message said:

Michael

interesting read. i've been washing raw chicken for years, only to find out
it's not necessary.

brad

Yeah, they may not want to wash the chicken, but it only takes a few
seconds, a little bit of water, and I'll keep on doing it,
thankyewverymuch.

N.

Michael 'Dog3' Lonergan said:

Bleh... chicken [censored]. Don't ask me why but I've always rinsed
chicken and patted it dry with paper towels.

I do as well, but not because of germs. I just find the chicken is
easier to handle if it's been rinsed and dried.

Brian

--
If televison's a babysitter, the Internet is a drunk librarian who
won't shut up.
-- Dorothy Gambrell (http://catandgirl.com)

Blair P. Houghton said:

Brad said:

interesting read. i've been washing raw chicken for years, only to find out
it's not necessary.

Julia Child and Jacque Pepin had that argument.

My input would be, yes, nothing is going to survive
the 500F heat of the roasting pan, but, some of that
stuff is chicken [censored]. I'm kinda not gonna want that
interfering with my spice rub. So I'm washing it off.

Chicken [censored]?? Where are you buying your chickens? They are gutted and
washed off during the slaughterhouse process. There is no [censored]. Goodness
knows what they pick up sitting around touching each other in a heap at the
end of the line before they are packaged.

Brad said:

"Michael "Dog3" Lonergan" <[email hidden]> wrote in message
news:[email hidden]...

Quoted message said:

"Knit Chic" <[email hidden]> dropped this turd
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Quoted message said:

I have a 4 1/2 pound whole chicken. How long do I bake it and at what
temp? I have googled but can't seem to find the answer, I don't want a
rec. but more like just directions on how to bake a chicken.
Yes, I feel silly for asking this question, but it's been so long ...
I can't remember. oh, and I just realized that my thermometer is
broken 🙁 so that isn't much help right now.

Follow this link for a chart that will help you. Scroll to about the
center of the page for the chart. The page is an interesting and
informative read.

http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp

Michael

--
Due to recent cutbacks - The light at the end of the tunnel has been
turned
off.
~unknow author

interesting read. i've been washing raw chicken for years, only to find out
it's not necessary.

brad

the first time i tried not-washing, i made a red-cooked (braised in
wine and soy sauce) recipe, and the skin didn't take on any color or
flavor. i'm sure it's different for roasting, but i'll go back to
rinsing.

your pal,
blake

blake murphy <[email hidden]> wrote in
news:[email hidden]:

Quoted message said:

I have a 4 1/2 pound whole chicken

BAR-B-Q CHICKEN RUB
1/4 cup brown sugar, packed
2 Tbsp chili powder
2 Tbsp paprika
1 Tbsp ground cumin
1 tsp cayenne pepper
1 Tbsp garlic powder
1 Tbsp mustard powder
2 tsp salt
1 tsp pepper
Mix all ingredients. Store in an airtight container until needed. Makes
enough for 3lbs of chicken.

Coat chicken generously with rub and roast or grill. Can be used with
skin on or skinless chicken.

Throw out any leftover rub that's come in contact with raw chicken.

Preheat grill. Grill over medium heat, with the lid down, until a meat
thermometer inserted into the thickest part reads 170F for chicken pieces
or 180F for a whole bird.

Boneless skinless pieces - about 5-7 minutes per side
Bone in pieces - about 10-15 minutes per side
Whole chicken - about 90 minutes

--

The house of the burning beet-Alan

It'll be a sunny day in August, when the Moon will shine that night-
Elbonian Folklore