Baking a Chicken at 425
 

it's a medium sized bird .... how long would you bake this puppy for?

Turn down the heat to 350 and cook for a hour and half

:thumbsup

Cheers Spunky :glugglug

At 425 you are going to make the outside get done WAY before the inside is even near it.... LOL

I do mine at 350 for about 2 hours and they are perfect..... usually it is about 15 minutes per pound. But if you cook that fucker on 425, it is going to be a bitch to get it done on the inside when the outside is done. :thumbsup

20 minutes per pound at 350 Fahrenheit

pshaw ... I always bake my birds at 425 ... it sears the outside and keeps all the luscious juices inside ... I just can't remember if it's 1 hour or an hour and 30 :-( ...

however .. since everyone on here sez 350 ish, and joy of cooking says 350-400 ... it does make me wonder ... I'll check it and tell you all how it goes =)

that temps a little high. the bird might come out nice and crispy

Turn that fucker up to 650 and it'll be done in 10 minutes.

if you have a thermometer I think the internal temperature should br around 150 or 160 in the thigh

425 seems a little high.. turn it down to 350-375:thumbsup things will be juicier and taste better

rotfl
Are these juices clear? If not you are in deep shit...


What I do is put a tablespoon of butter inside it and as it starts melting, it runs out in the pan, I then use that and baste it every 20-30 minutes and it is always juicy and tender on the inside.... basting it is the key to a juicy bird.... LOL

ignore this... my better half just told me i bake it at 400 ... oh well


:glugglug

haven't checked the juices yet ... but the temp in the breast is only 163, so I'm giving her another 10 minutes.

i've heard (from the food network) that basting is bad because it varies the temp too much ... especially with turkeys ... but i've never attempted to take on a 20 lb bird with 20 raging guests around me.

go here

http://foodnetwork.com

I cook mine all very low and for a long time.... I cook MINE for like 4 hours on 300, and baste it...... only when I am in a hurry do I shoot it to 350..... but I have never NOT basted mine and they get done all the way thru.... and the little thing on the turkey always pops out saying it is done too... LMAO

I HATE dry poultry, so I just cook it longer at lower temps and baste it.

You are right though, basting does alter it, I just cook mine a lot longer....... like I said, unless I am in a hurry. LOL

Hey Jeff! :1orglaugh Jedi's cook their chicken at 4:20.

hmm... I don't know folks, this is really pretty yummy

I say you shove that mutha f'er up your a** and keep it there for about 20 mins or so. Just my :2 cents:
:winkwink:

if its an electric stove with self clean, cut on the self clean feature, temps go up to over 800 degrees, shouldnt take it no time at all.:Graucho

425 is much too high lower it to 400-375 and after two hours...yum!!! Trust me on this!

My god!!!! I'm never celebrating Thanksgiving with you!!!!!

that sounds a little better

buy a thermometer it saves so much headache

:thumbsup

I was thinking the same thing, sure glad you said it first.... LMAO

haha :-)

it's okay ... adam and i have this chicken/turkey felching thing.

yeah I believe they stay more tender when you cook it at 400 for about an hour, depending on the size, covered in foil... and then you crank the heat up to about 450 remove foil and get the skin nice and crispy.... baste it for extra flavor.

how'd it come out?

stick a can of beer up its ass and put it on the grill for an hour

I was just thinking, "fuck it- get a deep fryer."

Put it in the microwave for 2 minutes and spraypaint it golden brown.

:thumbsup

A few ways to keep chicken from drying out:

One is to put a whole, peeled onion inside. Somehow it doesn't flavor the chicken, but the steam from the onion keeps the breast moist.

Rub some olive oil and paprika into the breast. Start the oven off at 475 but as soon as you put the chicken in, turn it down to 375. After 15-20 minutes, turn the chicken upside down for the rest of the cooking time. The skin should have sealed with the initial high temperature and upside down, the juices soak down through breast.

Cover the breast with some slices of bacon until about 20 minutes before done.

BTW if you prefer chicken to turkey and have to feed several people, buy a capon. Castrated male chickens, capons are bigger and tastier. More texture in the meat too.

Yeah, what Spunky said.