Roasted Chicken Question

dixiedog_2007January 27, 2008

I've got an 8 lb. chicken to roast and I want to know how long you would cook it. I like the high heat method but have to admit that my oven needs some cleaning so don't want to put on 500. If I do it at 425 instead of the 350 suggested on package for 2 1/2 hours./ approx. how long do you think it would take? My them. broke so I'm in a pickle right now!:(

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According to Julia, if you roast a 5.5 - 7 pound chicken at 450 degrees, it should take 1.5 to 2 hrs to roast & 20 min rest before carving. In her method, the bird is placed breast side up for a while, then on one side for a few min, then on the other side for a few min. After 30 min at 450, the oven temp is lowered to 350 and the bird is finished for the remainder of time breast side up. Baste once in a while. It's done when the leg moves easily up and down and the thighs are tender when pressed and all the juices are yellow. I hope this helps.

    Bookmark   January 27, 2008 at 2:59PM
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Where do you find an 8-pound chicken?

    Bookmark   January 27, 2008 at 3:07PM
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cloudy_christine wrote: Where do you find an 8-pound chicken?

That's what I was wondering. If it was in a dark alley, I'd probably run. :D

    Bookmark   January 27, 2008 at 3:59PM
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It is probably an "Oven Roaster Chicken".

    Bookmark   January 27, 2008 at 4:22PM
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Me..too...I've never seen one that large!
Maybe 6lbs is the most.

    Bookmark   January 27, 2008 at 4:27PM
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This blog has some past the blogger to the comments too.

Here is a link that might be useful: Chicken

    Bookmark   January 27, 2008 at 4:30PM
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The thing that has me stumped is the 8lb bird..I always make 2 at the same I is it the same as one? I don't know.

Here is a link that might be useful: Roast Chicken with Vegetables

    Bookmark   January 27, 2008 at 4:34PM
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I just made a 7.5 lb one for dinner.

I make them the same every time and they are always juicy, tender and delish. Rinse all they yucky stuff off, sprinkle heavily with salt, put breast side up in a roasting pan (on a rack) and roast at 350 for 20 min per lb.

Perfect every time!


    Bookmark   January 27, 2008 at 8:06PM
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Thank you for the help. It turned out just fine. Yes, you read correctly. It was almost 8 lbs. exactly. It was a Perdue Oven Roaster purchased at Wegmans. Served with potatoes and roasted vegs. Very good and moist.

P.S. - I have the oven self-cleaning as I type!

    Bookmark   January 28, 2008 at 9:44AM
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Dontcha just love that SC mode!

    Bookmark   January 28, 2008 at 12:17PM
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Are you stuffing it? I'd say 2 hours. Ever try stuffing with a bunch of parsley, a handful of whole garlic clover and a cut up lemon? Yummy!

    Bookmark   January 30, 2008 at 10:00AM
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terri whoever invented the SC mode is TOPS in my book!

Kicky I have made this chicken by Ina many times. I already cooked the chicken and it turned out great. I was just not sure with it being larger and my them. being broken (which was replaced as of yesterday - I can't live without it).

Perfect Roast Chicken
Copyright, 1999, The Barefoot Contessa Cookbook, All rights reserved

1 (5 to 6 pound) roasting chicken
Kosher salt
Freshly ground black pepper
1 large bunch fresh thyme, plus 20 sprigs
1 lemon, halved
1 head garlic, cut in half crosswise
2 tablespoons (1/4 stick) butter, melted
1 large yellow onion, thickly sliced
4 carrots cut into 2-inch chunks
1 bulb of fennel, tops removed, and cut into wedges
Olive oil

Preheat the oven to 425 degrees F.

Remove the chicken giblets. Rinse the chicken inside and out. Remove any excess fat and leftover pin feathers and pat the outside dry. Liberally salt and pepper the inside of the chicken. Stuff the cavity with the bunch of thyme, both halves of lemon, and all the garlic. Brush the outside of the chicken with the butter and sprinkle again with salt and pepper. Tie the legs together with kitchen string and tuck the wing tips under the body of the chicken. Place the onions, carrots, and fennel in a roasting pan. Toss with salt, pepper, 20 sprigs of thyme, and olive oil. Spread around the bottom of the roasting pan and place the chicken on top.

Roast the chicken for 1 1/2 hours, or until the juices run clear when you cut between a leg and thigh. Remove the chicken and vegetables to a platter and cover with aluminum foil for about 20 minutes. Slice the chicken onto a platter and serve it with the vegetables

Recipe Summary
Prep Time: 20 minutes Cook Time: 1 hour 30 minutes
Inactive Prep Time: 20 minutes Yield: 8 servings

    Bookmark   January 30, 2008 at 12:44PM
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