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Old 12-04-2009, 07:58 AM   #11
LeeNetworX
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Good rule of thumb is 30 mins/lb @ 350, or if you have time, 45 mins/lb @ 325. Whatever you do, you want to make sure internal temp reaches 165' min before you serve it.

Next time rub a little olive oil over the skin of your whole chicken and season with a little S&P. The skin will crisp up a bit, helping to keep some of the moisture in and will also look must better, presentation-wise. And if anyone likes to eat the skin, they will enjoy it.
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Old 12-04-2009, 10:00 AM   #12
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Whatever you do, you want to make sure internal temp reaches 165' min before you serve it.
This is the key...also you can cook it to 161* and let carry over heat continue cooking it to 165* while it is resting. (About 10 - 15 mins).
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Old 12-04-2009, 10:20 AM   #13
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If the Chicken was dry then you over cooked the chicken. I would cook the chicken on separate trays then the potatos next time so you can pull one out if needed. And use a meat thermometer to guage when you hit the 160 mark in the chicken.
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Old 12-04-2009, 10:33 AM   #14
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This is the key...also you can cook it to 161* and let carry over heat continue cooking it to 165* while it is resting. (About 10 - 15 mins).
Or you can just go to KFC
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Old 12-04-2009, 10:38 AM   #15
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Why are you even in the kitchen? You should be in bed waiting on your sammich tp be brought to you.
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Old 12-04-2009, 10:47 AM   #16
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Or you can just go to KFC
This works as well.
Or Popeyes.
Or he could just wrap the chicken in bacon....
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Old 12-04-2009, 11:13 AM   #17
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Or he could just wrap the chicken in bacon....
Win
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Old 12-04-2009, 12:22 PM   #18
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Meat thermometers?
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Old 12-04-2009, 12:24 PM   #19
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Meat thermometers?
Unless you're Chuck Norris.

Chuck Norris eats chicken raw.
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Old 12-04-2009, 12:29 PM   #20
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Unless you're Chuck Norris.

Chuck Norris eats chicken raw.
Call me chuck then.
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