Tips On Using a Food Thermometer. According to the USDA, chicken must be cooked to the minimum safe temperature of 165 F (73.9 C) (all parts). You may choose to cook it to reach a higher temperature. Insert the thermometer into the thickest part of a thigh, but not touching bone or gristle. Check the chicken near the end of the cooking time,
Preheat oven to 450 degrees F (230 degrees C) and cook whole (thawed) chicken for 10-15 minutes. Then reduce the temperature to 350 degrees F (175 degrees C) and roast for 20 minutes per pound. (Do not add the extra 15 minutes to the cooking time as …
The correct chicken cooking times and the precise temperatures for cooking chicken are extremely important. The optimum flavor and tenderness of chicken can be consistently achieved when care is taken to follow the recommended time and temperature guidelines for cooking chicken.
As a general rule, calculate a cooking time of 20 minutes per pound of meat plus an additional 10 – 20 minutes at a temperature of 375ºF (190ºC). Therefore, a 5 lb chicken will need to be roasting in the oven for at least 1h 50 mins. A 5 lb bird will serve between 4 – 5 people.
The roast chicken cooking time will be determined by weight once you have selected your chicken. A 4-5 pound bird will serve six. Stuff and truss chicken. (See below) Weigh the stuffed bird since cooking time should be calculated from the weight.
35 rows · Meat and Poultry Roasting Chart. POULTRY: Times are for unstuffed poultry. Add 15 to 30 …
|RED MEAT, TYPE||OVEN °F||TIMING||MINIMUM INTERNAL TEMPERATURE …|
|Beef, rib roast, bone-i…||325||23 to 30 min/lb||145 °F and allow to rest for at least 3 min…|
|Beef, rib roast, bonele…||325||39 to 43 min/lb||145 °F and allow to rest for at least 3 min…|
|Beef, eye round roast…||325||20 to 22 min/lb||145 °F and allow to rest for at least 3 min…|
|Beef, tenderloin roast, …||425||45 to 60 minutes total||145 °F and allow to rest for at least 3 min…|
Position the oven rack in the bottom third of the oven. Pre-heat oven for 15 minutes. Remove neck and giblets from cavity. If stuffing, tie legs together and fold wings under. Season skin and/or add stuffing or aromatics to the cavity. Stuff loosely, about ¾ cup stuffing per pound of chicken or turkey.