Cooking chicken question

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That sounds incredibly long. The target internal temp of 180F is also way too high. I would recommend roasting for a much shorter time at a higher temp. Something like 400-450F for about an hour for a 5.33 lbs chicken should do it. The only way to really know is to get the chicken out and cut through the joint between the leg and the thigh, and make sure the juices run clear. That or using a thermometer...
 
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I wonder if it is called sticky chicken because for that amount of time at a low temp the skin will get kind of sticky and gummy?  Chicken done low and slow in a smoker does this.

5 hours does seem a bit long.  As for your original question a single 5+ pounder will take just a bit longer than the 4 pounders.  The best way is to use a thermometer, and I agree with FrenchFries about 180 being too done.  I'd go about 165 - 170 and make sure you rest it for at least 10 minutes before cutting.

And when you do cut you may end up with chicken that looks raw along the bone simply because of the redness.  This has been discussed before here and in other forums.  Basically the chicken is done, in spite of the looks.  The bloodiness comes from the marrow inside the bones oozing out.  Factory chickens are forced to market weight before they really mature, and the bones are not fully developed and are still rather porous.  Perhaps the recipe calls for taking it to 180 to reduce the "raw" appearance of the bones at the expense of overcooking and drying it out.

I thought I had a link to some web articles about this bloody chicken - ah, here it is:

http://www.hi-tm.com/Documents/Bloody-chik.html

mjb.
 
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The high ratings are due to the fact that some people like overcooked chicken.  "Sticky" probably isn't just the skin, because this chicken will stick to your teeth.  Also, the meat will fall of the bone, and the rib and wish bones will crack easily.  Having grown up with my grandmother's chicken -- been there, done that and didn't like it. 

But if you do like the really well done rotisserie chickens sold by many super-markets, 5 hours is more than enough time to take a 5+ lb chicken to the same degree of over-doneness and beyond.  My editorialzing aside, go with 5 and you'll get the chicken as promised. 

Maybe a nice kugel on the side?  

BDL
 
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375 regular oven 350 convection, cook on a rack in pan, so it stays dry, till internal temp 165 take out let sit 15 minutes then carve.   That slow cooking concept is great if you have a commercial Alto Sham oven which are great.
 
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I absolutely loved my grandmother's fried chicken.  It would always be tender, juicy and fried with a delicious crisp.  No one in the family has been able to duplicate it.  I've never seen anyone else outside the family follow the same process she did.

She would soak her raw chicken in buttermilk for a while (I was never privy to the amount of time she soaked it).  Then she would boil the chicken in just salt and water.  She'd dip her finger in periodically to taste the water.  Once she deemed it was ready she'd remove it, bread it and fry it.

Maybe some of you can enlighten me on the purpose of her process. 
 

phatch

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Frying chicken means frying for a fairly long period, 20 minutes ish. By poaching the chicken, she only had to cook the coating as the chicken was already cooked. In deep frying chicken, it's not particularly different as the steam does most of the cooking of the chicken.
 
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Thank you everyone for your advice! /img/vbsmilies/smilies//smile.gif I am definitely going to cook this chicken on a higher temp for a shorter time! I do not want "sticky or gooey" chicken lol. I thought the name was rather unappealing anyways. I was just going by the ratings and the fact that over 140,000 people saved the recipe. If you have the best roasted chicken recipe. lay it on me! Otherwise I'm gonna find one that is cooked the way you guyz suggested! Thanks again!
 
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A whole 4-5 pound chicken (2-2,5kg) -rubbed in a coat of sunflower oil and seasoning- will be nicely done in 45-60 minutes in an oven of 200°C/395°F. I prefer the whole 60 minutes, always; chickens have a lot of fat just under the skin, so a high temperature works well.  

A slightly quicker method is to cut the chicken along the spine, fold open. But, I still put it in the oven for 60 minutes to get it really crisp.

Also, try loosening the skin before cooking and fill the gap with a butter/fresh herb mix like here. This was a butter, tarragon and cayenne mixture.

Want it sticky? Mix honey with almost an equal amount of lemonjuice, some of your favorite herbs and spices and mix. Paint it on the chicken the last 15 minutes of cooking time.

 

kcz

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Do you all just leave the chicken sitting in the bottom of the pan, turn it over a few times, or roast it on a rack?  This also seems to be a point of contention in the various recipes I've seen.
 
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Truss, rack AND turn three times.  Finishing breast side up seems to net the best combination of crisp skin and juicy meat.  But that's definitely going the extra mile -- one turn might be enough for you. 

Perhaps the largest advantage you can give yourself is to use good quality chickens.  They are never produced in large Southern factory farms, nor are they often found in super market meat counters.

BDL
 
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The high ratings are due to the fact that some people like overcooked chicken.  "Sticky" probably isn't just the skin, because this chicken will stick to your teeth.  Also, the meat will fall of the bone, and the rib and wish bones will crack easily.  Having grown up with my grandmother's chicken -- been there, done that and didn't like it. 

But if you do like the really well done rotisserie chickens sold by many super-markets, 5 hours is more than enough time to take a 5+ lb chicken to the same degree of over-doneness and beyond.  My editorialzing aside, go with 5 and you'll get the chicken as promised. 

Maybe a nice kugel on the side?  

BDL

MMMMMMMMMMMMMMMMMMMMMMM Kugel.  Sweet or savory?
 
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Joined Oct 2, 2010
Do you all just leave the chicken sitting in the bottom of the pan, turn it over a few times, or roast it on a rack?  This also seems to be a point of contention in the various recipes I've seen.

When you cut a chicken open like I showed in the picture, you don't need to turn it, but.... first flatten the chicken a little and use a big lasagnetray. To start, make a bed of goodies to put the chicken on; take the unpeeled cloves from a whole garlic bulb, or more if you like, and/or a few handfuls of  olives, shallots, halved onions, a bundle of herbs: tarragon + chicken is a match from heaven (not a shy little twig, please)... etc. Put the chicken on the bed and you will always have the most tasty chicken ever witjpout having to turn it over when cooking!

When done, remove all herbs, squeeze the pulp from the garlic and work it in the cookingjuice at the bottom. Yummie!
 
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I never turn the chicken, cook it in a large, low-sided pan (1 inch max) so the dry heat surrounds it, and not steam, and at a very high temp - 450 F.  I stuff some butter and herbs under the skin - thyme or marjoram, and salt and pepper.  It comes out extremely crispy outside and very juicy inside.  I never bother to turn it.  I cook potato wedges around it, that take up the nice flavor of chicken, butter and pepper, and they get nice and crispy outside and creamy inside too.  (Parchment paper to line the pan). 

I find that a high-sided pan doesn't allow for nice browning. 
 

kcz

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I'm going to try flattening it like that, Chris.  And use a shallower pan.  Thanks for all the advice.
 
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Grandma made luchshen (noodle) kugel, with apricots but not too sweet.  I've got a few kugels in my rep, but her version is still my favorite. 

BDL
 
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I too usually spatchcock a chicken before roasting or broiling as in Chris B's photo.  Herbed butter under the skin gives good flavor, olive oil on the outside helps give a brown, crispy skin.  Did we mention getting the skin dry before cooking?  Usually the chicken sits on a bed of celery, carrots and onion slices, sometimes unpeeled garlic cloves added to the mix.  Steel racks don't add much flavor to the pan juices.

When broiling I keep the seasoning to a minimum, just olive oil and kosher salt.  Start with skin side down, turn once.  When roasting don't turn at all.

Might be time to roast a chicken for sunday's dinner, some mashed potatoes with a good gravy ....

mjb.
 
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The only chicken I can think of that would benefit from 5 hours of cooking would be one that died of old age.  In which case, I would prefer attempting to create a new fashion trend of chicken leather accessories over actually eating it. 
 
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Heston Blumenthal roasts a chicken for 4 hours at 60*C, tho'. Then, because the skin would still be tough, he pan-fries it in 'chicken butter' (basically frying the wing tips and other off-cuts in butter). It all depends on the very low temperature.
 

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