Suelle wrote:Throwing a spanner in the works, I find that chickens cook faster than they used to. Whether that's because modern birds are different, or modern ovens are more efficient, I wouldn't like to speculate, but it might explain why recently published recipes differ from older ones.
Fortunately, chickens seem to be quite versatile, and will happily cook at a wide range of temperatures, which is useful if you want other things in the oven at the same time.
As StokeySue says - cook until done is the most reliable method.Just find what works best for you.
bigger breasted and smaller legged
Zosherooney wrote:I nearly always wing it ! Yet, I always weigh cake ingredients ?
On roasting chicken..... I bought (reduced) a 'ready to just stick in the oven' birds. Hugely disappointed, it was so wet, we nearly wrung it out ! They guaranteed 'moist' but the actual meat was boringly tasteless. We won't get another.
Gruney wrote:On a slight tangent - how long would you say it's safe to keep cooked chicken in the fridge?
StokeySue wrote:I used to quite like the Oakham chickens from M&S
suffolk wrote:I almost always roast chickens nowadays in an oval enamelled roaster with lid ... saves the oven getting in a mess for a start, and results in a lovely moist and tender bird.
Gruney wrote:On a slight tangent - how long would you say it's safe to keep cooked chicken in the fridge?
earthmaiden wrote:Gruney wrote:On a slight tangent - how long would you say it's safe to keep cooked chicken in the fridge?
If you have any left after the recommended 3 days, it freezes well and the best bits can still be eaten as cold meat successfully when thawed.
Zosherooney wrote:I'll be honest, I have kept a cooked chicken in the fridge for longer than 3 days, and am still here to discuss the subject! One of my fridges is very cold.....but not at freezing temps. I know they all have some sort of dial but they are all different and vary from model to model....?
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