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Old 06-18-2006, 12:37 AM   #1
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At what temp do you roast a chicken?

Friend of mine and I got onto discussion about baked chicken.
I bake mine at 400 deg, uncovered for one hour. She bakes her covered at 300 deg, for nearly 2 hours. What do you prefer, any explanations. I really did not have any explanations or reasons to do it my way, except that mine chicken tastes better, but that could be due to better seasoning.

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Old 06-18-2006, 12:49 AM   #2
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I am between you and your friend Charlie. I usually bake at 350. Why? I am not sure. That is just how I have always done it.
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Old 06-18-2006, 12:52 AM   #3
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Yeah, I used 350 for years,but about 2 years ago swithched to 400 and absolutely love the result.
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Old 06-18-2006, 01:06 AM   #4
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Are you talking about whole chicken or chicken pieces? I cook a whole chicken in the oven at 375 degrees F. but chicken pieces I cook at 325 degrees F. I find that cooking pieces at a higher temp dries it out too much. I also cook smaller chickens and game hen or quail at 325 degrees F.
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Old 06-18-2006, 05:03 AM   #5
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Quote:
Originally Posted by CharlieD
Friend of mine and I got onto discussion about baked chicken.
I bake mine at 400 deg, uncovered for one hour. She bakes her covered at 300 deg, for nearly 2 hours. What do you prefer, any explanations. I really did not have any explanations or reasons to do it my way, except that mine chicken tastes better, but that could be due to better seasoning.
You're talking about the difference between roasting and braising. The uncovered, dry heat method is roasting, the covered method is braising.

Neither are popularly or properly called "baking."

Both have their uses.

Kelly
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Old 06-18-2006, 09:04 AM   #6
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I cook a whole chicken at 500F according to the Barbara Kafka method. This is the one way I can get a chicken to cook evenly throughout. Other methods always left me with properly cooked breasts and raw thighs. A 5-pound chicken will be done in less than 45 minutes.

I cook a cut up chicken (4 pieces) at 400F.

I have found high temperature roasting works better for me. I also do beef and pork at 400F.

But I call it roasting.
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Old 06-18-2006, 09:38 AM   #7
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I never cover my chicken I cook mine at 425 for about 1hour...(pieces)
whole chicken so many mins per lb.
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Old 06-18-2006, 09:53 AM   #8
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Quote:
Originally Posted by Andy M.
I cook a whole chicken at 500F according to the Barbara Kafka method.
Her book is high on my list of books that I want.
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Old 06-18-2006, 10:01 AM   #9
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I have had an unreasonable amount of difficulty roasting whole chickens so the breast meat is at 165F and the thigh joint is cooked through.

I have tried methods from Julia Child, Gordon Hammersley, Tyler Florence and who knows who else. I read about Kafka's method here on DC and tried it out. Works great! You need good ventilation!

BTW, I bought her book at a flea market for $3.00 a couple of years ago.
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Old 06-18-2006, 10:04 AM   #10
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Quote:
Originally Posted by GB
I am between you and your friend Charlie. I usually bake at 350. Why? I am not sure. That is just how I have always done it.
Yep, me too.
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