Originally Posted by tenspeed
You've got my curiosity aroused as to how this applies to roast chicken. The generally accepted safe temperature for poultry is 165 F, but you are calling for an internal temperature of 150 F. How long does it take to roast a pheasant at 200 F? I'm assuming you are roasting it uncovered. I've seen instructions for rotisserie style chicken that call for 3 hours at 300 F. My understanding is that wild pheasants are on the small side, so the time to roast a chicken will probably be significantly longer. The low and slow cooking and then turning up the temperature to brown the skin sounds interesting, and I think I'd like to give it a try. Might try a Cornish hen this way.
The smaller the bird the trickier it is to not overcook it. The bigger the bird the longer the carry-over temp will happen.
I roasted a twenty pound turkey at 200 F until the internal temp. was about 150 F. After an hour resting on the counter the internal temp. was 160 F.
Take any bird out at 'about' 150 F and tent it and the internal temp is going to go up about 5 degrees. Then blast it for a couple of minutes to crisp up the skin and the internal temp will go up another degree or so. It's important not to truss the bird so the heat can cook the bird in the cavity.
There is no definitive answer about how long to leave the bird in the oven. You MUST use a meat thermometer.