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Old 12-24-2009, 09:23 AM   #11
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My advice for this cut and any other large cuts of meat is to use a thermometer.

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Old 12-24-2009, 09:46 AM   #12
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Originally Posted by Lou_michelle View Post
A crown is where all the meat is taken off the then stuffed with whatever you want to use and all put together,tied up in a crown shape.

Ours is stuffed with sausage meat, which is why its quite heavy.

It's just all meat though,no hassle with the bones and everything else.

But I am obviously no good at remembering what the butcher said, I've weighed it just now and it's slightly over 3lbs.... bit more realistic. 8lbs, is more like an ostrich than a chicken!!

Thanks for all your help xx

This makes it very important that you ensure the interior is fully cooked. You don't want to end up with a cooked piece of chicken with raw sausage in the center.

The best way is to use an instant read thermometer to ensure the center of the roast reaches a safe temperature - 165 F.

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Old 12-24-2009, 09:59 AM   #13
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Originally Posted by Andy M. View Post
So it's an unsplit, bone-in breast with skin. Hard to imagine how big a chicken has an 8 pound one.
That's would be a big chicken!
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Old 12-24-2009, 10:20 AM   #14
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Ok, so it's basically a boneless stuffed chicken, right? For 3-4lbs, at 350°F (180°C - Gas Mark 4) it should take somewhere between 1 1/2 - 2 1/4 hours (depends on how dense the stuffing is). As Andy said, the only way to know when it is done is to check the temperature in the center of the stuffing.

Hope this helps.

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chicken, cooking times, crown

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