"Discover Cooking, Discuss Life."

Go Back   Discuss Cooking - Cooking Forums > Recipes & Ingredients > Chicken, Turkey & other Fowl
Reply
 
Thread Tools Display Modes
 
Old 12-24-2009, 10:23 AM   #11
Head Chef
 
Join Date: Jan 2008
Location: Richmond, Va
Posts: 1,228
My advice for this cut and any other large cuts of meat is to use a thermometer.
__________________

__________________
Bigjim68 is offline   Reply With Quote
Old 12-24-2009, 10:46 AM   #12
Certified Pretend Chef
 
Andy M.'s Avatar
 
Join Date: Sep 2004
Location: Massachusetts
Posts: 41,363
Quote:
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.
__________________

__________________
"If you want to make an apple pie from scratch, you must first create the universe." -Carl Sagan
Andy M. is online now   Reply With Quote
Old 12-24-2009, 10:59 AM   #13
Head Chef
 
Jeff G.'s Avatar
 
Join Date: Sep 2007
Location: Indiana
Posts: 1,352
Quote:
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!
__________________
Jeff G. is offline   Reply With Quote
Old 12-24-2009, 11:20 AM   #14
Master Chef
 
Michael in FtW's Avatar
 
Join Date: Sep 2004
Location: Fort Worth, TX
Posts: 6,592
Ok, so it's basically a boneless stuffed chicken, right? For 3-4lbs, at 350F (180C - 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.
__________________

__________________
"It ain't what you don't know that gets you in trouble. It's what you know for sure that just ain't so." - Mark Twain
Michael in FtW is offline   Reply With Quote
Reply

Tags
chicken, cooking times, crown

Thread Tools
Display Modes

Posting Rules
You may not post new threads
You may not post replies
You may not post attachments
You may not edit your posts

BB code is On
Smilies are On
[IMG] code is On
HTML code is Off
Trackbacks are Off
Pingbacks are Off
Refbacks are Off



» Discuss Cooking on Facebook

Our Communities

Our communities encompass many different hobbies and interests, but each one is built on friendly, intelligent membership.

» More about our Communities

Automotive Communities

Our Automotive communities encompass many different makes and models. From U.S. domestics to European Saloons.

» More about our Automotive Communities

Marine Communities

Our Marine websites focus on Cruising and Sailing Vessels, including forums and the largest cruising Wiki project on the web today.

» More about our Marine Communities


Copyright 2002- Social Knowledge, LLC All Rights Reserved.

All times are GMT -5. The time now is 03:59 PM.


Powered by vBulletin® Version 3.8.8 Beta 4
Copyright ©2000 - 2016, Jelsoft Enterprises Ltd.