I love roasted whole chicken!
I but a special type here in norway that have a very good taste. They are between 3,5-4,5lbs each.
I normally roast it for about 30 minutes per kg (I think that will be about 25min per lbs). To check when its done I dry to twist the drumstick and if it twist easy its done. I have also tries putting a knife in the thigh but then all the juice runs out..
Yesterday I bought a thermometer but I wonder where should I put it? In the breast or the thigh? In the "drumstick" on the leg?
Sometimes the chicken breast gets very dry. So I guess its overcooked but when the breast is "ready" then the thigh is not twisting (and the liquid is pink). Anyone have a tip?
When I but small chicken 2-3,5 pound I don't have the problem with dry breast, its only when its above 3,5 lbs..
Would it help to brine it?
I but a special type here in norway that have a very good taste. They are between 3,5-4,5lbs each.
I normally roast it for about 30 minutes per kg (I think that will be about 25min per lbs). To check when its done I dry to twist the drumstick and if it twist easy its done. I have also tries putting a knife in the thigh but then all the juice runs out..
Yesterday I bought a thermometer but I wonder where should I put it? In the breast or the thigh? In the "drumstick" on the leg?
Sometimes the chicken breast gets very dry. So I guess its overcooked but when the breast is "ready" then the thigh is not twisting (and the liquid is pink). Anyone have a tip?
When I but small chicken 2-3,5 pound I don't have the problem with dry breast, its only when its above 3,5 lbs..
Would it help to brine it?