When i cook my whole chicken it dries out by the time it's ready to be taken out. My cousin told me to coat it in olive oil before seasoning. Do you think it's a good idea? Will it mess with my seasonings and make it taste different? i love my chicken the way it is dry or not but my DH keeps mentioning how "dry it gets" :(. any suggestions are welcomed!
(btw i season it, leave it in the fridge overnight, then cook it for 5 hours in the oven!) :) thanks!
Answer by Saya at 7:40 AM on Oct. 19, 2010
Answer by MeggieSwan at 7:41 AM on Oct. 19, 2010
Answer by MaryWolfe at 7:44 AM on Oct. 19, 2010
Answer by Saya at 8:23 AM on Oct. 19, 2010
Answer by tnm786 at 8:43 AM on Oct. 19, 2010
Sounds like you are roasting it too long. Below are times for different weights, unstuffed, in a 375 degree oven. Use the shorter time and then check for doneness. I stick a meat fork in the leg joint and if the juices run clear (no red) the chicken is done. Or a meat thermometer should register 165 degrees. It will also be moister if you let it sit on the counter for about 10 minutes before cutting.
If you want to stuff it just Google "roasting stuffed chicken" and you'll see tons of links.
2½ - 3 lbs -1 - 1¾ hrs
3½ - 4 lbs -1½ - 1¾ hrs
4½ - 5 lbs -1½ - 2 hrs
5 - 6 lbs -1¾ - 2½ hrs
Answer by elizabr at 8:48 AM on Oct. 19, 2010
Answer by lovelypisces at 10:17 AM on Oct. 19, 2010
Answer by cancerfighter at 10:23 AM on Oct. 19, 2010
Answer by wheresthewayout at 11:11 AM on Oct. 19, 2010
Answer by wheresthewayout at 11:12 AM on Oct. 19, 2010