I don't remember that I ever baked one that was not cut up first, but for a
whole chicken cut into the different parts, I do it at dg.350 for an hour.
Others would say at a higher temperature and maybe shorter time, but I like
350. If I'm using the chicken meat in something, like my chicken soup, I
poach it, like what I saw on a cooking show once: You bring a pot of water
to a rolling boil, put the whole chicken in (it's good to have a pot with a
drainer basket or one of the ones with the locking lids), turn down to a
simmer, let cook like that for one hour, then lift the basket out of the pot
to drain, and let cool to where you can handle it; you'll have a nice moist
chicken to use for soup, chicken salad, etc. I put a chopped up onion and
whatever seasonings with the chicken while it's cooking.
Hope that helps.
----- Original Message -----
From: "Anna Globe" <[email protected]>
To: <[email protected]>
Sent: Friday, July 08, 2011 9:40 PM
Subject: [CnD] cooking chickens
Hello there, I have a three pound chicken to cook and I wonder how long to
cook it. thank you so much.
Please join us at the angelsongs.
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