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Chicken cooking help needed asap! (thanks)

 
 
Mame
 
Reply Sun 13 Jun, 2010 04:20 am
Okay, I am doing 4 beer can chickens. I could do them on the bbq but I like to cook them over indirect heat and there's not enough room. I have done them in the oven before and they taste just fine, but I was wondering how long to cook them since there will be 4 of them... I normally cook a 2.5 - 3 lb. chicken for an hour, maybe a bit longer, then let it rest for 10 minutes, but I suspect with 4 x 3 lb-ers, I should up it to 1.5 - 2 hours.

Any advice?
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Type: Discussion • Score: 4 • Views: 1,852 • Replies: 7
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dadpad
 
  1  
Reply Sun 13 Jun, 2010 04:28 am
Logically the only extra time should be related to the extra time required to heat 3 more chickens to cooking temp.

mumpad swaps cookies and other stuff around to even them out. The top and back of our oven is hotter than the bottom and front so higher up stuff cooks first. trays are turned back to front half way through cooking
But i reckon you know all that stuff anyway.

is the oven fan fored?
Joe Nation
 
  1  
Reply Sun 13 Jun, 2010 05:09 am
Set timer for an hour and twenty minutes. Check with instant read thermometer. (180°F in the thigh)

Same rest time.

Joe( don't forget to drink the beer first)Nation
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Mame
 
  1  
Reply Sun 13 Jun, 2010 06:54 am
@dadpad,
dadpad wrote:

Logically the only extra time should be related to the extra time required to heat 3 more chickens to cooking temp.


I know some recipes say to add on extra time so I wasn't sure... You think 1.5 hrs will be enough, like Joe suggested? thanks, Joe, by the way.

dadpad wrote:

is the oven fan fored?


What does that mean?
Butrflynet
 
  1  
Reply Sun 13 Jun, 2010 11:13 am
@Mame,
If you aren't using a thermometer to monitor the cooking temperature, about the best thing you can do is after an hour of cooking, check about every 10 minutes after that to see if the juices run clear.
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Mame
 
  1  
Reply Sun 13 Jun, 2010 05:05 pm
Well, they took 2 hours, and that's IN the oven, not resting. And I still suspect the thighs were a bit too pink, so I didn't serve them. I'm now making stock out of the carcasses for my tortilla soup tomorrow.

I made two spicy chickens and two lemon-garlic-herb ones. Plus Fettucine Alfredo with Romano cheese and a bunch of other stuff.

We're out of here the 18th, I go home the 19th, Alex comes home the 20th, and we might all be back here July 3rd for a drilling program. Yay. The bugs are getting really bloody fierce.
ossobuco
 
  1  
Reply Sun 13 Jun, 2010 05:49 pm
@Mame,
Sounds great, the chickens, the tortilla soup (I remember the first time I tried it in Mexico), the fettucine, and your getting out of there for a while.
Mame
 
  2  
Reply Sun 13 Jun, 2010 06:13 pm
@ossobuco,
Me, too, Osso Smile re the getting out, of course. The tortilla soup I first had in Mexico, too - it was fabulous... I did find a recipe but don't know where it is, but I know what to do - have done it before. I have all I need, including the avocados. It's going to be steak tomorrow night and I get to go to town tomorrow Smile ha ha ha Okay, I'm getting hysterical.
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