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Oct 24, 2008 08:12 AM

adjusting roasting time for a small chicken

There is a butcher in my area who has great Amish raised chickens. I purchased one and had him spatchcock it to use in the CI Crisp-Skin High-Roast Butterflied Chicken with Potatoes. The recipe calls for a brined 3 1/2 to 4 lb bird cooked at 500 on a broiler pan with potatoes in the bottom of the broiler pan. My problem - my little bird only tops out at a little over 2 lbs. Is there anything I need to do to adjust the cooking times (about 20 minutes, rotate pan 20 to 25 minutes more breast temp of 160). Should I start checking at 15 minutes or just watch the little thing like a hawk during the whole process? Any suggestions?

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  1. It may be my oven, but the CI high temp chicken always takes longer than 45 minutes (usually closer to an hr for me). Which means that it averages about 20 minutes per pound (same goes for my thanksgiving turkey in a convection oven). My guess is that a bird that size would take 25-30 minutes, and if you brine first you will a little more leeway. unless you have a fancy remote thermometer, you dont want to be constantly opening the door. It will change your cooking time and may not crisp as well as it might have.