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10 lb roast chicken...help

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I need a little help here. Has anyone successfully roasted a 10 lb chicken? Should I adjust a standard roast chicken recipe for a 3lb chicken or should I roast I use a turkey recipe based on the size of this bird?

Any ideas?

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  1. I raised my first batch of organic chickens and couldn't quite bring myself to slaughter them until they were eating me out of house and home. As a result I had some very large roasters. I checked recipes at chowhound and decided on a high heat method that doesn't resemble either three pound chickens or larger turkeys. I put oil and herbs under the skin, and some cut up orange inside the cavity and then roasted the chicken at 500 degrees for 10 minutes a pound. When the oven started to smoke some, I turned the heat down to 450 and checked for doneness at the 10 minutes a pound mark and it was done perfectly -- one of the best roast chickens I ever ate. Good luck.

    1 Reply
    1. re: susanl143

      Thank you so much for the information. I am cooking the chicken tonight with your recipe and I will let you know how it turns out.

    2. With the big roasters, I just put them breast side down in the pan, have the oven at 450', leave it there for a half hour, then turn it down to 375' for a couple hours. I like to leave it in the oven an extra half hour after it's done, with the oven off, for a nice fall-off-the-bone finish.

      1. Use Alton Browns turkey roasting method where he starts at 500 then drops to 350 degrees. I did his brine and roasting methods for an 11 lb. turkey this year and I was so happy with how it turned out.
        http://www.foodnetwork.com/recipes/al...