Roasting Chicken Question (Julia Child Recipe)
I want to use Julia Child's recipe (link below), but it calls for a 3.5-4 pound bird. Mine is closer to 6 pounds, so I have the following questions...
Do I do the 425 degrees for 15 minutes and then drop to 350 until it is done (I'm using a meat thermometer) or do I need to keep it at 425 longer since it is a bigger bird?
Based on the recipe, it looks like a 6 pound bird will take about 1.5 hours to cook. Does that seem about right? I know I'm shooting for 160 on the thermometer, but I'm trying to get an idea of how early to put it in the oven so we don't eat too late (also taking resting time into account).
An hour and a half sounds pretty close. Be aware that you might find some pink near the bone of the dark meat if you take it out at 160. That is a "safe" temperature for salmonella-killing, but last I looked dark meat is done at 180. Not sure how much carry-over cooking you can count on.
If someone knows better, please correct me!
For such a large bird, you might get a better result if you turn it once. Start it breast down, then turn it breast up halfway through.
I use my Grandmother's method for checking doneness... chicken, turkey, whatever. When you know it has probably been in oven long enough... check to see if legs are starting to wiggle. If ya grab hold of one and feel that it wouldn't be too hard to PULL it off... it's done.