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Roasting Chicken Question (Julia Child Recipe)

p
Philly Ray Feb 8, 2013 03:15 PM

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...

http://www.foodnetwork.com/recipes/em...

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).

Thanks

  1. w
    wincountrygirl Feb 8, 2013 03:17 PM

    Do as it says - 15 minutes and add the veges at the intervals instructed. Roast till done.

    1. s
      sandylc Feb 8, 2013 03:21 PM

      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!

      4 Replies
      1. re: sandylc
        C. Hamster Feb 8, 2013 03:22 PM

        180 is when the dark meat's connective tissue has dissolved.

        1. re: C. Hamster
          s
          sandylc Feb 8, 2013 03:49 PM

          Which, I assume, is a desirable thing....especially since a larger bird is likely to be tougher.

          1. re: C. Hamster
            w
            wincountrygirl Feb 9, 2013 04:58 AM

            180 is overcooked........

            1. re: wincountrygirl
              s
              sandylc Feb 9, 2013 03:23 PM

              It is for white meat, for sure....but dark meat is better cooked more. A conundrum. This is why there are so many deconstructed bird critter recipes out there.

        2. g
          GH1618 Feb 8, 2013 03:41 PM

          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.

          1. k
            kseiverd Feb 9, 2013 05:03 AM

            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.

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