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Roasted chicken and stuffing. - question


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Old 04-05-2011, 13:21
_radioamerica
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Just a quick about stuffing lol I'm roasting a chicken later and I want to stuff it with stuffing. Does the cooking time need to be increased? The pack says 1 hour and 45 mins but doesn't say anything about stuffing.
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Old 04-05-2011, 14:07
indianwells
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It doesn't matter what you stuff it with, baste it with, or put round it, a 3lb chicken will be done in 1 hour 20 minutes at 170fan.
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Old 04-05-2011, 14:08
Shrike
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I always take the extra weight into account. Just reweigh the stuffed bird and work out the time from that weight. Remember to let the bird 'rest' for a bit after cooking
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Old 04-05-2011, 14:11
Glomper
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I alway cook the stuffing separately, in the same oven on the bottom on a heat resistant greased pyrex lid, (about 45 mins) there is always a chance of the bloody inside of the chicken not being fully cooked, salmonella, not worth the risk.
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Old 04-05-2011, 14:33
_radioamerica
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Thanks guys haha though the last post might have put me off stuffing it a bit
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Old 04-05-2011, 16:58
degsyhufc
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Don't stuff it too much. You can put some stuffing into the bird, especially the neck end but if you fully stuff the main cavity you could have problems.
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Old 04-05-2011, 19:35
parthy
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It doesn't matter what you stuff it with, baste it with, or put round it, a 3lb chicken will be done in 1 hour 20 minutes at 170fan.
No, you have to weigh the chicken with the stuffing, and work out the cooking time from there.
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Old 04-05-2011, 19:52
mazzy50
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No, you have to weigh the chicken with the stuffing, and work out the cooking time from there.
Agreed - I was always taught that you had to cook according to the final weight of the bird including stuffing. Over-stuffing the main cavity in particular will prolong the required cooking time because it stops the hot air from circulating inside the bird.
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Old 04-05-2011, 20:44
Specktater
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It doesn't matter what you stuff it with, baste it with, or put round it, a 3lb chicken will be done in 1 hour 20 minutes at 170fan.
Really? I always thought the official advice was to weigh and calculate times after stuffing, especially with poultry.
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Old 04-05-2011, 20:50
IvanIV
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I alway cook the stuffing separately, in the same oven on the bottom on a heat resistant greased pyrex lid, (about 45 mins) there is always a chance of the bloody inside of the chicken not being fully cooked, salmonella, not worth the risk.
Same here, I cook the stuffing separately.
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Old 04-05-2011, 21:00
parthy
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Same here, I cook the stuffing separately.
Stuffing stuffed separately in nice but just not as flavoursome with cavity stuffing that is suffused with the bird's juices. Yum yum yum.
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Old 04-05-2011, 21:48
_radioamerica
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I just stuffed the bird a bit and put it on for the time it said on the packet as I usually find thats a wee bit too long anyway. I also mixed a little bit of the suffing with some butter and pushed it under the skin of the breasts to keep it nice and juicy and juicy it was

(I don't have scales to weigh it you see)
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Old 04-05-2011, 22:03
Annie1fortennis
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I just stuffed the bird a bit and put it on for the time it said on the packet as I usually find thats a wee bit too long anyway. I also mixed a little bit of the suffing with some butter and pushed it under the skin of the breasts to keep it nice and juicy and juicy it was

(I don't have scales to weigh it you see)
yes I put a layer of stuffing under the skin when I cook turkey. keeps the breast moist and tasty. With chicken I just stuff the neck end and only pop a chopped lemon or onion in the main cavity. Don't stuff the main cavity so the bird can get hot inside and so it cooks all the way through. If you use a lot of stuffing then it should be included in the calculation for cooking time.
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Old 04-05-2011, 22:05
Sad_BB_Addict
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I cook the stuffing separately and put half a lemon and a sprig of tarragon inside the bird.
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Old 04-05-2011, 23:23
scorpio man
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(I don't have scales to weigh it you see)
You could always improvise by using your bathroom scales.(if you have any)
Weigh yourself first (using kilograms) then again while holding the chicken, subtract the first figure from the second and you have the weight of the chicken.
Other than that check the weight on the packaging and add 500grms.
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Old 04-05-2011, 23:45
degsyhufc
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You could always improvise by using your bathroom scales.(if you have any)
Weigh yourself first (using kilograms) then again while holding the chicken, subtract the first figure from the second and you have the weight of the chicken.
Other than that check the weight on the packaging and add 500grms.
or put the chicken on the scales
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Old 05-05-2011, 00:59
scorpio man
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or put the chicken on the scales
What.........after stinky feet have been on them ?
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Old 05-05-2011, 06:22
indianwells
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I always take the extra weight into account. Just reweigh the stuffed bird and work out the time from that weight. Remember to let the bird 'rest' for a bit after cooking
No, you have to weigh the chicken with the stuffing, and work out the cooking time from there.
Agreed - I was always taught that you had to cook according to the final weight of the bird including stuffing. Over-stuffing the main cavity in particular will prolong the required cooking time because it stops the hot air from circulating inside the bird.
Really? I always thought the official advice was to weigh and calculate times after stuffing, especially with poultry.
I just stuffed the bird a bit and put it on for the time it said on the packet as I usually find thats a wee bit too long anyway. I also mixed a little bit of the suffing with some butter and pushed it under the skin of the breasts to keep it nice and juicy and juicy it was

(I don't have scales to weigh it you see)
Well it seems the op's chicken was fine. The thing with "official" advice is they always over compensate. The official advice is to cook chicken to a temp of 165f. That will give you bone dry chicken every time. I cook chicken to 155f and rest it. While resting the meat will come up to about 160f and will be just right.
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Old 05-05-2011, 07:11
parthy
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Well it seems the op's chicken was fine. The thing with "official" advice is they always over compensate. The official advice is to cook chicken to a temp of 165f. That will give you bone dry chicken every time. I cook chicken to 155f and rest it. While resting the meat will come up to about 160f and will be just right.
You're not taking into account that different ovens often behave differently. I've always had to experiment with the ovens and stoves in new house shares in the past.
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Old 05-05-2011, 07:52
indianwells
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You're not taking into account that different ovens often behave differently. I've always had to experiment with the ovens and stoves in new house shares in the past.
I'm talking about the temperature of the meat, not the oven. My own oven runs 20 degrees cooler than it says on the dial so I use a meat probe inserted into the thickest part and the readout sits outside the oven so I can see when the food hits the right temperature. They are simple to use and they ensure perfectly cooked meat every time. I've banged on about them before but I think it just takes the guesswork out of it. I certainly wouldn't be without mine!
http://www.amazon.co.uk/Mastrad-Meat...4578326&sr=8-1
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Old 05-05-2011, 09:02
joules22
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I always make my own stuffing, cook it first, let it cool, and put some into the chicken. Don't over stuff a chicken as it will stop it cooking properly. Always cook your stuffing first, but let it cool before you stuff the chicken. Stuffing is well easy to make. I don't know why people buy packets.

Always take the oven ready weight into account i.e. after stuffing the bird.
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Old 05-05-2011, 09:03
whoever,hey
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or put the chicken on the scales
They won't be accurate for only a kilo.
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Old 05-05-2011, 10:38
indianwells
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They won't be accurate for only a kilo.
Why not?

Edit; Oh I see, you're talking about bathroom scales. The answer really is to buy a meat thermometer. You don't need to weigh the meat then as it's irrelevant, the internal temperature of the meat is all that matters.
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Old 05-05-2011, 11:36
Ignazio
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I always reweigh the stuffed chicken before calculating the time.

I never stuff the cavity, just the neck end - though I usually put a peeled onion into the cavity. I might be kidding myself but I think it adds flavour and moisture.
I always make my own stuffing, cook it first, let it cool, and put some into the chicken. Don't over stuff a chicken as it will stop it cooking properly. Always cook your stuffing first, but let it cool before you stuff the chicken. Stuffing is well easy to make. I don't know why people buy packets.

Always take the oven ready weight into account i.e. after stuffing the bird.
^^^

Home stuffing is a doddle - and freshly made is always tastier and healthier.
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Old 05-05-2011, 11:54
Specktater
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I'm talking about the temperature of the meat, not the oven. My own oven runs 20 degrees cooler than it says on the dial so I use a meat probe inserted into the thickest part and the readout sits outside the oven so I can see when the food hits the right temperature. They are simple to use and they ensure perfectly cooked meat every time. I've banged on about them before but I think it just takes the guesswork out of it. I certainly wouldn't be without mine!
http://www.amazon.co.uk/Mastrad-Meat...4578326&sr=8-1
I knew there'd be a reason you were saying that, many thanks for sharing. I have read you talking about meat thermometers as well, just didn't put 2 and 2 together.
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