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Roasted chicken and stuffing. - question |
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#1 |
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Forum Member
Join Date: Jun 2006
Location: Wagner
Posts: 4,632
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Roasted chicken and stuffing. - question
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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#2 |
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Join Date: Aug 2006
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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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#3 |
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Join Date: Jun 2005
Location: Nottingham
Posts: 11,481
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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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#4 |
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Guest
Join Date: May 2008
Posts: 3,061
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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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#5 |
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Join Date: Jun 2006
Location: Wagner
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Thanks guys haha though the last post might have put me off stuffing it a bit
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#6 |
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Join Date: Aug 2008
Location: Up North
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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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#7 |
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Join Date: Jul 2007
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Quote:
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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#8 |
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Join Date: Nov 2008
Location: Slough of Despond
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Quote:
No, you have to weigh the chicken with the stuffing, and work out the cooking time from there.
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#9 |
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Join Date: Jul 2005
Location: Scotland
Posts: 7,801
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Quote:
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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#10 |
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Join Date: May 2006
Posts: 25,199
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Quote:
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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#11 |
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Join Date: Jul 2007
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Quote:
Same here, I cook the stuffing separately.
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#12 |
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Join Date: Jun 2006
Location: Wagner
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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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#13 |
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Join Date: Dec 2010
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Quote:
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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#14 |
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Join Date: Jun 2004
Location: Essex
Posts: 86,769
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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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#15 |
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Join Date: Jan 2005
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Quote:
(I don't have scales to weigh it you see) 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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#16 |
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Join Date: Aug 2008
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Quote:
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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#17 |
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Join Date: Jan 2005
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Quote:
or put the chicken on the scales
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#18 |
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Join Date: Aug 2006
Posts: 12,236
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Quote:
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
![]() Quote:
No, you have to weigh the chicken with the stuffing, and work out the cooking time from there.
Quote:
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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Really? I always thought the official advice was to weigh and calculate times after stuffing, especially with poultry.
Quote:
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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#19 |
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Forum Member
Join Date: Jul 2007
Posts: 5,010
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Quote:
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.
![]() I've always had to experiment with the ovens and stoves in new house shares in the past.
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#20 |
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Join Date: Aug 2006
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Quote:
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.![]() http://www.amazon.co.uk/Mastrad-Meat...4578326&sr=8-1 |
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#21 |
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Inactive Member
Join Date: Nov 2010
Posts: 1,542
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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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#22 |
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Join Date: Mar 2006
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Quote:
or put the chicken on the scales
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#23 |
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Join Date: Aug 2006
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Quote:
They won't be accurate for only a kilo.
![]() 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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#24 |
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Join Date: Jan 2008
Posts: 17,110
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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. Quote:
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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#25 |
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Forum Member
Join Date: Jul 2005
Location: Scotland
Posts: 7,801
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Quote:
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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