Roasting a 10 lb chicken - too big for Barbara Kafka's roast chicken recipe, too small for her roast turkey recipe
HELP! I got a lovely (massive, 10 lb) chicken from a local farm. I was all set to get moving on it now but realized her method is supposed to only apply for birds up to 7 lbs. However, i love her result (so buttery and crispy). Thoughts on how to make this work for a 10 lb chicken?
Recommended by Food52
5 Comments
I just roast it longer in each step. And I use a digital probe thermometer inside the thigh to tell me when I've reached doneness. It always works.
I would NEVER cut into the bird to "see if it's done." Releasing the juices encourages a dry finish, and that's not what you want.
I cut near the end of estimated cooking time, only if I'm somewhere without a thermomenter. And since it's near the end, usually there's little or no more cooking & so no drying.
I guess if you cut too early, and have to bake/roast a long time, yes the bird would dry out.
1) Ramp up (by about 1 and 1/3 to 1 1/2) the ingredients from 7 lb recipe. Roasting time will be longer. Check doneness with a meat thermometer or by cutting into the chicken...if juices run clear it is done.
2) Reduce the turkey recipe, and cooking time. Check by thermometer or cutting into chicken. If there are roast vegetables attached, might as well make the same amount and use whatever may be left for another meal.
3) Use a search engine and find a recipe for a 10 lb chicken.
https://www.google.ca/webhp?sourceid=chrome-instant&ion=1&espv=2&ie=UTF-8#q=how+to+cook+10+lb+chicken&*