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Roasting an EIGHT pound chicken

So our CSA supplies us with fabulous organic chfood ckens every week. But the size can vary a bit. And this week we got an EIGHT pound chicken and I was sondering if my technique should change at all for it?

I usually roast a pair of spatchcocked 4 to 5 pound birds on a very high heat — -about 475. (I do this because they’re relatively lean birds with very fatty skin. The high heat seems to render the fat the most thoroughly.)

Help?

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asked 7 months ago

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3 answers 379 views
Jacob K Thomas
added 7 months ago

Normally the technique won't change, just the cooking time. You should be fine to cook it on high heat, but as you probably know, just watch it, because I would assume you don't want unintentional blackened chicken. I would probably still cook it on high, then lower it, for full cooking.

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Peter
Peter

While Peter no longer works for Food52 he still thinks up ways to make the website better.

added 7 months ago

Thanks but with a bird that big I would think it needs a longer time and therefore either I’ll blacken the skin or dry out the outer meat. I was hoping someone had cooked a bird this big before? Or should I pretend it’s a small turkey?

Nancy
Nancy

Nancy is a trusted home cook.

added 7 months ago

Peter - see chowhound for thread of a few people who had similar godziĺla chicken. One yes treated it like turkey.

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