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Started By
Message
Meat thermometer was accidentally thrown away - how to check for doneness?
Posted on 4/22/15 at 6:19 pm
Posted on 4/22/15 at 6:19 pm
Roasting a chicken right now. Should have 30 minutes left.
Started at 475 for 20 minutes.
Dropped to 325 and have been basting for the last hour and a half.
4.5 lb bird, stuffed with herbs, onions, and oranges.
Juice running clear enough to warrant eating?
Started at 475 for 20 minutes.
Dropped to 325 and have been basting for the last hour and a half.
4.5 lb bird, stuffed with herbs, onions, and oranges.
Juice running clear enough to warrant eating?
7
Posted on 4/22/15 at 6:23 pm to StringedInstruments
quote:
Meat thermometer was accidentally thrown away
I could cut into it to check the color.
Posted on 4/22/15 at 6:24 pm to StringedInstruments
So almost two hours?
That bird is cooked
That bird is cooked
Posted on 4/22/15 at 6:27 pm to StringedInstruments
If you can easily tear a leg off, it's done. 
Posted on 4/22/15 at 6:27 pm to StringedInstruments
I would think it was cooked and then some by now, but if the juices are all clear, you should be good to go. Could be overdone.
Posted on 4/22/15 at 6:32 pm to StringedInstruments
quote:
Started at 475 for 20 minutes.
Half way done. 400 for an hour is good.
Posted on 4/22/15 at 7:38 pm to StringedInstruments
Grab the leg and wiggles it. If it feels 'loose' it's done/close
Posted on 4/22/15 at 8:34 pm to StringedInstruments
Update:
Found the meat thermometer.
Pulled the chicken out stuck the thermometer in a fat part of the leg. Thermometer read 170. I thought, "This is going to be some good shite."
Let it rest for 15 minutes.
Came back to the kitchen when the timer went off and there was pink juices all over the plate.
So what the frick?
Only thing I can think is that I should have let it sit out at room temperature before placing in oven.
I salted it and let it refrigerate for three hours. Then I took it out and stuffed it, basted it with butter and chicken fat, and put it in the oven.
Found the meat thermometer.
Pulled the chicken out stuck the thermometer in a fat part of the leg. Thermometer read 170. I thought, "This is going to be some good shite."
Let it rest for 15 minutes.
Came back to the kitchen when the timer went off and there was pink juices all over the plate.
So what the frick?
Only thing I can think is that I should have let it sit out at room temperature before placing in oven.
I salted it and let it refrigerate for three hours. Then I took it out and stuffed it, basted it with butter and chicken fat, and put it in the oven.
Posted on 4/22/15 at 8:49 pm to StringedInstruments
If the thermometer registers 165 in the thigh, not touching bone, pull, let rest 15 minutes and carve, it's done,
Don't check in the leg or breast. Buy more than one thermometer. I have a dozen. They need calibrating from time to time. I just pitch it when it is wrong.
Don't check in the leg or breast. Buy more than one thermometer. I have a dozen. They need calibrating from time to time. I just pitch it when it is wrong.
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