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Author: Subject: how long to bake a bird??

Peach Extraordinaire





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  posted on 7/10/2008 at 02:28 PM
im debating on baking a 5 pounder chicken or festent
how long and at what temp??

 

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Zen Peach



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  posted on 7/10/2008 at 02:28 PM
quote:
im debating on baking a 5 pounder chicken or festent
how long and at what temp??
What is a festent???

 

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  posted on 7/10/2008 at 02:32 PM
quote:
quote:
im debating on baking a 5 pounder chicken or festent
how long and at what temp??
What is a festent???


ain't you never heard of wringnek festents ?

 

True Peach



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  posted on 7/10/2008 at 02:34 PM
350 degrees and about 25 minutes a pound in the oven........

Ever cooked a beer can chicken on the grill??




see below.........."INDIRECT HEAT"


1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.


Make it 7 Beers, 1 for the chicken and 6 for the chef!!!!!

[Edited on 7/10/2008 by rottinpeach]

 

Maximum Peach



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  posted on 7/10/2008 at 02:36 PM
foodtv.com

Great recipes - even for pheasant

 

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Zen Peach



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  posted on 7/10/2008 at 02:41 PM
quote:
im debating on baking a 5 pounder chicken or festent
how long and at what temp??


The basic preparation is 325 degrees at about 20 min. per pound. Make sure you rinse and salt the cavity after removing the innards.

 

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  posted on 7/10/2008 at 02:43 PM
go with the fryer. 3 min a pound. plus with the weather you can do it outside and wont heat up your house with the oven for hours

 

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Zen Peach



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  posted on 7/10/2008 at 02:46 PM
quote:
go with the fryer. 3 min a pound. plus with the weather you can do it outside and wont heat up your house with the oven for hours


Good point - what temp do you deep fry at? We use 350 for chicken.

And make sure both cavities are void of innards! LOL

 

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  posted on 7/10/2008 at 02:48 PM
quote:
quote:
quote:
im debating on baking a 5 pounder chicken or festent
how long and at what temp??
What is a festent???


ain't you never heard of wringnek festents ?


LMAO. They are kind of like soyburgers, tastes like a camping tent a little.

 

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True Peach



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  posted on 7/10/2008 at 02:58 PM
quote:
quote:
go with the fryer. 3 min a pound. plus with the weather you can do it outside and wont heat up your house with the oven for hours


Good point - what temp do you deep fry at? We use 350 for chicken.

And make sure both cavities are void of innards! LOL



I made that mistake on my first chicken............"WHAT THE HELL IS THAT"

That was so funny.

325 degrees is good too.........
Just do not dry it out and use a cooking thermometer on the "chicken".

[Edited on 7/10/2008 by rottinpeach]

 

Zen Peach



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  posted on 7/10/2008 at 02:59 PM
quote:
quote:
quote:
im debating on baking a 5 pounder chicken or festent
how long and at what temp??


The basic preparation is 325 degrees at about 20 min. per pound. Make sure you rinse and salt the cavity after removing the innards.



You should specify which cavity. Tarzan gets confused easily.


LMAO Yeah, I wasn't sure where he was going with the thread title.

 

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Peach Extraordinaire



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  posted on 7/10/2008 at 03:19 PM
quote:
350 degrees and about 25 minutes a pound in the oven........

Ever cooked a beer can chicken on the grill??




see below.........."INDIRECT HEAT"


1 (4-pound) whole chicken
2 tablespoons vegetable oil
2 tablespoons salt
1 teaspoon black pepper
3 tablespoons of your favorite dry spice rub
1 can beer

Remove neck and giblets from chicken and discard. Rinse chicken inside and out, and pat dry with paper towels. Rub chicken lightly with oil then rub inside and out with salt, pepper and dry rub. Set aside.
Open beer can and take several gulps (make them big gulps so that the can is half full). Place beer can on a solid surface. Grabbing a chicken leg in each hand, plunk the bird cavity over the beer can. Transfer the bird-on-a-can to your grill and place in the center of the grate, balancing the bird on its 2 legs and the can like a tripod.
Cook the chicken over medium-high, indirect heat (i.e. no coals or burners on directly under the bird), with the grill cover on, for approximately 1 1/4 hours or until the internal temperature registers 165 degrees F in the breast area and 180 degrees F in the thigh, or until the thigh juice runs clear when stabbed with a sharp knife. Remove from grill and let rest for 10 minutes before carving.


Make it 7 Beers, 1 for the chicken and 6 for the chef!!!!!

[Edited on 7/10/2008 by rottinpeach] [/quo


I have tryed that recipe several times and its great

instead of dry spice rub i use a bottle of hot sauce

 

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Extreme Peach



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  posted on 7/10/2008 at 03:25 PM
Probably won't be a kosher bird, eh, Tarzan?

 

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True Peach



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  posted on 7/10/2008 at 03:26 PM
6 beers for the chef, one Anheuser enema for the bird!

 

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Zen Peach



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  posted on 7/10/2008 at 03:30 PM
Don't forget to take the feathers off.

 

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Peach Extraordinaire



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  posted on 7/10/2008 at 03:48 PM
quote:
Don't forget to take the feathers off.



then whats gonna pad my stomach for the impact ??

 

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Universal Peach



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  posted on 7/10/2008 at 03:50 PM
About 10-12 years ago, South Central Bell sent a cook book to all its customers in Alabama. Paperback, nice, at least 300 receipes submitted by customers. I can't quote this exactly, but they somehow let a joke receipe for chicken slip in. The book is still in many homes, usually with a page folded down to this particular receipe.....

"After properly plucking and cleaning the bird, stuff it with one cup of popping corn.
Bake at 350 degrees till popcorn blows the ass off the chicken. Serve with gravy and buisquits."


EAPFP

 
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Peach Extraordinaire



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  posted on 7/10/2008 at 04:04 PM
quote:
Probably won't be a kosher bird, eh, Tarzan?


im not bless it myself maybe it will encourage me to take a spiritual journey and become a rabbi

 

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