How long cook 2.3kg chicken

For best results use coated chicken. Bone-in portions require approximately minutes at o C. Bone-in portions require minutes, boneless portions threaded onto skewers require approximately 15 minutes.

Steaming: Whole birds and bone-in portions will require approximately 30 minutes per g of chicken. The poultry should be cooked until all the juices are clear, not pink, and the poultry reaches an internal temperature of at least 74 o C as measured from the thickest part of the breast or the innermost part of the thigh.

Further guidelines to food safety when cooking a hangi can be found on the NZFSA's website by clicking here. Related Recipes:. Pan Frying: Pan frying works best with coated chicken, as the juices are sealed in. Deep Frying: For best results use coated chicken. The juices will run clear when ready. Lift the bird out of the tin with the wooden spoons and sit it on your board or platter. Cover with foil and rest. This will give a juicier chicken.

Toss potatoes, remaining herbs and lemon wedges in the pan juices, then roast for mins, turning once, until crisp. Serve your roast with simple vegetables like broccoli. Subscriber club Reader offers More Good Food. Back to Recipes Pumpkin recipes Butternut squash See more. Back to Recipes Chicken slow cooker Veggie slow cooker See more. Back to Recipes Cheesecakes Cookies See more. Back to Recipes Family meals One-pot recipes See more. Back to Recipes Quick and healthy Quick vegetarian See more.

Then, season the bird with loads of salt and freshly ground black pepper. Salt and pepper can also be rubbed into the body cavity for additional flavour. For a really simple roast chicken, the bird would now be ready to place inside the oven. However, for that extra taste and something slightly different, try any of the following: Season the bird inside and out with a selection of herbs such as rosemary , thyme , sage or tarragon.

Stuff some herbs under the skin of the bird for even more flavour. Place half and onion and some garlic into the body cavity. Or if you prefer, fill the cavity with orange or lemon wedges. Any of the above will give the meat a delicious and aromatic flavour.

Note that the above are not the same as stuffing a bird see the section on stuffing poultry. After seasoning the chicken, you may want to truss it before placing it in the oven. Trussing is not necessary, especially for smaller birds, yet a trussed bird does keep its shape during cooking and is also easier to carve.

Untrussed birds will cook faster and more evenly. To guarantee that all the bacteria is destroyed and that the chicken is properly cooked, it is advisable to use a meat thermometer to certify that the correct temperatures have been reached during cooking. Insert the meat thermometer into the thickest part of the chicken's thigh, without touching the bone. Every 20 minutes you should remove the chicken from the oven and close the oven door to keep the heat in. With a spoon or a brush, pour or brush the fat and juices that have accumulated in the roasting tin, over the bird.

Wrap a 1m-long piece of string around legs twice and tie underneath. Pull up along insides of legs, so string runs along underside of breast. Loop over wings and tie tightly at back. Tucking in the wings and tying the legs together allows the chicken to cook through uniformly.

Place chicken in a roasting pan. Season to taste. Roast for 1 hour 20 minutes, basting with juices and turning every 20 minutes, or until juices run clear when thickest part of thigh is pierced. Before carving, allow chicken to stand for minutes — this gives the juices time to settle. Carve the breast meat in long thin slices, then remove the legs with the thighs and cut in half at the joint.