What temperature do you roast chicken at???

[Justmadesourkraut]

I've been roasting chicken for over 30 years at 180/gas Mark 4. I've just found out that all of my friends do 30 mins or more at 200 and then lower it, as that's safer. Have I been incredibly lucky to not kill us all?? (I have never used a probe, either!)

I do gas mark 5 for about 1 hour 20.

200 for about an hour and a quarter depending on size (usually huge).

180 for 20 mins per lb and 20 mins over or 8 hours on low in the slow cooker.

I saw a thread on here a couple of years ago and was amazed to see the number of posters who said they take a chicken from the freezer and bung it in the oven without defrosting it. So based on that I think your cooking skills are just fine 😄

180 here as well. Presumably you check that it's cooked? As long as it's up to temperature, which it will be, it's fine.

About 180. Are they maybe doing the 200 to try to crisp up the skin? When I use our outdoor electric pizza oven/meat smoker, it does 5 mins at 330 degrees to get the skin crispy and then goes down to 180 for the rest.

Wow!! Cooking from frozen!!

Yes, my chickens have always been well cooked, and yummy.

Thanks ladies. I can sleep easy now!

If I remember I do 20 minutes at 200 then turn it down , but I roast a chicken most weeks just for lunches, salads, wraps etc and more often than not I just put it in on 180 for the duration. The only difference it seems to make is the crispiness of the skin, and if it's going to be eaten cold that doesn't matter anyway.

220 to start with as my cooker is the slowest cooker to warm up on the planet; then down to 200 when the chicken takes on a bit of colour.

Preheat oven to 200ºC, put chicken in and lower to 180ºC. Cooking time depends on if it is legs, wings, an entire bird etc etc.

Pre-heated at 180, 20 mins per lb plus 30 minutes as I'm paranoid about under cooking chicken!

180, 200 is irrelevant. You cook chicken until it meets the recommended safe level of internal temperature. Use a temperature probe - they aren't expensive. I sometimes start with frozen chicken.

I invariably overcooked chicken 'just to be safe' until I got one.

200. I cook everything at 200.

180 in my fan oven, always turns out good for me 😊

I’ll happily roast a chicken from frozen if I’ve forgotten to defrost it. Do own a meat thermometer though.

Nothing wrong with cooking chicken from frozen.

170 and a meat probe.

I don’t bother pre-heating the oven and I roast it at 180°c. Depending on size of bird anywhere between 90 mins to 120mins. I always check the final temperature in several places with a temperature probe.

I don’t worry about making the skin crispy as I don’t eat the skin. (I like it but it’s too many extra calories)

170 till it’s cooked which is usually somewhere around an hour and a half.

Did a large one yesterday at 180 fan. It was lovely and brown and juicy. Cooked in about 90 minutes. I put carrots and potatoes around it for the last hour.

170c for an hour in a metal roasting tin,then lid off for 30 minutes to crisp the skin.

No it's just the more old fashioned method (which is fine). As long as you know how to check it's cooked through (juices run clear etc) then you're not going to give anyone food poisoning, let alone kill them.

30 years is plenty

we do 15 min at 220 plus 15min per pound of bird at 160

crispy skin, tender meat.

Cooking from frozen is fine as long as you cook it for long enough.

180 degrees in a fan oven for 20 mins per lb plus 20 mins, and a bit or resting time while I serve up the veg.

I think if you were going to poison anyone OP, it would have happened by now.