Checking settings for roast chicken.
[My honey roasted chicken on 9-2-14]
A 1.3kg of free-range chicken marinated overnight with ginger juice, honey, soy sauce, white pepper and salt.
Roasted breast down 160C 15 mins, turned and roasted for another 10 mins. The wings and drumsticks were getting burnt. When I checked with meat thermometer, the chicken was not completely cooked yet.
So I flipped to breast down, then covered with foil. Increased temp to 180C 4 mins. Added another 5 mins, after checking that it was still undercooked.
Rested the chicken for half an hour. Turned out perfectly juicy. TOTAL 34mins
[Yvette on 24-2-14]
I first did 10 minutes at 200 then 20 minutes at 180 then I rested while I did potatoes then realised it wasn't cook so did another about 20 minutes I think it was a 1.6 kilo chook which was quite big. Skin was nice and crispy. TOTAL 50 mins
[Jamberie]
1.4kg with some roast potatoes. 40 mins. Not sure of temp.
Philips manual didn't give any suggestion for whole chicken. But for max of 7 drumsticks, they recommend 200C 10 mins then 150C 10 mins
Can't decide what to do with my upcoming 1.6kg roast chook. Will probably start at 200C 10 mins, drop to 150C 20 mins. Then go to 180C if the colour is not brown enough 10 mins.
Chook goes in breast down, no turning required.
Will try this over the weekend.
