Andrew Roff - Everyday Easy Chicken
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Use these times as a guide, bearing in mind the size and weight of each bird vary. Be sure
to preheat the oven before cooking your bird(s), and always check that the bird is fully
cooked before serving.
| MEAT | OVEN TEMPERATURE | COOKING TIME | |
| Poussin | 375F (190C) | 12 mins per 1lb (450g) plus 12 mins | |
| Chicken | 400F (200C) | 20 mins per 1lb (450g) plus 20 mins | |
| Duck | 350F (180C) | 20 mins per 1lb (450g) plus 20 mins | |
| Goose | 350F (180C) | 20 mins per 1lb (450g) plus 20 mins | |
| Pheasant | 400F (200C) | 50 mins total cooking | |
| Turkey | 79lb (3.54.5kg) | 375F (190C) | 21/23 hrs total cooking |
| 1012lb (56kg) | 375F (190C) | 31/24 hrs total cooking | |
| 1317lb (6.58.5kg) | 375F (190C) | 41/25 hrs total cooking |
| FAHRENHEIT | CELSIUS | DESCRIPTION |
| 225F | 110C | Cool |
| 250F | 130C | Cool |
| 275F | 140C | Very low |
| 300F | 150C | Very low |
| 325F | 160C | Low |
| 350F | 180C | Moderate |
| 375F | 190C | Moderately hot |
| 400F | 200C | Hot |
| 425F | 220C | Hot |
| 450F | 230C | Very hot |
| 475F | 240C | Very hot |
| IMPERIAL | METRIC | IMPERIAL | METRIC |
| 1fl oz | 30ml | 15fl oz | 450ml |
| 2fl oz | 60ml | 16fl oz | 500ml |
| 21/2fl oz | 75ml | 2 cups | 500ml |
| 31/2fl oz | 100ml | 1 pint | 500ml |
| 4fl oz | 120ml | 3 cups | 700ml |
| 5fl oz | 150ml | 4 cups | 950ml |
| 6fl oz | 175ml | 2 pints | 950ml |
| 7fl oz | 200ml | 2 pints | roughly 1 liter |
| 8fl oz | 250ml | 21/2 pints | 1.2 liters |
| 10fl oz | 300ml | 3 pints | 1.4 liters |
| 12fl oz | 350ml | 3.5 pints | 1.7 liters |
| 14fl oz | 400ml | 4 pints | 1.8 liters |
| IMPERIAL | METRIC | IMPERIAL | METRIC |
| 1/2oz | 15g | 51/2oz | 150g |
| 3/4oz | 20g | 6oz | 175g |
| scant 1oz | 25g | 7oz | 200g |
| 1oz | 30g | 8oz | 225g |
| 11/2oz | 45g | 9oz | 250g |
| 11/3oz | 50g | 10oz | 300g |
| 2oz | 60g | 1lb | 450g |
| 21/2oz | 75g | 1lb 2oz | 500g |
| 3oz | 85g | 11/2lb | 675g |
| 31/2oz | 100g | 2lb | 900g |
| 4oz | 115g | 21/4lb | 1kg |
| 41/2oz | 125g | 3lb 3oz | 1.5kg |
| 5oz | 140g | 4lb | 1.8kg |
every D ay
easy
Chicken
Based on content previously published in
The Illustrated Kitchen Bible
every D ay
easy
Chicken
simple suppers roasts one-pot leftovers
L ONDON, N EW Y ORK, M ELBOURNE,
M UNICH, AND D ELHI
US Editor
Beth Hester
Editor
Andrew Roff
Designer
Kathryn Wilding
Senior Jacket Creative
Nicola Powling
Managing Editor
Dawn Henderson
Managing Art Editor
Christine Keilty
Production Editor
Ben Marcus
Production Controller
Hema Gohil
Creative Technical Support
Sonia Charbonnier
DK INDIA
Head of Publishing
Aparna Sharma
Design Manager
Romi Chakraborty
Designer
Neha Ahuja
DTP Coordinator
Balwant Singh
DTP Designer
Tarun Sharma
Material first published in The Illustrated Kitchen Bible in 2008
This edition first published in the United States
by DK Publishing, 375 Hudson Street
New York, New York 10014
09 10 11 12 10 9 8 7 6 5 4 3 2 1
176448October 2009
Copyright 2008, 2009 Dorling Kindersley
Text copyright 2008, 2009 Dorling Kindersley
All rights reserved
Without limiting the rights under copyright reserved above, no part of this
publication may be reproduced, stored in or introduced into a retrieval system,or transmitted, in any form, or by any means (electronic, mechanical,photocopying, recording, or otherwise), without the prior written permission
of both the copyright owner and the above publisher of this book.
Published in Great Britain by Dorling Kindersley Limited.
A catalog record for this book is available from the Library of Congress.ISBN 978-0-7566-5792-5
DK books are available at special discounts when purchased in bulk for salespromotions, premiums, fund-raising, or educational use. For details, contact:
DK Publishing Special Markets, 375 Hudson Street, New York,
New York 10014 or .
Color reproduction by MDP, Bath, UK
Discover more at
www.dk.com
We all love chicken. Many cultures around the world enjoy classic chicken dishes as part of their cuisinewhether Indian Chicken Tikka Masala, Southern Fried Chicken, or Thai Noodle Stir-fry. The really great news is that most of these are easy to make at home when youre shown how. Chicken is great for any occasion toofrom a fast family supper to an impressive main dish when entertainingso knowing your wishbone from your drumstick can drastically increase your culinary repertoire. Easy to cook, healthy, and readily available, the benefits of being a chicken whiz are manifold.
Other poultry is equally delicious, so weve included some here too. Turkey, goose, poussin, and duck are all readily available and are worth the extra expense. Game meats, such as pheasant and guinea fowl, although more occasional dishes, are thoroughly rewarding to cook and eat.
A range of chicken Techniques at the beginning of the book, including boning, butterflying, marinating, poaching, braising, roasting, and carving, will refine your core skills, enabling you to save time in the kitchen. Following this is a range of
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