Your chickens? We have two Dels in the oven at 400*. I just had to put them back in. DW had them in for 30 min. We figured since they don't have as much meat on them as a store bought bird they would take less time. They are juicy though. Should these be roasted and a covered pan. DW says she couldn't cut them up cuz the bones are to hard. Should be invest in a good meat cleaver? Or should be put them in a pan so we can baste them like a turkey? Thanks Rancher got Delaware Hicks.
Too hot, not enough time. This was a two pound bird I cooked Sunday, an hour and 15-20 minutes at 350 degrees. Plus mine was butterflyed.
First of all....YUMMERS to both dishes! Second, do you have a meat thermometer? I think the breast is supposed have internal temp of 170 and the thigh 180..let me check Google to make sure...well, Google has some debate, but these temps seem to be safe.
Well the breast was done but the thighs weren't. We cut off the breast meat which wasn't much and tossed the rest. We usually only eat white meat anyhow. The skin was tough too. Each bird weighed about 5 pounds. DW tried to butterfly them but couldn't cut them. We need to get a good cleaver I guess. Plus we had a hard time eating it, so DW says next one will be with dumplings. DD wouldn't eat any. They didn't have names but she still wouldn't eat them. It's all psychological I know. Thanks for the times and temp. I knew there was a trick to this but gramma is long gone so we couldn't ask her. Rancher
