Roasting times
(modern)for chicken and turkey
The period recipes do not mention roasting times but these can be obtained
from modern cookbooks. For ease of use, I have written down the way of
calculating times I normally use (when I do calculate times).
Temperature:
Medium-high, 200-220ºC (390-430ºF)
Roasting times
Chicken
According to the examples in the book
I use (in bold), and interpolating quite severely, plus some recorded experience
(in bold italics) the roasting times would be:
Weight
(kg)
|
Weight
(pounds)
|
Roasting times
(minutes)
|
|
0,9
|
2,0
|
35
|
|
1,0
|
2,2
|
44
|
|
1,1
|
2,4
|
53
|
|
1,2
|
2,6
|
60
|
|
1,3
|
2,9
|
65
|
|
1,4
|
3,1
|
69
|
|
1,5
|
3,3
|
72
|
|
1,6
|
3,5
|
74
|
|
1,7
|
3,7
|
75
|
|
1,8
|
3,9
|
77
|
|
1,9
|
4,2
|
78
|
|
2,0
|
4,4
|
78
|
If in doubt, always check that the bird is done by pricking it in various
places (breast and leg) with a sharp, long thing. See if the juice leaving
the puncture is clear or tinted with blood. Only if it's clear is the chicken
properly done. An ideal instrument for this is a thin skewer.
Turkey, used as substitute for capon
(fattened chicken)
Turkey time seem to be calculated in
a more scientific manner (so I did not extrapolate, just follow the formula).
It is roasted for 20 minutes, plus a time which depends on the weight of
the bird: 15 minutes for each half kilogram (or pound) or 20 minutes for
each half kilogram (or pound) if it has a filling. Thus:
|
Weight (kg)
|
Weight (pounds)
|
Time; without filling
|
Time; with filling
|
| |
|
Total
(minutes)
|
Total
(hours and minutes)
|
Total
(minutes)
|
Total
(hours and minutes)
|
|
3
|
6,6 |
75
|
1h 15 min |
90
|
1h 30 min |
|
4
|
8,8 |
90
|
1h 30 min |
110
|
1h 50 min |
|
5
|
11,0 |
105
|
1h 45 min |
130
|
2h 10 min |
|
6
|
13,2 |
120
|
2h |
150
|
2h 30 min |
|
7
|
15,4 |
135
|
2h 15 min |
170
|
2h 50 min |
|
8
|
17,5 |
150
|
2h 30 min |
190
|
3h 10 min |
To check that it is done, do as with
chicken.
Source:
French cooking for the home, Louis Diat,
ed. Hammond & Hammond |
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