Urgent Help - Roasting a Chicken

Buddingblonde

I have put a chicken in the oven and have just had a phone call that means that it will be ready way before it is due (as OH has had to go out).

It has been in for 30-40 mins - do I take it out the oven and then complete cooking when he comes back, or do I just turn the oven way down and then turn it up when he is back.

It is a large free range organic bird that cost £9 so I dont want to waste it and I know that if I cook it regardless and then reheat it when he comes back it will go dry!

Thoughts please - I am a veggie so I know nothing about meat.

Pollybear

I think it would be safer to let it carry on cooking as though you still want it the same time and then reheat your OH's portion in gravy when you're ready, it shouldn't dry out then. You can sort the rest out when it's cold. I would be worried about germs if you stop and start the cooking.

Any

How long are we talking before your OH will be back home?

kazwookie

Keep cooking it.

Buddingblonde

Another hour and a half later than the due time - wont it be dead dry reheated? He doesnt like gravy so he just has it with roast veggies and mash for moisture.

BitterAndTwisted

I wouldn't reduce the heat until it's finished cooking. You can then cover it with foil and turn the oven down to its lowest setting until you serve it

Any

Just reheated it won't be dead dry. However if you cook it for too long then it definitely will be too dry.
I would finish cooking it,take it out and cover it will foil and reheat it before serving.

Buddingblonde

Thanks everyone - just had visions of serving something inedible. And you pay enough for a chicken without it only being good for soup!

Mrs_Chip

I often roast a chicken then take it out of the oven, cover with foil and lay a cloth over and leave to one side (so that I can cook the rest of the dinner in my tiny oven) - it keeps fine, and actually is nicer well rested like that. I don't bother to reheat it, hot gravy poured over heats it up sufficiently for us.

valk_scot

Buddingblonde wrote: »

Another hour and a half later than the due time - wont it be dead dry reheated? He doesnt like gravy so he just has it with roast veggies and mash for moisture.

There will be some juices in the bottom of the roasting pan...put a spoonful of these over the sliced meat while reheating. Just don't turn the oven off and let it sit half raw and warm for the hour, otherwise you'll make him pretty ill.


I always cook my chickens in advanve and let them cool btw. Much easier to slice and then I reheat the meat either in gravy or in a foil parcel with some of the juices. Really, you only get "dead dry" chicken if you overcook it or don't baste it. One simple way to keep the breast meat moist is to put a couple of slices of bacon over the breast while roasting. Adds a lovely taste to the juices/gravy.

taxsaver

Sounds like a very lucky guy to have a large free-range organic chicken all to himself!!

You might want to consider cutting the chicken into smaller portions, which is easily done, and then only roasting (or otherwise preparing) it a portion at a time for him.

Oh, and I too would cook it as normal this time and then cover/keep covered on the lowest possible heat until ready to be eaten.