Thread: Untraditional Thanksgiving question

On Sun 16 Nov 2008 09:13:20p, maxine in ri told us...

> Due to a variety of reasons, we're having chicken for Thanksgiving.
> I'll be cooking two of them, a couple of 4-pounders most likely.
>
> Do I alter the cooking time because there will be more mass in the
> oven, or keep it the same because each bird heats individually?
>
> I figure one will be Asian flavored, and the other either Tex-Mex or
> Middle Eastern
>
> maxine in ri
> still planning the rest of the menu
>

If you’re using convection the time should be about the same. If
conventional oven, you may need to increase the time slightly. The best
check is the internal temperature of the leg/thigh.

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Sunday, 11(XI)/16(XVI)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 3dys 2hrs 25mins
************************************************** **********************
'Misery acquaints a man with strange taglines.' -- Tagspeare
************************************************** **********************

On Nov 16, 8:13*pm, maxine in ri <weed...@gmail.com> wrote:
> Due to a variety of reasons, we're having chicken for Thanksgiving.
> I'll be cooking two of them, a couple of 4-pounders most likely.
>
> Do I alter the cooking time because there will be more mass in the
> oven, or keep it the same because each bird heats individually?
>
> I figure one will be Asian flavored, and the other either Tex-Mex or
> Middle Eastern
>
> maxine in ri
> still planning the rest of the menu

In my plan old electric wall oven I definitely have to significantly
adjust the cooking time when I roast 2 chickens at a time. An instant
read thermometer is your friend.

Nancy T

maxine in ri said...

> Due to a variety of reasons, we're having chicken for Thanksgiving.
> I'll be cooking two of them, a couple of 4-pounders most likely.
>
> Do I alter the cooking time because there will be more mass in the
> oven, or keep it the same because each bird heats individually?
>
> I figure one will be Asian flavored, and the other either Tex-Mex or
> Middle Eastern
>
> maxine in ri
> still planning the rest of the menu


maxine in ri,

Consider: http://preview.tinyurl.com/vnexw

Maybe lightly sesame oil one and drip a few drops of liquid smoke on the
other towards the end?

I make the recipe plain and it's fall off the bone delicious.

Andy

"maxine in ri" <[email protected]> wrote in message
news:[email protected]...
> Due to a variety of reasons, we're having chicken for Thanksgiving.
> I'll be cooking two of them, a couple of 4-pounders most likely.
>
> Do I alter the cooking time because there will be more mass in the
> oven, or keep it the same because each bird heats individually?
>
> I figure one will be Asian flavored, and the other either Tex-Mex or
> Middle Eastern
>
> maxine in ri
> still planning the rest of the menu

No the only time you would have to modify the cooking time is if the amount
of food in the oven overwhelms the ability of the oven to maintain the
cooking temperature.

Dimitri

On Nov 17, 4:01*am, Andy <a...@b.c> wrote:
> maxine in ri said...
>
> > Due to a variety of reasons, we're having chicken for Thanksgiving.
> > I'll be cooking two of them, a couple of 4-pounders most likely.
>
> > Do I alter the cooking time because there will be more mass in the
> > oven, or keep it the same because each bird heats individually?
>
> > I figure one will be Asian flavored, and the other either Tex-Mex or
> > Middle Eastern
>
> > maxine in ri
> > still planning the rest of the menu
>
> maxine in ri,
>
> Consider:http://preview.tinyurl.com/vnexw
>
> Maybe lightly sesame oil one and drip a few drops of liquid smoke on the
> other towards the end?
>
> I make the recipe plain and it's fall off the bone delicious.
>
> Andy

I usually do stand-up chicken, but only have one vertical roaster. I
prefer a soy-maple syrup-sesame-spices coating for the Asian. Not
sure how liquid smoke would go with za'atar & sumac.

maxine in ri

On Nov 16, 11:37*pm, Wayne Boatwright <wayneboatwri...@geemail.com>
wrote:
> On Sun 16 Nov 2008 09:13:20p, maxine in ri told us...
>
> > Due to a variety of reasons, we're having chicken for Thanksgiving.
> > I'll be cooking two of them, a couple of 4-pounders most likely.
>
> > Do I alter the cooking time because there will be more mass in the
> > oven, or keep it the same because each bird heats individually?
>
> > I figure one will be Asian flavored, and the other either Tex-Mex or
> > Middle Eastern
>
> > maxine in ri
> > still planning the rest of the menu
>
> If you’re using convection the time should be about the same. *If
> conventional oven, you may need to increase the time slightly. *The best
> check is the internal temperature of the leg/thigh.
>
Thanks. I knew there was a reason I insisted on getting that
convection oven<G>.

maxine

On Nov 17, 2:06*am, ntantiques <ntantiq...@aol.com> wrote:
> On Nov 16, 8:13*pm, maxine in ri <weed...@gmail.com> wrote:
>
> > Due to a variety of reasons, we're having chicken for Thanksgiving.
> > I'll be cooking two of them, a couple of 4-pounders most likely.
>
> > Do I alter the cooking time because there will be more mass in the
> > oven, or keep it the same because each bird heats individually?
>
> > I figure one will be Asian flavored, and the other either Tex-Mex or
> > Middle Eastern
>
> > maxine in ri
> > still planning the rest of the menu
>
> In my plan old electric wall oven I definitely have to significantly
> adjust the cooking time when I roast 2 chickens at a time. *An instant
> read thermometer is your friend.
>
> Nancy T

Agreed, but I only have one instant-read thats still working. Pity
Christmas Tree Shops no longer carries the $1 version of the
Polder<G>.

maxine in ri

On Nov 17, 12:13*pm, "Dimitri" <Dimitr...@prodigy.net> wrote:
> "maxine in ri" <weed...@gmail.com> wrote in messagenews:[email protected]...
>
> > Due to a variety of reasons, we're having chicken for Thanksgiving.
> > I'll be cooking two of them, a couple of 4-pounders most likely.
>
> > Do I alter the cooking time because there will be more mass in the
> > oven, or keep it the same because each bird heats individually?
>
> > I figure one will be Asian flavored, and the other either Tex-Mex or
> > Middle Eastern
>
> > maxine in ri
> > still planning the rest of the menu
>
> No the only time you would have to modify the cooking time is if the amount
> of food in the oven overwhelms the ability of the oven to maintain the
> cooking temperature.
>
> Dimitri

That would be, say, the 30 pound turkey or side of beef? This'll be 2
chicken, some dressing, and maybe some sweet potatoes.

Thanks,
maxine in ri

maxine in ri said...

> On Nov 17, 4:01*am, Andy <a...@b.c> wrote:
>> maxine in ri said...
>>
>> > Due to a variety of reasons, we're having chicken for Thanksgiving.
>> > I'll be cooking two of them, a couple of 4-pounders most likely.
>>
>> > Do I alter the cooking time because there will be more mass in the
>> > oven, or keep it the same because each bird heats individually?
>>
>> > I figure one will be Asian flavored, and the other either Tex-Mex or
>> > Middle Eastern
>>
>> > maxine in ri
>> > still planning the rest of the menu
>>
>> maxine in ri,
>>
>> Consider:http://preview.tinyurl.com/vnexw
>>
>> Maybe lightly sesame oil one and drip a few drops of liquid smoke on the
>> other towards the end?
>>
>> I make the recipe plain and it's fall off the bone delicious.
>>
>> Andy
>
> I usually do stand-up chicken, but only have one vertical roaster. I
> prefer a soy-maple syrup-sesame-spices coating for the Asian. Not
> sure how liquid smoke would go with za'atar & sumac.
>
> maxine in ri


maxine in ri,

za'atar & sumac???

Are you asking me to step over the edge of the earth?

I'll just google to be safe, first. <G>

Have a great holiday meal!

Best,

Andy

"maxine in ri" <[email protected]> wrote in message
news:[email protected]...
On Nov 17, 12:13 pm, "Dimitri" <Dimitr...@prodigy.net> wrote:
> "maxine in ri" <weed...@gmail.com> wrote in
> messagenews:[email protected]...
>
> > Due to a variety of reasons, we're having chicken for Thanksgiving.
> > I'll be cooking two of them, a couple of 4-pounders most likely.
>
> > Do I alter the cooking time because there will be more mass in the
> > oven, or keep it the same because each bird heats individually?
>
> > I figure one will be Asian flavored, and the other either Tex-Mex or
> > Middle Eastern
>
> > maxine in ri
> > still planning the rest of the menu
>
> No the only time you would have to modify the cooking time is if the
> amount
> of food in the oven overwhelms the ability of the oven to maintain the
> cooking temperature.
>
> Dimitri

That would be, say, the 30 pound turkey or side of beef? This'll be 2
chicken, some dressing, and maybe some sweet potatoes.

Thanks,
maxine in ri

Right you are - 2 chickens, stuffing & sweet potatoes - no problemo!

Dimitri

maxine in ri wrote:

> Due to a variety of reasons, we're having chicken for Thanksgiving.
> I'll be cooking two of them, a couple of 4-pounders most likely.
>
> Do I alter the cooking time because there will be more mass in the
> oven, or keep it the same because each bird heats individually?
>
> I figure one will be Asian flavored, and the other either Tex-Mex or
> Middle Eastern
>
> maxine in ri
> still planning the rest of the menu

I might be tempted to do one or the other (probably the Tex Mex) outside
on the gas grill. Indirect heat, a few lumps of mesquite for some good
smoke.

As always Wayne is right on the nose. I cook two chickens frequently as one
just doesn't feed the family any more. I bake, convection, rotisserie and
they only increase the time very slightly. I just use a thermometer and
make sure they are up to temp.

Lynne

"Wayne Boatwright" <[email protected]> wrote in message
news:[email protected] 5.247...
> On Sun 16 Nov 2008 09:13:20p, maxine in ri told us...
>
>> Due to a variety of reasons, we're having chicken for Thanksgiving.
>> I'll be cooking two of them, a couple of 4-pounders most likely.
>>
>> Do I alter the cooking time because there will be more mass in the
>> oven, or keep it the same because each bird heats individually?
>>
>> I figure one will be Asian flavored, and the other either Tex-Mex or
>> Middle Eastern
>>
>> maxine in ri
>> still planning the rest of the menu
>>
>
> If you're using convection the time should be about the same. If
> conventional oven, you may need to increase the time slightly. The best
> check is the internal temperature of the leg/thigh.
>
> --
> Wayne Boatwright
> (correct the spelling of "geemail" to reply)
> ************************************************** **********************
> Date: Sunday, 11(XI)/16(XVI)/08(MMVIII)
> ************************************************** **********************
> Countdown till U.S. Thanksgiving Day
> 1wks 3dys 2hrs 25mins
> ************************************************** **********************
> 'Misery acquaints a man with strange taglines.' -- Tagspeare
> ************************************************** **********************
>

"maxine in ri" wrote

> Due to a variety of reasons, we're having chicken for Thanksgiving.
> I'll be cooking two of them, a couple of 4-pounders most likely.
>
> Do I alter the cooking time because there will be more mass in the
> oven, or keep it the same because each bird heats individually?

Alter the time upwards a bit but it isnt radically higher. I seldom really
'time' a chicken but have my own doneness test where the legs kinda wall
fall off on their own (not really, but they kinda feel like it when you lift
with a fork).

On Mon 17 Nov 2008 12:25:31p, maxine in ri told us...

> Thanks. I knew there was a reason I insisted on getting that
> convection oven<G>.
>
> maxine
>

You’re welcome. Yes, convection cooking is terrific!

--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 11(XI)/17(XVII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 2dys 5hrs 39mins
************************************************** **********************
Wise Scottish saying: Never tune your bagpipes indoors.
************************************************** **********************

On Mon 17 Nov 2008 04:12:54p, King's Crown told us...

> As always Wayne is right on the nose. I cook two chickens frequently as
> one just doesn't feed the family any more. I bake, convection,
> rotisserie and they only increase the time very slightly. I just use a
> thermometer and make sure they are up to temp.
>
> Lynne

Thanks, Lynne. Yes, convection rarely requires much more time. Mostly it
depends on just how much you’ve put in the oven. As we agree, it’s always
best to double-check with a thermometer.


--
Wayne Boatwright
(correct the spelling of "geemail" to reply)
************************************************** **********************
Date: Monday, 11(XI)/17(XVII)/08(MMVIII)
************************************************** **********************
Countdown till U.S. Thanksgiving Day
1wks 2dys 5hrs 38mins
************************************************** **********************
In-con-CEIvable!
************************************************** **********************

On Nov 17, 2:34*pm, Andy <a...@b.c> wrote:
> maxine in ri said...
>
>
>
> > On Nov 17, 4:01*am, Andy <a...@b.c> wrote:
> >> maxine in ri said...
>
> >> > Due to a variety of reasons, we're having chicken for Thanksgiving.
> >> > I'll be cooking two of them, a couple of 4-pounders most likely.
>
> >> > Do I alter the cooking time because there will be more mass in the
> >> > oven, or keep it the same because each bird heats individually?
>
> >> > I figure one will be Asian flavored, and the other either Tex-Mex or
> >> > Middle Eastern
>
> >> > maxine in ri
> >> > still planning the rest of the menu
>
> >> maxine in ri,
>
> >> Consider:http://preview.tinyurl.com/vnexw
>
> >> Maybe lightly sesame oil one and drip a few drops of liquid smoke on the
> >> other towards the end?
>
> >> I make the recipe plain and it's fall off the bone delicious.
>
> >> Andy
>
> > I usually do stand-up chicken, but only have one vertical roaster. I
> > prefer a soy-maple syrup-sesame-spices coating for the Asian. *Not
> > sure how liquid smoke would go with za'atar & sumac.
>
> > maxine in ri
>
> maxine in ri,
>
> za'atar & sumac???
>
> Are you asking me to step over the edge of the earth?
>
> I'll just google to be safe, first. <G>
>
> Have a great holiday meal!
>
> Best,
>
> Andy

Not the edge of the earth. Only 7 time zones<g>

maxine in ri

On Nov 17, 6:03*pm, Kathleen <khhfmdeletet...@charter.net> wrote:
> maxine in ri wrote:
> > Due to a variety of reasons, we're having chicken for Thanksgiving.
> > I'll be cooking two of them, a couple of 4-pounders most likely.
>
> > Do I alter the cooking time because there will be more mass in the
> > oven, or keep it the same because each bird heats individually?
>
> > I figure one will be Asian flavored, and the other either Tex-Mex or
> > Middle Eastern
>
> > maxine in ri
> > still planning the rest of the menu
>
> I might be tempted to do one or the other (probably the Tex Mex) outside
> on the gas grill. *Indirect heat, a few lumps of mesquite for some good
> smoke.

No grill. My DH has threatened divorce is my sister gives us her's
when she gets a new one<g>.

maxine in ri

maxine in ri said...

> On Nov 17, 2:34*pm, Andy <a...@b.c> wrote:
>> maxine in ri said...
>>
>>
>>
>> > On Nov 17, 4:01*am, Andy <a...@b.c> wrote:
>> >> maxine in ri said...
>>
>> >> > Due to a variety of reasons, we're having chicken for Thanksgiving.
>> >> > I'll be cooking two of them, a couple of 4-pounders most likely.
>>
>> >> > Do I alter the cooking time because there will be more mass in the
>> >> > oven, or keep it the same because each bird heats individually?
>>
>> >> > I figure one will be Asian flavored, and the other either Tex-Mex
or
>> >> > Middle Eastern
>>
>> >> > maxine in ri
>> >> > still planning the rest of the menu
>>
>> >> maxine in ri,
>>
>> >> Consider:http://preview.tinyurl.com/vnexw
>>
>> >> Maybe lightly sesame oil one and drip a few drops of liquid smoke on
t
> he
>> >> other towards the end?
>>
>> >> I make the recipe plain and it's fall off the bone delicious.
>>
>> >> Andy
>>
>> > I usually do stand-up chicken, but only have one vertical roaster. I
>> > prefer a soy-maple syrup-sesame-spices coating for the Asian. *Not
>> > sure how liquid smoke would go with za'atar & sumac.
>>
>> > maxine in ri
>>
>> maxine in ri,
>>
>> za'atar & sumac???
>>
>> Are you asking me to step over the edge of the earth?
>>
>> I'll just google to be safe, first. <G>
>>
>> Have a great holiday meal!
>>
>> Best,
>>
>> Andy
>
> Not the edge of the earth. Only 7 time zones<g>
>
> maxine in ri




Andy

maxine in ri wrote:

> On Nov 17, 6:03 pm, Kathleen <khhfmdeletet...@charter.net> wrote:
>
>>maxine in ri wrote:
>>
>>>Due to a variety of reasons, we're having chicken for Thanksgiving.
>>>I'll be cooking two of them, a couple of 4-pounders most likely.
>>
>>>Do I alter the cooking time because there will be more mass in the
>>>oven, or keep it the same because each bird heats individually?
>>
>>>I figure one will be Asian flavored, and the other either Tex-Mex or
>>>Middle Eastern
>>
>>>maxine in ri
>>>still planning the rest of the menu
>>
>>I might be tempted to do one or the other (probably the Tex Mex) outside
>>on the gas grill. Indirect heat, a few lumps of mesquite for some good
>>smoke.
>
>
> No grill. My DH has threatened divorce is my sister gives us her's
> when she gets a new one<g>.
>
> maxine in ri

What?! Why? I use mine as a substitute for the oven and or the stove
during the hot months to avoid heating up the house.