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Thread: small poll

  1. #1
    Super Member
    Join Date
    Oct 2008
    Van. Island, BC
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    small poll

    When making roast beef or roast chicken covered or not. If so how long.

  2. #2
    Power Poster
    Join Date
    May 2008
    I've started to bake pork and beef in a covered glass or pottery (like the slow-cooker liners) at 300 degrees container.

    It takes a little less time than a crock pot on high.

  3. #3
    Senior Member
    Join Date
    Aug 2018
    Near Seattle, WA
    I usually go uncovered if I am cooking something whole, but covered if it is in parts. Depending on what I'm doing with the chicken I typically take any cover off near the end so it will brown.

  4. #4
    Power Poster
    Join Date
    Mar 2011
    Ontario, Canada
    A roast or chicken goes in my little black roasting pan with the matching lid. If I am doing chicken pieces, I do those in my 9X9 pyrex uncovered but I toss the pieces in olive oil/spices with potatoes and carrots.

  5. #5
    Power Poster Annaquilts's Avatar
    Join Date
    Jul 2010

    Quote Originally Posted by true4uca View Post
    When making roast beef or roast chicken covered or not. If so how long.
    Not covered for about 2 hrs at lower heat, 2 hrs for chicken at about 325-350 and 2 hrs for roast at about 300. I first brown the roast on high before popping it in the oven. Also when they are done I let them sit for about 10 minutes before carving.

    I like the crock pot too and might pop them in there, about 6 hrs on low or 4 hours on high. The chicken tends to look pasty but sure tastes good and is very moist in the crockpot.
    Anna Quilts

  6. #6
    Super Member KalamaQuilts's Avatar
    Join Date
    May 2011
    SW Washington USA
    I use reynolds baking bags for a roast or whole chicken, takes about 2 hours at 350ish
    Also for thanksgiving turkey, time depends on how big

  7. #7
    dms is online now
    Junior Member
    Join Date
    Nov 2011
    I like to brown my roasts first and then cover. Great with onion soup and golden mushroom soup.

  8. #8
    Senior Member
    Join Date
    Jun 2009
    Bright, Ontario, Canada
    For both beef and pork roast and for chicken, I start it in a hotter oven (about 375' F) till it smells "heavenly", then cover and turn oven down to around 300'F - possibly lower depending on how soon the meal is. My MIL always did her roast and chicken/turkey at about 200-225'F overnight (like for Christmas dinner). It never killed us but it made me nervous, especially when the poultry was stuffed. On the other hand, it was usually very well cooked without being overdone.
    GrannyLady - Having too much fun dressing my grandaughters.

  9. #9
    Junior Member Nerys's Avatar
    Join Date
    Jul 2013
    Roast chicken not covered.After 22 minutes roasting I turn it to breast side down and then continue roasting and like 15 minutes before done I turn it breast side up so that breasts skin gets crispy and golden brown. I add citrus to chicken both inside and out no added fats no oil and it roasts in its own juices. Chickens here are fairly small so in my oven at 200Celsius 1 hour or slightly longer the bird stays moist and is completely cooked no pink.Seasonings sea salt, milled pepper, rosemary. Citrus is lemon and orange or lime and orange.

    Roast beef is big pat of butter with some milled pepper on top some onions around it roasted uncovered. At 185C for half hour our roast beef is very small sized as meat is expensive here.
    Last edited by Nerys; 11-12-2018 at 10:11 PM.

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