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How to oven roast 2 chickens at the same time?

post #1 of 11
11/26/09 at 8:32pm
Thread Starter 
I've got 2 4.5 lbs chickens that I want to oven roast at the same time. My oven is electric and the chickens will not be stuffed. I plan on putting both birds in the same cooking vessel.

So what temp and for how long? Also should I turn the chickens? If so, when? I'm trying to wrap my head around some of the epicurious threads, but I was wondering if someone can answer my question directly.

I'm not much of a cook either, so be gentle. Thanks in advance.
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post #2 of 11
11/26/09 at 8:35pm
Shouldn't take much longer than a single chicken.
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post #3 of 11
11/26/09 at 9:11pm
chicken 1: damn, it's hot in here. chicken 2: holy fuck! a talking headless chicken!!
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post #4 of 11
11/26/09 at 9:41pm
LOL
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post #5 of 11
11/26/09 at 10:31pm
This is the second thread this week where I thought the thread title was euphemism for something more... adult.
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post #6 of 11
11/27/09 at 5:00am
Put both in the oven
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post #7 of 11
11/27/09 at 11:02am
use two ovens - otherwise the chickens will attack each other.
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post #8 of 11
11/28/09 at 11:04pm
Pretty simple really. Just put them both on a sheet pan with a roasting rack. Salt and pepper, oil, maybe some herbs on the wings, under the skin, or in the cavity. Put them in the over at 450 for fifteen minutes to get some color, then turn the sheet pan, then down to 350 or 325 until they're at 140-145 degrees F. Pull them out, let them finish carryover cooking, and voila. Personally, I like to roast them at 450 for fifteen to get some color then turn them all the way down to 200 to finish roasting. Takes quite a while longer (obviously) but ultimately ends in a much more well-cooked chicken, IMO.
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post #9 of 11
11/29/09 at 5:26pm
Quote:
Originally Posted by willpower View Post
Put both in the oven

2 cocks in one cavity is always good times
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post #10 of 11
11/30/09 at 4:50pm
a digital remote thermometer with alarm feature goes for 20$ on amazon.com
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post #11 of 11
11/30/09 at 6:02pm
measure the temp at the breast (170F ish) and thigh (180F ish) of both... should not be more than 2 hours at 375F with no stuffing... also next time just cook them in the oven "beer can style" (look it up on youtube) eventually i just bought a 10$ beer can chicken rack (not totally needed but it makes things easier) and it cuts down cooking time to 1hr 30min. Perfect brown crispiness whole chicken and the beer/water from the can keeps the meat super moist. its so easy and impressive that it will get you laid if you cook for a date...
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