This website is a portfolio piece for Rolet Interactive.
search
Quick Links
 
 
Page Tools
 

Email Hen House Market - Butcher block - Cooking techniques

 
Your Name*
Your Email Address*

Recipient's Email Address*
(Separate up to 5 email addresses with commas.)

Personal Message

The email address(es) that you supply to use this service will only be used to send the requested page.

To help us distinguish between emails submitted by individuals and those automatically entered by software robots, please type the case-sensitive skewed letters shown here into the box below.
Email Code

* Denotes required information

Cooking Techniques - Poultry
Poultry - Whole Bird Roasting
Bird
Oven Temp
Cooking Time
Chicken, Broiler/Fryer
(unstuffed*)21/2-41/2 pounds
350o
 
Chicken, Roaster
(unstuffed*)5-7 pounds
350o
 
Whole Turkey
(purchased fresh or frozen and thawed, (unstuffed*)

8-12 pounds
12-16 pounds
16-20 pounds
20-24 pounds


325o
325o
325o
325o


3-31/2 hours
31/2-4 hours
4-41/2 hours
41/2-5 hours
Cornish Game Hen
(unstuffed*)18-24 ounces
350o
50-55 minutes
Pheasant
(unstuffed)2-4 pounds
350o
11/2-21/2 hours
Duck
(whole, unstuffed)4-51/2 pounds
325o
21/2-3 hours
Goose
(whole, unstuffed)

4-6 pounds
6-8 pounds
8-12 pounds
12-14 pounds


325o
325o
325o
325o


23/4-3 hours
3 -31/2 hours
31/2-41/2 hours
41/2-5 hours