I bought a whole chicken today. That was the only meat that was on special. Meats are expensive here.
The chart on my range top oven suggested 25-30 minutes per lb at 325F
1.7kg = 3.75lb, so cooking time = 93.75 min to 112.5 minutes
I decided to cook it around 100 minutes, so 50 minutes per side.
1. Line baking pan with tin foil. Grease it with 1 teaspoon of oil. Alternatively, there are non-stick foils and thicker foils available.
I rinse off the chicken, removed the Bird's Oil Gland (uropygial gland) and trim off extra fat around the area. I rubbed the surface with some light soy sauce and pepper.
I usually make sandwiches, soups and hand pies with the left overs, so I try to not to use too many spices. You can use salt and try out all kind of spices or marinates.
I leave it in the oven for 50 minutes at 325F. I didn't bother with pre-heating the oven as the 10 minutes or so doesn't make a whole lot of difference when the cooking time is that long.
I drained the juices and oil at this point. Now it is time to flip it over. Some of the skins are stuck on the foil. I rub this side with some soy sauce too.
The baked chicken is ready after another 50 minutes. Let it cool off before cutting. The meat is very tender and you can pull it off the bones.
There are some "drippings" on the foil and some juices that can be used to make a gravy.
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