These roasting times are approximate and slight adjustments may be required to achieve the degree of cooking preferred. This is particularly important for larger roasts for which cooking times can vary considerably.
Pork roasting times
Oven temperature: 350°F / 180°C / gas mark 4
Medium
30 minutes per 500g plus 30 minutes
Well Done
35 minutes per 500g plus 35 minutes
Check that juices run clear. Rest for 15 minutes before carving.
Chicken roasting times
Oven temperature: 350ºF / 180°C / gas mark 4
Unstuffed
1kg – 1.4kg – 1 – 1½ hours
1.6kg – 1.8kg -1½ – 1¾ hours
2kg – 2.3kg -1½ – 2 hours
2.3 – 2.7kg -1¾ – 2½ hours
Stuffed
1kg – 1.4kg -1½ – 2 hours
1.6kg – 1.8kg -1¾ – 2¼ hours
2kg – 2.3kg -2 – 2½ hours
2.3 – 2.7kg -2¼ – 2¾ hours
Check that juices run clear. Rest for 10 minutes before carving.
The Complete Book 
Thanks Mandy 🙂
(How’d you get the Food Press footer on your blog?)
I have a FoodPress footer? It must be a WordPress thing that they did. Just had a look and I don’t see it. 😦 Maybe it is a theme based thing? Sorry I couldn’t help.
Cindy, you have Food Press in some of your post, too 🙂
Thanks Tes. I also think it is something that WordPress control. 🙂
This is really informative, Mandy! I’m saving this info 🙂
I am so pleased you have found it useful Tes. Have a super weekend. 🙂
I do like these little tips Mandy, great job 🙂
Thanks so much Anna. I should repost my abbreviations, conversions and ingredient substitutions again. Have a happy weekend. 🙂
Any tip for roasting pork skin on, to make the skin really crunchy? They said add baking soda to it, have you tried that technique?
Hi Raymund. I have never heard of using baking soda before – I am not sure it will taste very nice. What I do to get crunchy crackling (skin) is to score (cut) the fat quite deep but not all the way down to the meat and then sprinkle on salt an rub it into the skin. Sometimes if it has not got crunchy enough once the meat is cooked, I remove the crackling and place it back in the oven while I carve the meat and serve the rest of the meal. Please let me know if this method works for you. 🙂
Thanks, Mandy, for this informative entry.
I wish you a great weekend!
Angie
You’re welcome Angie. Glad you enjoyed the info. 🙂
Great info, thanks Mandy! 🙂
Thanks Celia. 🙂
I always do my chicken for 90 minutes as that is how far the timer goes on my LG oven 🙂
😀 No big turkeys at Christmas then?
no ways!
😀
This info is very handy to have, thanks Mandy.
By the way, my butcher tells me that it is more difficult to get decent crackling these days because pork is bred to be leaner now. Free-range pork probably has more of that lovely fat and maybe it would be easier to get the skin to crackle.
Just a thought – haven’t tried it yet , myself.
Thanks Amanda. Very interesting facts about the pork – thanks very much for sharing. 🙂
just a thought about the pork roasting times – the desired texture of the pork when cooked is firm but not dry, I would assume, whereas if you’re looking for something more in the vein of fall apart tender, you’d be cooking for longer, lower and slower, right?
Hi Jonathan, thanks for stopping by. Absolutely right, for the “fall apart tender” you cook it much slower and much longer and covered for a lot of the time too. You can also use a stock. 🙂
Thanks for the handy and useful information.
Glad you found them Norma. Have a lovely weekend. 🙂