Roasting Times – Part 2 of 2

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.


Advertisements

24 thoughts on “Roasting Times – Part 2 of 2

    • 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. 🙂

  1. 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.

  2. 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. 🙂

Don't be shy, leave a reply. :-)

Fill in your details below or click an icon to log in:

WordPress.com Logo

You are commenting using your WordPress.com account. Log Out / Change )

Twitter picture

You are commenting using your Twitter account. Log Out / Change )

Facebook photo

You are commenting using your Facebook account. Log Out / Change )

Google+ photo

You are commenting using your Google+ account. Log Out / Change )

Connecting to %s