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Roast Chicken with Rosemary
June 26, 2007

USE A MEAT THERMOMETER! I followed the 20 minute/pound advice of several reveiwers, and did NOT cook my 3-lb chicken 2 to 2-1/2 hours as the original recipe recommended. Was I ever sorry! It looked beautiful, but was terribly underdone... red meat at the inner thighs. (I did use 2 oven thermometers like I always do to insure I had the oven temperature at 350. I wiggled the leg and the juices ran clear). BUT I should have used a MEAT thermometer to check the inner thigh temperature- the USDA says to cook chicken to an internal temp of 165 degrees. (I also found several resources that said an unstuffed chicken takes 20-30 minutes per pound, and a stuffed chicken needs more cooking time than an unstuffed one.)

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