My biggest tip - Get an oven thermometer!!!
The oven thermometer, or meat thermometer as it’s also called, provides an accurate assessment as to when your roasts or chickens are cooked. No guess work is required – no twisting of limbs, or stabbing with fork, or burning yourself while trying to press on the meat to test for “rebound”. That’s the way some chefs test for doneness. ..if it feels like the fleshy part at the base of your thumb – it’s very rare; if it’s like the back of your hand – it’s very well done. Anyway, I don’t suggest you go that route.
Here are just two important things to know about thermometers:
• Get an instant read one with large enough print to actually be able to read it
• Always place the tip in the thickest part of the meat at the center not the ends, and never touch bone.
Here's a guide to what the temperature should be for all your roasting needs.
If you're cooking a whole chicken/capon/turkey, place the thermometer into the thickest part of the breast and make sure it doesn't touch bone.
My grandmother and mother used to use the "twist test" - you grab the leg and at the ankle - well I don't think chickens really have ankles, but you get the picture - and twist. The bone should turn very easily under the meat. They also would stick the tip of a knife in the meaty part of the chicken breast and look for clear running juice...no pink tinges. If you do this too many times, the juices will run out and your chicken will be dry.
Please email me any of your questions, and if I don't have the answer, I'll certainly try find it for you.Related links: kitchen tips Food & Drink