Figuring out how long to cook a whole chicken per kilogram starts with choosing the proper oven temperature. For the best results, set the oven to 230 degrees Celsius and let your bird roast at this temperature for the first 10 to 15 minutes, then drop the heat to 190 degrees Celsius for the remainder of the cooking time.
When you're determining how long to cook a whole chicken per kilo, you can use this helpful breakdown:
- 1 kg: 1 hour
- 1.5 kg: 1 hour and 20 minutes
- 1.6 kg: 1 hour and 20 minutes
- 1.7 kg: 1 hour and 40 minutes
- 2 kg: 2 hours
- 2.5 kg: 2 hours to 2 1/2 hours
- 3 kg: 2 1/2 hours
To make sure that your chicken is fully cooked, insert a meat thermometer into the thickest part of the thigh and make sure that it has reached 74 degrees Celsius.
Keep in mind that if you plan to stuff the bird, this will lengthen the cooking time. Make sure to check both the meat and the stuffing to ensure that everything is cooked through.
Whole Roasted Chicken Recipe
Chicken, whole
What is whole chicken? About the ingredient whole chicken. Including 236 recipes with whole chicken, nutrition data, and where to find it.
Contents
- About
- Nutrition facts
- Where found
- Food group
- Weights & measures
- Recipes228
- References
- Related
Broiler and fryer chickens range from 6 to 8 weeks old and weight about 3 to 4 pounds (1 1/4 to 1 3/4 kg) according to the National Chicken Council.
However you may find that the chickens in your local supermarket tend to be closer to 2 1/2 pounds (1 kg) as factory farms rush the birds to market at an ever faster pace.
These chickens may also be referred to as "spring chicken".
Broilers and fryer chickens can typically be used interchangeably. They are generally best cooked with high heat which make it an ideal choice to butterfly and broil, grill, or sauté in a skillet or frying pan.
The meat is young, tender and quite mild tasting which can make them a less than ideal choice for braises and stews where an older bird would deliver significantly more flavour while the younger broiler or fryer will tend to dry out.
The following chart from the National Chicken Council in the US shows the U.S. broiler chicken performance from 1925 to 2011.
1925 | 112 | 2.50 | 4.70 | 18 |
1935 | 98 | 2.86 | 4.40 | 14 |
1940 | 85 | 2.89 | 4.00 | 12 |
1945 | 84 | 3.03 | 4.00 | 10 |
1950 | 70 | 3.08 | 3.00 | 8 |
1955 | 70 | 3.07 | 3.00 | 7 |
1960 | 63 | 3.35 | 2.50 | 6 |
1965 | 63 | 3.48 | 2.40 | 6 |
1970 | 56 | 3.62 | 2.25 | 5 |
1975 | 56 | 3.76 | 2.10 | 5 |
1980 | 53 | 3.93 | 2.05 | 5 |
1985 | 49 | 4.19 | 2.00 | 5 |
1990 | 48 | 4.37 | 2.00 | 5 |
1995 | 47 | 4.67 | 1.95 | 5 |
2000 | 47 | 5.03 | 1.95 | 5 |
2005 | 48 | 5.37 | 1.95 | 4 |
2006 | 48 | 5.47 | 1.96 | 5 |
2007 | 48 | 5.51 | 1.95 | 4.5 |
2008 | 48 | 5.58 | 1.93 | 4.3 |
2009 | 47 | 5.59 | 1.92 | 4.1 |
2010 | 47 | 5.70 | 1.92 | 4.0 |
2011 | 47 | 5.80 | 1.91 | 3.8 |
2012 | 47 | 5.95 | 1.9 | 3.7 |
2013 | 47 | 6.01 | 1.88 | 3.7 |
2014 | 47 | 6.12 | 1.89 | 4.3 |
2015 | 48 | 6.24 | 1.88 | 4.8 |
Nutrition
Nutrition Facts
Serving Size 1 unit (yield from 1 lb ready-to-cook chicken) (32g)
Amount per Serving
Calories 96Calories from Fat 60
% Daily Value *
Total Fat 6.7g 10%
Saturated Fat 1.9g 9%
Trans Fat ~
Cholesterol 28mg 9%
Sodium 27mg 1%
Total Carbohydrate 0.0g 0%
Dietary Fiber 0g 0%
Sugars 0.0
Protein 8.3g
Vitamin A 2% • Vitamin C 0%
Calcium 1% • Iron 3%
* Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending on your caloric needs.
Where found
Whole chicken is usually found in the poultry section or aisle of the grocery store or supermarket.
Food group
Chicken, whole is a member of the Poultry Products USDA nutritional food group.
How much does whole chicken weigh?
measure | grams |
1 unit (yield from 1 lb ready-to-cook chicken) | 32 |
1 back, bone removed | 53 |
In Chinese: | 整鸡 | |
British (UK) term: | Chicken, whole | |
en français: | poulet entier | |
en español: | pollo entero |
Recipes using whole chicken
There are 228 recipes that contain this ingredient.
All 228 whole chicken recipes
References
Created: November 28, 1999 Last updated: over 5 years ago