hi, i put a 2kg chicken in the oven for a long slow cook at 2pm on 140, aiming to get it out around 5:30. However, in the intervening period i used the grill and when i had finished, i turned the oven off instead of the grill. The oven was off for about 50 mins. What number would i have to put it on now in order it's still ready at 5:30 and in order that no-one gets poisoned
I would put it in the oven on 200C for about 40 minutes then reduce the heat down to 180C and cook until juices run clear. It is only 16.10 in the afternoon so this gives you 1 hour 20 minutes. It should be cooked by then.
Botulism does people in because the toxin is not destroyed, even by high cooking temperatures.
As long as the inside of the chicken had exceeded ~80C that should have killed any possible bacteria and you should be okay.
I think where people go wrong is by not thawing a frozen bird completely. While in the oven, the body cavity spends enough time at 'incubation temperature' to get the bacteria multiplying to dangerous levels.