Will I Kill Myself?

[bednobs]

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

[tiggerblue10]

As long as the juices run clear it shouldn't kill anyone.

[dzug2]

I'd put dinner off for an hour - or turn it up to 5 or 6 and check it as the post above suggests

[EcclesCake]

I'd try 160C and whack it up for the last 20 mins to crisp skin.

As tigger has said, check the juices in the thigh run clear before serving.

[bednobs]

PUT OFF DINNER????? try telling that to my toddler lol

[quizzkid]

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.

[Tilly2]

Are you worried because it was sitting in a warm oven for 50 minutes but not actually cooking?

[Hypognosis]

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.

[HowardLink]

Starnge thinking

[bednobs]

well, we are all still alive ....yay!

[Canary42]

That's good news.

[bednobs]

lovely, thanks so much for your miserable contribution