Baking a Chicken

[cimorene]

the recipe says to cook the chicken--or the breast part of it--for seven to nine hours in a "low" oven.  what does low mean?  googling tells me that the gas setting term is "very slow" for 250 F or 120 C. 

but all the recipes i can find are cooking chickens at around that 250 F-110 C range for one and a half, not eight and a half, hours.  so what is "low", and why does a google on it produce nothing?  is the recipe mis-typed? 

why is my parents' phone busy?

Comments

[anatsuno.livejournal.com]

when slow-slow roasting meat, like cooking a seven-hours lamb roast, my father uses an oven at 55 celsius.

the advantage of slow roasting is that what makes meat tender is colagen fibers, which harden under the effect f high temperatures. at 55, you get to keep the collagen intact and still cook the meat, but of course it takes a long ass time.

the legend says the slow roasted 7 hours lamb can be eaten with a spoon it's so tender. :)

[cimness.livejournal.com]

OH THANK GOD AN ANSWER YOU ARE A LIFESAVER ANA I LOVE YOU HERE HAVE MY FIRST-BORN CHILD KTHX.

[anatsuno.livejournal.com]

eeee :))

i also suggest er, checking the state of the meat some times after a few hours, huh? *g*

happy cooking!

[cimness.livejournal.com]

yeah. okay. i will. i mean, actually, we do plan to check the meat after a few hours. :)