Roasting Chart for Fowl

Appears in

Hows and Whys of French Cooking

Hows and Whys of French Cooking

Published 1974

About

		MINUTES TO COOK AT DIFFERENT TEMPERATURES
Type of Fowl	Weight	Begin at 425° for	Then at 375° for	Then at 325° for	and at 425° to brown for	Minutes to Rest	Number Served
Capon	6–7 lbs.	40	20	40	20	15	6
Chicken	4–5 lbs.	40		20	20	15	4
Cornish Hen	12 oz.	45				10	1
	16 oz.	60				10	2
	20 oz.	80				10	2
Squab under	1 lb.	45				5	1
Turkey	10–14 lbs.	40	60	2 hrs.	30	20	8
	14–18 lbs.	40	60	2 hrs.	60	20	10
Duck	3–4 lbs.	60				10	2
	6–7 lbs.	40		1 hr.	20	10	4
Goose	10–14 lbs.	40	60	2 hrs.	20	15	6

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