Everything is going swimmingly.

[conuly]

Chicken is out of the oven and, for once, I think I cooked it the exact right amount and I won't have to shove it back in.

Squash is IN the oven for the next 15 minutes.

I decided not to make the ham slice or carrots, but I wish to emphasize that this is not because I ran out of time or screwed up my scheduling, but simply because I realized we had enough food. I repeat, my scheduling was exemplary and I did not run out of time, nor was I a frantic, hectic mess leaving chaos and tears in my wake.

Comments

[silver_chipmunk]

Merry Christmas!

[conuly]

You too :D

[gatheringrivers]

Did you bake a whole chicken or do something else with it?

[conuly]

1 whole chicken. Makes a nice presentation.

[gatheringrivers]

When I bake a whole chicken, I allow 15 minutes per pound @ 350f.

My oven is electric though - I've never cooked on gas, so I don't know how gas cooking would differ. Might be a similar starting point though?

OTOH, "America's Test Kitchen" channel on Youtube recommends the "ThermoPro ChefAlarm" for use in an oven. I don't remember how much it is - check Amazon - but it's worked well for us.

[conuly]

I used to do that, but we'd still end up with pink. I think our oven must not be calibrated properly. At any rate, things have improved since I started roasting at 425 for 20 minutes followed by 15 minutes per pound at 350.

[gatheringrivers]

Ahhh yea, it may not be.

A bog standard oven thermometer that you can leave in the oven (standalone thing) would be able to tell you if the oven is at least getting TO the right temperature.

Beyond that, whether that's a simple calibration issue or "age, wear and tear" that needs a repair, I couldn't guess from here.

[chez_jae]

Sounds delicious!

[conuly]

Sounds delicious, and was delicious.

[adafrog]

Yay!