Need help trying to figure this out.. (reheat, preheat, stove)

[himain]

Ok so I have a receipe that calls for cooking a 3.5-4lb chicken at 425 for 75 minutes and rotating it every 20 mins or so. I've done that in an electric and gas range and the same thing keeps happening. It's not fully cooked!! Tues night, in a gas stove, I put a 4lb chicken (fully dethawed) at 425. Started breast side up in a baking dish with 1.5 inch side at bottom of oven. 20 mins, I flipped and added chicken broth to bottom. 20 mins later I flipped and let it finish cooking. I pulled the bird out and the therometer read only 140. I was like something is wrong. So I cut into the breast and they were cooked but the drums/thighs were not at all-Very pink! So I put it back in legs up for 15 mins-still not cooked. Another 15-still not cooked!!!! I finally gave up and just ate the breast and threw the rest out..

Any idea of what I'm doing wrong?? Like I said, I've had the same problem with a gas and electric stove...

[LocoAZnative]

I cook the same size chicken in a dutch oven in my electric stove @ 350 for 2 hours and is comes out perfect an juicy. Dont even add any water or broth.

[Nomadicus]

First thing that comes to mind is to check you actual oven temp with a thermometer. It may not be as hot as the dial says.

[B4U]

First of all, what a fuss with all this turning & adding. Mountains out of mole hills I say. Second, everytime you take it out, both oven and chicken temps go down.
You never stated if you cooked it covered or not. Nevermind.
I never heard of cooking it the entire time @ 425º.

Put your chicken on a rack in a coverable roasting pan. Add your broth and cover. Place in a preheated 350º oven for 1¼ hours. Uncover and cook another 15-30 minutes to get color on the skin. Remove, check temp with thermometer where the meat is thickest not touching the bone (where leg and thigh connect, breast side up) It should read about 180-185º. If it doesn't quite, put it back in for 15 minutes.
Remove it from oven & let it rest about 10 minutes to let juices absorb back into the meat and temp will go up to 190º.
Easy peasy!

[himain]

It's just odd that it didn't fully cook at that temp and time.

[CoastalMaine]

I don't think it's odd that it didn't cook in that amount of time. I think whoever wrote the recipe or whomever edited the book made a boo-boo. I never cook chicken at that temp for the whole time either. MAYBE for the first 15 minutes, but really, why???? Just 325° or 350° as mentioned by a previous poster will give you deliciously moist chicken every time.

[LaceyEx]

I'm with Noma on this-calibrate the temp in your oven. While we're here at our daughter's her oven temp (gas) is off by a few deg.

[Dbl-r]

Chicken I have found was a meat that takes some getting use to when cooking Had the same problem and the answer or cure was simple, just cook it longer. Normally you can cut gently into that meat and get a very good idea where you are in the cooking process.

[B4U]

And one other thought I had; even without a thermometer you can check for doneness in the same location I stated above. Poke the meat and if the juices run clear - not red/pink...most likely, it's done. But again, let it rest 10 minutes before slicing.

[TKramar]

I was going to suggest braising it...that gives you conductance as well as convection.