Flash points are determined experimentally by heating the liquid in a container and then introducing a small flame just above the liquid surface. The temperature at which there is a flash/ignition is recorded as the flash point. Two general methods are called closed-cup and open-cup. The closed-cup method prevents vapors from escaping and therefore usually results in a flash point that is a few degrees lower than in an open cup.
There are two methods for roasting a whole chicken: Regular method: 1  Preheat oven to 350 degrees F (175 degrees C). 2  Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes.
1 Roast chicken for 15 minutes at 475, then reduce heat to 350 and cook for approximately 20 minutes per pound, or until internal temperature reaches 165 degrees. 2  If you want to, baste the chicken approximately halfway through cooking process. Roast chicken for 15 minutes at 475, then reduce heat to 350 and cook for approximately 20 minutes per pound, or until internal temperature reaches 165 degrees. 2  If you want to, baste the chicken approximately halfway through cooking process.