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.
Roast the chicken until it reaches a food safe internal temperature of 160 F when tested with an instant-read thermometer. Chickens of 3 to 5 pounds' weight require approximately 13 to 15 minutes per pound to reach that point, while large roasters can take up to 18 minutes per pound.