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.
For firmer meat and crisp skin, roast the chicken around 425 degrees F for 45 minutes to 1 1/2 hours, depending on the weight. In our recipe below, we roast a 5 to 6 pound chicken at 425 degrees for about 1 1/2 hours. You will need a pan to roast the chicken in â a roasting pan with rack, large baking dish, rimmed baking sheet or an oven-safe pan will all work. When it comes to seasoning, we like to keep things simple.