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. Pour reserved lemon juice over the chicken. 2  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. 3  If you want to, baste the chicken approximately halfway through cooking process.