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.
I roast a chicken for 20 minutes per pound of weight at 350Â°F. I roast my birds uncovered, and baste with the pan juices every 20 - 30 minutes.I have a lot of kids, so I usually try to get a 6# bird. As the little ones get bigger, I'm going to have to go to either two birds at once, or, a small turkey. roast a chicken for 20 minutes per pound of weight at 350Â°F. I roast my birds uncovered, and baste with the pan juices every 20 - 30 minutes.