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.
A 5-pound chicken typically needs to roast for approximately 115 minutes at 350 degrees Fahrenheit to be fully cooked. This applies even if the chicken is cooked at high heat to get extra crispy skin.