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Cover the roasting tin with aluminium foil. Cook the chickens in the oven for 1Â½-2 hours (cook the chickens for 1 hour per kg, allowing the weight of the stuffing to factor in as well). Remove the foil 20 minutes before the end of the cooking time and strain off the juices, reserving it for the gooseberry sauce.
At 300F I bake a chicken for 1/2 hour per pound. At 350F I bake it for 20 minutes per pound. Always test it before preparing to serve it, stabbing the thigh meat, the juices sâ¦hould run clear, and no pinkness or redness. Or with a meat thermometer it should read at least 165F. If I stuff the bird, I increase the cooking time by the weight of the stuffing. A 5 pound roaster stuffed with 2 pounds of stuffing is 7 pounds and I'll bake it for 2 2/3 to 3 1/2 hours.