[Sca-cooks] Chicken-- cooked weight

[Phil Troy / G. Tacitus Adamantius]

On Mar 17, 2006, at 9:09 AM, Sharon Gordon wrote:

> Has anyone roasted a whole chicken and weighed it before and  
> after?  If so
> how much weight did it lose in the roasting process?

I haven't done the weighing myself (and I'm sure the extent of  
doneness makes a difference in moisture and therefore mass loss), but  
the reference books generally say you lose a third of the mass of  
bone-in chicken in cooking. Start with a pound, end up with .667  
pounds, etc.

This rule presumably wouldn't apply to something like wings, but for  
larger, meatier pieces, or whole birds, it seems about right.

Adamantius




"S'ils n'ont pas de pain, vous fait-on dire, qu'ils  mangent de la  
brioche!" / "If there's no bread to be had, one has to say, let them  
eat cake!"
     -- attributed to an unnamed noblewoman by Jean-Jacques Rousseau,  
"Confessions", 1782

"Why don't they get new jobs if they're unhappy -- or go on Prozac?"
     -- Susan Sheybani, assistant to Bush campaign spokesman Terry  
Holt, 07/29/04