University of New Hampshire Extension

Authority

Academic

Territories

US

Primacy

secondary

Commercial interest

none

Retrieved

2026-08-14

State

Read and citable

Original document

Published 3 April 2020. A five-pound whole roasting chicken at 375 °F for about 1½ hours to 165 °F in the breast, then: 'Let the chicken sit for 15 minutes after removing from the oven before carving.' Retrieved on the first request by an ordinary HTTP client. It is the second independent publisher BBQHQ holds for a whole-chicken rest and it does not agree with the first.

Culinary practice

• Explicitly not safety: An extension recipe page restating the 165 °F endpoint is not the instrument that sets it. The US poultry endpoint continues to trace to FSIS.

• “Let the chicken sit for 15 minutes after removing from the oven before carving.”

  University of New Hampshire Extension instructs letting a roasted whole chicken of about five pounds sit for 15 minutes after it comes out of the oven, before carving.

  A whole bird of about 5 lb, roasted breast side up at 375 °F to 165 °F.

  Method:

  An oven roast rather than a barbecue. The rest claim is about what happens to a bird after the heat stops and is not conditioned on the heat source, which is why it is comparable with Wyoming's and Oregon State's; the DURATION figures on the same page are not transferred to any barbecue profile.

  Not stated for the rest. Foil is mentioned earlier, for a bird browning too quickly during cooking, which is a different instruction.

  Where it applies:

  United States.