September 12, 2026 • 5 mins
On Today's Lil Bitta Pod... is 2 hours a normal amount of time to cook a chook??
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Speaker 1 (00:00):
From the ZM Podcast Network, it's Fletch Vaughan and Hayley's
Little Bit.
Speaker 2 (00:06):
Of Pod.
Speaker 1 (00:07):
Welcome to A Little Bit of Pod.
Speaker 2 (00:08):
I don't know what's going on. I have not ever
had a problem with my oven. You know, like some ovens,
you're like, my oven runs hot. You don't want to
leave that in longer because it runs hot or, you know,
you adjust the oven. I've never had an issue with
my oven. The other day I thought I'm going to
make it, I'm going to do a roast. I haven't
done a roast in ages.
Speaker 1 (00:24):
I want to do a roast in my kitchen because
I've only ever done cookies in my new oven.
Speaker 3 (00:31):
This guy's got a KitchenAid mixer and a beautiful, fresh kitchen, Reno,
and he doesn't cook.
Speaker 1 (00:38):
No, I want to do like an evening where we
have like a big kind of a roast evening.
Speaker 2 (00:41):
We would love that.
Speaker 1 (00:42):
Yeah, let's do that.
Speaker 3 (00:43):
But you've got to burn the oven off a few
times before you use it. No, the oven.
Speaker 1 (00:47):
The oven's been used, my friend that houses it, he
uses it all the time because I'll be away in Australia.
Speaker 2 (00:52):
See, I'd hate that if I had a new oven
in some other person.
Speaker 3 (00:55):
It's like you buy a magazine, you buy two magazines,
and someone reads one of the magazines before you.
Speaker 1 (00:59):
He actually used the oven before I made cookies. Oh, no.
Speaker 3 (01:03):
And I was like, excuse you.
Speaker 1 (01:04):
No, I was secretly like, good, he gets the burn
off fumes.
Speaker 2 (01:07):
The burn off fumes.
Speaker 3 (01:08):
Yeah, yeah, yeah.
Speaker 2 (01:09):
Yeah, yeah, yeah. Well, I've got a very old oven.
It just came with the house, and it's a cheapie. But, like,
I've never had an issue with it the other day.
I say I'm going to do a roast, and when
I do a roast, I'm talking chicken. I just do chicken.
Speaker 3 (01:18):
Yeah, got to. That's a boring roast.
Speaker 2 (01:20):
It's very boring, but I don't like a roast beef
so much, and a lamb, I'll have to slow cook.
This was an even, like a weeknight. So I buy
my chuck a 1.5 kg.
Speaker 1 (01:30):
Why would you roast and do all this effort on
a weeknight, especially when you could just go to the
supermarket and get a bachelor's handbag?
Speaker 2 (01:36):
I know I could. And even Mike was like, why
are you roasting a chicken? And I was like, I
just felt like roasting a chicken and some roast vegetables.
And I'm not doing it because we're doing a bit
of a diet at the moment. I'm not doing like fancy,
lovely vegetables. It was just chicken, chicken and vegetables around it.
That's it. Nothing fancy.
Speaker 3 (01:55):
Okay. Right.
Speaker 2 (01:56):
1.5 kg chuck. Same one I get all the time.
In the tray. Surrounded by vegetables. In the tray. In
the oven. You do 25-ish minutes. Yeah. 25 to 30
minutes per 500 grams. It never fails. Get in there.
Pull out the chuck. Cut it. Pink. I was like, okay,
so maybe other than the 25, I'll go.
Speaker 1 (02:18):
To the 30. Because the juices have to be clear, right?
Speaker 3 (02:20):
Juices at the thigh. How cold was the chicken when
you started? Fridge?
Speaker 2 (02:25):
No, like from the supermarket, didn't put it in the fridge.
Speaker 3 (02:27):
Okay. So it would have been frozen. Frozen?
Speaker 1 (02:30):
No.
Speaker 2 (02:31):
Fresh. Fresh. No, it was fridged, and then I got
it home from the supermarket, then I left it on
the bench, then I came home to dinner.
Speaker 3 (02:38):
No, I think you've cooked a frozen chicken.
Speaker 1 (02:40):
I think you've cooked a frozen chicken.
Speaker 2 (02:41):
No, it wasn't frozen. I'm not that thick.
Speaker 3 (02:43):
But where in the supermarket do they keep the fresh chicken?
That's not already carved up.
Speaker 2 (02:48):
You can buy... This is crazy that you think this.
In the meat section, there's like.
Speaker 1 (02:51):
I know.
Speaker 2 (02:52):
There's fresh chickens. There's fresh chickens and then there's frozen
chickens in the freezer.
Speaker 3 (02:55):
I only go to the fresh meat part.
Speaker 2 (02:56):
Is the meat, the chicken breast that you buy frozen?
Speaker 1 (02:58):
Is the mince frozen? He only gets the luncheon. He
only gets the luncheon from the deli.
Speaker 2 (03:02):
No, you buy fresh chickens.
Speaker 3 (03:04):
Yeah.
Speaker 2 (03:04):
I have not cooked.
Speaker 3 (03:05):
I'm going to the supermarket today. I'm going to have
a gander.
Speaker 2 (03:07):
It's also not like raw. It's just like a bit
pink still. So I was like, okay, I'll give it
the 15 to take it from 25 to 30 minutes.
Speaker 3 (03:13):
What temperature are you rocking this in? 180.
Speaker 2 (03:16):
Fan bake.
Speaker 1 (03:16):
Of course.
Speaker 2 (03:16):
Yeah, so I'm going to say.
Speaker 3 (03:17):
You're on fan bake too. Yeah, I know. This thing
should be done.
Speaker 2 (03:19):
Yeah, this thing should be done.
Speaker 1 (03:20):
Yeah, the butterfly bag ones. No, I didn't get the butterfly.
Speaker 3 (03:23):
Yeah, she said butterfly chicken. I know that. Man, I
love butterfly chicken.
Speaker 2 (03:27):
It's next to that, but it's not butterfly.
Speaker 1 (03:29):
You get butterfly chicken at the dairy, at your little dairy.
Speaker 2 (03:33):
Shit supermarket for that.
Speaker 3 (03:34):
Yeah, I know.
Speaker 2 (03:35):
When I go to the supermarket.
Speaker 3 (03:36):
Oh, right, okay.
Speaker 2 (03:37):
Twice a year.
Speaker 1 (03:38):
Because they do the, is it the tandoori and they
do another one?
Speaker 2 (03:41):
Yeah.
Speaker 3 (03:41):
The butterfly ones.
Speaker 2 (03:42):
The herb and lemon and herb.
Speaker 3 (03:43):
Are you talking about the white oar?
Speaker 2 (03:44):
White oar, just the chicken. 1.5 kg chicken. I cook
this white oar chicken every fucking time.
Speaker 1 (03:50):
Yeah, yeah, yeah.
Speaker 3 (03:50):
Oh, no, but I'm talking about that butterfly, the flavour
they do with the butterfly one, man. That shit sucks.
That shit sucks.
Speaker 2 (03:54):
This is going to blow your mind, but white oar
also does a chicken that's not butterfly.
Speaker 1 (03:58):
What?
Speaker 2 (03:58):
Okay, and I've cooked it and it's fresh, it's not frozen.
So anyway, I give it the extra 15 minutes to
bring it up.
Speaker 1 (04:03):
Yeah.
Speaker 2 (04:03):
Go in there, cut it. It's not happening.
Speaker 3 (04:06):
Still pink.
Speaker 2 (04:07):
I'm embarrassed.
Speaker 3 (04:07):
Still pink.
Speaker 2 (04:09):
I've cooked a chicken a thousand times. I'm just going
to get a meat thermometer. This is the first chicken
I've cooked for a new boyfriend, by the way.
Speaker 3 (04:15):
He's like, I've made a huge mistake.
Speaker 2 (04:17):
Yeah, this bitch can't cook a chicken.
Speaker 3 (04:18):
He's like, she's cooking this frozen chicken.
Speaker 2 (04:20):
I get the meat thermometer in this bitch, and I'm right.
Speaker 3 (04:26):
It's not ready.
Speaker 1 (04:27):
Have you ever put the meat thermometer in you to
see what you.
Speaker 2 (04:31):
I've put a different thermometer in me. I've got separate thermometers.
Speaker 3 (04:34):
I wouldn't put a meat thermometer up your ass. It's
very sharp.
Speaker 2 (04:37):
It's got a pointed tip to get through the meat.
Speaker 1 (04:39):
Stainless steel.
Speaker 3 (04:41):
As a show, we don't put meat thermometers up our ass.
We'll just go on record and say that's a terrible idea.
Speaker 2 (04:45):
We certainly don't. So at this point, it's cooked for
like an hour 15. And it's not cooked. So I
was like, I'll give it another 15. Come back. It's
fucking not cooked. What's wrong with your oven? At this point,
you've got to know it's like 8.30 on a weeknight.
Speaker 1 (04:57):
Oh, Christ alive.
Speaker 2 (04:59):
I'm packing a sad as well. You've got to know
I'm packing a sad. I don't fucking want to eat.
I don't even fucking want to eat this. The vegetables,
by the way, they've turned almost to a jam. They're
so cooked. So I had to pull out the vegetables
because they are just fucking well done. They were like mash.
I cooked this bird for two hours until it reached temperature.
And I was like, I don't know what's happened here.
Speaker 1 (05:17):
What's wrong with your oven?
Speaker 2 (05:18):
I've done it in an hour before.
Speaker 3 (05:19):
It was frozen.
Speaker 1 (05:20):
It was definitely frozen.
Speaker 2 (05:21):
No, it wasn't frozen. I know a frozen chook. I'm
not a baby. I will say, after cooking this thing
for two hours, shit, she fell apart.
Speaker 1 (05:29):
Oh, yeah.
Speaker 2 (05:30):
I went to go pull it out of the tray
to put it on another thing.
Speaker 1 (05:33):
Yum.
Speaker 2 (05:33):
And the fucking drums came off.
Speaker 1 (05:35):
Yum.
Speaker 3 (05:36):
It was gorge.
Speaker 2 (05:37):
But yeah, might have to get a new oven.
Speaker 1 (05:39):
Yeah, it sounds like you do.
Speaker 2 (05:40):
This thing is terrible.
Speaker 3 (05:42):
Two hour chook.
From the ZM Podcast Network, it's Fletch Vaughan and Hayley's
Little Bit.
Speaker 2 (00:06):
Of Pod.
Speaker 1 (00:07):
Welcome to A Little Bit of Pod.
Speaker 2 (00:08):
I don't know what's going on. I have not ever
had a problem with my oven. You know, like some ovens,
you're like, my oven runs hot. You don't want to
leave that in longer because it runs hot or, you know,
you adjust the oven. I've never had an issue with
my oven. The other day I thought I'm going to
make it, I'm going to do a roast. I haven't
done a roast in ages.
Speaker 1 (00:24):
I want to do a roast in my kitchen because
I've only ever done cookies in my new oven.
Speaker 3 (00:31):
This guy's got a KitchenAid mixer and a beautiful, fresh kitchen, Reno,
and he doesn't cook.
Speaker 1 (00:38):
No, I want to do like an evening where we
have like a big kind of a roast evening.
Speaker 2 (00:41):
We would love that.
Speaker 1 (00:42):
Yeah, let's do that.
Speaker 3 (00:43):
But you've got to burn the oven off a few
times before you use it. No, the oven.
Speaker 1 (00:47):
The oven's been used, my friend that houses it, he
uses it all the time because I'll be away in Australia.
Speaker 2 (00:52):
See, I'd hate that if I had a new oven
in some other person.
Speaker 3 (00:55):
It's like you buy a magazine, you buy two magazines,
and someone reads one of the magazines before you.
Speaker 1 (00:59):
He actually used the oven before I made cookies. Oh, no.
Speaker 3 (01:03):
And I was like, excuse you.
Speaker 1 (01:04):
No, I was secretly like, good, he gets the burn
off fumes.
Speaker 2 (01:07):
The burn off fumes.
Speaker 3 (01:08):
Yeah, yeah, yeah.
Speaker 2 (01:09):
Yeah, yeah, yeah. Well, I've got a very old oven.
It just came with the house, and it's a cheapie. But, like,
I've never had an issue with it the other day.
I say I'm going to do a roast, and when
I do a roast, I'm talking chicken. I just do chicken.
Speaker 3 (01:18):
Yeah, got to. That's a boring roast.
Speaker 2 (01:20):
It's very boring, but I don't like a roast beef
so much, and a lamb, I'll have to slow cook.
This was an even, like a weeknight. So I buy
my chuck a 1.5 kg.
Speaker 1 (01:30):
Why would you roast and do all this effort on
a weeknight, especially when you could just go to the
supermarket and get a bachelor's handbag?
Speaker 2 (01:36):
I know I could. And even Mike was like, why
are you roasting a chicken? And I was like, I
just felt like roasting a chicken and some roast vegetables.
And I'm not doing it because we're doing a bit
of a diet at the moment. I'm not doing like fancy,
lovely vegetables. It was just chicken, chicken and vegetables around it.
That's it. Nothing fancy.
Speaker 3 (01:55):
Okay. Right.
Speaker 2 (01:56):
1.5 kg chuck. Same one I get all the time.
In the tray. Surrounded by vegetables. In the tray. In
the oven. You do 25-ish minutes. Yeah. 25 to 30
minutes per 500 grams. It never fails. Get in there.
Pull out the chuck. Cut it. Pink. I was like, okay,
so maybe other than the 25, I'll go.
Speaker 1 (02:18):
To the 30. Because the juices have to be clear, right?
Speaker 3 (02:20):
Juices at the thigh. How cold was the chicken when
you started? Fridge?
Speaker 2 (02:25):
No, like from the supermarket, didn't put it in the fridge.
Speaker 3 (02:27):
Okay. So it would have been frozen. Frozen?
Speaker 1 (02:30):
No.
Speaker 2 (02:31):
Fresh. Fresh. No, it was fridged, and then I got
it home from the supermarket, then I left it on
the bench, then I came home to dinner.
Speaker 3 (02:38):
No, I think you've cooked a frozen chicken.
Speaker 1 (02:40):
I think you've cooked a frozen chicken.
Speaker 2 (02:41):
No, it wasn't frozen. I'm not that thick.
Speaker 3 (02:43):
But where in the supermarket do they keep the fresh chicken?
That's not already carved up.
Speaker 2 (02:48):
You can buy... This is crazy that you think this.
In the meat section, there's like.
Speaker 1 (02:51):
I know.
Speaker 2 (02:52):
There's fresh chickens. There's fresh chickens and then there's frozen
chickens in the freezer.
Speaker 3 (02:55):
I only go to the fresh meat part.
Speaker 2 (02:56):
Is the meat, the chicken breast that you buy frozen?
Speaker 1 (02:58):
Is the mince frozen? He only gets the luncheon. He
only gets the luncheon from the deli.
Speaker 2 (03:02):
No, you buy fresh chickens.
Speaker 3 (03:04):
Yeah.
Speaker 2 (03:04):
I have not cooked.
Speaker 3 (03:05):
I'm going to the supermarket today. I'm going to have
a gander.
Speaker 2 (03:07):
It's also not like raw. It's just like a bit
pink still. So I was like, okay, I'll give it
the 15 to take it from 25 to 30 minutes.
Speaker 3 (03:13):
What temperature are you rocking this in? 180.
Speaker 2 (03:16):
Fan bake.
Speaker 1 (03:16):
Of course.
Speaker 2 (03:16):
Yeah, so I'm going to say.
Speaker 3 (03:17):
You're on fan bake too. Yeah, I know. This thing
should be done.
Speaker 2 (03:19):
Yeah, this thing should be done.
Speaker 1 (03:20):
Yeah, the butterfly bag ones. No, I didn't get the butterfly.
Speaker 3 (03:23):
Yeah, she said butterfly chicken. I know that. Man, I
love butterfly chicken.
Speaker 2 (03:27):
It's next to that, but it's not butterfly.
Speaker 1 (03:29):
You get butterfly chicken at the dairy, at your little dairy.
Speaker 2 (03:33):
Shit supermarket for that.
Speaker 3 (03:34):
Yeah, I know.
Speaker 2 (03:35):
When I go to the supermarket.
Speaker 3 (03:36):
Oh, right, okay.
Speaker 2 (03:37):
Twice a year.
Speaker 1 (03:38):
Because they do the, is it the tandoori and they
do another one?
Speaker 2 (03:41):
Yeah.
Speaker 3 (03:41):
The butterfly ones.
Speaker 2 (03:42):
The herb and lemon and herb.
Speaker 3 (03:43):
Are you talking about the white oar?
Speaker 2 (03:44):
White oar, just the chicken. 1.5 kg chicken. I cook
this white oar chicken every fucking time.
Speaker 1 (03:50):
Yeah, yeah, yeah.
Speaker 3 (03:50):
Oh, no, but I'm talking about that butterfly, the flavour
they do with the butterfly one, man. That shit sucks.
That shit sucks.
Speaker 2 (03:54):
This is going to blow your mind, but white oar
also does a chicken that's not butterfly.
Speaker 1 (03:58):
What?
Speaker 2 (03:58):
Okay, and I've cooked it and it's fresh, it's not frozen.
So anyway, I give it the extra 15 minutes to
bring it up.
Speaker 1 (04:03):
Yeah.
Speaker 2 (04:03):
Go in there, cut it. It's not happening.
Speaker 3 (04:06):
Still pink.
Speaker 2 (04:07):
I'm embarrassed.
Speaker 3 (04:07):
Still pink.
Speaker 2 (04:09):
I've cooked a chicken a thousand times. I'm just going
to get a meat thermometer. This is the first chicken
I've cooked for a new boyfriend, by the way.
Speaker 3 (04:15):
He's like, I've made a huge mistake.
Speaker 2 (04:17):
Yeah, this bitch can't cook a chicken.
Speaker 3 (04:18):
He's like, she's cooking this frozen chicken.
Speaker 2 (04:20):
I get the meat thermometer in this bitch, and I'm right.
Speaker 3 (04:26):
It's not ready.
Speaker 1 (04:27):
Have you ever put the meat thermometer in you to
see what you.
Speaker 2 (04:31):
I've put a different thermometer in me. I've got separate thermometers.
Speaker 3 (04:34):
I wouldn't put a meat thermometer up your ass. It's
very sharp.
Speaker 2 (04:37):
It's got a pointed tip to get through the meat.
Speaker 1 (04:39):
Stainless steel.
Speaker 3 (04:41):
As a show, we don't put meat thermometers up our ass.
We'll just go on record and say that's a terrible idea.
Speaker 2 (04:45):
We certainly don't. So at this point, it's cooked for
like an hour 15. And it's not cooked. So I
was like, I'll give it another 15. Come back. It's
fucking not cooked. What's wrong with your oven? At this point,
you've got to know it's like 8.30 on a weeknight.
Speaker 1 (04:57):
Oh, Christ alive.
Speaker 2 (04:59):
I'm packing a sad as well. You've got to know
I'm packing a sad. I don't fucking want to eat.
I don't even fucking want to eat this. The vegetables,
by the way, they've turned almost to a jam. They're
so cooked. So I had to pull out the vegetables
because they are just fucking well done. They were like mash.
I cooked this bird for two hours until it reached temperature.
And I was like, I don't know what's happened here.
Speaker 1 (05:17):
What's wrong with your oven?
Speaker 2 (05:18):
I've done it in an hour before.
Speaker 3 (05:19):
It was frozen.
Speaker 1 (05:20):
It was definitely frozen.
Speaker 2 (05:21):
No, it wasn't frozen. I know a frozen chook. I'm
not a baby. I will say, after cooking this thing
for two hours, shit, she fell apart.
Speaker 1 (05:29):
Oh, yeah.
Speaker 2 (05:30):
I went to go pull it out of the tray
to put it on another thing.
Speaker 1 (05:33):
Yum.
Speaker 2 (05:33):
And the fucking drums came off.
Speaker 1 (05:35):
Yum.
Speaker 3 (05:36):
It was gorge.
Speaker 2 (05:37):
But yeah, might have to get a new oven.
Speaker 1 (05:39):
Yeah, it sounds like you do.
Speaker 2 (05:40):
This thing is terrible.
Speaker 3 (05:42):
Two hour chook.
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