Recipe and question: Replacing the beef in a pot roast with chicken. How to adjust cooking times/temperatures?
So I made a beef pot roast earlier today according to the following ingredients/method combination:
- 1 boneless chuck roast, approximately 2.5 lbs
- enough red waxy potatoes to cover the bottom of your cooking vessel when cut in half
- 2 medium sweet onions, cut in sixteenths
- enough parsnips and carrots, peeled and chopped into even-sized pieces, to fill the rest of your pot (baby carrots may be used)
- 1-1/2 c beef broth
- salt to taste
- pepper to taste
- Brown beef roast in pan. I used an enamel cast iron dutch oven, 5 qt.
- Place halved red potatoes cut side down on bottom of pan. Spread 1 chopped medium sweet onion above.
- Salt and pepper the base layer.
- Place beef in pot. Put carrots and parsnips in the space around the sides of the roast until you've created a flat surface across the entire pot.
- Cover roast with carrots and 1 medium chopped onion, possibly more parsnip if you've got it. Main thing is to completely cover the beef in vegetables.
- Salt and pepper the top layer.
- Pour beef broth over the roast.
- Cook at 375 F for 3:15 hours or until you've reached the desired internal temperature for the beef.
- Remove solids from pot. Use remaining fluid to make gravy according to your taste.
Note: If you use the same size pot I did, you will have more vegetables than meat in this roast. If you prefer a different ratio, simply use a bigger roast, but anticipate it taking longer to cook.
Now, I have a thing coming up where I'd like to do something very similar, ingredients and method-wise, but I can't use beef. Therefore, I'm considering following the above steps but replacing the beef roast with chicken leg quarters and replacing the beef broth with chicken broth (and probably add thyme or rosemary or something for some extra flavor). If I do this, how should I adjust my cooking time and temperature for the change in meat?