ZM's Fletch, Vaughan & Hayley - Fletch, Vaughan & Hayley's Lil Bitta Pod - 13th September 2026

Episode Date: September 12, 2026

On Today's Lil Bitta Pod... is 2 hours a normal amount of time to cook a chook??See omnystudio.com/listener for privacy information.

From the Zedium Podcast Network. It's Fletchhorn and Haley's Little Bit of Pod. Welcome to A Little Bit of Pod. 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. I want to do a roast in my kitchen because I've only ever done cookies in my new oven. She's, hang. This guy's got a kitchenade mixer and a beautiful, fresh kitchen reno, and he doesn't cook.

No, I want to do it like an evening where we have like a big kind of a roast evening. We would love that. Yeah, let's do that. But you've got to burn the oven off a few times before. Yes. No, no, the oven's been used, my friend that house sits, he uses it all the time because I'll be away in Australia. See, I hate that if I had a new oven and some other person. It's like you buy a magazine.

You buy two magazines and someone reads one of the magazines before you. He actually used the oven before I made cookies. Oh no. And I was like, but I was like, good. Excuse you. No, I was secretly like, good. He gets the burn off fumes. The burn off fumes.

Yeah, yeah, yeah. Well, I've got a very old oven. It just came with the house and it's a cheapie. Yeah. 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.

Yeah, got to. It's a boring roast. It's very boring, but I don't like a roast beef so much. And a lamb, I had to slow cook. Yeah. This was a, like, a mid, a week night. So I buy my chook a 1.5kj. Why that you roast and do all this effort on a weeknight,

especially when you can just go to the supermarket and get a bachelor's handbag? 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 in. Vegetables around it.

That's it. Nothing fancy. Right. 1.5K. Chook, same one I get all the time. In the tray. Surrounded by vegetables. In the tray.

In the oven. You do 25-ish minutes, 25 to 30 minutes per 500 grams. It never fails. Get in there. Pull out the chock. Cut it. Pink. I was like, okay, so maybe other than the 25, I'll go to the 30.

Because the juices have to be clear, right? How cold was the chicken when you started? Fridge? No, like from the supermarket didn't put it in the fridge. Okay. So it would have been frozen? Frozen? No.

A fresh? Fresh. No, it was fridged and then I got it home from the supermarket that I left it on the bench. Then I came to dinner. I think you've cooked a frozen chicken. I think you've cooked a frozen chicken. I'm not that thing. But we're in the supermarket that they keep the fresh chicken.

That's not already carved up. You can buy, this is crazy that you think this. In the meat section, there's like, I know. There's fresh chickens. There's fresh chickens. There's fresh chickens. There's fresh chickens. There's fresh chickens.

There's fresh chicken. chicken breast that you buy frozen? He only gets the luncheon. He only gets the luncheon from the deli. No, you buy fresh chickens. Yeah. I have not cooked. I'll go to the supermarket so that I'm going to have a gander.

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. What, temporary you rocking this at? 180, fan bake. Of course. Yeah, so many. You're on fan bake too.

Yeah, I know. This thing should be done. Yeah, this thing should be done. Yeah, the butterfly. Yeah, the butterfly. Yeah, she said butterfly chicken. I know that. Shannon.

Man, I love butterfly chicken. Wait, you're telling me... It's next to that, but it's not butterfly. Do you get butterfly chicken at the dairy? You're a little dairy. She's a supermarket for that. Yeah, no. When I go to the supermarket.

Oh, right, okay. Twice a year. Because they do the, is it the tandoori and they do another one? Yeah. The butterfly ones. Are you talking to the whittor? White tour? Just the chicken.

1.5-kodgy chicken. I've cooked this whiteore chicken every fucking time. Yeah, yeah. Oh, no, but I'm talking about that butterfly, the flavor they do with the butterfly one, man. That's just, that's just... It's going to blow your mind, but they, why. Whitea also does a chicken that's not butterfly. What?

Okay, and I've cooked and it's fresh, it's not frozen. So anyway, I give it the extra 15 minutes to bring it up. Yeah. Go in there, cut it. It's not happening. Oh. So I was like... Still pink.

I'm embarrassed. Still pink. I'm going to have to get... 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. Oh, he's like... I've made a huge mistake.

Yeah, this bitch. He's like, she's cooking this frozen chicken. Yeah. I get the meat thermometer in this bitch. and I'm right, it's not ready. Have you ever put the meat thermometer in you to see what you... I've put a different thermometer in me. I've got a separate thermometers.

I wouldn't put a meat thermometer up your ass. It's very sharp. It's designed to get through the meat. Oh, yeah, it's stainless steel. I get this thing... As a show, we don't put meat thermometers up our ass. We'll just go on record and say that it's a terrible idea. 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. Oh, Christ alive. 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're just fucking well done. They were like mash. Yeah.

I cooked this bird for two hours until it reached temperature. And I was like, I don't know what's happened here. What's wrong with your oven? I've done it in an hour before. It was frozen. It was definitely frozen. No, it was frozen. It was definitely 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. Oh, yeah. I went to go pull it out of the tray to put it on another thing. Yum. And the fucking drums came off.

Yum. It was gorge. But yeah, I might have to get a new oven. Yeah, it sounds like you do. This thing is terrible. Two hour chock.