| |
How to Cook Chicken Safely
Safe Cooking
Cook whole chicken to a safe minimum internal temperature
of 165 °F as measured using a food thermometer. Check the internal
temperature in the innermost part of the thigh and wing and the thickest
part of the breast. For reasons of personal preference, consumers
may choose to cook poultry to higher temperatures.
For approximate cooking times to use in meal planning, see the following
chart compiled from various resources.
| Approximate
Chicken Cooking Times |
| Type of Chicken |
Weight |
Roasting
350 °F |
Simmering |
Grilling |
| Whole broiler fryer+ |
3 to 4 lbs. |
1 1/4 - 1 1/2 hrs. |
60 to 75 min. |
60 to 75 min* |
| Whole roasting hen+ |
5 to 7 lbs. |
2 to 2 1/4 hrs. |
1 3/4 to 2 hrs. |
18-25 min/lb* |
| Whole capon+ |
4 to 8 lbs. |
2 to 3 hrs |
Not suitable |
15-20 min/lb* |
| Whole Cornish hens+ |
18-24 oz. |
50 to 60 min. |
35 to 40 min. |
45 to 55 min* |
| Breast halves, bone-in |
6 to 8 oz. |
30 to 40 min. |
35 to 45 min. |
10 - 15 min/side |
| Breast half, boneless |
4 ounces |
20 to 30 min. |
25 to 30 min. |
6 to 8 min/side |
| Legs or thighs |
8 or 4 oz. |
40 to 50 min. |
40 to 50 min. |
10 - 15 min/side |
| Drumsticks |
4 ounces |
35 to 45 min. |
40 to 50 min. |
8 to 12 min/side |
| Wings or wingettes |
2 to 3 oz. |
30 to 40 min. |
35 to 45 min. |
8 to 12 min/side |
+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.
* Indirect method using drip pan.
Microwave Directions:
- Microwave on medium-high (70 percent power): whole chicken,
9 to 10 minutes per pound; bone-in parts and Cornish hens, 8 to
9 minutes per pound; boneless breasts halves, 6 to 8 minutes per
pound.
- When microwaving parts, arrange in dish or on rack so thick
parts are toward the outside of dish and thin or bony parts are
in the center.
- Place whole chicken in an oven cooking bag or in a covered pot.
- For boneless breast halves, place in a dish with 1/4 cup water;
cover with plastic wrap.
- Allow 10 minutes standing time for bone-in chicken; 5 minutes
for boneless breast.
- The USDA recommends cooking whole poultry to a safe minimum
internal temperature of 165 °F as measured using a food thermometer.
Check the internal temperature in the innermost part of the thigh
and wing and the thickest part of the breast. When cooking pieces,
the breast, drumsticks, thighs, and wings should be cooked until
they reach a safe minimum internal temperature of 165 °F.
For reasons of personal preference, consumers may choose to cook
poultry to higher temperatures.
Partial Cooking
Never brown or partially cook chicken to refrigerate and finish cooking
later because any bacteria present wouldn't have been destroyed. It
is safe to partially pre-cook or microwave chicken immediately before
transferring it to the hot grill to finish cooking.
|
 |
 |
For Email Marketing you can trust
|
|
