MamasHealth.com Home Chicken Recipes Bacon-wrapped chicken Chicken avocado Chicken salad sandwich Chicken curry Chicken parmesan Chicken pate Chicken & rice Chicken stir fry Coriander chicken Creole Chicken Divan Grilled sandwich Hawaiian chicken Honey chicken Indian chicken Italian chicken Italian chicken nuggets Leaf-wrapped chicken Lemon mustard chicken Lime chicken Margarita chicken Onion garlic chicken Orange chicken Poppyseed chicken Ritz chicken Spinach chicken Zesty Chicken Links   Email Mama Chicken and bacteria Cooking chicken Safe handling of chicken Storing chicken Cooking tips Food Delivery Programs Ingredient Substitutions Inexpensive Ovens Mama's kitchen dilemmas Types of Steak Wine info	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.	Sign up for our Email Newsletter For Email Marketing you can trust
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