Chicken should be cooked to an internal temperature of at least 165 degrees Fahrenheit (74 degrees Celsius) to prevent the spread of food-borne illness. If you have a probe thermometer, you can put it in the thickest muscle tissue of the chicken you are cooking (typically the breast,) and set it to this temperature. If there is any pink left, the meat is undercooked.
Chicken should be cooked completely in one sitting. Do not partially cook it and finish it later.
The following times are for thawed and refrigerated chicken heated in an oven preheated to 350 degrees Fahrenheit (176 degrees Celsius.)
Boneless breasts: 20 minutes
Chicken Cordon Bleu: 25 minutes
Bone-in breasts: 30-40 minutes
Stuffed breasts and drumsticks: 35-45 minutes
Thighs: 40-50 minutes
Cornish hen: 50-60 minutes. Add 15 minutes if the bird is filled with stuffing.
Full chicken: 30 min. per pound. Add 15 minutes if the bird is filled with stuffing.
Capon: 1:45-2:00 for a five or six pound bird, 2:25-3:30 for a seven or eight pound bird. Add an additional 30 minutes for stuffing.
When baking a full chicken, remember to tuck in the wing tips to prevent them from burning.
Posted 4863 day ago