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** Poultry
Cooking Times °F ** |
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POULTRY PREPARATION
Safe Cooking
FSIS recommends cooking 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.
USDA Food Safety and
Inspection Service (FSIS)
http://www.fsis.usda.gov/
Last Modified: April 4, 2006
http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp |
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