Roast chicken cooking time [duplicate]
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What is the best method for determining when a roast chicken is done cooking? Many of the methods I have seen online provide approximate time ranges for cooking dependent on the weight of the chicken. I don’t usually have a scale handy when I cook, especially if I’m only cooking part of the chicken. Are there any precise approaches I can use that are easily accessible?
Best Answer
If you have an instant read thermometer in your kitchen, that can be particularly useful for determining when all kinds of meats are done cooking. For chicken, I would insert the thermometer into the inner thigh of the chicken (try to avoid the bone) and check for a temperature of 165 degrees F. Once the thermometer reads that temperature, the chicken should be ready.
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Do I double cooking time for 2 chickens?
Our answer. If cooking two chickens at the same time then the cooking time should be the same as for one chicken providing that the chickens are not crowded together in one small roasting pan and they are in the middle of the oven.How long does it fake to cook a chicken?
The right temperature and timeType of chickenWeightRoasting: 350\xb0F (177\u02daC)breast halves, bone-in6 to 8 oz.30 to 40 minutesbreast halves, boneless4 oz.20 to 30 minuteslegs or thighs4 to 8 oz.40 to 50 minutesdrumsticks4 oz.35 to 45 minutes1 more rowHow much longer do you bake 2 chickens?
How Long to Roast 2 Whole Chickens?What are the cooking times for roast chicken?
Roasting Methods- Preheat oven to 350 degrees F (175 degrees C).
- Roast whole (thawed) chickens for 20 minutes per pound, plus an additional 15 minutes.
Roasted Chicken in a 2 Michelin star French restaurant with Giuliano Sperandio - \
More answers regarding roast chicken cooking time [duplicate]
Answer 2
Without a thermometer it is hard(er) to know if the chicken is cooked.
Whole chicken are forgiving you can over cook it a little bit without much harm (mostly being too dry).
one way to know if the chicken is cooked, is to check if the legs pull apart easily or if the meat feels firm (not precise)
another way is to pierce the meat and see if the liquid coming out is running clear (but it is not precise)
another way would be to slice into the meat and see if it is cooked.
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