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Safe Cooking Temperatures: Chicken

posted in Meat, Poultry and Seafood, Reference Charts by Kathy Maister

The following is from the United States Department of Agriculture:

“Cook a whole chicken to a safe minimum internal temperature of 165 °F
(75 °C) 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.

http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp

Approximate Chicken Cooking Times

Type of Chicken

Weight

Roasting 350°F (180 °C)

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.

Source: USDA Last Modified: April 4, 2006”

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