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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