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How long does chicken need to cook ?

How long does chicken need to cook

Caterina Christakos

Before answering the question of how long does a chicken need to cook, we must address pre-cooking safety concerns. No matter how much you cook it, chicken can still be tainted if you have selected a piece that is too old or was not stored properly. So make sure that there is no discoloration when you purchase the meat.

Second, always make sure to wait until the end of your shopping to pick up your poultry. You want the chicken meat to sit out for as little time as possible. Refrigerate it first, when you get home or put it in the freezer if you do not intend to cook it that night.

When you are ready to defrost the chicken, do so in the refrigerator. Do not leave it sitting out on the counter to defrost. And make sure to use different cooking utensils to cut the chicken than you do to chop up other items.

Now on to the question of how long it takes to cook a chicken. The answer depends on the size of the chicken. If the chicken is stuffed or has not been deboned then the cooking time is longer. And if the cooking is cut into pieces first then the time will be shorter.

The easiest way to tell if your chicken is cooked properly is to use a cooking thermometer. Put the thermometer into the thickest piece of the chicken, while avoiding the bone. You are looking for a temperature of 170 for the breast and around 185 for the thighs.

Always test the meat before serving it. If it seems pink or reddish inside then it is not cooked enough.


Chicken Recipes for You


Dress a fat chicken 24 hours before cooking, and stuff with following dressing when ready to bake: Moisten a loaf of stale bread with hot water, mash smooth and mix with a half cupful of butter, 1 egg, salt, pepper, celery and thyme to taste. Rub the chicken all over with butter and salt, dredge lightly with flour, put in covered roasting pan with a little water and cook until brown and tender


Cut up a chicken as if to fry. Put it in saucepan with 1 quart of water and boil until very tender. Add 1 can of tomatoes, 1 large spoonful of butter, salt and pepper to taste, and boil until thick, stirring often. Just before serving add 1/4 cupful of sweet cream.



Wipe dry and truss with slices of bacon in a broiler, salt and pepper. Place over live coals. Baste with butter. Five minutes are enough to cook birds of white meat, 2 minutes on the breast side and 3 minutes on the other. Squabs and other birds of dark meat require longer time.


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