How Long Shoild I Cook My 7lb Whole Chicken In A Farbrerware Indoor Turkey Fryer
Using the recommended time and temperature guidelines will ensure that the meat is cooked to the minimum safe internal temperature, which is critical in preventing food-borne illness that can be caused by undercooked craven. Using an accurate meat thermometer is the best way to ensure proper doneness when cooking chicken.
Employ the following chart as a guide for whole craven cooking times, as well as for parts of a chicken, such every bit the proper chicken chest cooking time. Cooking times are provided for oven-baked or roasted craven, stewed craven, grilled chicken, or chicken that is inserted into an oven bag prior to cooking. See the commodity "Chicken - Checking Doneness" for additional information on cooking times for chicken and for other methods used in determining the proper doneness of craven meat.
CHICKEN Cooking Times and Temperatures | ||||
Oven Baked or Roasted Chicken | ||||
| Type of Whole Craven | Oven Temperature | Weight | Approximate Cooking Time | |
| Unstuffed | Stuffed | |||
| Chicken (whole) | 350°F | ii 1/ii - 3 lbs. | one 1/4 - 1 1/2 hours | i 1/ii - ane 3/iv hours |
| Chicken (whole) | 350°F | 3 - four lbs. | 1 i/2 - i 3/4 hours | 1 iii/iv - 2 hours |
| Chicken (whole) | 350°F | iv - 6 lbs. | 1 iii/4 - ii hours | two - 2 ane/4 hours |
| Cornish Hen | 350°F | one - two lbs. | 1 - one 1/4 hours | 1 1/4 - 1 1/2 hours |
| Capon | 325°F | v - 6 lbs. | 1 3/4 - ii hours | 2 ane/2 - 3 hours |
| Capon | 325°F | 6 - 8 lbs. | ii ane/four - 3 ane/ii hours | 3 - iv hours |
| Note: Start with chicken at refrigerator temperature. Remove the craven from the oven when the meat thermometer reads 175°- 180°F; the temperature will continue to ascension as the chicken stands. | ||||
Stewed Craven | ||||
| Type of Whole Craven or Craven Office | Weight | Approximate Cooking Time | ||
| Unstuffed | Stuffed | |||
| Whole broiler fryer | 3 - iv lbs. | 1 - 1 1/4 hours | 1 1/4 - 1 iii/4 hours | |
| Whole roaster | 5 - seven lbs. | 1 3/4 - 2 hours | two - 2 1/2 hours | |
| Whole Cornish hens | eighteen - 24 oz. | 35 - forty minutes | 50 - 70 minutes | |
| Breast one-half (os-in) | 6 - eight oz. | 35 - 45 minutes |  | |
| Breast half (boneless) | 4 oz. | 25 - 30 minutes | ||
| Leg or thigh | 8 or iv oz. | 40 - 50 minutes | ||
| Drumstick | iv oz. | 40 - fifty minutes | ||
| Wing or wingette/drumette | two - 3 oz. | 35 - 45 minutes | ||
Grilled Chicken | ||||
| Type of Whole Chicken or Craven Part | Weight | Approximate Cooking Time (internal temperature 180°F) | ||
| Unstuffed | Stuffed | |||
| Whole broiler fryer (indirect heat) | 3 - four lbs. | 60 - lxx minutes | 1 1/4 - 1 3/4 hours | |
| Whole roaster (indirect oestrus) | 5 - vii lbs. | 18 - 25 minutes per lb. | 23 - 55 minutes per lb. | |
| Whole Cornish hens (indirect heat) | 18 - 24 oz. | 45 - 55 minutes | 1 - ane 1/2 hours | |
| Whole capon (indirect heat) | 4 - 8 lbs. | 15 - twenty minutes per lb. | | |
| Breast one-half (bone-in) | 6 - 8 oz. | 10 - 15 minutes per side | ||
| Chest half (boneless) | four oz. | viii- x minutes per side | ||
| Breast one-half (boneless) | six - 8 oz. | ten - 15 minutes per side | ||
| Leg or thigh | 8 or four oz. | 10 - fifteen minutes per side | ||
| Drumstick | 4 oz. | eight - 12 minutes per side | ||
| Drumstick | 8 - 16 oz. | 10 - 15 minutes per side | ||
| Wing or wingette/drumette | 2 - 3 oz. | 8 - 12 minutes per side | ||
| Note: When grilling with Indirect Rut generally the coals (or burners on a gas grill) are heated to a high estrus. When grilling with Direct Oestrus the coals (or burners on a gas grill) are heated to a medium heat. Use these rut settings unless you accept a recipe that states something unlike. See how to test the grill temperature. | ||||
Chicken Cooked at 350°F in an Oven Handbag | ||||
| Type of Whole Chicken or Chicken Office | Total Weight | Approximate Cooking Time | ||
| Regular-Size Oven Bag 10" x 16" | Large Size Oven Handbag 14" ten 20" | Turkey Size Oven Bag 19" x 23 1/2" | ||
| Chicken pieces | 2 - 2 1/iv lbs. | 45 - l minutes | | |
| Chicken pieces | 2 3/iv - 3 lbs. | | 45 - 50 minutes | |
| Craven thighs | i/2 - ane i/2 lbs. | 35 - twoscore minutes | | |
| Chicken thighs | one one/two - ii 1/4 lbs. | | 35 - forty minutes | |
| Chicken drumsticks | ane - 1 1/2 lbs. | 35 - xl minutes | | |
| Chicken drumsticks | ii - ii 1/2 lbs. | | 35 - twoscore minutes | |
| Chicken chest half (bone-in) | 1 i/2 - 2 lbs. | 40 - 45 minutes | | |
| Chicken breast half (bone-in) | two - 2 ane/2 lbs. | | 40 - 45 minutes | |
| Craven breast half (boneless) | iii/4 - 1 lbs. | 25 - thirty minutes | | |
| Chicken breast half (boneless) | 1 - one i/ii lbs. | | 25 - thirty minutes | |
| Whole chicken | three 1/2 - 4 lbs. | 1 - one one/4 hours | | |
| Whole chicken | 5 - 7 lbs. | | 1 1/4 - 1 one/2 hours | |
| Cornish hens | one 1/2 - 3 1/two lbs. | 40 - 45 minutes | | |
| Cornish hens | iv - 7 lbs. | | 55 - 60 minutes | |
| Oven Bag Instructions: Preheat the oven to 350°F. Add 1 tablespoon flour to the oven bag and distribute evenly on the inside of the bag prior to inserting the chicken. Brush the chicken with vegetable oil or butter. Remove the chicken from the oven when the meat thermometer reaches 180°F. If it is necessary to utilize a turkey-size oven pocketbook for a chicken, gather the oven bag loosely around the meat allowing room for oestrus apportionment; and so close the bag with a nylon necktie, and cut away whatever excess oven bag. | ||||
How Long Shoild I Cook My 7lb Whole Chicken In A Farbrerware Indoor Turkey Fryer,
Source: https://www.recipetips.com/kitchen-tips/t--911/chicken-cooking-times.asp
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