Kitchen

[Sooner]

When is a chicken done?  I keep hearing 165 degrees for the breast, 180 for dark meat. . . 

I pulled one out of the oven yesterday and it was at least 170 to 180 all over.  I cut the thigh off and it was still raw down in there.  I usually clip the thigh from the back before I roast one, but forgot.

So do you have trouble getting a chicken done everywhere?  It has always been a problem for me, and I never hear any tv chef talk about this! 

[Mistreatedbycs]

I don't believe I have ever had that problem.  I never use a thermometer either.   I bake chicken all the time and coated with rice krispies or corn flakes, 1-1/2 hours later it's done.  Usually a 3 to a 3-1/2# fryer and I cut it up.  Temp 350 deg.

Now if you buy a roaster, that's a different bake.  Those are usually 5-6# and those take 3-4 hours to cook.

[SharkE]

your oven on 350 ? Bake at least hr and a half, baste with butter (just me) LOL check it , if still to pink or for sure red, keep baking.

depends on size of chicken, too. I put mine on that inverter pan that looks like a angel food cake pan

[wagirl]

You sound like you are using a meat thermometer so thats good. And what type of chicken you use, pieces or whole or half, bone in or boneless, makes a difference. For me , I cut into a piece of chicken and if the juices are clear, not pinkish than it's done. I cook it for whatever the recipe time is than check it; and will put it back in the oven if its not done like you like--maybe 5 min at a time. I normally use tenders or cut the breast into tenders. I cook whole chickens in my pressure cooker most times.

[Group 5 minus 1]

When the juices run clear.

[QVCkitty1]

I like my chicken well done, so 165 is too low for me. I realize it can get too done, but  I will sacrifice some moisture to make sure the chicken is done.

[Quse]

I usually just cook the tar out of it, until it's falling off the bone. I cook whole chickens breat side down (even split breasts with bone in) so the juice remains. Boneless chix I usually cook in something, like broth, to retain juice...and cook for hours.

I see some of these cooking shows that don't cook chix long enough, then they cut them open and show how "juicy"....while the pink juice and raw insides are dripping out...eww!

[Sooner]

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@Quse wrote:

I usually just cook the tar out of it, until it's falling off the bone. I cook whole chickens breat side down (even split breasts with bone in) so the juice remains. Boneless chix I usually cook in something, like broth, to retain juice...and cook for hours.

I see some of these cooking shows that don't cook chix long enough, then they cut them open and show how "juicy"....while the pink juice and raw insides are dripping out...eww!

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My problem is that the chicken is perfectly cooked except for down in the thigh joint and sometimes in the very inside part of the breast where the wing is attached.  It is frustrating when this runs red/pink juices and maybe has a bloody spot.  If you cook chickens the way they tell you on ALL the shows, this usually happens.

I almost always buy organic chickens about 3.5 pounds and like to roast them whole.

Thanks for tips and suggestions.

[CelticCrafter]

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@ncascade wrote:

When the juices run clear.

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That's how I do it if it's a whole chicken, stick the fork in the joints.

[ID2]

I over cook also. I've never taken the temp of any of the chickens I've baked and they are always falling off the bone, moist and delicious. The more I cook the more I pretty much just "wing it". I loosely follow a recipe but when its all said and done its nothing like what the recipe says it should contain!