Chicken cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing chicken, use the chart below as a guide to check doneness when the meat is oven baked, stewed, grilled, and cooked in a bag.
|
| CHICKEN Cooking Temperatures and Times |
| Oven Cooked |
Approximate Cooking Time |
| Type |
Temp. |
Weight |
Unstuffed |
Stuffed |
| Chicken |
350°F |
2 1/2-3 lbs
3-4 lbs
4-6 lbs |
1 1/4-1 1/2 hrs
1 1/2-1 3/4 hrs
1 3/4-2 hrs |
1 1/2-1 3/4 hrs
1 3/4-24 hrs
2-2 1/4hrs |
| Cornish Hen |
350°F |
1-2 lbs |
1-1 1/4 hrs |
1 1/4-1 1/2 hrs |
| Capon |
325°F |
5-6 lbs
6-8 lbs |
1 3/4-2 hrs
2 1/4-3 1/2 hrs |
2 1/2-3 hrs
3-4 hrs |
| Start with meat at refrigerator temperature. Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands. |
| Stewed |
Approximate Cooking Time |
| Type |
Weight |
Unstuffed |
Stuffed |
| Whole broiler fryer |
3-4 lbs |
1-1 1/4 hrs |
1 1/4-1 3/4 hrs |
| Whole roaster |
5-7 lbs |
1 3/4-2 hrs |
2-2 1/2 hrs |
| Whole cornish hens |
18-24 oz |
35-40 min |
50-70 min |
| Breast half, bone-in |
6-8 oz |
35-45 min |
 |
| Breast half, boneless |
4 oz |
25-30 min |
|
| Leg or thigh |
8 or 4 oz |
40-50 min |
|
| Drumstick |
4 oz |
40-50 min |
|
| Wing or wingette/drumette |
2-3 oz |
35-45 min |
|
| Grilled |
Approximate Cooking Time
Internal Temp. 180°F |
| Type |
Weight |
Unstuffed |
Stuffed |
Whole broiler fryer
(indirect heat) |
3-4 lbs |
60-70 min |
1 1/4-1 3/4 hrs |
Whole roaster
(indirect heat) |
5-7 lbs |
18-25 min/lb |
23-55 min/lb |
Whole cornish hens
(indirect heat) |
18-24 oz |
45-55 min |
1-1 1/2 hrs |
Whole capon
(indirect heat) |
4-8 lbs |
15-20 min/lb |
|
| Breast half, bone-in |
6-8 oz |
10-15 min/side |
|
| Breast half, boneless |
4 oz
6-8 oz |
8-10 min/side
10-15 min/side |
|
| Leg or thigh |
8 or 4 oz |
10-15 min/side |
|
| Drumstick |
4 oz
8-16 oz |
8-12 min/side
10-15 min/side |
|
| Wing or wingette/drumette |
2-3 oz |
8-12 min/side |
|
| Cooked at 350°F in Oven Bag |
Approximate Cooking Time |
| Type |
Total
Weight |
Regular
Size
10" x 16" |
Large
Size
14" x 20" |
Turkey Size
10" x
23 1/2" |
| Chicken pieces |
2-2 1/4 lbs
2 3/4-3 lbs |
45-50 min
|
45-50 min |
|
| Chicken thighs |
1/2-1 1/2 lbs
1 1/2-2 1/4 lbs |
35-40 min |
35-40 min |
|
| Chicken drumsticks |
1-1 1/2 lbs
2-2 1/2 lbs |
35-40 min |
35-40 min |
|
| Chicken breast half, bone-in |
1 1/2-2 lbs
2-2 1/2 lbs |
40-45 min |
40-45 min |
|
| Chicken breast half, boneless |
3/4-1 lbs
1-1 1/2 lbs |
25-30 min |
25-30 min |
|
| Whole chicken |
3 1/2-4 lbs
5-7 lbs |
1-1 1/4 hrs |
1 1/4-1 1/2 hrs |
|
| Cornish hens |
1 1/2-3 1/2 lbs
4-7 lbs |
40-45 min |
55-60 min |
|
| Preheat oven to 350°F. Add 1 Tbsp. flour to oven bag. Brush the chicken with vegetable oil or butter. Remove chicken from oven when meat thermometer reaches 180°F. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag. | |
