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Whole chicken done temp8/11/2023 ![]() That said, if you buy a whole chicken to cook for a few meals, it's probably not worth the effort of making just two Buffalo wings. The thigh is meatier, and the drumstick has a little more tendon action that you'll want to remove, but that is easy to do once the drumstick is cooked.Ĭhicken wings are delicious! They have a high skin-to-meat ratio, which lends itself to crispy roasted or fried preparations or nice charring on the grill. I find drumsticks and thighs to be pretty interchangeable, as they're both dark meat wrapped around a bone. Use chicken legs when a recipe tells you to put the chicken in at the beginning and the dish has a total cooking time of 40 minutes. The fat renders out and they get that juicy, shreddable, pulled-pork appeal. I like to sauté or gently poach chicken breasts.Ĭhicken legs, on the other hand, excel when cooked for a long time. Or cut them small and don't worry about perfection, as they can add great texture where a tender chicken leg can get lost. Leave them on the bone if you want to give yourself a buffer on cook time, as this will help preserve moisture. But they have less collagen and gelatin in them than the legs do, so if you cook them past 150☏ (65☌) or so, they will release moisture and get dry and rubbery. This extra time at temp also leads to pasteurization, so your chicken breasts are safe to eat and won't dry out or get a little tough, like at 165☏ (75☌) - but more on this below.Ĭhicken breasts are lean, texturally very consistent when cooked properly, and great for quick-cooking recipes. However, while cooking chicken breasts especially, I shoot for closer to 150☏ (65☌) and try to hold it there for a couple minutes. Only cooking kills salmonella, and the government says to cook food to 165☏ (75☌) to instantly pasteurize it. ![]() I suspect that the biggest culprit of salmonella is cross-contamination, which happens when, for example, you cut chicken on a cutting board that you then use for something else without cleaning it first. I've cooked hundreds of chickens in my life, and I have never gotten salmonella poisoning. Here's a guide to chicken cooking temps in general, a breakdown on how I like to cook separate chicken parts, and a bunch of different ways you can cook your chicken to get to the result we all want: flavorful, succulent meat. But even though it all comes from the same bird, chicken parts have different flavors and functions in recipes, and different cook times and temperatures to reach to get the best out of them. This story first appeared on Food52, an online community that gives you everything you need for a happier kitchen and home – that means tested recipes, a shop full of beautiful products, a cooking hotline, and everything in between!īelow, we're sharing an excerpt from the Food52 cookbook, Dynamite Chicken, to answer one of life's most important questions: At what temperature should my cooked chicken end up, and how do I get it there?Īnybody who tells you that one part of the chicken is better than another part of the chicken is not somebody whose culinary advice you need to take too seriously.
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