Here are some friends with simlar question as we.And I have this question for many days,anyone help us?
Kitty said: Yes.How long do you bake a chicken in the oven and at what temperature?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How long do you bake a chicken in the oven and at what temperature?),it will help you,my kids.
Answers:
Cook the chicken at about 350 degrees F untill it's internal temperature 165 degrees F.
Use a meat thermometer stuck in the breast meat or thigh.
Chicken needs to be 165 degrees to insure any contaminints are gone. Poultry can be a source of food borne disease causing agents.
Other Answers:
Bake chicken for 45-60 minutes on 350F
I guess it depends on what you're doing with it. Baking can be many things.
Here are recipes: http://foodnetwork.com/food/mh_chicken/0,1977,FOOD_10265,00.html
what kind of chicken? Whole chicken at least 2 hours at about 350. Chicken breasts (boneless skinless) one hour at 325. Chicken parts with bone and skin 325 for hour and 45 minutes.
At least, thats what I would do.
I would set the oven at 400 and depending on the size it should take about 1 1/2 hours. I would cover it for the first hour with foil. Then take the foil off to get the skind crispy. Also put some water in the bottom of the pan to help keep the chicken moister. (about a cup or so)
put it to 400 degrees until it looks good. Dont time it...then turn it over. After that, take the cover off so the chicken can get some color on both sides.
350 degrees for 30 minutes per pound.
The slower you cook it, the more tender, moist and succulent it will be.
When I have the time, I cook it at 325 degrees for 45 minutes per pound.
150 degrees celsius and 45 minutes
325-350, for about an hour
(more or less depending on temp and weight)
check for doneness by poking the breast meat with a fork...if the juice runs pink, keep going, if clear, its done all the way
Oven-Fried Chicken
This is another (somewhat modified) recipe from my friend Sarah, a fantastic chef who lives much too far away from me. She told me she makes it weekly & I thought she was exaggerating. Then I started making it weekly. It is very easy &, as she put it, utterly scrumptious. If there's any leftover it's great the next day too -- mine's never lasted beyond that. I buy a big bargain pack of chicken parts (thighs are great, breasts delicious of course & this week i did drumsticks for the first time -- tasty as ever), do up the whole thing & invite the neighbors over. The first time I didn't make enough, even though I made 7 breasts for the 3 of us (I only had one one leftover because I fought Jason for it) & there was a lot of other food on the table. Seriously, make a lot.
you'll need:
a pile of chicken, on the bone
a head of garlic
2 tbsp salt
2-3 cups water
breading to please
1 tbsp butter
a day's head start (15 minutes prep)
an hour or so cook time (with another 15 minutes prep)
Dissolve the salt in a cup of hot water (from the tap or nuked for a couple minutes is
fine). Add another cup of water. Add a head of crushed or chopped garlic.
Rinse the chicken parts & put them in a large container or bowl with a lid. I use a big
square container that says it holds 13 cups. I put in over a dozen drumsticks day before
yesterday & used 2 & a half cups brine.
Add the brine to cover the chicken. If you need to add more water just be sure shake it
up a bit (with lid on of course!) to get it distributed evenly.
Put the lid on & leave the container in the fridge overnight or at least for the day.
I've misjudged my timing & left it for 2 days with great results. More time means more
flavor -- just don't go past the chicken's due date!
When you're ready to cook it, preheat the oven to 400°F. Set the pan you're going to
use in there to get hot.
Drain the chicken in a big colander & pat it as dry as you can.
Bread the chicken in your favorite style.
Melt a tablespoon of butter in the pan & settle the chicken pieces in, skin side down.
I've packed a pan pretty full but it's the contact with the buttery bottom that makes
it crispy, so if you need to use a second pan I bet you won't regret the clean up once
you've eaten it (I can sound a little cocky, see, 'cause it's not my recipe & my
compliments are all to Sarah for sending this one my way).
Place on the bottom level of the oven, close to the heat, for about 40 minutes.
Here's one of the things I love about Sarah's recipes: she says, "use a spatula to turn"
because she knows I'm the kind of idiot will stick my fingers right into the hot pan
-- which I do anyway, then laugh & grab my tongs to finish the job.
Let bake another 20 minutes or so. Let cool a few minutes & serve with corn on the cob,
slaw, potato salad, a big green salad, whatever floats your boat. & don't hurt yourself
-- it tastes great leftover.
Breading
I use some combination of the following ingredients: bread crumbs, flour, corn meal
or masa, lemon zest, parmesan cheese (both suggested by Sarah), pepper (white pepper is
one of my favorite spices), paprika, a bit of cayanne, hot pepper flakes, ginger,
coriander, mustard seed, cardamom, nutmeg, oregano, thyme &/or any other spices that grab
me that day. Remember that in the above recipe the chicken has been soaking in salt &
garlic.
I mix about equal parts bread crumbs, flour, corn meal or masa (I love the combination of
coarse & fine) & then add in a bunch of flavor on a large plate. Sarah uses the big
ziplock bag method but I'm not a big throw-away-after-one-use fan so I'm willing to get a
little messier -- I like to get my fingers in & make sure plenty of breading sticks.
Press the mixture onto all surfaces of the chicken & shake lightly to get rid of excess.
back to the recipe box
Sienna Moonfire Designs : siennamoonfire.com
Pacific Coast Pictures Stories
Website Creation & Maintenance
last updated 5 July 2004 :: 12:58 pm Caspar (Pacific) time
copyright ? 2002-2004 Sienna M Potts, all rights reserved
Source(s):
http://www.siennamoonfire.com/recipes/
For chicken parts with a bone in them, 350 degrees for about 45min to an hour. Until the juices run clear. Internal temp of atleast 160 degrees.
I've been cooking for over 20 years now and I've discovered a way to bake chicken that "melts" in your mouth...it is so succulent!
The trick is to add 1/2 cup of water to the baking pan that you're baking your chicken in. Season your chicken well with whatever you want on it but baking it in a little water "steams" it and it's delicious and clean up in a lot easier! I bake my chicken on 350 degrees for 1.5-2 hours (depending on what type of oven you have).
GOOD LUCK AND BON' APPETITE!!!!
If you are baking a whole chicken, put in the oven 400 degree F for 45 minutes to 1 hour.
If you are doing chicken breast only, pre-heat in broil put chicken (skin side up for 10 minutes), then reduce the heat to 400 degrees and bake for 15 minutes. Flip the breast to skin side down and bake for 5 to 10 minutes or until chicken is no long pink.
Cook chicken at 250 c for one and a half hours this is about a 3 lb chicken.
Make sure you put cloves of garlic inside. when it looks done prick with fork and make sure no blood runs out...if it does put it back in hot oven for a little longer.
Once cooked leave to stand for a while this lets the juices go back into the bird and makes it juicy and tender, it wil also be easier to carve
Cook at between 300-350degrees, time depends on size of chicken. Put in middle of oven and cook until juices run clear when you insert a skewer or knife into the thighs and thickest part of the breast.
Take the chicken out of the fridge whilst the oven is warming to allow it to come to room temperature - never cook meat whilst it is very cold as it makes it go tough!
For best results (before you cook it obviously) put a lemon (cut in half) and couple of cloves of garlic along with some fresh herbs into the cavity. Gently lift the skin on the breast, push a knob of butter either side and massage it in, then season the skin for a nice crispy golden finish (also keeps the breast moist!) Allow to "rest" on a plate for 10mins before serving. mmmmmm - I want chicken!!!!!
350 degrees for about 2 hrs
Right!!!!
oven 350 degrees cook it for an hour
Cook for 45 to 60 mins at 350 degrees.
I cook mine at 350' for 45 min. to an hour - be sure not to dry it out!!!
Read this: All the information of cooking and health post by website user,chineseop.com not guarantee
correctness,It's Non-profit and only for informational purposes.
Kitty said: Yes.How long do you bake a chicken in the oven and at what temperature?-I try seach this on internet but no results found.Maybe this is a stupid question.
Mike said: oh,no,you are wrong.I have found as below for this question(How long do you bake a chicken in the oven and at what temperature?),it will help you,my kids.
Answers:
Cook the chicken at about 350 degrees F untill it's internal temperature 165 degrees F.
Use a meat thermometer stuck in the breast meat or thigh.
Chicken needs to be 165 degrees to insure any contaminints are gone. Poultry can be a source of food borne disease causing agents.
Other Answers:
Bake chicken for 45-60 minutes on 350F
I guess it depends on what you're doing with it. Baking can be many things.
Here are recipes: http://foodnetwork.com/food/mh_chicken/0,1977,FOOD_10265,00.html
what kind of chicken? Whole chicken at least 2 hours at about 350. Chicken breasts (boneless skinless) one hour at 325. Chicken parts with bone and skin 325 for hour and 45 minutes.
At least, thats what I would do.
I would set the oven at 400 and depending on the size it should take about 1 1/2 hours. I would cover it for the first hour with foil. Then take the foil off to get the skind crispy. Also put some water in the bottom of the pan to help keep the chicken moister. (about a cup or so)
put it to 400 degrees until it looks good. Dont time it...then turn it over. After that, take the cover off so the chicken can get some color on both sides.
350 degrees for 30 minutes per pound.
The slower you cook it, the more tender, moist and succulent it will be.
When I have the time, I cook it at 325 degrees for 45 minutes per pound.
150 degrees celsius and 45 minutes
325-350, for about an hour
(more or less depending on temp and weight)
check for doneness by poking the breast meat with a fork...if the juice runs pink, keep going, if clear, its done all the way
Oven-Fried Chicken
This is another (somewhat modified) recipe from my friend Sarah, a fantastic chef who lives much too far away from me. She told me she makes it weekly & I thought she was exaggerating. Then I started making it weekly. It is very easy &, as she put it, utterly scrumptious. If there's any leftover it's great the next day too -- mine's never lasted beyond that. I buy a big bargain pack of chicken parts (thighs are great, breasts delicious of course & this week i did drumsticks for the first time -- tasty as ever), do up the whole thing & invite the neighbors over. The first time I didn't make enough, even though I made 7 breasts for the 3 of us (I only had one one leftover because I fought Jason for it) & there was a lot of other food on the table. Seriously, make a lot.
you'll need:
a pile of chicken, on the bone
a head of garlic
2 tbsp salt
2-3 cups water
breading to please
1 tbsp butter
a day's head start (15 minutes prep)
an hour or so cook time (with another 15 minutes prep)
Dissolve the salt in a cup of hot water (from the tap or nuked for a couple minutes is
fine). Add another cup of water. Add a head of crushed or chopped garlic.
Rinse the chicken parts & put them in a large container or bowl with a lid. I use a big
square container that says it holds 13 cups. I put in over a dozen drumsticks day before
yesterday & used 2 & a half cups brine.
Add the brine to cover the chicken. If you need to add more water just be sure shake it
up a bit (with lid on of course!) to get it distributed evenly.
Put the lid on & leave the container in the fridge overnight or at least for the day.
I've misjudged my timing & left it for 2 days with great results. More time means more
flavor -- just don't go past the chicken's due date!
When you're ready to cook it, preheat the oven to 400°F. Set the pan you're going to
use in there to get hot.
Drain the chicken in a big colander & pat it as dry as you can.
Bread the chicken in your favorite style.
Melt a tablespoon of butter in the pan & settle the chicken pieces in, skin side down.
I've packed a pan pretty full but it's the contact with the buttery bottom that makes
it crispy, so if you need to use a second pan I bet you won't regret the clean up once
you've eaten it (I can sound a little cocky, see, 'cause it's not my recipe & my
compliments are all to Sarah for sending this one my way).
Place on the bottom level of the oven, close to the heat, for about 40 minutes.
Here's one of the things I love about Sarah's recipes: she says, "use a spatula to turn"
because she knows I'm the kind of idiot will stick my fingers right into the hot pan
-- which I do anyway, then laugh & grab my tongs to finish the job.
Let bake another 20 minutes or so. Let cool a few minutes & serve with corn on the cob,
slaw, potato salad, a big green salad, whatever floats your boat. & don't hurt yourself
-- it tastes great leftover.
Breading
I use some combination of the following ingredients: bread crumbs, flour, corn meal
or masa, lemon zest, parmesan cheese (both suggested by Sarah), pepper (white pepper is
one of my favorite spices), paprika, a bit of cayanne, hot pepper flakes, ginger,
coriander, mustard seed, cardamom, nutmeg, oregano, thyme &/or any other spices that grab
me that day. Remember that in the above recipe the chicken has been soaking in salt &
garlic.
I mix about equal parts bread crumbs, flour, corn meal or masa (I love the combination of
coarse & fine) & then add in a bunch of flavor on a large plate. Sarah uses the big
ziplock bag method but I'm not a big throw-away-after-one-use fan so I'm willing to get a
little messier -- I like to get my fingers in & make sure plenty of breading sticks.
Press the mixture onto all surfaces of the chicken & shake lightly to get rid of excess.
back to the recipe box
Sienna Moonfire Designs : siennamoonfire.com
Pacific Coast Pictures Stories
Website Creation & Maintenance
last updated 5 July 2004 :: 12:58 pm Caspar (Pacific) time
copyright ? 2002-2004 Sienna M Potts, all rights reserved
Source(s):
http://www.siennamoonfire.com/recipes/
For chicken parts with a bone in them, 350 degrees for about 45min to an hour. Until the juices run clear. Internal temp of atleast 160 degrees.
I've been cooking for over 20 years now and I've discovered a way to bake chicken that "melts" in your mouth...it is so succulent!
The trick is to add 1/2 cup of water to the baking pan that you're baking your chicken in. Season your chicken well with whatever you want on it but baking it in a little water "steams" it and it's delicious and clean up in a lot easier! I bake my chicken on 350 degrees for 1.5-2 hours (depending on what type of oven you have).
GOOD LUCK AND BON' APPETITE!!!!
If you are baking a whole chicken, put in the oven 400 degree F for 45 minutes to 1 hour.
If you are doing chicken breast only, pre-heat in broil put chicken (skin side up for 10 minutes), then reduce the heat to 400 degrees and bake for 15 minutes. Flip the breast to skin side down and bake for 5 to 10 minutes or until chicken is no long pink.
Cook chicken at 250 c for one and a half hours this is about a 3 lb chicken.
Make sure you put cloves of garlic inside. when it looks done prick with fork and make sure no blood runs out...if it does put it back in hot oven for a little longer.
Once cooked leave to stand for a while this lets the juices go back into the bird and makes it juicy and tender, it wil also be easier to carve
Cook at between 300-350degrees, time depends on size of chicken. Put in middle of oven and cook until juices run clear when you insert a skewer or knife into the thighs and thickest part of the breast.
Take the chicken out of the fridge whilst the oven is warming to allow it to come to room temperature - never cook meat whilst it is very cold as it makes it go tough!
For best results (before you cook it obviously) put a lemon (cut in half) and couple of cloves of garlic along with some fresh herbs into the cavity. Gently lift the skin on the breast, push a knob of butter either side and massage it in, then season the skin for a nice crispy golden finish (also keeps the breast moist!) Allow to "rest" on a plate for 10mins before serving. mmmmmm - I want chicken!!!!!
350 degrees for about 2 hrs
Right!!!!
oven 350 degrees cook it for an hour
Cook for 45 to 60 mins at 350 degrees.
I cook mine at 350' for 45 min. to an hour - be sure not to dry it out!!!
correctness,It's Non-profit and only for informational purposes.
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