COOKING TIMES FOR CHICKEN. FOR CHICKEN

Cooking Times For Chicken

Cooking times for chicken. Cooking beef top round roast.

Cooking Times For Chicken

cooking times

Fish is naturally tender, requiring short cooking times at high temperatures. Allow 10 minutes per inch of thickness (at the thickest part) for fresh fish, 20 minutes per inch for frozen fish.
(cooking time) There is substantial variation, with cooking time being the primary variable affecting doneness (soft-boiled vs. hard-boiled). It usually varies from 15–17 minutes for large hard-boiled eggs and 1–4 minutes for large soft-cooked eggs.

chicken

Meat from such a bird
easily frightened
the flesh of a chicken used for food
A domestic fowl kept for its eggs or meat, esp. a young one
A game in which the first person to lose nerve and withdraw from a dangerous situation is the loser
a domestic fowl bred for flesh or eggs; believed to have been developed from the red jungle fowl

Chicken Thighs

It was a Wednesday when I decided to take this big package of chicken out of the freezer. It’s been in there for 3 weeks or so. Figured I’d cook it up over the weekend and me and Ginger could eat on it for the week. What I didn’t realize is the kids would be coming by for quick visits and at different times. Some may be hungry some may have already eaten, who knows…

So what the heck I’ll just whip up some barbeque sauce for my chicken with minced onions and pinch of garlic and throw these babies on the grill and see what happens.

But what sides? I got a big can of beans in the pantry? Check! What else… no potato salad. Dang. Pasta! Not exactly cook out food but it will work. Mix in some jared alfredo sauce, a chopped up tomato and a pinch of salt and we’ll be good to go.

The chicken came out just fine if I do say so myself. Thomas liked it as did Philip. Ditto on the beans and pasta. It always pays to have a well stocked kitchen for occasions like this. Glad I was able to come through for everybody.

Salt Dough Baked Chicken

Not the roast chicken to go for if you want crispy skin – but if you want outrageously juicy and delicately flavoured then this is the method.

The dog loved the non crispy skin anyway.

The salt dough is basically 600 gms of rock salt and a kilo of plain flour, egg white and water which is mixed together and then rested for 2 hours. Then you stuff the chicken with garlic gloves and lemon – or whatever you are in the mood for! I also wrapped it up with lemon thyme as well.

2 stages of baking – you start off high to bake the dough, then lower for chicken cooking time. The actual physical prep time is pretty short – but you need to be organized to get it on the table in time.