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Chicken Cooking Times
Approximate Chicken Cooking Times
| Type of Chicken | Weight | Roasting 350 °F | Simmering | Grilling |
|---|---|---|---|---|
| Whole Broiler Fryer+ | 3 - 4 lbs. | 1 1/4 - 1 1/2 hrs. | 60 - 75 min. | 60 - 75 min* |
| Whole Roasting Hen+ | 5 - 7 lbs. | 2 - 2 1/4 hrs. | 1 3/4 - 2 hrs. | 18 - 25 min/lb* |
| Whole Capon+ | 4 - 8 lbs. | 2 - 3 hrs. | Not Suitable | 15 - 20 min/lb* |
| Whole Cornish Hens+ | 18- 24 oz. | 50 - 60 min. | 35 - 40 min. | 45 - 55 min* |
| Breast Halves, bone-in | 6 - 8 oz. | 30 - 40 min. | 35 - 45 min. | 10 - 15 min/side |
| Breast Halves, boneless | 4 ounces | 20 - 30 min. | 25 - 30 min. | 6 - 8 min/side |
| Legs or Thighs | 4 - 8 oz. | 40 - 50 min. | 40 - 50 min. | 10 - 15 min/side |
| Drumsticks | 4 ounces | 35 - 45 min. | 40 - 50 min. | 8 - 12 min/side |
| Wings or Wingettes | 2 -3 oz. | 30 - 40 min. | 35 - 45 min. | 8 - 12 min/side |
+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.
* Indirect method using drip pan.
Microwave Directions:
* Microwave on medium-high (70 percent power): whole chicken, 9 to 10 minutes per pound; bone-in parts and Cornish hens, 8 to 9 minutes per pound; boneless breasts halves, 6 to 8 minutes per pound.
* When microwaving parts, arrange in dish or on rack so thick parts are toward the outside of dish and thin or bony parts are in the center.
* Place whole chicken in an oven cooking bag or in a covered pot.
* For boneless breast halves, place in a dish with 1/4 cup water; cover with plastic wrap.
* Allow 10 minutes standing time for bone-in chicken; 5 minutes for boneless breast.
* The USDA recommends cooking whole poultry to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When cooking pieces, the breast, drumsticks, thighs, and wings should be cooked until they reach a safe minimum internal temperature of 165 °F. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.
Information provided by the USDA