200 to 325 degrees to avoid shrinkage, develop flavor and conduct even doneness (if the temp's too high, the outside will burn and the inside will be raw). Stuffed chicken breast cooks ALOT faster than a whole stuffed chicken so watch that it doesn't dry out (10 to 15 minutes depending on how big the breast). Then before you take it out, check to see if the juices are running clear. No pinky blood should oose out. If pink juice does come out, it's still raw inside and needs more time. You'll know it's done when the internal temperature should be 155F at the THIGH (don't take the temperature of the breast because the breasts cooks the fastest). The thigh has a bone that is hard to heat up so that part cooks slower until the bone starts generating heat. Checking the temperature is a better way for checking doneness rather than playing by the book and just leaving it in there for however long the recipe says. Your bird might be bigger or smaller than the recipe's. Also cook as soon as you stuff them, or atleast cover and refrigerate well before cooking to discourage bacteria growth. Just like stuffing turkeys. I've had a 6lb turkey roasting at 250 F for about 5 hours. It came out really tender and very juicy. You can cover it with foil after the skin browns enough for you to stop all the moisture from evaporating. Also keep basting. The rule of thumb for baking/roasting bigger pieces of meat is low heat/slow cooking/long time. This keeps the protein strands from hardening as it sits in an overly hot oven - but the temperature should not be so low as to encourage bacteria growth. 3.1/2lb 20 mins per lb (375F) + 20Mins over 4-6lb 25mins per lb+ 25 mins over (325F). center of oven
A good temperature to bake your chicken at would be 375 degrees for 30 minutes. You can use a meat thermometer to check the temperature which should be around 165 degrees.
It depends on the size of the chicken, how cold it was when it was put in the oven, the oven temperature and if the chicken was stuffed or not. A standard size unstuffed chicken coming out of a cold refrigerator should bake at 350° for about and hour.
no this is not being to use futher b/c chicken is not bake ?
Stuffed chicken should be baked in the oven for around 45 minutes to an hour at 350 degrees. Times may vary slightly due to the configuration of your oven.
I think you should bake a chicken
Most recipes call for the oven temperature to be at 350 degrees.
350 degrees F is a good temperature for baking chicken.
A chicken should bake in an oven at 375 degrees F. The weight of the chicken determines how long it should cook, not the temperature it should cook at. A good rule of thumb is to cook it 20 minutes per pound.
How long to cook a 1.88 kg chicken will depend on the method of cooking and also if it is stuffed or not. On average you should bake 1 kg of chicken at a temperature of 180f for 45 minutes so for 1.88 kgs it would require about 1 hour and 30 minutes.
If you are making teriyaki chicken using boneless chicken breasts, you should bake the chicken for around 30 minutes. If you are using pieces of chicken on the bone, you should bake it for 60 minutes.