Cooking Times and Temperatures
Chicken Meat

At what temperature should you bake stuffed chicken?

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March 08, 2009 11:02AM

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

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