Internal temp: 190 degrees
You always cook poultry at 350 or more. I like to cook at 450 to be sure it cooks thouroughly, plus it cuts 10 minutes off the cook time. I am doing two breasts, bone-in, two cans of cream of mushroom, cooked in a casserole dish. I expect it to take 30 minutes, then I'll check the temp and add time as needed.
Typically, two cups would equal two to three average chicken breasts, but because chicken breasts vary in size, the number will vary.
Start cooking by placing the chicken diagonally on the grill. After two minutes on high heat, do not flip the chicken but move it so it faces the opposite diagonal. Cook for another two minutes; flip and repeat. You may want to spray the grill bars with oil before cooking the chicken to keep it from sticking so you'll end up with professional grill marks and juicy chicken. Cook times are for 8-10 oz boneless breasts. Larger chicken breasts may need to cook a few minutes longer. Cook the chicken until internal temperature reaches 170 degrees F.Large chicken breast 8-10 oz. 15 minutes on high coal heat (no black coals, ashed red coals), flip, 15 minutes on the other side.Chicken breast should be cooked until the internal temperature is 165 F no matter what way the chicken is cooked.
Start cooking by placing the chicken diagonally on the grill. After two minutes on high heat, do not flip the chicken but move it so it faces the opposite diagonal. Cook for another two minutes; flip and repeat. You may want to spray the grill bars with oil before cooking the chicken to keep it from sticking so you'll end up with professional grill marks and juicy chicken. Cook times are for 8-10 oz boneless breasts. Larger chicken breasts may need to cook a few minutes longer. Cook the chicken until internal temperature reaches 170 degrees F.Large chicken breast 8-10 oz. 15 minutes on high coal heat (no black coals, ashed red coals), flip, 15 minutes on the other side.Chicken breast should be cooked until the internal temperature is 165 F no matter what way the chicken is cooked.
Portion the chicken into 8, two drumsticks, two thighs, two wings with half the breast, two breasts, dust the chicken with seasoned flour, and shallow fry in hot oil, to brown off and seal the meat, add chopped veg, and stir, then add 2 pints of stock, bring the stew to the boil and simmer for an hour. Result bone in chicken stew.
2-4 it depends on the size really
Two ingredients most used are vinegar and some form of oil. What i would do is to google a marinade recipe for chicken breasts. Remember that chicken breasts are like sponges, and soak up a marinade really well.
Depends on the size of the meat. Could be less than one, could be several.
A split chicken breast is one breast- It is called split the breast bone and ribs are still attached. Before it is butchered, it is the breast bone and ribs with the two breasts, then cut in half, leaving it a split chicken breast.
No, hot foods are meant to be kept hot and cold foods cold. If you cook chicken, you should keep it at the cook temp until everyone is done eating, and then immediately put it in a storage container or bag and keep it in the fridge if you plan on using/eating the rest within a day or two. Keep it in the freezer if you want to keep it fresh for about a month.
Cook's Country from America's Test Kitchen - 2008 Chicken Two Ways - 3.12 was released on: USA: 20 November 2010
Most people boil them to cook them! So I would suggest this