Cooking chicken question.

DooMeR · 7 Sep 2010 at 17:36

Basicly i am starting to cook more and trying out different things.

I am thinking of cooking chicken wraped in bacon, the recpie i am going for is saying to cook the chicken in the oven for 12-15 mins after frying it for a few mins which to me seems a bit too fast. I would have thought 30 mins would be more realsitc and less likely to poison people.

So any one got a good recipe for this or any tips or advice.

Harvey616 · 7 Sep 2010 at 17:42

Maybe try using a food probe?
As soon as it reaches 72C it's thoroughly cooked

Lamo · 7 Sep 2010 at 17:54

If you fry it for a couple of minutes each side and then put it in the oven at 180 for 15 minutes that is more than enought time.

Skillmister · 7 Sep 2010 at 17:55

It will be plenty.

Cybermyk · 7 Sep 2010 at 18:01

If you stick a thin skewer deep into the thickest part and it's too hot to put on your top lip straight afterwards then it's done.

If gets cooked too long then it gets tough and dry.

Ahleckz · 7 Sep 2010 at 18:07

Basic rule with chicken - If the juices run clear, then it's ready to be eaten.

Mr Jack · 7 Sep 2010 at 18:09

Yeah, and if you're still worried, cut through the thickest part and look at the meat; if there's no pink, it's fine.

Glaucus · 7 Sep 2010 at 18:10

Mr Jack said:
Yeah, and if you're still worried, cut through the thickest part and look at the meat; if there's no pink, it's fine.

chicken can look pink even when properly cooked.
You are looking for a translucent like look.