Debbie(Nelly Bly) and I (A to the D), want to bake some chicken tonight but we don't know how long to leave it in the oven or at what temperature. We wouldn't really add anything to the chicken, its just frozen breasts, so it's not like we are making some buffet entree or anything fancy, just typical college student cooking.
Posted by theCrowsWife (Member # 8302) on :
Bone in or boneless? Will you be thawing them beforehand?
350 degrees is a good temperature to cook chicken at. The length of time will depend on the answers to the above questions.
--Mel
Posted by ketchupqueen (Member # 6877) on :
Ummm... you should defrost them before you cook them. And then use the broiler-- rub garlic powder or whatever on them, place on foil-lined pan 4-5 inches from broiler, and broil about 5-7 minutes a side or until done (don't be surprised if the second side takes less time.) Inside stays moist, outside gets nummy.
Posted by imogen (Member # 5485) on :
I would defrost the chicken first if you have time.
Posted by imogen (Member # 5485) on :
(Or what KQ said. I actually almost posted "I'll just wait to KQ comes in because she is sure to have a foolproof method, and will probably explain it much better than I could!)
Posted by theCrowsWife (Member # 8302) on :
Eh, I don't like using the broiler on skinless chicken. Meat doesn't handle the high heat as well as skin does.
You can cook them frozen, but they'll end up tougher than if you defrost first. You can defrost quickly by running cold water over them.
--Mel
Posted by Tante Shvester (Member # 8202) on :
quote: How long till chicken cooks?
To get to the other side.
(just being silly)
Posted by ketchupqueen (Member # 6877) on :
I defrost in the microwave. And I've never had bad results with that method on boneless, skinless breasts-- just be careful not to overcook. It's pretty much equivalent to sautéing them, without the added fat, since they cook so quickly. They cook from the outside in and don't have time to dry out, although the outside gets a lovely firmness. (Bone-in, I would agree that it should be baked instead.)
Posted by ketchupqueen (Member # 6877) on :
quote:I actually almost posted "I'll just wait to KQ comes in because she is sure to have a foolproof method, and will probably explain it much better than I could!
I'm flattered.
Posted by Primal Curve (Member # 3587) on :
170F for white meat.
If you don't have a meat thermometer, you'll just have to go by instinct and observation. A slit in the thickest part of the meat yeilding clear juices and no pink meat is the best measurement. Thawing will help speed up the cooking process immensely.
Posted by Altáriël of Dorthonion (Member # 6473) on :
KQ, Deb said that she wouldn't want to broil it, she'd rather bake it. I personally don't see the difference, but that is just her...
Posted by Altáriël of Dorthonion (Member # 6473) on :
If we were to cook at 350F, defrosted, bone-in, how long would it take approx?
Posted by Altáriël of Dorthonion (Member # 6473) on :
We are rumbly in our tumblies.
Posted by Primal Curve (Member # 3587) on :
That depends upon your oven, the type of cookware you use and several other small factors. The packaging of your frozen chicken breasts should have approximate times on it. Just be aware that those manufacturers usually over-estimate so that the meat is done. Albiet over-done.
Posted by ketchupqueen (Member # 6877) on :
Okay, is it bone in or out? Thaw it first, it really does taste better. Put it in a Pyrex or Corningware dish that's been sprayed with non-stick spray (that's the glass or ceramic ones), I really do recommend seasoning with at least salt and pepper, and bake it at 350 F (it is indeed a good temperature) until done (use the method PC described to test it.) If you cover it, check it at about 12 minutes for 2 half-breasts if it's boneless, 20 minutes if bone-in. Then check periodically until done.
(Okay, it's bone-in. So ignore the "if boneless" parts. Make sure you cover it if you want it to cook quickly. )
Posted by Altáriël of Dorthonion (Member # 6473) on :
We have a small, around 9x24, baking pan and an electric oven. The bakeware is glass so we'll go with what you said.
Posted by ketchupqueen (Member # 6877) on :
Oh, and if it starts to smell done, go check it! Your oven may run hot, your breasts may be smaller than the ones I usually get, etc.
Posted by Primal Curve (Member # 3587) on :
I'm sorry. What I was implying is that I don't know exactly. Use kq's times as a reference. Just don't open the oven too much! You lose a lot of heat that way and it slows down cooking a LOT. Use the oven light until you think they're actually done and then try cutting a slit in the breast.
Posted by Altáriël of Dorthonion (Member # 6473) on :
Thank you, KQ & PC!!!!!! XOXOXOXO from Debbie and I!
Posted by Primal Curve (Member # 3587) on :
No prob
<cooked Chicken tonight>
<nailed it, as usual>
Posted by rivka (Member # 4859) on :
Interesting cooking method, that. What kind do you use? Posted by Primal Curve (Member # 3587) on :
Masonry.
Posted by rivka (Member # 4859) on :
Cut, smooth, or knurled?
Posted by Uprooted (Member # 8353) on :
So? Is it done yet? Was it good??
Posted by Primal Curve (Member # 3587) on :
Knurled, of course.
Posted by rivka (Member # 4859) on :
I can see where that would increase surface area (and thus rate of cooking). But don't little bits of chicken get stuck in the grooves?
Posted by Altáriël of Dorthonion (Member # 6473) on :
*munch munch* Can't talk, eating.
Posted by Primal Curve (Member # 3587) on :
That's why I dip them in lard first.
Yeah, nailed chicken is not kosher.
Posted by rivka (Member # 4859) on :
That much I had already suspected.
Posted by Primal Curve (Member # 3587) on :
Does it help that I stuff it with just Kosher salt before I start?
Posted by rivka (Member # 4859) on :
Not really.
Although if the chicken were actually kosher, it would have already been salted.
Posted by Primal Curve (Member # 3587) on :
Brined or salted?
Posted by rivka (Member # 4859) on :
![[Smile]](smile.gif)
(Bone-in, I would agree that it should be baked instead.)
![[Blushing]](graemlins/blushing.gif)
I'm flattered.
![[Wink]](wink.gif)
Make sure you cover it if you want it to cook quickly. )