Question About Cooking Chicken

Hey S. Q,
I am a mother of three girls and taking care of my god-daughter as well. I have been with my fiance for 2&1/2 years. The way that you can tell if chicken (with the bones) is done is you stick a fork into the piece of chicken right next to the bone (trying to touch the side of the bone), pull the fork out and press on the chicken a little. If blood comes out of the fork holes, its not done. I cook chicken all the time in my house. We have it about 5 nights a week (both bone and boneless). Our favorite here is the skinless, boneless breast. It doesn't take as long as the other kind to cook. If you have room in your oven for 30 pieces to fit on one rack in the middle of the oven, you got it made. It should take approximately 45 minutes to 1 hour to cook about 15 to 18 pieces at 350 degrees. You can also try boiling the chicken for about 10 minutes first if you want to bake all 30 pieces at one time. Your bake time won't be as long. I would say for about 30 pieces, you need to bake for about 1&1/2 hours at 350 if you are using 2 seperate racks. Good luck!

Sincerely, M. B.

I say it depends on the thickness. If they aren't really big or thick I would cook them at 350 degrees for about 20-30 mintues. I always take a injector and cut a small slit in them and squirt a small amount of butter mixed with lemon pepper in them. That keeps them from drying out. I also cook them on a broiler pan and that way the juice goes into it and then steams back up. So the chicken comes out really moist. I made it for a gathering and everyone loved it. good luck

hello S.,

chicken is chicken no matter if youre cooking 4 pieces or 40, it only takes 25-30 mins at 325. dont over cook, it will b dry and DO NOT cut into it,and put it back in the oven,use tongs when removing the cooked chicken to a serving platter never a fork, and pierce in the meat will let the juice run out and it will b dry. its 25-30 mins for raw chicken....if u brown it first, it will only b in the oven for 10-15 mins. do not b fooled by the color, baked chicken will always look a little pink inside. good luck, hope this helps

What are you cooking it for?? Are you going ot be eating it right out to the oven or are you making it for chicken salad or something like that?? If it's to put it in something I would boil it and use bone-in, skin-on...this is easier and the chicken won't get dried out. I do catering so I could give you more info if I had more info. You can email me if you'd like.

Hi, In my experience - for the most part, you shouldn't have to change the temp very much even if you have a lot more chicken in the oven. Maybe lower it a few degrees, if at all. You are right to cook boneless, it will cook faster. But, if you end up using bone-in, just use a meat thermometer. If you don't have one of those, check the meat by cutting into it and watching the juices that run out. It should be clear, not pink or bloody. This is how you can check it regardless if it's with a bone or not. A great cookbook to teach you all the basics is Betty Crocker. She uses simple, straightforward words and recipes. Lots of people grew up with Betty! Good luck.

S.,
First of all, to make your chicken cook faster & be more tender, make tenderloins. To do this simply cut each boneless, skinless breast in half & pound gently between wax paper. What kind of gathering are you having? I have A LOT of ideas for you, but need to know the type of setting & menu you have in mind. For instance, lemon chicken is always great! It's fast, cheap & easy. Sometimes baking is not the easiest way. Let me know if I can help! I love to cook & am used to cooking for a crowd! S.