Cooking Chicken

There are many ways to enjoy NZ’s favourite chicken. Most Tegel products will have cooking instructions on the back of pack, but follow the guide below for any extra information. These times should be used as a guide only, and relate to fresh or defrosted chicken. As a rule of thumb, once your chicken reaches an internal temperature of at least 76°C it is safe to eat.

 

Tools:

Whole Chicken

Roasting whole chickens:

  • Before you get started, if you are using a frozen chicken, make sure it is properly defrosted. See the best way to do this here.
  • Whole birds (stuffed) require 55 minutes/kg + 20 minutes extra at 180°C. If the oven is on fan-bake.
  • Whole birds require 40 minutes/kg + 20 minutes extra at 180°C.
  • To check that the chicken is cooked, insert a skewer into the thickest part of the meat (usually the thigh). When the juices run clear, it means that the bird is cooked.
  • If you have a meat thermometer, the chicken is done when it registers a minimum of 76°C in the thickest part of the meat.

Pan Frying:

  • Pan frying works best with coated chicken, as the juices are sealed in.
  • Bone-in portions require approximately 20-40 minutes.
  • Boneless portions approximately 10 minutes (depending on size).

Deep Frying:

  • For best results, use coated chicken.
  • Bone-in portions require approximately 15-20 minutes at 190°C.

Baking:

  • Bone-in portions require approximately 50-60 minutes at 180°C.

Grilling:

  • Bone-in portions require 15-30 minutes.
  • Boneless portions threaded onto skewers require approximately 15 minutes.

Casserole:

  • Bone-in portions (with vegetables, wine, stock and seasonings) require 1.5 hours at 180°C.

Steaming:

  • Whole birds and bone-in portions will require approximately 30 minutes per 500g of chicken.

Hangi:

  • The poultry should be cooked until all the juices are clear, not pink, and the poultry reaches an internal temperature of at least 74°C (as measured from the thickest part of the breast or the innermost part of the thigh).
  • Further guidelines to food safety when cooking a hangi can be found on the NZFSA's website by clicking here.

BBQ:

  • Poultry cooks best over hot coals, not flames.
  • To ensure poultry is properly cooked, it is recommended to cook bone-in portions low and slow on the BBQ. Brush with any sweet glazes towards the end of cooking to prevent burning and charring.
  • Test large cuts by skewering the flesh in the deepest part. If it's cooked, the juices will run clear, not pink, and the poultry will feel firm and springy to the touch.
  • If you have a meat thermometer, measure the temperature in the thickest part of the meat, where it should have reached 74°C.
  • Boneless portions are best cubed and threaded onto skewers. Cooking time is dependent on size of portion and temperature of BBQ