[{"data":1,"prerenderedAt":-1},["ShallowReactive",2],{"detail-sidebar-cat-1-en-105":3,"doc-seo-563522-105":53,"doc-detail-563522-en":126},{"code":4,"msg":5,"data":6},0,"success",[7,14,19,24,29,34,39,44,49],{"id":8,"doc_module":9,"doc_module_name":10,"category_name":11,"show_sort_weight":12,"slug":13},11,1,"Template","Presentations",90,"presentations",{"id":15,"doc_module":9,"doc_module_name":10,"category_name":16,"show_sort_weight":17,"slug":18},12,"Resumes",80,"resumes",{"id":20,"doc_module":9,"doc_module_name":10,"category_name":21,"show_sort_weight":22,"slug":23},14,"Invoices",70,"invoices",{"id":25,"doc_module":9,"doc_module_name":10,"category_name":26,"show_sort_weight":27,"slug":28},15,"Posters",60,"posters",{"id":30,"doc_module":9,"doc_module_name":10,"category_name":31,"show_sort_weight":32,"slug":33},16,"Social Media",50,"social-media",{"id":35,"doc_module":9,"doc_module_name":10,"category_name":36,"show_sort_weight":37,"slug":38},17,"Forms",40,"forms",{"id":40,"doc_module":9,"doc_module_name":10,"category_name":41,"show_sort_weight":42,"slug":43},18,"Letters",30,"letters",{"id":45,"doc_module":9,"doc_module_name":10,"category_name":46,"show_sort_weight":47,"slug":48},21,"Paper Templates",5,"papers-templates",{"id":50,"doc_module":9,"doc_module_name":10,"category_name":51,"show_sort_weight":4,"slug":52},158,"General","general-158",{"code":4,"msg":54,"data":55},"ok",{"site_id":56,"language":57,"slug":58,"title":59,"keywords":60,"description":61,"schema_data":62,"social_meta":119,"head_meta":121,"extra_data":123,"updated_unix":125},105,"en","chicken-cooking-temperatures-and-times-guide","Chicken Cooking Temperatures and Times - Guide","","Chicken cooking temperatures and times provide safety guidance for baking, stewing, grilling, and oven-bag cooking. The chart lists recommended temperatures and approximate cook times by chicken type (e.g., chicken, Cornish hen, capon) along with guidance for stuffed versus unstuffed portions and weight ranges. Additional instructions cover starting with refrigerated meat, using a meat thermometer (175–180°F, continuing to rise), and grilling internal temperature targets of 180°F.",{"@graph":63,"@context":118},[64,80,101],{"@type":65,"itemListElement":66},"BreadcrumbList",[67,71,74,77],{"item":68,"name":69,"@type":70,"position":9},"https://docshare.wps.com","Home","ListItem",{"item":72,"name":10,"@type":70,"position":73},"https://docshare.wps.com/template/",2,{"item":75,"name":36,"@type":70,"position":76},"https://docshare.wps.com/template/forms/",3,{"item":78,"name":59,"@type":70,"position":79},"https://docshare.wps.com/template/chicken-cooking-temperatures-and-times-guide/563522/",4,{"url":78,"name":59,"@type":81,"image":82,"author":87,"headline":59,"publisher":90,"fileFormat":93,"inLanguage":57,"description":61,"dateModified":94,"datePublished":95,"encodingFormat":93,"isAccessibleForFree":96,"interactionStatistic":97},"DigitalDocument",{"url":83,"@type":84,"width":85,"height":86},"https://docshare.wps.com/thumbnails/chicken-cooking-temperatures-and-times-guide/563522.png","ImageObject",442,249,{"name":88,"@type":89},"nayy☆","Person",{"url":68,"name":91,"@type":92},"DocShare","Organization","application/pdf","2026-10-16","2026-10-12",true,{"@type":98,"interactionType":99,"userInteractionCount":9},"InteractionCounter",{"@type":100},"ViewAction",{"@type":102,"mainEntity":103},"FAQPage",[104,110,114],{"name":105,"@type":106,"acceptedAnswer":107},"What internal temperature should chicken reach for safe doneness?","Question",{"text":108,"@type":109},"Remove chicken from the oven when a meat thermometer reads 175–180°F, noting the temperature continues to rise while standing.","Answer",{"name":111,"@type":106,"acceptedAnswer":112},"How do cooking times differ for stuffed vs unstuffed chicken?",{"text":113,"@type":109},"The chart provides separate approximate cooking time ranges for unstuffed and stuffed chicken across oven-baked and other methods, based on chicken type and weight.",{"name":115,"@type":106,"acceptedAnswer":116},"What are the grilling temperature guidance values?",{"text":117,"@type":109},"For grilled chicken, the chart specifies an internal temperature target of 180°F and lists time ranges by cut and whether it is unstuffed or stuffed.","https://schema.org",{"og:url":78,"og:type":120,"og:title":59,"og:site_name":91,"og:description":61},"article",{"robots":122,"canonical":78},"index,follow",{"doc_id":124,"site_id":56},563522,1792108806,{"code":4,"msg":5,"data":127},{"doc_id":124,"user_id":128,"nickname":88,"user_avatar":129,"doc_module":9,"category_id":35,"category_name":36,"doc_title":59,"doc_description":61,"doc_content":130,"file_id":131,"file_url":132,"file_type":133,"file_size":134,"view_count":9,"is_deleted":4,"is_public":9,"is_downloadable":9,"audit_status":9,"page_count":73,"language":135,"language_code":57,"site_id":56,"html_lang":57,"table_of_contents":136,"faqs":137,"seo_title":138,"seo_description":61,"update_tm":139,"read_time":9},962090893153,"https://ap-avatar.wpscdn.com/davatar_9964176cb1d06d4a9deccf72a44ae3dc","Chicken cooking temperatures are important to monitor in order to insure meat is safely cooked to the proper temperature. When preparing chicken, use the chart below as a guide to check doneness when the meat is oven baked, stewed, grilled, and cooked in a bag.  \n\n| CHICKEN Cooking Temperatures and Times |  |  |  |  |  |  |  |  |  |\n| --- | --- | --- | --- | --- | --- | --- | --- | --- | --- |\n| Oven Cooked |  |  |  |  | Approximate Cooking Time |  |  |  |  |\n| Type | Temp. | Weight |  |  | Unstuffed |  |  | Stuffed |  |\n| Chicken | 350°F | 2 1/2-3\u003Cbr>lbs\u003Cbr>3-4 lbs\u003Cbr>4-6 lbs |  |  | 1 1/4-1 1/2 hrs\u003Cbr>1 1/2-1 3/4 hrs 1 3/4-2 hrs |  |  | 1 1/2-1 3/4 hrs 1 3/4-2 1/4 hrs 2-2 1/4hrs |  |\n| Cornish Hen | 350°F | 1-2 lbs |  |  | 1-1 1/4 hrs |  |  | 1 1/4-1 1/2 hrs |  |\n| Capon | 325°F | 5-6 lbs\u003Cbr>6-8 lbs |  |  | 1 3/4-2 hrs 2 1/4-3 1/2 hrs |  |  | 2 1/2-3 hrs\u003Cbr>3-4 hrs |  |\n| Start with meat at refrigerator temperature. Remove from oven when meat thermometer reads 175°-180°F; temperature will continue to rise as it stands. |  |  |  |  |  |  |  |  |  |\n| Stewed |  |  |  |  |  | Approximate Cooking Time |  |  |  |\n| Type |  |  | Weight |  |  | Unstuffed |  |  | Stuffed |\n| Whole broiler fryer |  |  | 3-4 lbs |  |  | 1-1 1/4 hrs |  |  | 1 1/4-1 3/4 hrs |\n| Whole roaster |  |  | 5-7 lbs |  |  | 1 3/4-2 hrs |  |  | 2-2 1/2 hrs |\n| Whole cornish hens |  |  | 18-24 oz |  |  | 35-40 min |  |  | 50-70 min |\n| Breast half, bone-in |  |  | 6-8 oz |  |  | 35-45 min |  |  |  |\n| Breast half, boneless |  |  | 4 oz |  |  | 25-30 min |  |  |  |\n| Leg or thigh |  |  | 8 or 4 oz |  |  | 40-50 min |  |  |  |\n| Drumstick |  |  | 4 oz |  |  | 40-50 min |  |  |  |\n| Wing or wingette/drumette |  |  | 2-3 oz |  |  | 35-45 min |  |  |  |\n| Grilled |  |  |  |  |  | Approximate Cooking Time Internal Temp. 180°F |  |  |  |\n| Type |  |  | Weight |  |  | Unstuffed |  |  | Stuffed |\n| Whole broiler fryer (indirect heat) |  |  | 3-4 lbs |  |  | 60-70 min |  |  | 1 1/4-1 3/4 hrs |\n| Whole roaster\u003Cbr>(indirect heat) |  |  | 5-7 lbs |  |  | 18-25 min/lb |  |  | 23-55 min/lb |\n| Whole cornish hens (indirect heat) |  |  | 18-24 oz |  |  | 45-55 min |  |  | 1-1 1/2 hrs |\n| Whole capon (indirect heat) |  |  | 4-8 lbs |  |  | 15-20 min/lb |  |  |  |\n| Breast half, bone-in |  |  | 6-8 oz |  |  | 10-15 min/side |  |  |  |\n| Breast half, boneless |  |  | 4 oz\u003Cbr>6-8 oz |  |  | 8-10 min/side 10-15 min/side |  |  |  |\n| Leg or thigh |  |  | 8 or 4 oz |  |  | 10-15 min/side |  |  |  |\n| Drumstick |  |  |  | 4 oz\u003Cbr>8-16 oz |  |  | 8-12 min/side 10-15 min/side |  | |\n\n\n| Wing or wingette/drumette |  | 2-3 oz | 8-12 min/side |  |  |  |\n| --- | --- | --- | --- | --- | --- | --- |\n| Cooked at 350°F in Oven Bag |  | Approximate Cooking Time |  |  |  |  |\n| Type | Total\u003Cbr>Weight | Regular\u003Cbr>Size\u003Cbr>10\" x 16\" |  | Large\u003Cbr>Size\u003Cbr>14\" x 20\" |  | Turkey Size\u003Cbr>10\" x\u003Cbr>23 1/2\" |\n| Chicken pieces | 2-2 1/4 lbs\u003Cbr>2 3/4-3 lbs | 45-50 min |  | 45-50 min |  |  |\n| Chicken thighs | 1/2-1 1/2 lbs\u003Cbr>1 1/2-2 1/4 lbs | 35-40 min |  | 35-40 min |  |  |\n| Chicken drumsticks | 1-1 1/2 lbs\u003Cbr>2-2 1/2 lbs | 35-40 min |  | 35-40 min |  |  |\n| Chicken breast half, bone-in | 1 1/2-2 lbs\u003Cbr>2-2 1/2 lbs | 40-45 min |  | 40-45 min |  |  |\n| Chicken breast half, boneless | 3/4-1 lbs\u003Cbr>1-1 1/2 lbs | 25-30 min |  | 25-30 min |  |  |\n| Whole\u003Cbr>chicken | 3 1/2-4 lbs\u003Cbr>5-7 lbs | 1-1 1/4 hrs |  | 1 1/4-1 1/2 hrs |  |  |\n| Cornish hens | 1 1/2-3 1/2 lbs 4-7 lbs | 40-45 min |  | 55-60 min |  |  |\n| Preheat oven to 350°F. Add 1 Tbsp. flour to oven bag. Brush the chicken with vegetable oil or butter. Remove chicken from oven when meat thermometer reaches 180°F. If using a Turkey Size oven bag for foods smaller than 12 lbs., gather oven bag loosely around food, allowing room for heat circulation, close with nylon tie and cut away excess oven bag. |  |  |  |  |  |  |","cbCaifxK5EFFq6RT","https://ap.wps.com/l/cbCaifxK5EFFq6RT","pdf",21466,"English","# Chicken Cooking Temperatures and Times\n## Oven Cooked\n## Stewed\n## Grilled\n## Cooked at 350°F in Oven Bag","[{\"question\":\"What internal temperature should chicken reach for safe doneness?\",\"answer\":\"Remove chicken from the oven when a meat thermometer reads 175–180°F, noting the temperature continues to rise while standing.\"},{\"question\":\"How do cooking times differ for stuffed vs unstuffed chicken?\",\"answer\":\"The chart provides separate approximate cooking time ranges for unstuffed and stuffed chicken across oven-baked and other methods, based on chicken type and weight.\"},{\"question\":\"What are the grilling temperature guidance values?\",\"answer\":\"For grilled chicken, the chart specifies an internal temperature target of 180°F and lists time ranges by cut and whether it is unstuffed or stuffed.\"}]","Chicken Cooking Temperatures and Times - Guide | PDF",1791836195]