IS IT DONE?

Watching for doneness cues or the correct internal temperature is a must when cooking chicken. This ensures harmful bacteria are eliminated all the way through. Use the timing in the recipes, but the guidelines below will help when determining doneness.

Unstuffed Whole Chicken Roast until instantread thermometer inserted in thickest part of thigh reads 185°F. The guideline is 25 to 35 minutes per every 450 g in a 325°F oven.*

Stuffed Whole Chicken Roast until instant-read thermometer inserted in centre of stuffing reads 165°F. The guideline is 25 to 35 minutes per every 450 g in a 325°F oven.*

Whole Legs, Thighs, Drumsticks and Wings Cook until juices run clear when chicken is pierced. If the juices are cloudy or pink-tinged, the meat isn’t ready.

Breasts (Whole, Pieces and Kabobs) Cook until no longer pink inside and juices run clear when chicken is pierced.

Ground Chicken (Burgers, Meat Loaves, Etc.) Cook until instant-read thermometer inserted in centre (or sideways for patties) reads 165°F. *Some of the recipes in this book are cooked at a higher temperature than 325°F. See the recipe methods for timing at higher temperatures. The doneness cues remain the same.