| Conventional Oven |
| |
| Part |
Oven Temperature |
Internal Temperature |
Approximate Cooking Time
|
| Boneless |
|
|
18-22 Min. |
| White |
350 |
165 |
18-22 Min. |
| Dark |
350 |
180 |
20-25 Min. |
| Breast |
350 |
170 |
20-25 Min. |
| Thigh/Drumstick |
350 |
180 |
20-25 Min. |
|
|
|
|
|
| |
| Grill |
| |
| Part |
Oven Temperature |
Internal Temperature |
Approximate Cooking Time
|
| Boneless Breast |
Medium-High |
165 |
18-25 Min. |
| Breast |
Medium-High |
170 |
25-30 Min. |
| Thigh/Drumstick |
Medium-High |
180 |
25-30 Min. |
|
|
|
|
|
| |
| Saut |
| |
| Part |
Oven Temperature |
Internal Temperature |
Approximate Cooking Time
|
| Boneless |
|
|
|
| White |
Medium-High |
165 |
12 Min. |
| Dark |
Medium-High |
180 |
12 Min. |
|
|
|
|
|
| |
| Stir Fry |
| |
| Part |
Oven Temperature |
Internal Temperature |
Approximate Cooking Time
|
| Boneless |
|
|
|
| White |
High |
165 |
5-7 Min. |
| Dark |
High |
180 |
5-7 Min. |
|
|
|
|
|
| |
Note:
Cooking times and temperatures can vary. We recommend taking an internal temperature as the best way to ensure a superior product and a safe product. |
| |
