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Timing Breasts and Thighs in the Oven
Posted on 10/28/15 at 3:25 pm
Posted on 10/28/15 at 3:25 pm
I have two chicken breasts, bone in, skin on and four chicken thighs, bone in, skin on.
The breasts seem a bit larger than normal and the thighs are about average. I'm not sure on the exact weights.
I know that dark meat takes longer to cook than white, but since the breasts are so large, shouldn't I start with those first?
The breasts seem a bit larger than normal and the thighs are about average. I'm not sure on the exact weights.
I know that dark meat takes longer to cook than white, but since the breasts are so large, shouldn't I start with those first?
3
Posted on 10/28/15 at 3:28 pm to StringedInstruments
quote:No way.
I know that dark meat takes longer to cook than white, but since the breasts are so large, shouldn't I start with those first?
Posted on 10/28/15 at 3:29 pm to AlxTgr
quote:
No way.
So considering the thighs are about half the size of the breasts, I still go with the thighs first?
Posted on 10/28/15 at 3:30 pm to StringedInstruments
throw them all in together
thighs are more forgivable if you overcook them with their fat content
thighs are more forgivable if you overcook them with their fat content
Posted on 10/28/15 at 3:32 pm to StringedInstruments
If bone in, yes. White meat not only cooks faster, it doesn't have that centered bone to cope with.
Posted on 10/28/15 at 3:33 pm to StringedInstruments
I would think the dark meat is "flexible" enough that you can cook both together. You won't harm those thighs in the time it takes the breast to cook.
ETA: Forgiving is a much better word than flexible. Thanks, Salmon.
ETA: Forgiving is a much better word than flexible. Thanks, Salmon.
This post was edited on 10/28/15 at 3:34 pm
Posted on 10/28/15 at 4:37 pm to MSMHater
I know some people put ice packs on the breasts before throwing on a grill to slow down the cooking to help match the cooking times.
Maybe try leaving the breasts in the fridge longer?
Maybe try leaving the breasts in the fridge longer?
Posted on 10/28/15 at 4:40 pm to Dave Worth
quote:This caught my attention
I know some people put ice packs on the breasts
Posted on 10/28/15 at 8:58 pm to Count Chocula
You have a cooking thermometer? If not make that your next kitchen gadget purchase. Takes the guesswork out of when things are done. Preheat your oven to 450. Put a cast iron skillet in the oven and let it get hot. Put the chicken in the skillet in the oven for 25-35 minutes. Turn the heat off and let it sit in the oven another 25-35 minutes. Prefect, juicy chicken with crisp skin every time. Drippings make a nice pan sauce.
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