Cooking

Chicken legs

Roast chicken: Whether stuffed or not, oven-roasted chicken is a great classic. Cook uncovered for a few hours (see table) in a pre heated oven at 350°F (180ºC). Basting is unnecessary during cooking.

Grilled chicken: A staple of the summer BBQ. Sear the meat on high heat for a few minutes on each side, then lower the heat to cook the middle to perfection, preserving the meat’s juices without burning the sides. For even more tenderness, marinate the chicken overnight in the refrigerator (or for at least half an hour before cooking). You can also grill the chicken in a griddle on the stovetop.

Sautéed (or pan-fried) chicken: A quick cooking technique, ideal with the wok or pan. Sauté the chicken (usually cut into strips or small cubes) in a small amount of oil, on medium-high heat. Add a few more ingredients, such as vegetables or a sauce. This type of cooking is widely used in Asian cuisine.

Fried chicken: Highly popular in North America, fried chicken is the king of fast foods. The technique consists of coating chicken pieces (drumsticks, breasts, thighs) with breadcrumbs and plunging them into boiling hot oil. Once cooked, the meat is crunchy on the outside and perfectly tender on the inside. Eat with moderation, considering its fat content.

Braised (simmered) chicken: In a casserole dish (in the oven) or an electric slow-cooker, slowly simmer chicken for many hours in liquid (a blend of stock, wine or cooking alcohol, juice and/or other ingredients) with vegetables (celery, onions, carrots, leek, fine herbs, etc.). The result is extraordinarily tender chicken in a richly flavoured sauce.

The right temperature

For optimal cooking and melt-in-your-mouth chicken — that doesn’t shrivel in the pan! –, your best ally is a cooking thermometer. There is a wide variety to suit all kinds of budgets, big or small, and electronic models are amazingly simple to use. It is also the best tool to ensure that your chicken is always sufficiently cooked, therefore perfectly healthy. If you’re not a fan already, think about it! Your taste buds and your guests will thank you.

For tender and delicious chicken, just follow the guidelines.

    Internel Temp. In the Oven at
350 °F 		On the BBQ In the Pan

Boneless, skinless chicken breast 		Small piece (120 g, cru) 170°F
(77°C) 		1 h 10 min/side 9 min/side
Large piece (170 g, cru)   1 h 30 min 15 min/side 14 min/side

Breast, on the bone 		Small piece (120 g, cru) 170°F
(77°C) 		    9 min/side
Large piece (170 g, cru)       14 min/side

Breast, on the bone 		Small piece (120 g, cru) 170°F
(77°C) 		43 min 11 min/side 9 min/side
Large piece (170 g, cru)   57 min 14 min/side 12 min/side

Stuffed whole chicken 		(1,5 kg, cru) 180°F
(83°C) 		2 h 20 min Not recommended  

Whole chicken, without stuffing 		(1,5 kg, cru) 180°F
(83°C) 		2 h 20 min 1 h 40 min