Comments on: Baking time and temp for 2 chicken leg quarters? http://www.breadbusiness.com/baking-time-and-temp-for-2-chicken-leg-quarters/ Your Bread Ressources Right Here Tue, 22 Nov 2011 10:22:40 +0000 hourly 1 http://wordpress.org/?v=3.3.1 By: Elektrische Zahnbuerste http://www.breadbusiness.com/baking-time-and-temp-for-2-chicken-leg-quarters/comment-page-1/#comment-27715 Elektrische Zahnbuerste Mon, 21 Nov 2011 04:32:01 +0000 http://www.breadbusiness.com/428/baking-time-and-temp-for-2-chicken-leg-quarters/#comment-27715 <strong>... [Trackback]...</strong> [...] Informations on that Topic: breadbusiness.com/baking-time-and-temp-for-2-chicken-leg-quarters/ [...]... … [Trackback]…

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]]> By: kin http://www.breadbusiness.com/baking-time-and-temp-for-2-chicken-leg-quarters/comment-page-1/#comment-3445 kin Wed, 10 Jun 2009 23:29:59 +0000 http://www.breadbusiness.com/428/baking-time-and-temp-for-2-chicken-leg-quarters/#comment-3445 Baking time depends on how you will be preparing the quarters. Will you glaze them or marinate them with anything? The reason I ask is if you do, most likely you will end up with sugars on the surface of the skin causing them to caramelize at a faster rate. As long as you blot your chicken dry before they go in the oven you should not have to worry about your skin cooking to fast whilst the insides are still raw. A good rule of thumb for chicken, there of course are exceptions, is to cook it slow, then blast it to crisp the skin. If you don't want to stand in front of the oven worrying then I would suggest you baking the chicken at 300'F for 8-12 minutes then putting the oven to 450'F for 3-6 minutes. I cannot give you an exact time on baking because I do not know whether you have a conventional oven or convection(there is fan inside circulating the air). Convection ovens cook faster than conventional. Anyways, make sure your chicken is up to 165'F when you temp it. If you try my slow method and blasting, then when your chicken reaches 158'F on thermometer, then it's time to blast it. Blast it till the skin is crisped brown, once it is then the chicken will be done, guaranteed. That is due to the carryover cooking once the chicken is pulled out. Let it rest for at least 2 minutes before cutting into it or all the juices will spill out. Enjoy<br><b>References : </b><br> Baking time depends on how you will be preparing the quarters. Will you glaze them or marinate them with anything? The reason I ask is if you do, most likely you will end up with sugars on the surface of the skin causing them to caramelize at a faster rate. As long as you blot your chicken dry before they go in the oven you should not have to worry about your skin cooking to fast whilst the insides are still raw. A good rule of thumb for chicken, there of course are exceptions, is to cook it slow, then blast it to crisp the skin. If you don't want to stand in front of the oven worrying then I would suggest you baking the chicken at 300'F for 8-12 minutes then putting the oven to 450'F for 3-6 minutes. I cannot give you an exact time on baking because I do not know whether you have a conventional oven or convection(there is fan inside circulating the air). Convection ovens cook faster than conventional. Anyways, make sure your chicken is up to 165'F when you temp it. If you try my slow method and blasting, then when your chicken reaches 158'F on thermometer, then it's time to blast it. Blast it till the skin is crisped brown, once it is then the chicken will be done, guaranteed. That is due to the carryover cooking once the chicken is pulled out. Let it rest for at least 2 minutes before cutting into it or all the juices will spill out. Enjoy
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]]> By: Rick.. On A Steeeeek!!! http://www.breadbusiness.com/baking-time-and-temp-for-2-chicken-leg-quarters/comment-page-1/#comment-3444 Rick.. On A Steeeeek!!! Wed, 10 Jun 2009 23:07:59 +0000 http://www.breadbusiness.com/428/baking-time-and-temp-for-2-chicken-leg-quarters/#comment-3444 A good rule of thumb for cooking chicken whether it's baking, grilling, or pan frying is to cook it until the juices run clear. Temp should probably be somewhere around 350-400.<br><b>References : </b><br> A good rule of thumb for cooking chicken whether it's baking, grilling, or pan frying is to cook it until the juices run clear. Temp should probably be somewhere around 350-400.
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]]> By: earth_angelus http://www.breadbusiness.com/baking-time-and-temp-for-2-chicken-leg-quarters/comment-page-1/#comment-3443 earth_angelus Wed, 10 Jun 2009 22:55:59 +0000 http://www.breadbusiness.com/428/baking-time-and-temp-for-2-chicken-leg-quarters/#comment-3443 I would bake them at 375 degrees for 45-50 minutes - baking 2 or 4 doesn't matter assuming the pan is big enough for them to be spread out.<br><b>References : </b><br> I would bake them at 375 degrees for 45-50 minutes – baking 2 or 4 doesn't matter assuming the pan is big enough for them to be spread out.
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