Cooking chicken

There are many ways to enjoy NZ’s favourite chicken, so take a look at our different cooking tips below.



Tools:

COOKING GUIDE

These times should be used as a guide only, and relate to fresh or defrosted chicken. See our Food Safety section for more information. Always pre-heat your oven or frying pan and read the cooking instructions on the particular Tegel product you have for further information.

Roasting: 

Whole birds (stuffed) require 55 minutes/kg + 20 minutes extra at 180oC. If the oven is on fan-bake, whole birds require 40 minutes/kg + 20 minutes extra at 180oC.

Pan Frying:

Pan frying works best with coated chicken, as the juices are sealed in. Bone-in portions require approximately 20-40 minutes; boneless portions approximately 10 minutes (depending on size).

Deep Frying:

For best results use coated chicken. Bone-in portions require approximately 15-20 minutes at 190oC.

Baking:

(with glaze or basting sauce) Bone-in portions require approximately 50-60 minutes at 180oC.

Grilling:

Bone-in portions require 15-30 minutes, boneless portions threaded onto skewers require approximately 15 minutes.

Casserole:

(with vegetables, wine, stock and seasonings) Bone-in portions require 1.5 hours at 180oC. Steaming: Whole birds and bone-in portions will require approximately 30 minutes per 500g of chicken.

Hangi:

The poultry should be cooked until all the juices are clear, not pink, and the poultry reaches an internal temperature of at least 74oC (as measured from the thickest part of the breast or the innermost part of the thigh). Further guidelines to food safety when cooking a hangi can be found on the NZFSA's website by clicking here.

 



BBQ:

  • Poultry cooks best over hot coals, not flames.
  • To ensure poultry is properly cooked, it is recommended to pre-cook bone-in portions such as drums, nibbles and thighs in a microwave first, before finishing the cooking on the barbeque.
  • Pre-cooking also helps prevent charring of bone-in portions. Make sure that the poultry is kept chilled after pre-cooking until you are ready to cook it on the barbeque.
  • Test large cuts by skewering the flesh in the deepest part. If it's cooked, the juices will run clear, not pink, and the poultry will feel firm and springy to the touch.
  • If you have a meat thermometer, measure the temperature in the thickest part of the meat, where it should have reached 74oC. If you do not have a meat thermometer and are not sure if the poultry is cooked properly, it is recommended to complete the cooking in the microwave.
  • Boneless portions are best cubed and threaded onto skewers. Cooking time is dependent on size of portion and temperature of fire.

Microwave:

  • Whole birds (without stuffing) require 15 minutes/500g on medium-high, plus 5 minutes standing time.
  • Whole, stuffed poultry should be cooked in a microwave oven in accordance with the packaging instructions.
  • Bone-in portions need 8-10 minutes/500g on medium-high, plus 5 minutes standing time.
  • Turkeys and ducks require 10-15 minutes/500g on medium high.
  • Times will be dependent on individual microwave power. The higher the wattage of a microwave oven, the faster it will cook food. If you don't know the wattage of your microwave oven, try looking on the inside of the oven's door, on the serial number plate on the back of the oven, or in the owner's manual.
  • The above cooking times are for a 1000 watt microwave. Use the above cooking times if your microwave is of a similar wattage; for less powerful ovens, more time may be needed.