Cooking tips
BREAST, THIGH FILLET, THIGH, DRUMSTICK, LEG, WING, DRUMETTE
- Add spices to your Bjäre Chicken.
- Place the chicken in the oven in an oven dish or on a owen rack with a deep pan underneath and cook until done. See the oven temperature in the chart.
- Take the chicken out of the oven when the inside temperature of the thickest part is the correct degree number according to the chart.
- Fry breast or thigh fillet until crispy and brown. Other parts does not need to be fried. Let the chicken meat rest for five minutes before serving.
Whole Chicken
- Add spices to your Bjäre Chicken.
- Place the chicken in the oven in an oven dish or on a owen rack with a deep pan underneath and cook until the inside temperature of the thickest part of the chicken breast has reached 72°C, about 35 minutes.
- Let the chicken meat rest for five minutes before serving.
| Breast | Thigh Fillet | Thigh | Whole Chicken | |
|---|---|---|---|---|
|
Oven temperature |
120 ℃ |
120 ℃ |
225 ℃ |
225 + 120 ℃ |
|
Internal temperature |
68 ℃ |
72 ℃ |
75 ℃ |
72 ℃ |
|
Cooking time (circa) |
25-35 min* |
30-40 min* |
30-40 min* |
25 + 35 min* |
| Drumstick | Leg | Wing | Drumette | |
|---|---|---|---|---|
|
Oven temperature |
225 ℃ |
225 ℃ |
225 ℃ |
225 ℃ |
|
Internal temperature |
85 ℃ |
85 ℃ |
85 ℃ |
85 ℃ |
|
Cooking time (circa) |
20-30 min* |
30-40 min* |
20-30 min* |
20-30 min* |
*Times in the oven are calculated on a convection oven. Add a few minutes if you use a regular oven. Also check that the meat juice is ready. However, it is best to use a frying thermometer.
