Cooking tips

Breast, Thigh Fillet, Thigh, drumstick, leg, wing, drumette

  • Add spices to your Bjäre Chicken.
  • Place the chicken in the oven 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 need not 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 with a deep pan underneath and cook at 225° C for 25 minutes. Lower the temperature to 120° C and roast until the inside temperature of the thickest part of the chest 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 ℃
Inside temperature
68 ℃
72 ℃
75 ℃
72 ℃
Circa cooking time
25-35 min*
30-40 min*
30-40 min*
25 + 35 min*
Drumstick Leg Wing Drumette
Oven temperature
225 ℃
225 ℃
225 ℃
225 ℃
Inside temperature
85 ℃
85 ℃
85 ℃
85 ℃
Circa cooking time
20-30 min*
30-40 min*
20-30 min*
20-30 min*

*Oven times are calculated for 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 roasting thermometer.

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