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Old 02-23-2009, 11:02 PM   #1
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Baking chicken thigh filets, stackable?

So far I put them in 1 layer. 25-30 mins @ 350 is usually good stuff. However they are thin and I can only fit like 5-6. Can I stack them in like 2 layers or 3 and still have the cook right?

Just a standard oven.


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Old 02-25-2009, 12:51 AM   #2
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Old 02-25-2009, 06:47 AM   #3
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I've never stacked chicken thighs---I just use a bigger pan when needed...If that is not an option for you then just give it a try....You may want to consider cooking at a slightly higher temperature (375*) and for a little longer period of time 35-40 minutes...Turning the meat once during the cook time may help them all cook more evenly also...

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Old 02-25-2009, 08:10 AM   #4
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I have never stacked any breasts or thighs together
but think it should work - they would have to cook longer of

I have made bacalao which has several layers of salt cod, several
layers of potato onion and tomato.
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Old 02-27-2009, 11:50 PM   #5
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thanks guys.

i thought oven with bakin gpan (tin foiled) would cook meat mostly through conduction of heat (metal to meat) and less through the hot air around so the meat on top wouldnt cook well.

this is the case for potatoes; hopefully meat is different?
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