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Old 08-25-2006, 10:49 PM   #1
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Time & Temp to Bake/Roast/Cook chicken Quarters?

I got a 10lb bag of chicken quarters on sale at the grocery store, 59 cents a lb, total $5.90 lol! I think I'm just going to toss them in italian dressing & olive oil, put in a big foil pan and bake, to keep it simple you know. How long & what temperature would be best for this?

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Old 08-25-2006, 11:08 PM   #2
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Are you cooking the whole 10 pounds at once? Don't crowd the pan, do it in two batches if necessary.

Bake at 400F for 40-45 minutes and check the internal temperature. It must be greater than 160 F.
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Old 08-25-2006, 11:13 PM   #3
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Ok thanks, I didn't know I couldn't 'crowd' it together. Thats what I always did before lol. Maybe I'll just do 5lbs at a time, thx.
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Old 08-26-2006, 12:02 AM   #4
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Yeah it only took 4 quarters to fill the pan, about 3-4 lbs or 1/3 of the 10lb bag.

What part of the quarter should I put the thermometer in to test the temp?
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Old 08-26-2006, 01:46 AM   #5
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I'd bake it at 350, and I'd cover the pan for about half the time. I don't like dry chicken!
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Old 08-26-2006, 04:26 AM   #6
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Me too June.. generally i like 350-375 i cover..
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Old 08-26-2006, 06:53 AM   #7
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Chef June & Chef Jen, that would be 350 for how long? Thanks!
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Old 08-26-2006, 08:17 AM   #8
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chicken has to cook to an internal temperature of 180 degrees for at least 5 mintues. Probe the flesh at the thickest part and be careful not to temp right next to a bone. It will give you a false temp reading.
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Old 08-26-2006, 12:03 PM   #9
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Quote:
Originally Posted by VeraBlue
chicken has to cook to an internal temperature of 180 degrees for at least 5 mintues...

This is different from what I've learned. It has been my understanding that the bad guys in chicken, e.g. salmonella, die instantly at 160F.
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Old 08-26-2006, 12:24 PM   #10
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I buy the leg quarters in those big packages all the time--ocasionally, they will even be on sale for $.29 a pound.

I think I do mine at 400 for about 45 minutes, but the size varies so much, you kinda have to play it by ear. Stick your thermometer in the thigh, don't touch the bone. I find that the quarters are done when the skin is brown and crispy, with no flabbiness. I don't cover.

Try seasoning with garlic and lemon, or Italian seasoning mix, or curry powder.

Something else I do with those big packages--separate the drums from the thighs, remove the section of back bone at the top of the thigh, and save it, along with any broken drumsticks, for stock. Makes the thighs easier to eat without that piece of back attached.
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