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Poultry FAQs
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We recommend a minimum oven roasting temperature of 350°F for chicken. The cooking chart in the box below indicates safe internal temperatures and approximate roasting times for fresh or thawed chicken.
Stuffing inside a chicken should reach at least 165°F. For poultry parts, check the internal temperature of several pieces, to ensure all chicken is thoroughly cooked. If you do not have a meat thermometer, cook stuffing separately, and check for doneness by piercing the meatiest part of the chicken with a fork. The fork should insert with ease, and the juices should run clear.
| Type | Weight | Internal Temperature | Approximate Time at 350°F |
| Whole Chicken | 3-5 lb. broiler | 180°F | 1 1/4 - 1 1/2 hrs. |
| Whole Chicken | 6-8 lb. roaster | 180°F | 1 1/2 - 2 1/4 hrs. |
| Breast, Bone-In | 6-8 oz. | 170°F | 30 - 40 min. |
| Breast, Boneless | 4 oz. | 165°F | 20-30 min. |
| Leg Quarter, Bone-In | 4-8 oz. | 180°F | 40-50 min. |
| Thigh, Bone-In | 5-7 oz. | 180°F | 30-40 min. |
| Thigh, Boneless | 3 oz. | 165°F | 20-30 min. |
| Ground Chicken | 6 oz. patty | 165°F | 20-30 min. |
| Wings or Drummettes | 2-3 oz. | 180°F | 30-40 min. |
