If a large chicken is cooked for just 45 minutes, would it be safe to eat?

Question

Large chicken, cooked in oven for 45-60 minutes, gas mark 6 or 7. Safe to eat?

Answer 1

If you poke the chicken with a fork and there is still juice coming out it is not safe to eat. Chicken unlike beef needs to be cooked well or you will get sick

Answer 2

The problem with your question is the following...

We don't know the actual weight (large could be anything from 3 lbs to 5lbs), and we don't know what you are referring to when you say "gas mark 6 or 7".

IF the gas reference equates to about 350 degrees, and the chicken is about 4 lbs, I would say yes, it's probably done. However, watch what you are doing....if you see ANY pink at all, cook it at least another 15 minutes (longer if it's cooled down....you want the internal temp to reach a minimum of 170, and preferably 175).

Answer 3

Imagine you were going to cut the drumstick and thigh away from the body of the chicken. Poke a knife or skewer deep into this part of the bird and have a look to see if the juice which runs out is clear or pink/red.
Clear means the bird is done. Anything else needs to go back in the oven for a while.

Answer 4

Apparently chicken should be cooked for 20 minutes per pound plus 20 minutes extra

Answer 5

I'd say No. Although it's hard to know what you mean by a "large chicken", it's unlikely that any whole chicken would cook in 45 minutes.

Answer 6

No 20 mins per pound plus a further 20 minutes. Test by proding the thigh, if juices run clear its cooked. If you undercook a chicken you can get salmonella or e coli. Very nasty.

Answer 7

If the thickest part of the dark meat (thigh area) is brought to 165 degrees F (74C) it will be hot enough to despatch any pathogens that might be lurking.

Never, never, never, trust a recipe for raw meat that specifies only in terms of time... you could get a very unpleasant experience indeed! There is no way to account for the bird, oven, and recipe variables, leaving you guessing when you really don't want to be guessing!

Best wishes!

Answer 8

As a general rule you should cook it for 20 mins per pound & 20 mins extra at about 190 -200

Answer 9

as long as the internal temperature reaches 170 degrees Fahrenheit (i believe that is about 77 Celsius, don't have a converter handy) then any dangerous bacteria will be killed and the bird will be safe to eat. make sure to measure the temperature by inserting a meat thermometer into a dense meaty area (like the breast or thigh) being careful not to touch bone or pierce through into the empty internal cavity.

Answer 10

Maybe not. Maybe like one hour and a half. Last week I nearly threw up. My mom had bought chicken thighs and I put them on the pan, and only fried them for 30-45 minutes. The meat was raw. I felt dizzy, nausea-filled, and my muscles began to ache. I was going into food poisening, but then I ate cake and had a beer and the sickness went away. I think it helps to drink beer when you think you're food poisened. The alcohol kills all those mega sickening carbs, fats.