2007-12-20 12:58:10 · 6 answers · asked by shannonasbell 2 in Food & Drink ➔ Cooking & Recipes
About an hour if they are big. Cook until the skin starts to brown.
2007-12-20 13:02:22 · answer #1 · answered by Judi L 6 · 0⤊ 0⤋
Kick it up to 375, expect 15minutes per pound, that rule doesn't always work well for bone in meat, so I'm guessing the thigh includes the drumstick, so about half an hour, or without the drumstick, 20 minutes. To check without cutting into the meat, stab the thickest part of the thigh with a fork as far in as you can get it and squish the meat where you stabbed it. If the juices run out clear, the meat is done, bloody, back in for 5-7minutes at a time until there isn't blood. Brown cooked looking juices are ok, but red blood isn't. There will always be some reddish looking meat close to the bone, but pink is not good.
2007-12-20 13:11:00 · answer #2 · answered by Chelle Mary 4 · 1⤊ 0⤋
Cook to 165-170F
2007-12-20 15:22:51 · answer #3 · answered by ken G 6 · 0⤊ 0⤋
Broil them until the juices run clear, taste so much better then baking. If you still want to bake, 45 minutes will do.
2007-12-20 13:06:26 · answer #4 · answered by cindy loo 6 · 0⤊ 0⤋
Probably about 45 minutes, or until juices run clear (not cloudy and pink).
2007-12-20 13:03:07 · answer #5 · answered by Sugar Pie 7 · 0⤊ 0⤋
til 165* or til juices run clear when pierced
2007-12-20 13:02:48 · answer #6 · answered by petelee 2 · 0⤊ 0⤋
until is stops trying to fly
2007-12-20 13:06:53 · answer #7 · answered by Anonymous · 4⤊ 0⤋