If I’m substituting chicken breast for a cut up broiler do I need to change the temp or time?
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These Dorkings are our broiler (meat) chickens. We’d been raising them indoors in a brooder until today. They are fully feathered and ready to romp around outside. And thank goodness because they were stinking up the workshop! This is their new outdoor enclosure. This 24 by 70 foot area will double as our orchard as well. The fence is welded wire. A poultry wire lid protects them from aerial predators (and climbers). Around the base of the fence we attached poultry wire, laid it down on the ground and weighed it down with large rocks (same as we did for the laying hens). This is intended to keep predators from digging under the fence. Their coop is very minimalist because they won’t be using it during the winter (we harvest before then). The coop is not quite finished: it will be covered in corrugated metal.
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Question by MK: If I’m substituting chicken breast for a cut up broiler do I need to change the temp or time?
The recipie I’m using for bbq chicken calls for 1 cut up broiler/fryer, I’m using chicken breast instead. Do I need to make any adjustments to the time or temperature (which is 350 for 50 minutes)?
What do you think? Answer below!
4 Responses to If I’m substituting chicken breast for a cut up broiler do I need to change the temp or time?
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Probably not. Since the breast meat is the thickest part of the chicken, cooking time is usually judged by when it’s done, anyway. If you’re using pound for pound substitution, the time should be accurate.
To be on the safe side, check after about 30 minutes and see how well done the breast meat is. You can adjust the time accordingly.
wolfeblayde
May 7, 2012 at 1:04 pm
A cut-up broiler would still have the bones in it. Without the bones, chicken tends to cook a little faster. If your pieces are not too thick, check the chicken about 15 minutes before it’s supposed to be done. Depending on your oven, it may or may not take as long to cook. Keep an eye on it and it’ll be fine.
thejanith
May 7, 2012 at 1:49 pm
if you are using breast with bone in same time if not 30 to 35 min shoud be fine if in doubt all poultry should be cooked to 180 degrees
Donnie L
May 7, 2012 at 2:00 pm
Are the chicken breasts whole, split, or skinless/boneless?
If the breasts are whole, then you should probably cut them in two (IE, split them), and follow the recipe as usual. If they’re already split, but still have the bones inside, then no changes should be necessary.
If you’re using skinless/boneless breasts, you should probably reduce the cooking time just a little…maybe 10 minutes.
What the Deuce?!
May 7, 2012 at 2:10 pm