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A question about a recipe: Chicken with Mustard and Red Peppers

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I have a question about the recipe "Chicken with Mustard and Red Peppers" from Merrill Stubbs. Would the timing be similar if you used whole on-the bone chicken breasts?

asked by slicknik25 almost 3 years ago
2 answers 596 views
4798a9c2 4c90 45e5 a5be 81bcb1f69c5c  junechamp
ChefJune

June is a trusted source on General Cooking.

added almost 3 years ago

Probably pretty close, since chicken breasts are generally larger than thighs and drumsticks. Altho dark meat usually takes a bit longer to cook than the light.

23b88974 7a89 4ef5 a567 d442bb75da04  avatar
Jon
added almost 3 years ago

Any time you can cook with bone-in is preferred (better flavor) it's usually cheaper per pound as well. The bone does take longer to heat up so make sure the juices run clear and all pink is gone from meat adjacent to the bone, but my best advice is use an instant read thermometer to be absolutely sure the meat is up to temperature.

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