Baking chicken double serving
I bake chicken at 350 for 75 minutes. I have to double the serving for a family meal. Do I increase the bake time? Do I follow the general rule of thumb of subtracting 1/3 then doubling then adding the 1/3 back? What do I do? 😣
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* temp reaches 165F internal
* cut into chicken & juices run clear
* push on the surface and bird feels firm