 |
 SUNBEAM ROTISSERIE CAROUSEL 4783 ER100 BROILER OVEN CLEAN $59.95 Time Remaining: 28d 17h 3m Buy It Now for only: $59.95 |
 FARBERWARE ROTISSERIE OPEN HEARTH GRILL BROILER 455 A NEW IN THE BOX $49.99 (1 Bid) Time Remaining: 1h 51m |
 NEW Farberware Rotisserie Broiler Grill POWER CORD $9.99 Time Remaining: 21d 21h 35m Buy It Now for only: $9.99 |
 VINTAGE FARBERWARE MODEL 455A OPEN HEARTH ELECTRIC BROILER ROTISSERIE WITH BOX $74.95 Time Remaining: 28d 1h 4m Buy It Now for only: $74.95 |
 Farberware Open Hearth Broiler Rotisserie Grill Manual $8.99 Time Remaining: 13h 16m Buy It Now for only: $8.99 |
 Farberware Open Hearth Rotisserie Broiler Grill with copy of instruction manual $12.50 (8 Bids) Time Remaining: 22h 23m |
 FARBERWARE Open Hearth Broiler Grill Rotisserie Large Heating Element $21.95 Time Remaining: 9d 17h 21m Buy It Now for only: $21.95 |
 Farberware Open Hearth Indoor Broiler Grill Rotisserie BOOK CLEAN $49.99 Time Remaining: 4d 18h 14m Buy It Now for only: $49.99 |
 Farberware P13 715 Broiler Rotisserie Motor Model 435 $39.38 Time Remaining: 7d 20h 45m Buy It Now for only: $39.38 |
 FARBERWARE OPEN HEARTH BROILER GRILL ROTISSERIE MODEL 450A $24.00 (1 Bid) Time Remaining: 15h 40m |
 Farberware Broiler Rotisserie Replacement Part GRILL GRATE $9.99 Time Remaining: 29d 15m Buy It Now for only: $9.99 |
 FARBERWARE OpenHearth BROILER ROTISSERIE POWER CORD 3 SAFE UL LISTED FREE SHIP $19.45 Time Remaining: 12d 2h 13m Buy It Now for only: $19.45 |
 Farberware Rotisserie Broiler PART BLACK MOTOR Small RECONDITIONED $19.99 Time Remaining: 8d 21h 36m Buy It Now for only: $19.99 |
 VINTAGE SUNBEAM CAROUSEL ROTISSERIE BROILER MADE IN THE USA $16.99 Time Remaining: 3d 8h 19m |
 Farberware 450N 455N D Broiler Rotisserie Recipe Manual $8.99 Time Remaining: 8d 14h 26m Buy It Now for only: $8.99 |
 Farberware 441 445 Broiler Rotisserie Grill Manual $8.99 Time Remaining: 8d 14h 26m Buy It Now for only: $8.99 |
 Farberware Rotisserie Broiler SS Spatula Meat Fork EUC $10.95 Time Remaining: 24d 23h 19m Buy It Now for only: $10.95 |
 NEW FARBERWARE OPEN HEARTH ELECTRIC BROILER ROTISSERIE 445 $49.99 Time Remaining: 12h 19m |
 FARBERWARE OPEN HEARTH BROILER ROTISSERIE GRILL ACCESSORY QUILTED COVER $24.50 Time Remaining: 26d 4m Buy It Now for only: $24.50 |
 NEW Farberware Open Hearth Electric Broiler Chicken Rotisserie 455N w BOX $99.99 Time Remaining: 25d 34m Buy It Now for only: $99.99 |
 FARBERWARE STAINLESS OPEN HEARTH INDOOR ROTISSERIE BROILER GRILL 450A $69.99 Time Remaining: 6d 16h 9m Buy It Now for only: $69.99 |
 FARBERWARE OPEN HEARTH BROILER ROTISSERIE 455N USE AND RECIPE GUIDE $0.99 (1 Bid) Time Remaining: 12h 15m |
 Electric Broiler Rotisserie and Shishkabober W Instructions USA Made by Brevel $45.00 Time Remaining: 6d 19h 55m Buy It Now for only: $45.00 |
 Farberware Rotisserie Broiler Grill Spatula Meat Fork Turner Tool Parts $5.99 Time Remaining: 21d 20h 59m Buy It Now for only: $5.99 |
 FARBERWARE OPEN HEARTH INDOOR ELECTRIC BROILER ROTISSERIE MODEL 441 $48.80 Time Remaining: 21d 1h 11m Buy It Now for only: $48.80 |
 Farberware Open Hearth Rotisserie Broiler $9.99 Time Remaining: 3d 10h 58m Buy It Now for only: $9.99 |
 FARBERWARE OPEN HEARTH BROILER 450 OR 455 ROTISSERIE BRACKETS PARTS $8.99 Time Remaining: 23h 40m |
 FARBERWARE SMOKELESS ELECTRIC INDOOR BROILER BBQ BARBECUE GRILLVERY NICE $49.00 Time Remaining: 25d 18h 37m Buy It Now for only: $49.00 |
 MID CENTURY KENMORE ROTISSERIE BROILER GRILL GOLD TONE N CHROME WHOLE CHICKEN $49.00 Time Remaining: 17d 13h 26m Buy It Now for only: $49.00 |
 Farberware Electric Open Hearth Broiler Rotisserie $49.95 Time Remaining: 20d 22h 8m Buy It Now for only: $49.95 |
 Farberware Stainless Electric Broiler Rotisserie Model 450A $34.99 Time Remaining: 1d 36m Buy It Now for only: $39.99 |
 Farberware Open Hearth Rotisserie Broiler 2 $59.00 Time Remaining: 26d 22h 30m Buy It Now for only: $59.00 |
 Farberware Grill Rotisserie Replacement Parts Broiler Drip Pan14 X 8 $8.99 Time Remaining: 18d 12h 40m Buy It Now for only: $8.99 |
 Hamilton Beach Scovill Rotisserie Broiler Motor $9.95 Time Remaining: 24d 7h 28m Buy It Now for only: $9.95 |
 VINTAGE SUNBEAM CAROUSEL ROTISSERIE BROILER IN ORIGINAL BOX $49.99 Time Remaining: 19h 9m |
 WELBILT CV8020A TURBO CONVECTION BROILER ROTISSERIE ROASTER BAKER SLOW COOK OVEN $120.00 Time Remaining: 9d 8h 46m Buy It Now for only: $120.00 |
 Farberware Rotisserie Broiler PART BURNER HEAT ELEMENT $14.99 Time Remaining: 6d 18h 26m Buy It Now for only: $14.99 |
 FLAVO RITE INDOOR BROILER ROTISSERIE HEATING ELEMENT $18.00 Time Remaining: 9d 16h 13m Buy It Now for only: $18.00 |
 Vintage FARBERWARE Indoor Grill Broiler Open Hearth 450 454 Rotisserie Manual $79.99 Time Remaining: 2d 21h 18m Buy It Now for only: $89.99 |
 Farberware Open Hearth Broiler Rotisserie Book 22 pg $9.95 Time Remaining: 23d 14h 51m Buy It Now for only: $9.95 |
 Farberware Open Hearth Rotisserie Broiler Grill SPATULA $5.95 Time Remaining: 13d 11h 19m Buy It Now for only: $5.95 |
 VINTAGE FARBERWARE OPEN HEARTH BROILER ROTISSERIE W INSTRUCTIONS FORK NICE $75.00 Time Remaining: 16d 17h 16m Buy It Now for only: $75.00 |
 FABERWARE OPEN HEARTH ELECTRIC INDOOR BROILER ROTISSERIE GRILL WITH COOKBOOK $39.99 Time Remaining: 1d 12h 25m |
 Farberware Broiler Rotisserie 441 Small Compact Aluminum Drip Tray Only $12.30 Time Remaining: 10d 22h 9m Buy It Now for only: $12.30 |
 Hamilton Beach Rotisserie Motor Broiler 325 $11.95 Time Remaining: 12d 23h 49m Buy It Now for only: $11.95 |
 SUNBEAM ROTISSERIE CAROUSEL 4780 BROILER OVEN $75.00 Time Remaining: 8d 22h 36m Buy It Now for only: $75.00 |
 Farberware Open Hearth Rotisserie Broiler 455ND NICE $0.99 (1 Bid) Time Remaining: 4d 23h 35m |
 Farberware Mini Rotisserie Broiler Grill Spatula Meat Fork Turner Tool Parts $5.99 Time Remaining: 21d 20h 43m Buy It Now for only: $5.99 |
 Farberware 2 set of Spit Forks for Broiler rotisserie parts $7.99 Time Remaining: 9d 22h 46m Buy It Now for only: $7.99 |
 FARBERWARE INDOOR ROTISSERIE BROILER GRILL MODEL 435 Compact NICE $49.99 Time Remaining: 16d 2h 34m Buy It Now for only: $49.99 |
 Farberware Broiler Rotisserie Aluminum Drip Tray Pan $12.30 Time Remaining: 12d 16h 46m Buy It Now for only: $12.30 |
 Farberware Rotisserie Grill Broiler Base $12.99 Time Remaining: 2d 16h 36m |
 GEORGE FOREMAN BABY ROTISSERIE BBQ GRILL INDOOR CHICKEN BROILER SPIT ROD $50.00 Time Remaining: 25d 5h 5m Buy It Now for only: $50.00 |
 Set 2 Farberware Rotisserie Broiler SPIT FORKS Parts $9.99 Time Remaining: 8d 19h 32m Buy It Now for only: $9.99 |
 FARBERWARE ROTISSERIEBROILERGRILL DRIP TRAY PAN $11.69 Time Remaining: 18h 26m Buy It Now for only: $11.69 |
 VINTAGE WEST BEND ALL ELECTRIC SMOKELESS INDOOR ROTISSERIE GRILL BROILER EXC $29.99 Time Remaining: 4d 18h 20m |
 Farberware Open Hearth Broiler Rotisserie No 450 455 $100.00 Time Remaining: 29d 3h 41m Buy It Now for only: $100.00 |
 Farberware Rotisserie Open Hearth Broiler Works 454 A Excellent Condition $80.00 Time Remaining: 21d 20h 36m Buy It Now for only: $80.00 |
 Used Farberware Grill Broiler Spit Rod Holder 450A $9.99 Time Remaining: 23d 13h 28m Buy It Now for only: $9.99 |
 FARBERWARE OPEN HEARTH BROILER INDOOR GRILL WITH ROTISSERIE COMPLETE SUPER CLEAN $29.99 Time Remaining: 5d 16h 30m |
 FARBERWARE OPEN HEARTH ROTISSERIE GRILL BROILER FRAME SMALL $12.95 Time Remaining: 4d 17h 31m Buy It Now for only: $12.95 |
 FARBERWARE OPEN HEARTH ROTISSERIE GRILL BROILER DRIP PAN SMALL $6.95 Time Remaining: 3d 17h 53m Buy It Now for only: $6.95 |
 Breville 1800 Watt Broiler Toaster Oven Compact 4 Slice Smart Oven w Element IQ $203.99 Time Remaining: 29d 14h 55m Buy It Now for only: $203.99 |
 Farberware Rotisserie Broiler Heating Element Burner Full Size 15 $15.99 Time Remaining: 2d 16h 35m |
 INDOOR BROILER ROTISSERIE HEATING ELEMENT CORD 6 $12.75 Time Remaining: 9d 15h 18m Buy It Now for only: $12.75 |
 DeLonghi Convection Toaster Oven With Broiler Rotisserie 20 Liter RO 2058 $119.99 Time Remaining: 17d 17h 24m Buy It Now for only: $119.99 |
 BLACK ANGUS MODEL S 6 ROTISSERIE BROILER GRILL PLATE $19.99 Time Remaining: 19d 14h 14m Buy It Now for only: $19.99 |
 FARBERWARE OPEN HEARTH ELECTRIC BROILER ROTISSERIE SUPER CLEAN AND WORKS GREAT $49.99 Time Remaining: 5d 59m |
 TOAST MASTER INDOOR BROILER ROTISSERIE HEATING ELEMENT $18.00 Time Remaining: 17d 10h 46m Buy It Now for only: $18.00 |
 Farberware Open Hearth Rotisserie Broiler Spatula Meat Fork Turner $8.99 Time Remaining: 9d 22h 39m Buy It Now for only: $8.99 |
 Farberware Broiler Rotisserie Replacement Part Drip Tray $9.99 Time Remaining: 14d 18h 55m Buy It Now for only: $9.99 |
 FARBERWARE OPEN HEARTH GRILL BROILER ROTISSERIE W SHISH KEBAB ACCESSORY MANUALS $69.99 Time Remaining: 6d 18h 6m |
 Farberware Rotisserie Broiler PART Spit Support BRACE FLAT NEW STYLE $6.39 Time Remaining: 2d 15h 29m Buy It Now for only: $6.39 |
 Farberware 450A Broiler Cover Receipes $39.00 Time Remaining: 2h 29m Buy It Now for only: $39.00 |
 Farberware Rotisserie Broiler PART BLACK MOTOR RECONDITIONED $19.99 Time Remaining: 25d 16h 41m Buy It Now for only: $19.99 |
 1972 Farberware Broiler Rotisserie Receipe Book 23 pg $8.95 Time Remaining: 21d 11h 56m Buy It Now for only: $8.95 |
 FARBERWARE 450A 455 OPEN HEARTH ELECTRIC INDOOR SMOKELESS BROILER ROTISSERIE $34.99 Time Remaining: 5d 22h 57m |
 Farberware Open Hearth Electric Broiler Chicken Rotisserie 455A w BOX $79.99 Time Remaining: 22d 16h 6m Buy It Now for only: $79.99 |
 FARBERWARE Open Hearth Broiler Broiler Rotisserie Model 450 $59.95 Time Remaining: 14d 18h 47m Buy It Now for only: $59.95 |
 FARBERWARE OPEN HEARTH ROTISSERIE GRILL BROILER DRIP PAN LARGE $7.95 Time Remaining: 10d 22h 13m Buy It Now for only: $7.95 |
 VGUG FARBERWARE GRILL Open Hearth Broiler Broiler Rotisserie Model 450 $9.99 Time Remaining: 5d 23h 21m |
 Farberware Rotisserie Broiler PART Model 450 454 GRILL $9.99 Time Remaining: 21d 23h 27m Buy It Now for only: $9.99 |
 Farberware Broiler and Rotisserie Element power cord $18.95 Time Remaining: 9d 23h 21m Buy It Now for only: $18.95 |
 Farberware Broiler and Rotisserie Heating Element for 444 454 a $18.95 Time Remaining: 9d 23h 2m Buy It Now for only: $18.95 |
 VINTAGE NEW FLAVO RITE ELECTRIC BROILER ROTISSERIE MODEL BR 500 $69.99 Time Remaining: 5d 23h 43m |
 FARBERWARE Open Hearth BROILER GRILL ROTISSERIE BBQ REPLACEMENT ELEMENT WORKS $34.00 Time Remaining: 12d 6h 20m Buy It Now for only: $34.00 |
 Farberware Open Hearth Indoor Grill NEW Rotisserie Electric Broiler Spit $59.99 Time Remaining: 11d 12h 48m Buy It Now for only: $59.99 |
 Farberware Rotisserie Broiler Regular Sized SPIT 21 inch w Handle $19.99 Time Remaining: 3d 20h 45m Buy It Now for only: $19.99 |
 FARBERWARE OPEN HEARTH SMOKELESS ROTISSERIE BROILER GRILL 455C IN ORG BOX $9.99 Time Remaining: 22h 21m Buy It Now for only: $59.99 |
 VINTAGE SUNBEAM CAROUSEL ROTISSERIE BROILER MODEL CR $110.00 Time Remaining: 3d 22h 53m Buy It Now for only: $110.00 |
 FARBERWARE OPEN HEARTH GRILL ROTISSERIE BROILER STAINLESS FRAME PAN SMALL $12.95 Time Remaining: 4d 18h 10m Buy It Now for only: $12.95 |
 Farberware Broiler Rotisserie Spit Support Arm Brace $14.20 Time Remaining: 24d 22h 9m Buy It Now for only: $14.20 |
 FARBERWARE Broiler Rotisserie w Cover Booklet All Attachments ALL ORIGINAL $49.99 Time Remaining: 13h 39m |
 Farberware Open Hearth Electric Broiler Rotisserie Shish Kabob Model 450 A $99.99 Time Remaining: 28d 2h 17m Buy It Now for only: $99.99 |
 BLACK ANGUS MODEL S 6 ROTISSERIE BROILER ELEMENT PARTS $24.99 Time Remaining: 18d 11h 57m Buy It Now for only: $24.99 |
 FARBERWAREOpenHearth ROTISSERIE BROILER POWER CORD VINTAGE AMERICAN Made OEM $28.00 Time Remaining: 8d 13h 50m Buy It Now for only: $28.00 |
 FARBERWARE OPEN HEARTH SMOKELESS ROTISSERIE BROILER GRILL model 454 $9.99 (1 Bid) Time Remaining: 22h 12m |
 Farberware Open Hearth Electric Broiler and Rotisserie USA GC $74.99 Time Remaining: 7d 14h 8m Buy It Now for only: $74.99 |
 Farberware Rotisserie Broiler PART BLACK MOTOR Small RECONDITIONED $19.99 Time Remaining: 8d 21h 36m Buy It Now for only: $19.99 |
 Farberware Broiler Rotisserie 441 Small Compact Stainless Steel Body Part $23.70 Time Remaining: 10d 22h 13m Buy It Now for only: $23.70 |
Broiler Rotisserie
Handy Chicken Tips you May not Have Known
History & Definitions
The chicken is a descendant of the Southeast Asian red jungle fowl first domesticated in India around 2000 B.C. Most of the birds raised for meat in America today are from the Cornish (a British breed) and the White Rock (a breed developed in New England). Broiler-fryers, roasters, stewing/baking hens, capons and Rock Cornish hens are all chickens. The following are definitions for these:
• Broiler-fryer a young, tender chicken about 7 weeks old which weighs 2 1/2 to 4 1/2 pounds when eviscerated. Cook by any method.
• Rock Cornish Game Hen - a small broiler-fryer weighing between 1 and 2 pounds. Usually stuffed and roasted whole.
• Roaster - an older chicken about 3 to 5 months old which weighs 5 to 7 pounds. It yields more meat per pound than a broiler-fryer. Usually roasted whole.
• Capon - Male chickens about 16 weeks to 8 months old which are surgically unsexed. They weigh about 4 to 7 pounds and have generous quantities of tender, light meat. Usually roasted.
• Stewing/Baking Hen - a mature laying hen 10 months to 1 1/2 years old. Since the meat is less tender than young chickens, it's best used in moist cooking such as stewing.
• Cock or rooster - a mature male chicken with coarse skin and tough, dark meat. Requires long, moist cooking.
Chicken Inspection
All chickens found in retail stores are either inspected by USDA or by state systems which have standards equivalent to the Federal government. Each chicken and its internal organs are inspected for signs of disease. The "Inspected for wholesomeness by the U.S. Department of Agriculture" seal insures the chicken is free from visible signs of disease.
Chicken Grading
Inspection is mandatory but grading is voluntary. Chickens are graded according to USDA Agricultural Marketing Service regulations and standards for meatiness, appearance and freedom from defects. Grade A chickens have plump, meaty bodies and clean skin, free of bruises, broken bones, feathers, cuts and discoloration.
Fresh or Frozen
The term fresh on a poultry label refers to any raw poultry product that has never been below 26 °F. Raw poultry held at 0 °F or below must be labeled frozen or previously frozen. No specific labeling is required on raw poultry stored at temperatures between 0-25 °F.
Dating of Chicken Products
Product dating is not required by Federal regulations, but many stores and processors voluntarily date packages of chicken or chicken products. If a calendar date is shown, immediately adjacent to the date there must be a phrase explaining the meaning of that date such as sell by or use before.
The use-by date is for quality assurance; after the date, peak quality begins to lessen but the product may still be used. It's always best to buy a product before the date expires. If a use-by date expires while the chicken is frozen, the food can still be used.
Hormones & Antibiotics
No hormones are used in the raising of chickens.
Antibiotics may be given to prevent disease and increase feed efficiency. A "withdrawal" period is required from the time antibiotics are administered before the bird can be slaughtered. This ensures that no residues are present in the bird's system. FSIS randomly samples poultry at slaughter and tests for residues. Data from this monitoring program have shown a very low percentage of residue violations.
Additives
Additives are not allowed on fresh chicken. If chicken is processed, however, additives such as MSG, salt, or sodium erythorbate may be added but must be listed on the label.
Foodborne Organisms Associated with Chicken
As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked chicken. They multiply rapidly at temperatures between 40 °F and 140 °F (out of refrigeration and before thorough cooking occurs). Freezing doesn't kill bacteria but they are destroyed by thorough cooking.
USDA's Food Safety and Inspection Service has a zero tolerance for bacteria in cooked and ready-to-eat products such as chicken franks or lunch meat that can be eaten without further cooking.
Most foodborne illness outbreaks are a result of contamination from food handlers. Sanitary food handling and proper cooking and refrigeration should prevent foodborne illnesses.
Bacteria must be consumed on food to cause illness. They cannot enter the body through a skin cut. However, raw poultry must be handled carefully to prevent cross-contamination. This can occur if raw poultry or its juices contact cooked food or foods that will be eaten raw such as salad. An example of this is chopping tomatoes on an unwashed cutting board just after cutting raw chicken on it.
Following are some bacteria associated with chicken:
• Salmonella Enteritidis may be found in the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded animals. This strain is only one of about 2,000 kinds of Salmonella bacteria; it is often associated with poultry and shell eggs.
• Staphylococcus aureus can be carried on human hands, in nasal passages, or in throats. The bacteria are found in foods made by hand and improperly refrigerated, such as chicken salad.
• Campylobacter jejuni is one of the most common causes of diarrheal illness in humans. Preventing cross- contamination and using proper cooking methods reduces infection by this bacterium.
• Listeria monocytogenes was recognized as causing human foodborne illness in 1981. It is destroyed by cooking, but a cooked product can be contaminated by poor personal hygiene. Observe "keep refrigerated" and "use-by" dates on labels.
Rinsing or Soaking Chicken
It is not necessary to wash raw chicken. Any bacteria which might be present are destroyed by cooking.
Liquid in Package
Many people think the pink liquid in packaged fresh chicken is blood, but it is mostly water which was absorbed by the chicken during the chilling process. Blood is removed from poultry during slaughter and only a small amount remains in the muscle tissue. An improperly bled chicken would have cherry red skin and is condemned at the plant.
How to Handle Chicken Safely
• Fresh Chicken: Chicken is kept cold during distribution to retail stores to prevent the growth of bacteria and to increase its shelf life. Chicken should feel cold to the touch when purchased. Select fresh chicken just before checking out at the register. Put packages of chicken in disposable plastic bags (if available) to contain any leakage which could cross-contaminate cooked foods or produce. Make the grocery your last stop before going home.
At home, immediately place chicken in a refrigerator that maintains 40 °F, and use within 1 or 2 days, or freeze at 0 °F. If kept frozen continuously, it will be safe indefinitely.
Chicken may be frozen in its original packaging or repackaged. If freezing longer than two months, over wrap the porous store plastic packages with airtight heavy-duty foil, plastic wrap or freezer paper, or place the package inside a freezer bag. Use these materials or airtight freezer containers to repackage family packs into smaller amounts or freeze the chicken from opened packages.
Proper wrapping prevents "freezer burn," which appears as grayish-brown leathery spots and is caused by air reaching the surface of food. Cut freezer-burned portions away either before or after cooking the chicken. Heavily freezer-burned products may have to be discarded because they might be too dry or tasteless.
• Ready-Prepared Chicken: When purchasing fully cooked rotisserie or fast food chicken, be sure it is hot at time of purchase. Use it within two hours or cut it into several pieces and refrigerate in shallow, covered containers. Eat within 3 to 4 days, either cold or reheated to 165 °F (hot and steaming). It is safe to freeze ready-prepared chicken. For best quality, flavor and texture, use within 4 months.
Safe Defrosting
FSIS recommends three ways to defrost chicken: in the refrigerator, in cold water and in the microwave. Never defrost chicken on the counter or in other locations. It's best to plan ahead for slow, safe thawing in the refrigerator. Boneless chicken breasts will usually defrost overnight. Bone-in parts and whole chickens may take 1 to 2 days or longer. Once the raw chicken defrosts, it can be kept in the refrigerator an additional day or two before cooking. During this time, if chicken defrosted in the refrigerator is not used, it can safely be refrozen without cooking first.
Chicken may be defrosted in cold water in its airtight packaging or in a leak proof bag. Submerge the bird or cut-up parts in cold water, changing the water every 30 minutes to be sure it stays cold. A whole (3 to 4-pound) broiler fryer or package of parts should defrost in 2 to 3 hours. A 1-pound package of boneless breasts will defrost in an hour or less.
Chicken defrosted in the microwave should be cooked immediately after thawing because some areas of the food may become warm and begin to cook during microwaving. Holding partially cooked food is not recommended because any bacteria present wouldn't have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refreezing.
Do not cook frozen chicken in the microwave or in a slow cooker. However, chicken can be cooked from the frozen state in the oven or on the stove. The cooking time may be about 50% longer.
Stuffed Chicken
The Hotline does not recommend buying retail-stuffed fresh whole chicken because of the highly perishable nature of a previously stuffed item. Consumers should not pre-stuff whole chicken to cook at a later time. Chicken can be stuffed immediately before cooking. Some USDA-inspected frozen stuffed whole poultry MUST be cooked from the frozen state to ensure a safely cooked product. Follow preparation directions on the label.
Marinating
Chicken may be marinated in the refrigerator up to 2 days. Boil used marinade before brushing on cooked chicken. Discard any uncooked leftover marinade.
Safe Cooking
FSIS recommends cooking whole chicken to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.
For approximate cooking times to use in meal planning, see the following chart compiled from various resources.
Approximate Chicken Cooking Times
Type of Chicken Weight Roasting
350 °F Simmering Grilling
Whole broiler fryer+ 3 to 4 lbs. 1 1/4 - 1 1/2 hrs. 60 to 75 min. 60 to 75 min*
Whole roasting hen+ 5 to 7 lbs. 2 to 2 1/4 hrs. 1 3/4 to 2 hrs. 18-25 min/lb*
Whole capon+ 4 to 8 lbs. 2 to 3 hrs Not suitable 15-20 min/lb*
Whole Cornish hens+ 18-24 oz. 50 to 60 min. 35 to 40 min. 45 to 55 min*
Breast halves, bone-in 6 to 8 oz. 30 to 40 min. 35 to 45 min. 10 - 15 min/side
Breast half, boneless 4 ounces 20 to 30 min. 25 to 30 min. 6 to 8 min/side
Legs or thighs 8 or 4 oz. 40 to 50 min. 40 to 50 min. 10 - 15 min/side
Drumsticks 4 ounces 35 to 45 min. 40 to 50 min. 8 to 12 min/side
Wings or wingettes 2 to 3 oz. 30 to 40 min. 35 to 45 min. 8 to 12 min/side
+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.
* Indirect method using drip pan.
Microwave Directions:
• Microwave on medium-high (70 percent power): whole chicken, 9 to 10 minutes per pound; bone-in parts and Cornish hens, 8 to 9 minutes per pound; boneless breasts halves, 6 to 8 minutes per pound.
• When microwaving parts, arrange in dish or on rack so thick parts are toward the outside of dish and thin or bony parts are in the center.
• Place whole chicken in an oven cooking bag or in a covered pot.
• For boneless breast halves, place in a dish with 1/4 cup water; cover with plastic wrap.
• Allow 10 minutes standing time for bone-in chicken; 5 minutes for boneless breast.
• The USDA recommends cooking whole poultry to a safe minimum internal temperature of 165 °F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When cooking pieces, the breast, drumsticks, thighs, and wings should be cooked until they reach a safe minimum internal temperature of 165 °F. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.
Partial Cooking
Never brown or partially cook chicken to refrigerate and finish cooking later because any bacteria present wouldn't have been destroyed. It is safe to partially pre-cook or microwave chicken immediately before transferring it to the hot grill to finish cooking.
Color of Skin
Chicken skin color varies from cream-colored to yellow. Skin color is a result of the type of feed eaten by the chicken, not a measure of nutritional value, flavor, tenderness or fat content. Color preferences vary in different sections of the country, so growers use the type of feed which produces the desired color.
Dark Bones
Darkening around bones occurs primarily in young broiler-fryers. Since their bones have not calcified completely, pigment from the bone marrow can seep through the porous bones. Freezing can also contribute to this seepage. When the chicken is cooked, the pigment turns dark. It's perfectly safe to eat chicken meat that turns dark during cooking.
Pink Meat
The color of cooked chicken is not a sign of its safety. Only by using a food thermometer can one accurately determine that chicken has reached a safe minimum internal temperature of 165 °F throughout. The pink color in safely cooked chicken may be due to the hemoglobin in tissues which can form a heat-stable color. Smoking or grilling may also cause this reaction, which occurs more in young birds.
Color of Giblets
Giblet color can vary, especially in the liver, from mahogany to yellow. The type of feed, the chicken's metabolism and its breed can account for the variation in color. If the liver is green, do not eat it. This is due to bile retention. However, the chicken meat should be safe to eat.
Fatty Deposits
Chickens may seem to have more fatty deposits or contain a larger "fat pad" than in the past. This is because broiler fryer chickens have been bred to grow very rapidly to supply the demand for more chicken. Feed that is not converted into muscle tissue (meat) is metabolized into fat. However, the fat is not "marbled" into the meat as is beef or other red meat, and can be easily removed. Geneticists are researching ways to eliminate the excess fat.
Trisodium Phosphate
Food-grade trisodium phosphate (TSP) has been approved by FSIS for use in poultry slaughter as an antimicrobial agent. When immersed in and/or sprayed in a dilute solution on chickens, it can significantly reduce bacteria levels. TSP is "generally recognized as safe" (GRAS) by the FDA, and has been safely used for years, particularly in processed cheese.
Irradiation of Poultry
In 1992, the USDA approved a rule to permit irradiation of raw, fresh or frozen packaged poultry to control certain common bacteria on raw poultry that can cause illness when poultry is undercooked or otherwise mishandled. Irradiation at 1.5 to 3.0 kilo Gray, the smallest, most practical "dose," would eliminate more than 99 percent of Salmonellae organisms on the treated poultry.
Packages of irradiated chicken are easily recognizable at the store because they must carry the international radura symbol along with the statement, "treated with irradiation" or "treated by irradiation."
Storage Times
Since product dates aren't a guide for safe use of a product, how long can the consumer store the food and still use it at top quality? Follow these tips:
• Purchase the product before the date expires.
• Follow handling recommendations on product.
• Keep chicken in its package until using.
• Freeze chicken in its original packaging, overwrap or re-wrap it according to directions in the above section, "How to Handle Chicken Safely".
About the Author
Mick Reade is a chef from Australia who has been cooking in commercial kitchens across the country for over 10 years, and has been helping teach others how easy it can be to cook great tasting and healthy food, for more information and recipes please visit www.alleasyfoodrecipes.com
Open Hearth electric broiler and rotisserie?
Okay well my mom wants to cook a roast in a Open Hearth electric broiler and rotisserie and we don't have the manual so how long do you cook it for?
I say depending on the size of it 1 1/2 hours to 2 hours , here is a recipe for you to follow
http://busycooks.about.com/od/beefroastrecipes/r/grillbeefroast.htm
RotiBroiler - The Worlds First Rotisserie Broiler!