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Help, I've done my chicken at the wrong temp

(10 Posts)
64PooLane Wed 09-Aug-17 17:28:14

Packaging said 1 hour 35 minutes, at 190 degrees.

I have just realised it's been in at 200 degrees for 50 minutes.

Turned it down now; but will it be dry/horrible if I still cook it for the full amount of time? Can I safely take it out sooner? Been trying to do the maths on my head but I can't work it out.

Wwyd please?

OP’s posts: |
64PooLane Wed 09-Aug-17 17:28:44

*in my head

OP’s posts: |
user1471548375 Wed 09-Aug-17 17:29:01

Cut into it and have a look

FeedMyFaceWithBattenberg Wed 09-Aug-17 17:29:12

Have you got a meat thermometer op?

BernardsarenotalwaysSaints Wed 09-Aug-17 17:30:53

I'd stick a skewer in now to see if it's cooked, if not stick some foil on it to keep some moisture in for the remainder of the cooking time.

64PooLane Wed 09-Aug-17 17:31:23

The meat thermometer we have doesn't always work properly so I don't really trust it! It's not the digital type - it's an old-fashioned one.

I don't want to start taking it out and cutting into it now as it's only been in for half the suggested cooking time - I guess I can take it out a bit early and check - fifteen minutes early perhaps? Too risky?

OP’s posts: |
64PooLane Wed 09-Aug-17 17:32:04

Ahh, foil, good thought.

Do people really think it would be done already? It does look pretty brown ...

OP’s posts: |
notquitegrownup2 Wed 09-Aug-17 17:34:34

I'd wrap it in foil and lower it right down to 100 for half an hour - you will have killed off all bacteria by cooking it at 200, but it could be a bit tough if you don't give it longer.

64PooLane Wed 09-Aug-17 17:35:05

Excellent - thank you!

OP’s posts: |
foodiefil Wed 09-Aug-17 17:39:39

Put a cup of water round the bottom of it so it helps steam it and keep it moist and keep basting. Take it out a few minutes before - 10 - and check.

Won't be a disaster!

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