My hubby sort of messed up dinner last night and I would like to fix it and have it tonight. He was making the receipe for "Engagement Chicken" and he preped it correctly but he baked it wrong. You are suppose to bake the whole chicken upside down for 15min then flip it breast side up and bake it for about an hour and then check it. He baked it upside down then when he went to put it back in the oven he turned the oven on preheat which turns on the broiling heating element. He caugh his mistake about 15min in so he turned it to bake and called me. He told me it was a little too brown on top but it didn't ruin it. I told him to put some foil loosely over the chicken and to continue baking.
When I got home about 30min later we looked at it and it seemed fine on top so we kept baking it with the foil on. He checked it after an hour and it wasn't done so we put it back in. We checked it in 15min, then 15 more minutes, then 15 more minutes, and after 15 more minutes my hubby got so frustrated that he gave up and told me to throw it away. I put it in the fridge and told him we could have it tonight. The meat thermometer got up to 140 degrees last night.
Can anybody tell me what to do with this chicken to cook it so we can eat it?
Engagement Chicken is basically chicken roasted with lemon juice on it and 2 lemons on the inside while it roasts.
Thanks for the advise. We baked it to see what would happen and once it got up to 180 degrees we cut into it and it was still looking the same as it was on sunday. I think we bought a weird chicken because we have never had that problem before when roasting a chicken. We know our oven is fine because we just had it fixed. It was running too hot and ever since then we use a thermometer in it that we check all the time when baking. My hubby used to cook in restaurants and was even a kitchen manager. He now works for a food distributor so he knows what he's doing and I've been through serve-safe which is a food safety course. I'm not as good of a cook as he is but I'm not too shabby.
I would have thrown it out. I don't mess with chicken. Plus, if you re-heat it, it's going to be dry.
If that happens again, just keep the foil off and bake as usual. The only thing that got brown was the skin, and that's not going to affect the meat.
I know we hate to waste food, but I would toss the chicken, unless you can take the meat off and make chicken salad.
I don't know if you have a Safeway chain in your city, but if you do chicken is on sale .99 pound. Glad he wasn't working on prime rib!
Also, glad you have a man who is willing to cook.
Blessings....
Chicken soup. I try to be frugal, but chicken is something you just dont play with. I would only feel safe if I boiled the hell out of it before I ate it. Break it into pieces and boil the whole thing until it falls off the bone. Then let it cool and pick out all the stuff you wouldn't want to eat in a soup. Throw in some carrots, celery, and garlic and cook it till they are soft, add some noodles and call it a new day.
Im probably wouldn't eat it.
If you do, you're going to have to make sure it's all cooked completely.
Or cut the meat off, microwave the meat and make chicken salad? Or chicken soup?
A whole chicken should be cooked to 165 degrees. I would throw it out, better safe than sorry.
Get another raw chicken and start over, I probably wouldn't re-heat it.
Throw it out! Since the chicken wasn't fully cooked last night, even though you refrigerated it, it is now unsafe to eat. Better to toss it than to make yourselves sick.
So you're telling us that you cooked a chicken for over two hours and it wasn't cooked (in whatever position the bird was in)?? At what temp were you cooking? I can't imagine any normal size chicken not being cooked after two hours. Could your oven be to blame? Maybe I'm not understanding your description correctly. Regardless, if you don't think the meat was cooked or looks cooked, discard it.
The FDA says this:
(http://www.fsis.usda.gov/Factsheets/How_Temperatures_Affe...)
To sum it up, your chicken was not cooked to 165 degrees. 140 is considered that "danger zone". The bacteria that was not killed had time to potentially, possibly, produce toxins, and those toxins are not killed by heat.
So for safety, throw it out.
