Safe to eat?

honeythewitch

I think skewers are useless and you need to slice it open at the thickest part right down to the bone.

jemb

We test slightly different again. Once cooked, we cut the skin and any meat where the crease is by the legs, if it runs clear and is cooked chicken colour it's fine. if not bung it back in.

splishsplash

I would chuck it.

I would have been happy to have used the raw-ish meat in a dish that cooked it again on Sunday evening, but you're talking about raw chicken that has been warmed through and essentially left to sit for three days. I would consider that highly dodgy.

Maybe a meat thermometer would help for the future?

pm2326

lilbert wrote: »

ive just got a bargain halogen oven. i wouldve thought 60min at 190 wouldve been plenty? using it for the first time tonight but with a quiche and wedges. have any veteran halogen cooker users any tips on how long things should be cooked? bit confused, a few ladies have said 30 - 40mins for chicken is plenty.

I've had a halogen for 3 years and I would say that 60 mins for a chicken is not enough.

I usually buy a 3lb chicken, cook it upside down for 30 mins then turn it over and cook for another 60 mins at 180. Only then do I check to see if its cooked.

Personally I think halogens are great for cooking most foods at a quicker speed but not chicken.