Home Cooking 9

poaching whole chicken - will it cook all the way through?

Aimee | Jan 26, 2006 12:14 PM

I'm planning on making chinese red cooked chicken which calls for simmering a whole chicken for 35 minutes and then leaving it to cool in the liquid for 2 hours. I'm always a little paranoid about cooking chicken for long enough. Has anyone tried something like this? Does this seem like enough heat to cook the chicken all the way through?


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