The cooking time for half a kilogram (500 grams or 1.1 pounds) of chicken can vary depending on the cooking method and the cut of chicken you are using. Here are approximate cooking times for different methods:
- Oven Roasting:
- Boneless, Skinless Chicken Breasts: 20-30 minutes at 200°C (400°F).
- Bone-in Chicken Thighs or Drumsticks: 35-45 minutes at 200°C (400°F).
- Whole Chicken (cut into pieces): 40-50 minutes at 200°C (400°F).
Note: Cooking times may vary depending on the thickness of the chicken pieces and your oven's performance. Always use a meat thermometer to check the internal temperature of the chicken. The thickest part of the chicken should reach 165°F (74°C) for safe consumption.
- Grilling:
- Boneless, Skinless Chicken Breasts: 6-8 minutes per side over medium-high heat.
- Bone-in Chicken Thighs or Drumsticks: 20-25 minutes, turning occasionally, over medium heat.
- Stovetop (Pan-Frying or Sautéing):
- Boneless, Skinless Chicken Breasts: 6-8 minutes per side over medium heat.
- Bone-in Chicken Thighs or Drumsticks: 15-20 minutes, turning occasionally, over medium heat.
- Stewing or Braising:
- Boneless, Skinless Chicken Breasts: 20-25 minutes in a simmering liquid over medium-low heat.
- Bone-in Chicken Thighs or Drumsticks: 30-40 minutes in a simmering liquid over medium-low heat.
Please remember that these times are approximate and can vary based on the size and thickness of the chicken pieces, the cooking equipment used, and your desired level of doneness. Always use a meat thermometer to ensure the chicken is fully cooked but not overdone. The internal temperature of the thickest part should reach 165°F (74°C) for safe consumption.