Sentences with phrase «juices run clear when»

Remove the chicken from the oven when its juices run clear when the skin Makes: 4 servings

18 to 20 minutes, turning every 3 to 4 minutes, until the juices run clear when the chicken is pierced or until a meat thermometer inserted in the thickest part of thigh registers 160 °F (75 °C).

Simmer until chicken is cooked through (no pink inside and juices run clear when cut), about 12 - 15 minutes.

until juices run clear when thickest part of chicken is pierced and temperature on instant read thermometer reaches 180 °F.).

Add chicken breasts and cook 8 to 10 minutes, turning once, until juices run clear when pierced with tip of knife.

Turn the turkey over, discard the foil, and bake uncovered about 1 hour more, or a little longer, until the breast gets a deep amber color, and the juices run clear when you pierce the breast with a knife.

Roast the turkey in the oven, about 15 minutes per pound, or until the juices run clear when pierced at the thickest part of the thigh.

Transfer to oven and roast until chicken is cooked through and juices run clear when pierced with the tip of a paring knife, 10 — 12 minutes.

Once liquid begins to simmer, reduce heat to low and cook until juices run clear when thickest part of chicken is pierced, 10 — 12 minutes.

Continue baking until juices run clear when thickest part of thigh is pierced or until a thermometer reads 160 ˚, about 15 minutes longer.

Another test is until the juices run clear when a knife is inserted between leg and main body of chicken.

Roast until an instant - read thermometer inserted into the thickest part of the chicken measures 160ºF or the juices run clear when small cut is made in the chicken.

Turn chicken over and cook for another 3 - 4 minutes, or until golden brown and juices run clear when pricked with a fork.

Cover grill and cook chicken 10 to 12 minutes or until juices run clear when thickest part of breast is pierced with tip of knife, turning chicken over once.

Pour wine mixture over chicken in slow cooker, cover and cook on low heat until chicken is tender and juices run clear when pierced in the thickest part with a knife, about 4 hours.

Preheat oven to 450 °F and bake cutlets until cooked through and juices run clear when pierced with a knife, 10 — 12 minutes.

Brush yogurt on chicken and continue roasting until chicken is well browned, juices run clear when inner thigh is pierced with a knife, legs move easily in the joint, and a meat thermometer inserted into the thickest portion of the thigh registers160 to 165 degrees F on an instant - read thermometer, about another 40 to 50 minutes.

Grill for 15 to 20 minutes per side, basting frequently with the marinade until the juices run clear when pierced with a fork, or when the internal temperature reaches 160 degrees F.

Bake, covered, stirring a few times, until the chicken is tender and the juices run clear when pierced with a sharp knife, about 30 minutes.

Continue roasting 2 more hours or until temperature of goose at thickest part of meat (between breast and thigh) reaches 180 degrees, or until juices run clear when stabbed.

Roast for 30 minutes, turn it over and roast for 15 minutes, until the juices run clear when you cut between the leg and the thigh.

Place tin foil over the dish and cook for about 1 1/4 hours until the juice runs clear when you insert a knife into the thigh

Not exact matches

Check the pork for doneness; the juices should run clear with no trace of pink when pierced.

However, if you are like me and you don't own a meat thermometer - the chicken is cooked when the juices run clear.

The chicken is done when it's juices run clear.

Chicken is done when juices run clear or internal temperature is 180 degrees F.

When the juices run clear, the bird is done.

Roast the chicken for 1 1/2 hours, or until the juices of the chicken run clear when you cut between the leg and the thigh.

When thawed grill over medium low heat until meat is cooked through, or bake at 35o for about 1 hour (flipping partway through cooking time) until meat is cooked and juices run clear.

Transfer skillet to oven and roast until chicken is cooked through (juices will run clear and an instant - read thermometer will register 165 ° when inserted into the thickest part of the thigh), 15 — 20 minutes.

Continue roasting for 30 - 55 minutes longer, until the juices run clear, when the thigh is pierced with a skewer or a thermometer inserted into the thickest part of the leg registers 170 degrees F.

The juices should run clear when you cut into it.

But it's when the script begins to rely on jokes about passing gas and gay waiters that it becomes clear the creative juices have run dry.

The chicken is cooked when the juices inside run clear.

When you probe thigh joint, clear juice should run.

Remove the chicken breasts from the skillet immediately when juices run clear and quickly place on a warming platter.