Pre-cooking also helps prevent charring of bone-in portions.

To ensure poultry is properly cooked, it is recommended to pre-cook bone-in portions such as drums, nibbles and thighs in a microwave first, before finishing the cooking on the barbeque.

Poultry cooks best over hot coals, not flames.

Further guidelines to food safety when cooking a hangi can be found on the NZFSA's website by clicking here.

The poultry should be cooked until all the juices are clear, not pink, and the poultry reaches an internal temperature of at least 74 o C (as measured from the thickest part of the breast or the innermost part of the thigh). Steaming: Whole birds and bone-in portions will require approximately 30 minutes per 500g of chicken. (with vegetables, wine, stock and seasonings) Bone-in portions require 1.5 hours at 180 o C. Grilling:īone-in portions require 15-30 minutes, boneless portions threaded onto skewers require approximately 15 minutes. (with glaze or basting sauce) Bone-in portions require approximately 50-60 minutes at 180 o C. Bone-in portions require approximately 15-20 minutes at 190 o C. Deep Frying:įor best results use coated chicken. Bone-in portions require approximately 20-40 minutes boneless portions approximately 10 minutes (depending on size). Pan frying works best with coated chicken, as the juices are sealed in. If the oven is on fan-bake, whole birds require 40 minutes/kg + 20 minutes extra at 180 o C. Whole birds (stuffed) require 55 minutes/kg + 20 minutes extra at 180 o C. Always pre-heat your oven or frying pan and read the cooking instructions on the particular Tegel product you have for further information. See our Food Safety section for more information.

These times should be used as a guide only, and relate to fresh or defrosted chicken.

Chicken temperature done