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Simmering time varies by the size of the chicken. Simmer a 3- to 4-lb. fryer chicken 60 to 75 minutes, a 5- to 7-lb. roasting chicken 105 to 120 minutes, and an 18- to 24-oz. Cornish hen for 35 to 40 minutes.
Chicken pieces do not need to simmer as long as whole chickens. Simmer bone in chicken breast halves, wings and wingettes for 35 to 45 minutes and boneless chicken breast halves for 25 to 30 minutes. Legs, thighs and drumsticks should be simmered for 40 to 50 minutes.
The most important thing to remember when simmering raw chicken is to cook it until the internal temperature reaches 165 degrees F.