Picked it up at the store. Not sure what temp or time to cook it at.
by Apart-South-1165
7 Comments
BrettStah
Use a meat thermometer – the timings that they suggest are always too long because they’re afraid someone is going to sue if they eat undercooked chicken, so instead of cooking based on time, cook to a safe temperature.
I cooked one on my pellet grill last fall, and it was great. I put it on a wire rack over a sheet pan to make it easier to transport.
If it’s frozen, defrost it for a couple of days in the fridge.
blkwrxwgn
So many bacteria issues when putting stuffing in it raw, can’t imagine in a prepacked chicken. I would just make sure it’s cooked fully, the stuffing too.
CaptainLeroyBrown
Yeah, I’d probably run it at 375 like they suggested to get the skin crispy, but def use a temp probe. I’m from the PNW and have never heard of cornbread stuffed chicken so I’m pretty curious to see how it comes out.
AGGIE_DEVIL
I did the same one last week (well the dirty rice). I put it in a baking tin and tossed some butter slices in with it. Melted some butter and seasoned for basting halfway through. Used the recommended temp and just watched the probe temp. Make sure it’s fully thawed and you’re good.
Edit: use the bake temp in the super fine print on the side.
chaenorrhinum
I wouldn’t even buy a pre-stuffed bird. Just thinking about it makes me nauseous.
Get that stuffing hot as quickly as possible and hope for the best.
Nikkos2000
Yeah…cook it at my place. That looks delicious!
Powerful_Diamond_726
I cook these all the time on my Camp Chef DXL Pro, they’re amazing! I typically smoke them at roughly 30-45 @ 225F on high smoke… then I crank them up to 375F till done…I constantly monitor internal cook temp to ensure doneness! I highly recommend all their products, I get them at HEB… they have a deboned Chicken stuffed with sausage and rice I highly recommended and a bacon wrapped stuffed pork loin that’s incredible as well! As mentioned the key with their products are to defrost appropriately and cook to done and make sure you monitor internal temp in all areas! Hope you enjoy!
7 Comments
Use a meat thermometer – the timings that they suggest are always too long because they’re afraid someone is going to sue if they eat undercooked chicken, so instead of cooking based on time, cook to a safe temperature.
I cooked one on my pellet grill last fall, and it was great. I put it on a wire rack over a sheet pan to make it easier to transport.
If it’s frozen, defrost it for a couple of days in the fridge.
So many bacteria issues when putting stuffing in it raw, can’t imagine in a prepacked chicken. I would just make sure it’s cooked fully, the stuffing too.
Yeah, I’d probably run it at 375 like they suggested to get the skin crispy, but def use a temp probe. I’m from the PNW and have never heard of cornbread stuffed chicken so I’m pretty curious to see how it comes out.
I did the same one last week (well the dirty rice). I put it in a baking tin and tossed some butter slices in with it. Melted some butter and seasoned for basting halfway through. Used the recommended temp and just watched the probe temp. Make sure it’s fully thawed and you’re good.
Edit: use the bake temp in the super fine print on the side.
I wouldn’t even buy a pre-stuffed bird. Just thinking about it makes me nauseous.
Get that stuffing hot as quickly as possible and hope for the best.
Yeah…cook it at my place. That looks delicious!
I cook these all the time on my Camp Chef DXL Pro, they’re amazing! I typically smoke them at roughly 30-45 @ 225F on high smoke… then I crank them up to 375F till done…I constantly monitor internal cook temp to ensure doneness! I highly recommend all their products, I get them at HEB… they have a deboned Chicken stuffed with sausage and rice I highly recommended and a bacon wrapped stuffed pork loin that’s incredible as well! As mentioned the key with their products are to defrost appropriately and cook to done and make sure you monitor internal temp in all areas! Hope you enjoy!