Can we talk about how I deep fried a whole chicken with the giblets still inside

Pulled that bird out of the oil after 20 minutes last Christmas and found the bag of giblets cooked solid inside the cavity, nearly ruined my brand new turkey fryer from Academy Sports.

2 comments

2 Comments

robin_henderson811d ago

Realize you cooked that bird way too fast, whole chickens need about 3-4 minutes per pound at 350 degrees to be safe. A 20 minute fry with giblets inside also messes up the heat distribution since that bag acts like a cold brick in the middle. Next time just pull those giblets out first and toss them in a separate pot for gravy or stock.

margaret_williams51d ago

@robin_henderson81 I have to admit I used to think leaving the giblets in was fine, that they'd just cook in there and not matter. But after reading your point about the cold brick in the middle and how it messes with the heat distribution, that makes perfect sense. Last year I tried frying a chicken for the first time and spent forever pulling out that bag of giblets, and now I realize I was probably just lucky it turned out okay. The way you explained the timing and temperature really changed my mind on this one.