Whether to cook chicken longer when it has the bone in is a common question for home cooks. The bone can act as an insulator and slow down the cooking process, so it’s a valid concern. In this article, we’ll take a detailed look at how bone-in chicken differs from boneless, and offer tips on getting it perfectly cooked.
How the bone affects cooking
Chicken bones act as an insulator that slows down the cooking process. The bone partly shields the meat from direct exposure to heat. This can lead to the meat around the bone being undercooked, even if the rest of the chicken piece is thoroughly cooked.
Additionally, bone-in chicken takes longer to cook because:
- More time is needed for the heat to penetrate to the middle of the thicker piece of meat.
- The bone continues to radiate heat and gently cook the meat even after the chicken is removed from the oven or grill.
- Larger bone-in pieces have a lower surface area to volume ratio, so heat absorption is slower.
The extra time needed isn’t massive, but it can be 15 minutes or longer depending on the specific cut and thickness. So bone-in chicken often requires a higher temperature and/or longer cook time.
How much longer does bone-in chicken need to cook?
As a general guideline, bone-in chicken pieces typically need to cook around 15-25 minutes longer than boneless pieces of the same size and thickness. However, the additional time can vary based on a few factors:
- Thickness – The thicker the piece of chicken, the longer it will take for heat to fully penetrate to the middle. Thick bone-in cuts like a whole chicken or chicken quarters may need up to 45 mins longer cooking than an equally thick boneless breast.
- Bone size – Larger bones like a whole leg or thigh bone provide more insulation. Smaller bones like in a chicken wing or drumstick have less of an effect.
- Cooking method – The difference is more noticeable for slower cooking methods like baking or roasting. Quick cooking methods like grilling or frying minimize the difference.
- Temperature – Cooking at a higher temperature helps heat penetrate faster and reduces the extra time needed.
Here are some estimates for the additional cook times bone-in chicken may need compared to boneless:
| Bone-in cut | Additional Cook Time Needed |
|---|---|
| Chicken thigh or leg | 15-25 minutes |
| Chicken breast | 20-30 minutes |
| Chicken wing or drumstick | 10-15 minutes |
| Whole chicken | 30-45 minutes |
| Chicken quarters | 25-40 minutes |
These times are general guidelines, but using an instant-read thermometer is the best way to tell when bone-in chicken is fully cooked.
What temperature should bone-in chicken reach?
Bone-in chicken is safely cooked when the internal temperature reaches 165°F (74°C). The residual heat from the bone will continue raising the temperature 5-10°F after it’s removed from the oven or grill. Here are some key temperatures for bone-in chicken doneness:
| Minimum safe internal temperature | Stage of doneness |
|---|---|
| 165°F (74°C) | Fully cooked |
| 155°F (68°C) | Partially cooked |
| 145°F (63°C) | Undercooked |
The thickest part of the chicken near the bone should reach 165°F. If it doesn’t, continue cooking until the temperature is holding steady at or above 165°F.
Tips for perfectly cooked bone-in chicken
To ensure bone-in chicken cooks through while staying juicy, keep these tips in mind:
- Preheat the oven fully before baking or roasting.
- Brine chicken pieces in saltwater before cooking to help retain moisture.
- Cook chicken at a high temperature – between 375-425°F if baking or roasting.
- Flip chicken halfway through cook time to promote even cooking.
- Let larger pieces of chicken rest for 10 minutes before carving to allow juices to redistribute.
- Use a digital instant-read thermometer to check temperature instead of relying on cook times.
- Focus on temps in the thickest part of the meat near the bone.
With the right techniques, you can get juicy, flavorful results with both bone-in and boneless chicken cuts.
Should you remove the bone before or after cooking?
You can cook chicken pieces with the bone in or remove bones prior to cooking. Here are some of the pros and cons:
Leave bone in during cooking
Pros:
- More flavor – bone imparts extra taste and juice during cooking.
- Better texture – bone helps keep meat moist.
- Natural shape – bone makes chicken pieces easier to work with.
Cons:
- Longer cook time.
- Harder to check done-ness.
- More difficult to portion chicken after cooking.
Remove bone before cooking
Pros:
- Shorter, more even cooking.
- Easier to check internal temperature.
- Better for stir-fries or other boneless recipes.
Cons:
- Less flavor and moisture.
- Shape and texture may change when bone removed.
- Need to debone while raw.
Many home cooks debone chicken pieces after cooking when the meat is very tender. But this causes much more moisture loss compared to removing bone before cooking. It’s best to decide whether to keep the bone in or remove it prior to beginning cooking.
Should you flip chicken when cooking bone-in pieces?
Flipping chicken during cooking ensures more even heating. The bone can partly shield one side from direct heat exposure. Flipping once midway through cook time allows both sides to brown and cook through properly. Here are some tips for flipping bone-in chicken:
- Chicken breasts and small pieces – flip halfway through cooking.
- Whole chickens and quarters – rotate chicken so each side faces heat, without fully flipping.
- Grilling over direct heat – flip chicken every 2-4 minutes to prevent burning.
- Baking bone-side down first helps protect delicate breast meat.
Use tongs or a sturdy spatula to carefully flip bone-in chicken pieces. Avoid puncturing the skin with a meat fork. Let chicken gently finish cooking on the second side after flipping.
Conclusion
Cooking bone-in chicken requires extra time, but results in more flavorful, juicy meat when done properly. Follow recipe cook times as a starting point, but always rely on an instant-read thermometer to determine final doneness. Aim for an internal temperature of 165°F in the thickest part of chicken pieces. Flipping the chicken halfway through and cooking at a sufficiently high temperature will give the best results. With a few simple tweaks to time and technique, you can perfectly roast, bake or grill bone-in chicken at home.