I’m developing a recipe. I am taking a whole chicken, skinning it, and breaking it down.
So I’m left with bone-in drumstick, thigh, wings, and boneless chicken breast and tenders. Today I cut those into 1" pieces.
What would the temperature and time be for cooking the boneless breasts and tenders in one bag and the drumsticks and thighs in another bag? I prefer to begin with both bags being put in at the same time (and same temperature obviously), but maybe remove the breasts and tenders before the drumsticks and thighs.
I could cook bone-in breasts, but sometimes I prefer to use the whole chicken frame to make broth.
I may also want a variation where I use bone-in chicken breasts.
Serious Eats says, about cooking boneless chicken breasts:
Tender and juicy for cold chicken salad: 150°F (66°C) … 1 to 4 hours
Very soft and juicy, served hot: 140°F (60°C) … 1 & 1/2 to 4 hours