When cooking speed is essential, saute, stir-fry or broil chicken parts rather than use an indirect heat source, such as an oven. The average American ate 80 pounds of chicken last year, up from 73 pounds in 1998. But that figure won't likely increase, says William Roenigk, senior vice president for the National Chicken Council. The average adult eats chicken 4.5 times a week, he says. Contestant Diane Sparrow of Osage, Iowa, didn't need an incentive to feature a platter of plump, oven-baked chicken legs.
Sparrow believes drumsticks have universal appeal.
Cooking timetable Because chicken must be cooked thoroughly, follow this advice from the National Chicken Council. Cook light meat to 160 degrees and dark meat to 175 degrees. Another test for doneness is to pierce with a fork. If juices run clear, not pink, it's cooked.