Chicken Farmers of Canada

Authority

Industry technical body

Territories

CA

Primacy

primary

Commercial interest

none

Retrieved

2026-08-14

State

Read and citable

Original document

The best-shaped poultry duration source in this catalogue, and the one that finally gives bone-in portions a TIME: separate tables for roasting, grilling and skillet, each indexed by cut AND by raw piece mass in grams — boneless breast, boneless thigh, bone-in thigh/drumstick, bone-in breast, bone-in legs, wings, patties and whole birds. The grilling table states its conditions ('medium heat with the lid down'), which is what makes it comparable with anything. It says NOTHING about resting, anywhere, which is why the poultry rest gap is still open.

Culinary practice, Technical

• Explicitly not safety: A national levy body may not establish a food-safety endpoint. The internal temperatures on this chart are Health Canada's figures restated, and BBQHQ models no Canadian jurisdiction to attach them to.

• “*Medium heat with the lid down.”

  Chicken Farmers of Canada's grilling times are stated for medium heat with the lid down, and are given per side for every cut except the whole bird.

  The stated conditions are what make this table comparable with anything. 'Medium heat with the lid down' is a heat configuration and a cooker state, which is more than either of the two poultry duration sources BBQHQ already held manages.

  How it was derived:

  Per-side figures are doubled to give totals, which is arithmetic BBQHQ has done and records on each observation rather than hiding.

  Where it applies:

  Canada.

• “Bone-in, skinless thigh/drumstick Small piece (80 g raw) Large piece (130 g raw)”

  Chicken Farmers of Canada gives bone-in chicken thighs and drumsticks 7 minutes per side for a small piece of 80 g raw and 10 minutes per side for a large piece of 130 g raw, grilled over medium heat with the lid down to an internal temperature of 74 °C.

  Bone:

  Bone-in, and the table says so — which is the thing Clemson's poultry table does not.

  Skinless. The table's bone-in rows are specified skinless, so a skin-on piece is not covered by this row.

  Thigh and drumstick share one row. That is the publisher's grouping rather than BBQHQ's, and it is the only retrieved evidence that addresses a drumstick at all.

• “Boneless, skinless thigh Small piece (60 g raw) Large piece (115 g raw)”

  Chicken Farmers of Canada gives boneless skinless chicken thighs 5 minutes per side at 60 g raw and 8 minutes per side at 115 g raw, grilled over medium heat with the lid down.

  Ten to sixteen minutes boneless against fourteen to twenty bone-in, from one publisher on one chart. The bone is worth roughly a third again, which is the first quantified statement of that in the catalogue.

• “Wings (90 g raw) 8 minutes per side”

  Chicken Farmers of Canada gives chicken wings of 90 g raw 8 minutes per side, grilled over medium heat with the lid down, to an internal temperature of 74 °C.

  A single piece weight rather than a band, so the total is a point figure and not a window.

• “Bone-in breast Small piece (170 g raw) Large piece (250 g raw)”

  Chicken Farmers of Canada gives bone-in chicken breast 14 minutes per side at 170 g raw and 17 minutes per side at 250 g raw, and boneless skinless breast 9 minutes per side at 140 g and 12 at 200 g, grilled over medium heat with the lid down.

  Both breast rows are recorded in one statement because the comparison between them is the useful part: 28-34 minutes bone-in against 18-24 boneless.

• “Whole chicken - unstuffed (1.5 kg raw) 1 hour 25 minutes”

  Chicken Farmers of Canada gives an unstuffed whole chicken of 1.5 kg raw 1 hour 25 minutes on the grill over medium heat with the lid down, to an internal temperature of 82 °C.

  Endpoint:

  82 °C, which is Health Canada's whole-bird figure and eight degrees above the American one. Recorded as context rather than as an endpoint: BBQHQ holds no Canadian jurisdiction, and a safety figure with no authority attached is refused.

  A single stated weight, so the figure is a point rather than a band.

• “Bone-in breast Small piece (170 g raw) Large piece (250 g raw) 165°F (74°C) 14 minutes per side 17 minutes per side”

  The Chicken Farmers of Canada grilling table was re-read in full and its thirteen rows are unchanged, including bone-in breast at 14 minutes per side for a 170 g raw piece and 17 minutes per side at 250 g. The only whole-bird row is an intact unstuffed 1.5 kg bird; there is no spatchcocked, butterflied, flattened or halved entry anywhere in the table.

  Per-side figures are doubled by BBQHQ, which is the convention every other CFC row in this catalogue already uses and which the chart's own footnote supports: times are 'per side for every cut except the whole bird'.

  The absence of a spatchcock row is recorded deliberately. It is the checked silence behind the open question about spatchcock durations, from the best-shaped poultry duration chart BBQHQ holds.

• “Proper cooking times are not just about safety. In fact, most Canadians overcook their chicken, which can leave it dry.”

  Chicken Farmers of Canada publishes cooking times for nine chicken cuts across roasting, grilling, skillet and breaded methods, indexed by raw piece mass, and states no resting or standing time for any of them.

  Both pages were read to the end and searched for 'rest', 'resting', 'stand' and 'standing'. There are no occurrences. This is a checked silence, not an unchecked absence.

  Weight:

  The strongest negative finding in the poultry search, because of who is silent. A national body whose stated concern is that people overcook chicken, publishing times for bone-in thighs, drumsticks and wings, does not mention resting them.

  Where it applies:

  Canada.