abRokeNegRo wrote:
> but it's raw inside
>
> im scared to cook it under 400deg
>
> i don't want triganosis or lockjaw from eating bloody chicken

Trichinosis comes from undercooked pork; there hasn't been any in the
U.S. for a couple decades, at least. Pork should be cooked to at least
120 deg. Undercooked chicken and/or raw eggs can produce salmonella,
although if your eggs are purchased from a known vendor, the risk is
small.
>
> can't i just cook this longer but at lower temp in electric skillet?
>
> I don't have a stove
>
> just an elec skillet, but they had these huge packs of thighs on sale
> i got 3 family packs
>
> thanx

You can cook chicken easily in a small amount of water or chicken broth
in a covered skillet until the meat is done - you need to test with a
fork to make sure there isn't any pink part. If you put it on a plate,
the juices should run out clear. Depending on the skillet, this will
take from 20 minutes to 45 minutes - you don't want to overcook, and
you don't want a rolling boil. Just a light simmer in the broth. Put
some seasonings in, too, so the chicken has some cooked-in flavor.
Rosemary is good with chicken - salt, pepper, parsley flakes, garlic --
substitute cumin for the rosemary, and you can have a Mexican-flavor
dish. You can use this cooled, cooked chicken in tons of things -
pastry packets, chicken salad, chicken & rice, chicken & noodles,
anything that takes cooked chicken. You can seal up the cooked pieces
(not cut up) in Press 'n Seal Freezer wrap - put all in a Ziploc bag -
it will keep nicely for a couple months, at least. You don't need high
heat (400 deg.) to kill any salmonella - you just need to cook the
chicken until it's done (160 degrees).

N.