Here's How To Know When Chicken Is Cooked

Here’s How To Know When Chicken Is Cooked



According to the USDA, all poultry should reach at least 165°F in order to be safe for consumption. Nobody wants undercooked chicken, and cooking with raw chicken can be daunting—but it doesn’t have to be. While the saying goes that juices should run clear, shouldn’t there be a better way? Here’s how to eliminate the guessing game and feel confident your chicken is cooked.

It’s essential to procure a good quality instant-read thermometer and confirming the internal temperature. Depending what type of chicken you’re cooking, the process for measuring accurate temperature can feel tricky. Here’s how to tell when chicken is done:

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How To Check Chicken Temperature

  • Whole roasted chicken: Insert an instant-read thermometer into the thigh, being careful not to touch the bone, or the center of the thickest part of the breast. When working with a whole chicken, it may be necessary to probe the thermometer from the side or at an angle—if doing so, be careful working with a hot pan and oven!
  • Chicken breast, wings or thighs: Insert an instant read thermometer into the thickest, center part, straying from the bone if there is one. 

What Temperature To Cook Chicken

The USDA also says that the minimum temperature for cooking chicken should be 325°F in the oven—any temperature lower than that puts it at risk for carrying bacteria. Depending on the method of cooking and the temperature of the stove, grill, or oven, cook times varies. That’s why it’s best to keep a thermometer on hand to know for sure.

How To Cook Chicken Evenly

There are several ways to help chicken cook evenly, making temperature checking even more accurate. When roasting a chicken, you can spatchcock it to create a more even surface area. Many recipes for chicken breast call to butterfly the cut or carefully pound it out to a relatively even thickness.

While these methods are helpful in reducing hot spots and creating a more consistent doneness, it’s always best to insert your instant read thermometer into the thickest part of the chicken, or the part of the chicken that is slowest to cook.

Is It Safe To Start Cooking Chicken and Finish Later

It’s not safe to partially cook chicken, refrigerate it, and finish cooking it later, because the bacteria in the chicken remains present. It is, however, safe to sear or brown chicken, set it aside for a few minutes to build a sauce, and transfer it back into your pan or to a hot grill or oven to immediately finish cooking. (Many recipes for chicken thighs use this method, and it’s totally ok as long as it reaches the safe temperature of 165°F.)

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Why Do Some Recipes Call For Pulling Chicken From Heat Before It’s Done?

Just because something is removed from a heat source doesn’t mean it stops cooking. While most of our Southern Living chicken recipes stick to temping chicken at a safe temperature of 165°F, some recipes call for pulling chicken several degrees before it reaches 165°F.

Certain preparations of chicken, such as whole roasted chicken, continue to cook from the inside-out as hot juices run through the meat it after it is removed from the heat source. That is ok—as an instant-read thermometer actually registers the safe temperature of 165°F before eating.

Chicken Recipes To Try



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