Checking Chicken Doneness: Thermometer Usage

Checking if chicken is cooked properly is important to avoid food poisoning. The most reliable way to tell if chicken is done is to use a meat thermometer to check that the internal temperature of the thickest part of the meat has reached 165°F (74°C). If you don't have a thermometer, there are other methods to check, such as the finger test, observing the colour of the meat and its juices, and the poke test. However, these methods may not always be accurate, and it can take a lot of experience cooking chicken to be able to tell if it's done without a thermometer.

How to check if chicken is done with a thermometer

Checking the colour of the chicken

When cooked, chicken should be white throughout, with no pink colour remaining. The meat should be white or opaque, not pink or red. However, it should be noted that chicken meat is not totally uniform in colour once cooked, and some meats will be pink when cooked, such as thigh meat, which should be a light brown colour when cooked, or leg meat, which will generally be more fawn-coloured. There may also be pink spots close to the bone, which is caused by haemoglobin and is natural.

The juices of the chicken can also indicate whether it is cooked. If the juices run clear, then the chicken is cooked. If the juices are red, pink or bloody, then it is likely that the chicken needs further cooking.

Using the 'poke test' to check texture

While using a meat thermometer is the most accurate way to check if chicken is cooked, there are other ways to test if it's done. One of these is the "poke test" or "finger test", which involves feeling the texture of the meat to determine its doneness.

Raw chicken feels rubbery, wobbly, or jiggly. When cooked, chicken loses moisture and tightens up, becoming firmer and springier to the touch. To perform the poke test, poke the chicken with your finger in a thick spot without any bones underneath. If it's cooked, the meat will feel firm but still yield slightly to pressure. It should not feel rubbery or jiggly.

However, it's important to note that using the poke test to check the texture of chicken takes practice and is not as reliable as using a meat thermometer. The amount of "give" in cooked chicken can be difficult to gauge, and it can be hard to distinguish between undercooked and perfectly cooked chicken. Overcooked chicken, on the other hand, will feel stringy and eventually dry, chewy, and bland.

Other methods to check if chicken is done without a thermometer include checking the colour of the meat and its juices. Fully cooked chicken should be white throughout, with no remaining pink spots. The juices should run clear, not red or pink, indicating that the chicken is likely done. However, factors like the chicken's diet can affect meat colour, so this method is not always reliable.

Calibrating your thermometer

The Boiling Point Method

If you often use your thermometer with hot foods, this is the method to use. You'll need to know the boiling point of water in your area, as this varies depending on altitude. Fill a pot with water and heat it until it reaches a rolling boil. Immerse the thermometer in the water—you can hold the sheath horizontally to do this—and adjust the thermometer until it reads the boiling point temperature for your location. Remember to be careful and avoid burning yourself.

The Freezing Point Method

Also known as the ice point method, this is a good option if you mainly use your thermometer for cold foods. Fill a glass with ice water and let it sit for a couple of minutes to reach 32°F (0°C). Then, immerse your thermometer without letting it touch the glass, and adjust it until it reads the correct temperature.

Using Pre-Set Functions

Some thermometers, such as digital ones, may have reset buttons or other calibration functions built-in. Check your product instructions for more information.

In general, you should calibrate your thermometer often to ensure accuracy. Bimetal thermometers should be calibrated before every use, while digital thermometers can be calibrated weekly or monthly. Always calibrate a new thermometer, and if it's been dropped, as this can affect its accuracy.

Checking the juices are clear

Checking if the juices are clear is a good way to test if your chicken is cooked without a thermometer. First, locate the thickest part of the chicken. If you are cooking a whole chicken, this will be the thigh. Then, pierce the chicken at this point and observe the juices that come out. If the juices are clear, the chicken is done. If they are reddish, pink, or bloody, the chicken needs more time to cook.

It is important to note that checking the juices is not a completely reliable method. While it is a good indicator, the only way to be absolutely sure that your chicken is cooked is to use a meat thermometer. The internal temperature of the chicken should be at least 165°F (74°C).

In addition to checking the juices, you can also cut into the thickest part of the chicken and check the colour of the meat. The meat should be white or very light pink when cooked. If there are large pink areas, the chicken needs more time. However, it is important to note that chicken can still be fully cooked even if it has a slightly pinkish hue. This is because chicken meat can retain a pink colour due to the chicken's diet and other factors. Therefore, it is best to use a meat thermometer in conjunction with observing the colour of the meat to ensure that your chicken is fully cooked.

Using the 'finger test'

While the best way to check if chicken is cooked is to use a meat thermometer, there are other methods you can use to check if your chicken is done. One of these is the "finger test".

To perform the finger test, start by learning what raw meat feels like by pinching the flesh of your hand below your thumb while your hand is relaxed. To know what rare meat feels like, lightly touch the tip of your pointer finger to the tip of your thumb. For medium-rare, switch your middle finger to the tip of your thumb; for medium, test with the ring finger and the thumb; and for well-done, move your pinkie to the thumb. It takes some practice to master this touch-and-feel technique, so it's recommended to use a thermometer as a backup until you think you've mastered the finger test method. Note that this method works best on smaller cuts of meat.

Another way to check if your chicken is cooked without a thermometer is to cut into the thickest part of the meat and observe the colour of the meat and its juices. If the meat is white and the juices run clear, the chicken is likely cooked. If the meat is pink, or the juices are reddish or pinkish, it may need to be cooked longer. However, it's important to note that chicken meat can sometimes still have a slightly pinkish hue even when it's fully cooked, so always use a meat thermometer if possible to confirm doneness.

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