Undercooked Chicken: How To Tell And Avoid It

Chicken is a versatile and nutritious food that is a staple in many households. However, it can be a breeding ground for harmful bacteria such as Salmonella and Campylobacter, which can cause food poisoning. To prevent this, it is important to ensure that chicken is cooked properly. A digital meat thermometer is the safest way to check if chicken is cooked, it should reach an internal temperature of 165°F. Without a thermometer, you can check that the chicken is white all the way through with no pink pieces of flesh. Undercooked chicken will also have a rubbery and slimy texture.

Colour: cooked chicken is white, not pink

Colour is an important indicator of whether chicken is cooked or not. Raw chicken has a pink colour, so if you see any pink, it's not done yet. The meat of cooked chicken should be white or clear, with no traces of pink. If you see any pink juices, this means the chicken needs longer. The juices should run clear.

However, it's worth noting that cooked chicken leg meat will generally be more fawn-coloured. So, as long as the meat is not pink, it should be safe to eat.

You can check the colour of the chicken by cutting bite-sized pieces in half or using the poke test. To do the latter, poke the chicken in a thick spot without any bones underneath. If it feels firm and fibrous, it's likely cooked. If it feels dense or gives a "snap", it's probably undercooked.

Juices: clear juices, no blood

Checking the juices is a great way to tell if your chicken is undercooked. If the juices are clear and white, your chicken is cooked. If the juices are pink, red, or bloody, your chicken is undercooked.

If you see any blood near the bones, especially in the thigh and leg pieces, your chicken is undercooked. The juices should be completely free of any pink, red, or bloody spots. If there are any traces of pink, red, or blood, your chicken is not done yet and needs to be cooked for longer.

It is important to check the juices, as undercooked chicken can carry dangerous bacteria such as Salmonella and Campylobacter, which can cause food poisoning. The best way to ensure your chicken is cooked is to use a meat thermometer and check that the internal temperature is at least 165°F (74°C).

If you do not have a meat thermometer, you can cut into the thickest part of the chicken and check the juices that flow out. If the juices are clear and white, your chicken is cooked. If the juices are pink, red, or bloody, your chicken is undercooked.

Smell: fresh raw chicken has little to no odour

Smell is one of the ways to determine whether chicken is undercooked. Fresh raw chicken has little to no odour. It has a very mild smell or none at all. If your chicken has a very apparent smell, such as a sour or sulphur-like smell similar to rotten eggs, it has gone bad. Raw chicken that has gone bad may also be sticky, slimy, or tacky.

However, it is important to note that smell alone is not enough to determine if chicken is safe to eat. People's sense of smell varies, and not everyone will notice a change in the smell of chicken. Therefore, it is essential to look out for other signs of spoilage as well.

One way to ensure chicken is cooked properly is to use a thermometer. Chicken must reach an internal temperature of 165°F (74°C) to be safe to eat. A food thermometer can measure the internal temperature to ensure the chicken is cooked thoroughly.

Another way to check if chicken is undercooked is to inspect its colour and texture. Raw or undercooked chicken will be pinkish and/or bloody, while cooked chicken is white with no pink pieces of flesh. Additionally, undercooked chicken will have a rubbery and slimy texture, whereas cooked chicken is firm and drier.

Consuming raw or undercooked chicken is unsafe and can lead to food poisoning. Chicken is known to be contaminated with harmful bacteria such as Salmonella and Campylobacter, which can cause nausea, stomach pains, diarrhoea, and fever. Therefore, it is crucial to ensure chicken is thoroughly cooked before consumption.

Texture: grainy, drier texture when cooked

It is important to be able to tell whether your chicken is undercooked or not. Eating raw or undercooked chicken can lead to food poisoning, nausea, stomach pains, and diarrhea. Chicken is well-known for being contaminated with harmful bacteria such as Salmonella and Clostridium perfringens.

If your chicken is covered in sauce, you can't always see the inside clearly. In such cases, look at the texture of the meat. Cooked chicken has a grainy, drier texture, whereas undercooked chicken will be moist and jelly-like. Raw, fresh chicken has a glossy, somewhat soft texture. It shouldn’t be slimy, sticky, or tacky. If your hands have a slimy residue on them after touching raw chicken, this is a sign it has gone bad.

The best way to tell if chicken is cooked properly is to use a thermometer. Chicken must reach an internal temperature of 165°F (74°C) to be safe to eat. However, if you don't have a thermometer, you can check the texture of the meat. If you cut into the chicken and it's still moist and jelly-like, it's undercooked. Cooked chicken will have a drier texture and will be white all the way through, with no pink pieces of flesh.

Temperature: safe internal temperature is 165°F

Temperature is a key factor in determining whether chicken is undercooked. The safe internal temperature for cooked chicken is 165°F (74°C). This temperature is important because it kills harmful bacteria, such as Salmonella and Campylobacter, which can cause food poisoning, nausea, stomach pains, and diarrhea.

To measure the internal temperature of chicken, a food thermometer can be used. It is recommended to use a thermometer with a probe, which can provide fast and accurate results. The thermometer should be inserted into the thickest part of the meat to ensure that the chicken has reached the safe internal temperature throughout.

It is important to note that bone-in chicken parts, such as legs and wings, as well as giblets, may require a higher internal temperature for optimal texture and food safety. These parts are rich in connective tissues, and cooking them to a higher temperature can improve their texture. Therefore, it is recommended to cook these parts to an internal temperature of 175°F.

Additionally, when storing leftover chicken, it is crucial to maintain a safe temperature to prevent bacterial growth. Leftover chicken should be stored in a sealed container in the refrigerator at 40°F (4°C) or less. It should not be left at room temperature for more than a few hours, as the "temperature danger zone" of 40°F to 140°F is where bacteria can grow rapidly and increase the risk of foodborne illness.

Frequently asked questions