Claire Thompson
Cooking chicken to the right temperature is essential to ensure harmful bacteria are killed. The USDA states that the internal temperature of chicken should reach 165°F/74°C for food safety. This is the same temperature that destroys bacteria like salmonella. However, the temperature can be lower if the chicken is held at that temperature for a longer time. For example, 157°F for 31-34 seconds. This temperature reading should be taken in multiple spots to gauge doneness, as bone doesn't channel heat as efficiently as flesh. The best way to take the temperature is with an instant-read thermometer in the thickest part of the meat, avoiding the bone.
| Characteristics | Values |
|---|---|
| Internal temperature | 165°F (74°C) |
| Safe minimum internal temperature for dark meat | 165°F (74°C) |
| Safe minimum internal temperature for white meat | 160°F |
| Maximum temperature for white meat | 165°F (74°C) |
| Minimum time at 165°F (74°C) | 30 seconds |
| Maximum time at 157°F (70°C) | 31-34 seconds |
| Safe minimum temperature for bone-in chicken thighs | 165°F (74°C) |
| Recommended temperature for bone-in chicken thighs | 175°F (79.4°C) |
| Recommended tool | Instant-read thermometer |
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What You'll Learn
Use a meat thermometer
Using a meat thermometer is the best way to ensure your chicken is cooked to perfection. It's much more accurate than other indicators, such as texture, colour, or juices, which can be misleading.
There are two types of meat thermometers: analog and digital. A digital thermometer will display the temperature in bold numbers, while an analog thermometer will have a needle that moves to point to the temperature. Both types are useful, but a digital thermometer is instant, so you can quickly see the temperature without waiting for a needle to stop moving.
To use a meat thermometer, start by removing the chicken from the heat source. Then, insert the thermometer into the thickest part of the meat, being careful not to touch any bones, as this can give a false reading. For chicken thighs, push the thermometer into the thickest part of the thigh, towards the centre, where there is a small bone. Pull the thermometer back slightly if you hit the bone. For chicken breasts, insert the thermometer a little more than halfway through, avoiding the bone. You can go in from the top or the side, whichever gives you access to the thickest part of the meat.
Wait for the temperature reading to stabilise. This may take 5-10 seconds, depending on your thermometer. Slowly pull the thermometer back until it reaches the centre of the chicken. The lowest temperature reading is the doneness of your chicken. For chicken, the recommended temperature for safety is 165°F (74°C). However, you may prefer to cook it to a lower temperature and hold it there for longer, which will result in juicier meat.
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Avoid touching bone with the thermometer
When cooking chicken, it is important to ensure that it reaches a safe internal temperature to avoid harmful bacteria, such as salmonella. The recommended internal temperature for cooked chicken is 165°F (74°C). Bone-in chicken will take longer to reach the desired internal temperature compared to smaller cuts.
When using a meat thermometer, it is important to avoid touching the bone with the thermometer probe. This is because the bone can give a faulty reading. Bones are porous and have insulating air pockets that inhibit heat transfer, so they do not channel heat as efficiently as flesh. As a result, the bone may not have reached the same temperature as the surrounding meat, even if the meat has been cooked to the recommended temperature.
To avoid touching the bone with the thermometer, insert the probe into the thickest part of the meat, pushing it in a little more than halfway through. Pull the probe slowly up through the meat and watch the display for the lowest number it reads—this is the doneness of the chicken. Make sure to take readings from multiple spots to ensure doneness, as the temperature can vary in different parts of the chicken.
It is worth noting that the colour of the meat or juices is not a reliable indicator of doneness. Chicken meat and juices may still appear pink, red, or purple even when the chicken has reached the safe internal temperature. This is due to the presence of myoglobin, a richly pigmented protein that delivers oxygen to muscle fibres. Younger chickens with porous bones may also have purplish bone marrow that can permeate through the bones and stain the surrounding meat and bones.
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Take temperature in multiple spots
When cooking bone-in chicken, it is important to ensure that the meat reaches a safe internal temperature to avoid harmful bacteria such as salmonella. The recommended safe internal temperature for chicken is 165°F (74°C).
To accurately gauge the doneness of bone-in chicken, it is recommended to use an instant-read thermometer and take the temperature in multiple spots. Bone does not conduct heat as efficiently as flesh due to its porous nature and insulating air pockets. Therefore, it is crucial to take temperature readings close to the bone, as well as near the edge, to ensure that the meat is thoroughly cooked. Insert the thermometer into the thickest part of the meat, avoiding direct contact with the bone, and pull it slowly upwards.
By taking multiple readings, you can ensure that the chicken has reached the desired temperature throughout. It is important to note that the temperature will continue to rise slightly after removing the chicken from the heat source. Thus, it is recommended to remove bone-in chicken from the heat when it reaches 155°F, as the temperature can increase by about 10°F during the resting period.
Additionally, it is worth mentioning that the doneness of chicken cannot be accurately determined by visual cues alone. While it is commonly believed that clear juices or the absence of pink meat indicate doneness, young grocery store chickens may still exhibit pink or red hues in their meat and juices, even when properly cooked. This is due to the porous nature of their bones and the presence of myoglobin, a richly pigmented protein. Therefore, relying solely on visual cues can be misleading, and the use of a meat thermometer is strongly recommended.
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Safe internal temperature for white meat
When cooking chicken, it's important to ensure that it reaches a safe internal temperature to prevent foodborne illnesses. The safe internal temperature for white meat chicken, such as chicken breasts and thighs, is typically 165°F (74°C). This temperature is recommended by the USDA and ensures that harmful bacteria, such as salmonella, are destroyed.
To accurately measure the internal temperature of chicken, use a food thermometer. Insert the thermometer into the thickest part of the meat, avoiding any contact with bone, air pockets, or fat, as these can give a faulty reading. For bone-in chicken, push the thermometer through the top or side of the meat, depending on what provides better access to the thickest portion. As you pull the thermometer slowly up through the meat, watch for the lowest temperature reading, as this indicates the doneness of the chicken.
It's important to note that the safe internal temperature for white meat chicken can vary slightly depending on the fat content of the meat and the cooking method. For example, some sources suggest that white meat chicken can be removed from the heat at 160°F, assuming it has been cooked sufficiently to reach this temperature. Additionally, lower temperatures can be used if the chicken is held at that temperature for a longer period, according to pasteurization tables.
Always follow food safety guidelines when handling and cooking chicken to prevent any foodborne illnesses. This includes washing hands and surfaces, separating raw meat from other foods, cooking to the appropriate temperature, and promptly refrigerating leftovers.
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Safe internal temperature for dark meat
When cooking chicken, it is crucial to ensure that it reaches the right internal temperature to avoid foodborne illnesses and to achieve the desired texture. The safe internal temperature for dark meat chicken, such as thighs and drumsticks, is different from that of white meat.
White meat chicken, including chicken breasts and wings, should reach an internal temperature of 165°F (74°C) for food safety. This temperature is recommended by the USDA to destroy harmful bacteria like salmonella. However, exceeding this temperature can result in dry and chewy chicken. Therefore, it is advisable to remove the chicken from the heat source once it reaches an internal temperature of 162°F, as it will continue to rise to 165°F due to carry-over cooking.
Dark meat chicken, on the other hand, is technically safe to eat at 165°F, but it is recommended to cook it to a higher temperature for optimal taste and texture. Dark meat contains higher amounts of connective tissue and collagen, which require longer cooking times and higher temperatures to break down. Cooking dark meat chicken to a minimum internal temperature of 175°F will result in more tender and juicy meat. Some sources suggest that temperatures between 175°F and 190°F are ideal for dark meat, allowing enough time for the collagen to break down and ensure a juicy and flavourful result.
To accurately measure the internal temperature of chicken, it is best to use an instant-read thermometer. Insert the thermometer into the thickest part of the meat, avoiding contact with bone, air pockets, or fat, as these can give inaccurate readings. Take multiple readings in different spots to ensure doneness, as bone conducts heat differently from flesh, and the meat closest to the bone may take longer to reach the desired temperature.
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Frequently asked questions
The USDA states that the internal temperature of chicken should reach 165°F/74°C for food safety.
Use a meat thermometer to measure the temperature in multiple spots, making sure to get a reading from the thickest part of the meat.
Ensure the thermometer is not touching bone, air pockets, or fat.
For the best-tasting white meat, you generally want to cook the meat to an internal temperature of 160°F.
The chicken should remain at 165°F for at least 15-30 seconds.
