Claire Thompson
It is important to be able to tell whether chicken is juicy or undercooked to ensure it is safe to eat. Undercooked chicken can be a breeding ground for bacteria such as salmonella and campylobacter, which can cause food poisoning. A meat thermometer is the best way to check if chicken is cooked, with an internal temperature of 165°F needed to kill bacteria. However, there are other ways to tell if chicken is undercooked, including checking that the juices run clear and the meat is white all the way through.
| Characteristics | Values |
|---|---|
| Internal temperature | 165°F (74°C) |
| Appearance | White, no pink pieces of flesh |
| Juices | Clear |
| Smell | No foul smell |
| Texture | Firm, dry |
| Touch | Not stringy |
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What You'll Learn
Use a meat thermometer
Using a meat thermometer is a reliable way to check if your chicken is cooked and still juicy. It is recommended that chicken be cooked to an internal temperature of 165°F (74°C) to ensure that enough pathogens are killed and the chicken is safe to eat. This temperature should be measured at the center of the thickest part of the meat, ensuring that the thermometer does not touch any bone or joints, as this will give a false high reading.
To check if your thermometer is calibrated correctly, place it in a pot of boiling water; it should register between 95 and 100°C, depending on your altitude. If it doesn't register 212°F, then it is not accurate, but you can still use it by remembering your correction factor.
When checking the temperature of the chicken, it is normal for the meat to be pink and juicy, and the juices to be clear. If the juices are red, the chicken is not done.
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Observe the colour
Colour is one of the indicators of whether chicken is undercooked, but it is not a foolproof method. It is recommended to use multiple ways to test whether your chicken is done.
Additionally, the colour of the meat can change due to heat. When cooking chicken on a stovetop, by the time you get a hint of colour on the outside, the inside should be about done.
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Check the juices
Checking the juices is a good way to tell if your chicken is cooked or not. If the juices are pink, then the chicken is undercooked and needs more time. If the juices are clear, then the chicken is cooked.
Checking the colour of the juices is a trick that only works for chicken and not other types of meat. If you don't see any juices in the pan, you can make a small incision at the thickest part of the meat and observe the colour of the juices that run out. If there is a lot of liquid in the pan, this may mean that the chicken has lost its moisture and is overcooked.
You can also check the internal temperature of the chicken by inserting a thermometer into the thickest part of the meat. White meat chicken should be cooked to 165°F (73°C) and dark meat to 175°F (79°C).
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Smell the chicken
Smelling the chicken is a good way to determine whether it is juicy or undercooked. However, it is important to note that the sense of smell can vary from person to person, so it is always good to check for other signs of spoilage as well.
Fresh, raw chicken usually has very little to no odour. It may have a slight "funky" smell if it has been packaged with its juices for a while. If your chicken has a very apparent smell, such as a sour, pungent, or sulfur-like odour similar to rotten eggs, it is no longer safe to eat and should be discarded.
Spoilage refers to the changes that occur in food due to bacteria, causing it to smell bad, feel slimy, and change colour. Spoiled chicken will have a strong, unpleasant odour. It is important to note that spoilage usually occurs on the surface of the food, so if your chicken breasts feel slimy, rinse them thoroughly in cold water before cooking.
When it comes to cooked chicken, the smell test can also be useful. Cooked chicken that has gone bad will have a strong, unpleasant odour. However, it can be challenging to distinguish the smell if spices and seasonings mask the odour. Therefore, it is crucial to pay attention to other signs of spoilage, such as changes in colour or the presence of mould.
While smell can be a good indicator of whether chicken is juicy or undercooked, relying solely on smell may not always be accurate. Bacteria can sometimes be undetectable, so it is crucial to follow safe storage practices and proper cooking methods to reduce the risk of foodborne illnesses.
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Feel the texture
Feeling the texture of chicken is a common way to check if it is cooked. Raw chicken has been described as having a rubbery, jiggly, or wobbly texture. It may also feel wet, floppy, or moist. On the other hand, cooked chicken is firm to the touch and has a fibrous or stringy texture. It should not be rubbery or wobbly.
To check the texture, poke or press the chicken with your finger in a thick spot that doesn't have a bone underneath. If the chicken is raw, it will feel soft, squishy, or mushy, and it will not spring back from your touch. If it is cooked, it will feel firm and tight, and it will spring back.
It is worth noting that some people have reported that their cooked chicken has a strange texture, even when it has reached the appropriate internal temperature. This has been described as squeaky and crunchy, and it may be due to the chicken being pre-brined or marinated in acid for too long.
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Frequently asked questions
The best way to check is to use a meat thermometer. Chicken should reach an internal temperature of 165°F to be safe to eat.
If the chicken is pink inside, it is undercooked. Undercooked chicken will also have red or pink juices, rather than clear.
Raw or undercooked chicken can carry bacteria such as Salmonella and Campylobacter, which can cause food poisoning.
Always check the internal temperature of the meat with a thermometer. If you don't have one, you can cut into the thickest part of the meat and check for clear juices.
Cooked chicken should be eaten within 3-4 days and stored in the refrigerator.
