Claire Thompson
Cooking chicken to the correct internal temperature is crucial to prevent foodborne illnesses caused by harmful bacteria. The recommended internal temperature for cooked chicken varies depending on the part of the chicken and the cooking method. The United States Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) recommends cooking whole chickens and chicken parts, such as breasts, legs, thighs, and wings, to a minimum internal temperature of 165°F (74°C). However, some sources suggest that cooking dark meat to higher temperatures, around 190-200°F (88-93°C), can result in more tender and juicy meat. It is important to use a food thermometer to check the internal temperature of the chicken, ensuring it reaches the safe zone for consumption.
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What You'll Learn
Checking the internal temperature of chicken
Choose the Right Thermometer
Using a thermometer is the most accurate way to determine the internal temperature of your chicken. There are a variety of thermometers available, including digital instant-read thermometers and cooking alarm thermometers. The Thermapen® ONE is a popular choice for its accuracy and speed.
Insert the Thermometer Properly
When checking the temperature, insert the thermometer probe into the thickest part of the chicken meat. For a whole chicken, this is typically the breast. Push the probe through the meat slowly and watch the display for the lowest number it reads—this is the coldest spot in the chicken, indicating its doneness.
Target Temperatures for Different Parts
Different parts of the chicken have different optimal temperatures. For white meat, such as chicken breast, the target temperature is typically around 150°F to 165°F. For dark meat, like chicken thighs, higher temperatures of 175°F to 180°F are recommended for tender and juicy results. The legs, being tougher, can be cooked to a range of 170°F to 175°F.
Resting Period
After removing the chicken from the heat source, it's important to let it rest for a period. During this time, the internal temperature of the chicken will continue to rise and then fall. For example, if you remove a whole chicken from the oven when the breast temperature reaches 162°F and let it rest for 30 minutes, the final temperature will be above 165°F, ensuring food safety and optimal taste.
Visual and Tactile Indicators
While not as accurate as a thermometer, there are some visual and tactile clues that can provide additional guidance. For example, checking if the juices run clear when you pierce the meat with a knife, or observing if the meat is no longer pink. However, it's important to note that the colour of meat can be influenced by factors other than temperature, such as pH.
By following these steps and paying close attention to the internal temperature of your chicken, you can ensure that your meal is safe, tasty, and cooked just the way you like it.
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Cooking methods and temperatures
When cooking chicken, there are several temperatures to keep in mind. There's the temperature you set your oven to, the internal temperature of the chicken, and the minimum safe internal temperature to ensure food safety.
Roasting
To roast a whole chicken, position a rack in the lower third of the oven and heat to 500 F. Place the chicken in a roasting pan with a rack and season with kosher salt. Insert an ovenproof digital probe thermometer into the thickest part of the breast and set it to alert you when the temperature reaches 162 F. Transfer the chicken to the oven and immediately turn the temperature down to 350 F. Wait for the thermometer to beep, which should take approximately 90 minutes. After removing the chicken from the oven, let it rest for 30 minutes, keeping the probe in the breast. During this time, the temperature on the probe will continue to rise and then fall. When it reaches 120 F, the chicken is ready to carve.
Broiling
Season bone-in, skin-on chicken parts with kosher salt and rub the skin with vegetable or olive oil. Put the pieces under the broiler and flip them regularly so they don't burn—every 3 to 4 minutes. Depending on the size and thickness of the chicken and the intensity of your broiler, the pieces should take between 8 and 12 minutes (or 25 to 30 minutes for bigger pieces) to cook. Check the thickest part of the meat—if it's pink, it needs more time, and if it's white throughout, it's fully cooked.
Sous Vide
With the sous vide method, you can heat chicken breasts to 165 F for as long as you want without the temperature going any higher. This ensures juicy, tender breast meat with minimal effort.
Safe Minimum Internal Temperature
The USDA-recommended safe minimum internal temperature for chicken is 165 F (74 C). This temperature kills harmful bacteria such as Salmonella, which is endemic to all poultry. However, it's important to note that the chicken's internal temperature continues to rise after it's removed from the heat source. Therefore, you can remove the chicken from the heat when it reaches 155 F for 45 seconds, or 165 F for a few seconds, and it will still be safe to eat.
For chicken legs, a higher temperature of 170-175 F (77-79 C) is recommended for eating quality purposes, as the meat is tougher and contains more connective tissue that needs higher temperatures to dissolve properly.
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Using a food thermometer
The recommended safe internal temperature for chicken is 165°F (74°C). Using a food thermometer is a great way to ensure your chicken is cooked to the right temperature.
There are two types of food thermometers: analog and digital. A digital thermometer will instantly display the internal temperature in bold numbers, in either Celsius or Fahrenheit. An analog thermometer works like a traditional thermometer, with a red arrow pointing to the temperature in degrees listed in both Celsius and Fahrenheit.
When checking the temperature of chicken, it's important to insert the thermometer into the thickest part of the meat, avoiding any bones, fat, or skin. This is because bone, fat, and skin take longer to heat up than the actual protein, which can cause you to overcook the meat. For whole poultry, insert the thermometer into the inner thigh area near the breast. For skin-on cuts, use a fork to gently lift the skin and insert the thermometer directly into the meat.
You'll know the chicken is done when the temperature reading levels out. At this point, you can turn off the heat or continue cooking, depending on the internal temperature and your desired level of doneness. It's important to note that the chicken will continue to cook for a few minutes after being removed from the heat, so it's best to aim slightly below your target temperature.
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Chicken doneness
However, chicken parts have different flavours and functions in recipes, and different cook times and temperatures to reach optimal doneness. For example, chicken thighs and other dark meats generally taste better when cooked to higher temperatures (175°F to 180°F) because they have higher amounts of connective tissue. Cooking dark meat to 165°F will result in chewy, rubbery meat, but at 175°F to 180°F, it will be tender and juicy as the collagen melts and turns to gelatin. Chicken legs also fall into this category, with a recommended range of 170°F to 175°F.
On the other hand, chicken breasts are leaner and more delicate, so they are safe to eat and will be tender at 165°F. One method to achieve this is to heat your oven to 500°F, place the chicken in a roasting pan with a rack, and season it with kosher salt. Insert an ovenproof digital probe thermometer into the thickest part of the breast, and set it to alert you when the temperature reaches 162°F. Then, transfer the chicken to the oven and immediately turn the temperature down to 350°F. Wait for the thermometer to beep, which should take approximately 90 minutes. After removing the chicken from the oven, let it rest for 30 minutes, keeping the probe in the breast. The temperature will continue to rise and then fall during this time. When it dips down to 120°F, it's ready to carve, and the breast meat will be tender, juicy, and perfectly safe.
It's important to note that the colour of meat is not a good indicator of doneness, as pinkness can be caused by factors other than temperature, such as pH. Checking the juices of the meat with a knife can also be misleading, as by the time the juices run clear, the meat may be dry because its proteins have released most of their water. Therefore, it is recommended to use a fast and accurate thermometer to check the internal temperature of the chicken to ensure doneness and food safety.
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Preventing foodborne illness
Chicken is a food that is easy to overcook because many people are afraid of undercooking it and getting sick. The recommended internal temperature for chicken to be considered safe for consumption is 165°F (74°C). At this temperature, harmful bacteria such as Salmonella, which is present in all chickens, are killed.
To ensure that chicken reaches the desired internal temperature, it is important to use a thermometer. There are two types of thermometers that are particularly useful for this purpose: a digital instant-read thermometer and a cooking alarm thermometer. By using a thermometer, you can monitor the temperature of the chicken and prevent overcooking or undercooking.
When checking the temperature of chicken, it is important to insert the thermometer probe into the thickest part of the meat and pull it slowly upwards, watching for the lowest temperature reading, which indicates the doneness of the chicken. This is because chicken cooks from the outside in, creating thermal gradients with the thermal center being the coldest.
It is worth noting that the temperature of chicken continues to rise even after it is removed from the heat source. Therefore, it is recommended to let the chicken rest for a period of time before serving. For example, after roasting a whole chicken, let it rest for 30 minutes, during which the temperature will continue to rise and then fall. The chicken is ready to carve when the temperature dips to 120°F.
Additionally, different parts of the chicken may require different cooking temperatures to achieve optimal taste and texture. For example, chicken legs and thighs, which have tougher meat due to higher amounts of connective tissue, are typically cooked to higher temperatures of 170-175°F to ensure they are tender and juicy. On the other hand, chicken breasts are leaner and more delicate, so they are cooked to lower temperatures of around 150-165°F.
By following these guidelines, you can prevent foodborne illness and ensure that your chicken is cooked safely and to your desired taste and texture.
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Frequently asked questions
The USDA’s Food Safety and Inspection Service (FSIS) recommends cooking chicken to a minimum internal temperature of 165 °F.
You can use a food thermometer to check the internal temperature of chicken. For a whole chicken, measure the temperature in the innermost part of the thigh and wing. For pieces of chicken, check the thickest part of the piece.
The cooking time and temperature depend on the cut of chicken and the cooking method. For example, four ounces of boneless chicken breast should be roasted at 350 °F for 20 to 30 minutes, simmered for 25 to 30 minutes, or grilled for six to eight minutes per side. Always follow the recipe instructions and use a thermometer to check the internal temperature.
Chicken can carry harmful bacteria on the outside, which can cause foodborne illness if consumed. Cooking chicken to the recommended temperature will destroy these bacteria and prevent foodborne illness.
