The safe internal temperature for cooked chicken is 165°F (73.9°C). This temperature ensures that harmful bacteria are destroyed, making the chicken safe to eat.
Why is Temperature Important?
Using a food thermometer to check the internal temperature is crucial because it's the only reliable way to determine if the chicken is fully cooked. Visual cues alone, such as the color of the juices, are not sufficient indicators of doneness. Reaching 165°F ensures food safety and prevents foodborne illnesses.
How to Check Chicken Temperature
- Use a Food Thermometer: An instant-read thermometer is best.
- Insert Properly: Insert the thermometer into the thickest part of the chicken (usually the breast or thigh), avoiding bone.
- Confirm the Temperature: Ensure the thermometer reads 165°F (73.9°C) or higher.
Different Cuts of Chicken
While the safe minimum internal temperature remains 165°F for all chicken parts, larger cuts like a whole chicken or thighs might require slightly longer cooking times to reach that temperature throughout.
Importance of Resting Time
While not strictly necessary for reaching the safe internal temperature, allowing the chicken to rest for a few minutes after cooking can help the juices redistribute, resulting in a more tender and flavorful final product.
In summary, always cook chicken to an internal temperature of 165°F (73.9°C), using a food thermometer for accuracy and food safety.
