Cooking chicken to the correct internal temperature is a practice for ensuring food safety and preventing foodborne illnesses. Raw chicken can harbor harmful bacteria that, if not destroyed through proper cooking, can lead to serious health issues. This attention to detail protects health by eliminating microorganisms that thrive in undercooked meat.
The Safe Internal Temperature
The universally recommended safe internal temperature for all poultry, including whole chicken, individual parts, and ground chicken, is 165°F (74°C). This specific temperature is not arbitrary; it represents the point at which common foodborne pathogens, such as Salmonella and Campylobacter, are destroyed. When chicken reaches 165°F, the proteins within the bacteria begin to denature, a process that destroys their cellular structure and renders them harmless. This temperature ensures that the majority of bacteria are eliminated within seconds of exposure, making the chicken safe for consumption. This standard applies to all chicken cuts, from breasts and thighs to wings and ground chicken.
Accurate Temperature Measurement
Using a food thermometer is the only reliable method to confirm that chicken has reached a safe internal temperature. Visual indicators, such as meat color or juice clarity, are not reliable signs of doneness and can be misleading. Instant-read digital thermometers are effective for checking chicken, providing quick and accurate readings. To use a food thermometer correctly, insert the probe into the thickest part of the chicken, ensuring it does not touch any bone. For whole chickens, check the innermost part of the thigh and breast; for individual pieces, target the thickest section of the meat. The thermometer should be inserted deep enough to reach the center of the thickest part to get an accurate reading.
Beyond the Thermometer
While a thermometer provides the most accurate measure of doneness, other factors contribute to safely prepared and palatable chicken. Allowing chicken to “rest” after cooking is an important step. During resting, the internal temperature of the meat continues to rise slightly due to carryover cooking, which helps ensure any remaining bacteria are destroyed. This process also allows the meat fibers to relax and reabsorb juices, resulting in a juicier and more tender product. Visual cues like clear juices, white meat, and a firm texture can indicate doneness, but are secondary to a thermometer reading. For instance, pinkness near the bone in cooked chicken is sometimes due to hemoglobin and does not necessarily mean the meat is undercooked. If, after checking with a thermometer, the chicken is found to be undercooked, it should be returned to the heat source until it reaches the safe 165°F (74°C).