So temp close to the bone, where the meat may take longer to reach the desired temperature, as well as near the edge,” making sure to get a reading from the thickest part of the meat. “Bone doesn't channel heat as efficiently as flesh,” Morocco says, “because it is porous and those insulating air pockets inhibit heat transfer. Take the temperature in multiple spots to gauge doneness. When using an instant-read thermometer, don’t rely on a reading taken from just one part of the chicken. “Using a meat thermometer will do more to make you a better cook than a $200 skillet ever could-any serious cook should get one before spending money on new cookware.” If that particular model is too pricey for you, he suggests looking into the ThermoPop from ThermoWorks. “The ThermoWorks Thermapen One is the absolute best,” says test kitchen director Chris Morocco. The fastest way to find confidence in the kitchen (especially regarding chicken temps) is to buy a meat thermometer. They’ll take the guesswork out of cooking chicken and help you steer you clear of harmful bacteria. Before you take on a whole bird or its parts, arm yourself with the tools and tips below. (What’s for dinner tonight? Fried chicken? Roast chicken? Baked chicken? One of your signature chicken casseroles?) No matter the plan, you want to be sure you’re cooking chicken dishes to a safe temperature-and that you won’t end up with a half-frozen chicken breast (or worse, salmonella). With all the talk of carryover cooking and knowing what temps work best for which cuts and whether or not the cooking method makes a difference, it can be a bit daunting.įirst off: No, the optimal temperature doesn’t change based on the cooking method-which is a good thing, considering the many ( many ) ways there are to prepare chicken. We admit it: Determining the ideal chicken temperature can be…a challenge.
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