Knowing the proper doneness temperatures when cooking chicken will ensure juicy results. But what if the meat or juices are pink, and it looks bloody? If you’re like many, the sight of anything but perfectly opaque meat with clear juices can make you cringe when chicken is on the menu.
Read on to find out why chicken is pink and how to make sure the temperature of the chicken in your home is safe for everyone.
Cooking chicken can seem daunting, especially when it comes to temperature. Many recipes call for baking, grilling or pan-frying chicken to an internal temperature of 165°F/74°C But is that the only safe temperature for chicken? What if you want juicy, tender meat rather than dry, overcooked poultry? Let’s take a closer look at the ideal celsius temperatures for cooking chicken to perfection
Why Temperature Matters
Food safety is very important when working with raw chicken. Salmonella and other bacteria can contaminate poultry and spread illness. Pathogens that might be in or on the meat are killed when it is cooked to a high enough temperature.
The safe minimum internal temperature recommended by the USDA is 165°F/74°C Chicken cooked to this temperature helps destroy salmonella and other illness-causing bacteria
However, reaching 165°F/74°C means the chicken is well-done. A lot of home cooks like to cook chicken at a lower temperature because it keeps its moisture and texture better. Good news: cooking chicken below 165°F/74°C is safe as long as you follow a few rules.
Minimum Safe Temperatures for Chicken
While 165°F/74°C is the USDA’s recommended safe cooking temperature. lower temperatures can eliminate foodborne pathogens with the right techniques
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145°F/63°C – The minimum safe temperature if the chicken is held at this internal temperature for at least 3 minutes. This destroys pathogens without overdrying the meat.
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150°F/65°C – Considered safe by the USDA if the chicken is not held at this temperature. Any bacteria present will not grow at this temperature.
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At 155°F/68°C, the chicken is safe as long as it stays that way for less than one minute. There is only a slight risk of foodborne illness.
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165°F/74°C is the safest temperature for cooking chicken according to the USDA. This temperature kills all salmonella.
So you have some flexibility when cooking chicken below 165°F/74°C. Just follow the time guidelines for each temperature and use a food thermometer to monitor the thickest part of the meat. Don’t forget to account for carryover cooking too.
Carryover Cooking and Resting
When you remove chicken from the oven, grill or pan, the temperature will continue rising 5-10°F/3-5°C due to carryover cooking. To avoid overshooting your target temperature, remove the chicken from the heat source when it’s 5-10°F/3-5°C below your desired doneness level.
For example, if you want juicy chicken cooked to 150°F/65°C, take it off the heat when it reaches 140-145°F/60-63°C. As it rests, carryover cooking will bring the internal temperature up to a safe 150°F/65°C.
Resting also allows the juices to reabsorb into the meat before carving or biting. Let chicken rest at least 5 minutes, and up to 10-15 minutes for larger cuts. Tent loosely with foil to keep warm.
Recommended Celsius Temperatures for Chicken
Here are some recommended internal temperatures in celsius for cooking chicken to various levels of doneness:
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60-65°C – The chicken flesh is still red and undercooked at this temperature range. Do not eat chicken below 60°C.
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65-70°C – Ideal for pan seared or fried chicken with a crispy skin and juicy interior.
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70-73°C – Cooked through with tender, moist meat. Great for roasted whole chicken or bone-in pieces.
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74-77°C – Well done chicken that is fully cooked but can be dry. Best for chicken salads, casseroles or soup recipes.
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Over 77°C – Chicken is overcooked and likely dry and tough.
As you can see, you have a wide range of safe cooking temperatures for chicken when using celsius. The key is monitoring with a food thermometer and accounting for carryover cooking and resting.
Tips for Cooking Chicken to the Right Temperature
Follow these tips to ensure your chicken reaches the ideal internal temperature for your desired doneness:
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Use a food thermometer to monitor temperature, especially for large cuts like a whole chicken or turkey. Thermometers are the only way to guarantee safety and proper doneness.
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Insert the thermometer into the thickest part of the breast and thigh, away from any bones. Check multiple areas.
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For bone-in chicken, let the thermometer touch the bone for the most accurate reading.
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If roasting or baking, don’t rely on cook time alone. Ovens can vary. Always verify temperature.
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Brining or marinating can make chicken juicier when cooked to lower temperatures like 150°F/65°C.
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Pound chicken breasts to an even thickness so they cook at the same rate, especially if stuffing or rolling.
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Don’t crowd the pan or grill. This slows cooking and can prevent proper browning. Cook in batches if needed.
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Allow carryover cooking and always rest chicken before eating. This ensures it stays moist and tender.
With the right techniques, it’s easy to achieve tender, juicy chicken in the ideal temperature range. Experiment with different celsius temperatures to find your personal preferences. Just remember to use a thermometer and follow food safety guidelines. In no time, you’ll be an expert at cooking chicken with confidence!
Chicken Doneness is a Temperature, Not a Color
Chicken meat cooks to a creamy-white color—unlike the more robust hues of cooked beef, pork, or lamb. There are some pink tones that can naturally happen in meat, but this white color stands out more.
Dr. O. Peter Snyder, Jr., Ph.D. of the Hospitality Institute of Technology and Management says, “If consumers were taught to eat safely prepared, bloody chicken, as they want to do with beef, they would be able to enjoy juicier chicken.” The trick is to learn how to prepare safe-to-eat chicken and get over our fear of a little blood in our birds.
So, how do you know for sure if your chicken is safe to eat? One word: temperature.
Perhaps one reason society accepts red and pink hues in steaks is that beef can be safely cooked to varying degrees of doneness. Chicken, on the other hand, is either safe to eat or it’s not. There is no such thing as medium-rare chicken. Nevertheless, too many cooks overcook their chicken temperature for fear of undercooking it. Overcooked chicken is just like overcooked beef: dry, tough, and less flavorful than properly-cooked meat.
Regardless of the type of meat being cooked, the higher the doneness temperature, the more juices will be lost and the less tender the results will be. The only way to be sure that the chicken will always be safe and juicy is to check the internal temperature of the chicken correctly.
Internal Temperatures for Doneness and Eating Quality of Chicken
What’s so magical about 165°F (74°C)? At this temperature, all foodborne bacteria die right away. This quick death of foodborne pathogens is recommended for poultry because it kills even the most stubborn salmonella bacteria. A slow, inaccurate dial thermometer can be off by as much as 10°F (6°C), but chicken only needs to stay at 155°F (68°C) for just under 60 seconds to be safe. (Does that sound like it goes against everything you’ve ever learned about chicken safety? If so, you might need to read our complete guide to chicken temps to brush up on the nuances of bacterial kill times. ).
What is the Safe Temperature to Cook Chicken to?
FAQ
Is chicken cooked at 70 C?
What temperature in Celsius is chicken done? Chicken is cooked to a safe temperature at 73. 9°C (165°F), crucial for averting food poisoning risks. Both bone-in and boneless marinating chicken must reach this temperature, monitored using a meat thermometer.
What temperature is chicken cooked in Celsius?
Cooked chicken should reach an internal temperature of 74°C (165°F) to be considered safe to eat.
Is chicken done at 165 or 180?
Chicken is typically cooked to an internal temperature of 165°F (74°C). This temperature ensures that any harmful bacteria like Salmonella are killed, making the chicken safe to eat.
How many Celsius is needed to cook a chicken?
The chicken must reach a steady temperature of 75°C all the way through before it can be eaten.