Cooking meat to the correct internal temperature is critical to ensure the safety of those who will be consuming the meat. There is no bigger risk for pathogens and foodborne illnesses than when you cook poultry, such as chicken. This guide will show you where to check the temperature of a whole chicken so that you don’t get food poisoning.
Properly cooking chicken to a safe internal temperature is crucial for preventing foodborne illness. But simply cooking chicken until it “looks done” is not enough – you need an accurate thermometer to guarantee safety and great taste. In this comprehensive guide, we’ll explain where on the chicken to take the temperature, what the proper temperature should be why it matters plus tips and tools for success.
Why Getting the Temperature Right Matters
Chicken can harbor harmful bacteria like Salmonella and Campylobacter. To get rid of these bacteria, you have to cook chicken to a certain temperature inside that is hot enough to kill them.
Chicken that isn’t fully cooked is dangerous because bacteria may still be alive in it. Overcooked chicken results in dry, tough meat.
You can serve chicken that is both safe to eat and perfectly cooked if you take the temperature inside the right place and make sure it has reached a safe level.
Choosing the Best Location on the Chicken
To get an accurate reading the thermometer must be placed in the thickest part of the meat, away from any bones.
Thighs Are the Most Reliable Spot
The best location is the thickest section of a thigh, avoiding the joint and bone. Thighs take the longest to cook, so when the thigh reaches the proper temperature, you can be sure the rest of the chicken is also fully cooked.
Breast Is a Secondary Option
The thickest part of the chicken breast, avoiding any ribs or bones, can also be used. But breasts cook faster than thighs and are prone to drying out. Relying solely on breast temp may lead to undercooked thighs.
Whole Chickens Require Checking Multiple Areas
To check the temperature of a whole chicken, put the thermometer into the thickest part of each breast and thigh. You need to make sure that both areas reach the lowest safe temperature inside. It’s also important to check the stuffing’s temperature if the chicken is stuffed.
What Temperature Indicates Chicken Is Cooked?
According to USDA guidelines, chicken is safe to eat when:
- The thighs/legs reach 165°F (74°C)
- The breasts reach 165°F (74°C)
- All parts maintain 165°F for at least 15 seconds
For juicier meat, pull chicken around 5°F below the target temperature. The temperature will continue rising as it rests.
Why 165°F is the Magic Number
165°F is the temperature at which bacteria are instantly killed. Chicken held at this temperature for just 15 seconds will be safe to eat.
Visually checking for doneness is unreliable. Only a thermometer can confirm chicken has reached the 165°F safety zone.
Pro Tips for Accurate Results
Follow these tips for reliably getting an accurate temperature reading:
- Use an instant-read digital thermometer for fastest, most precise readings
- Insert probe horizontally into the meat, avoiding bones
- Wait 15-20 seconds before reading the temperature
- Check multiple areas of whole chickens for even doneness
- Clean thermometer with soap and water after each use
Common Chicken Temperature Mistakes
Avoid these common mistakes when taking the temperature:
- Inserting probe along a bone – gives false high reading
- Not waiting for display to stabilize – temperature will be inaccurate
- Checking only one area, even for a whole chicken
- Trusting pop-up thermometers built into chickens – unreliable
With the right technique and tools, checking chicken temperature will ensure your food is safe and perfectly cooked every time. Follow these guidelines and you’ll take the guesswork out of chicken cookery.
Here are the frequencies of entities I found:
- chicken: 22 times
- temperature: 19 times
- thermometer: 10 times
- thickest: 5 times
- thigh: 5 times
- breast: 4 times
- bacteria: 4 times
- whole chicken: 3 times
- 165°F: 3 times
- bones: 3 times
- safe: 3 times
- cooking: 2 times
- foodborne illness: 1 time
- salmonella: 1 time
- campylobacter: 1 time
- usda: 1 time
- stuffing: 1 time
- digital thermometer: 1 time
- instant-read: 1 time
- probe: 1 time
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Where to Check the Temp of a Whole Chicken
Checking the temp of a whole chicken versus other parts of a chicken is different. So, it’s helpful to know where to get the most accurate reading on the whole chicken’s temperature.
If you are using a meat thermometer with a probe, it is important to position the probe correctly so that you know when the meat is safe to eat. The general rule on where to check the temperature of a whole chicken is to insert it into the thickest part of the meat, specifically the breast area.
A whole chicken is made up of several parts and each of these parts varies in the amount of time they take to cook. For instance, the meat inside the breasts should be 162 F, while the meat inside the thighs or legs should be 190 F. The internal temp requirement will require different cooking times and temperatures for each part.
When probing a whole chicken, make sure to avoid any bone, gristle, or fat. You can facilitate more efficient cooking by orienting the chicken in the oven, such that the legs and thighs are facing the heat source. The breast cooks faster so it should be positioned away from the heat source. This position of the whole chicken ensures that the whole chicken cooks at the same rate. It will also avoid uneven cooking wherein some parts are cooked while others are still raw or underdone.
The issue of cooking the whole chicken in an oven isn’t a big deal. The convective heat allows even distribution of heat inside the oven as compared to a grill where one side gets direct heat and the other is exposed to indirect heat.
Knowing where to probe the thermometer in your chicken ensures that you can get the most accurate temperature reading. If you don’t position the probe correctly, you run the risk of having undercooked or overcooked chicken. And you want to avoid both instances because one is a health risk and the other just does not make your chicken meat enjoyable.
Chicken is the most consumed meat in the world. It is a healthy choice because it is leaner. However, chicken meat that is not handled properly or cooked thoroughly can be a health hazard. Chicken meat is contaminated with salmonella and other types of bacteria that can cause foodborne illnesses, or food poisoning, in humans. According to the CDC, salmonella is the most common cause of food poisoning in the world.
Therefore, you need to cook the chicken (especially a whole chicken) thoroughly to kill off the harmful bacteria. You should also pay attention to the handling of the chicken meat while still raw. It is very easy to cross-contaminate your kitchen surfaces or other food items, especially when making raw food preparations, such as salad. Always observe the best practices for handling and cooking chicken meat to avoid any health risks or contamination.
How To Check A Roasted Chicken’s Temperature
FAQ
Where do you put the thermometer in a chicken?
For a whole chicken, insert the thermometer into the thickest part of the thigh, avoiding the bone. For a chicken breast, insert the thermometer into the thickest part of the breast, also avoiding the bone.
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.