Cooking chicken properly is crucial for both food safety and achieving the best texture and flavor. The only reliable way to ensure chicken is thoroughly cooked is to use a food thermometer to check the internal temperature But simply owning a thermometer isn’t enough – you need to know exactly where to insert the probe to get an accurate reading
Here is a comprehensive guide to taking the internal temperature of all types of chicken, including whole chickens, chicken breasts, thighs, wings, ground chicken, and more.
Why Temperature Matters
Chicken can contain harmful bacteria like Salmonella and Campylobacter. Thorough cooking is necessary to kill any pathogens that may be present. The safe minimum internal temperature recommended by the USDA is 165°F (74°C). At this temperature, even the most heat-resistant bacteria are destroyed.
Merely looking at the color and texture of chicken doesn’t reveal whether it has reached a bacteria-killing temperature inside. Taking the internal temperature is the only reliable way to confirm safety and doneness.
Choosing a Thermometer
Several types of food thermometers can accurately measure the internal temperature of chicken. Here are a few of the most common options:
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Instant-read thermometers provide quick temperature readings in just a few seconds. They are inexpensive and portable but require piercing the chicken to take a reading.
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Oven-safe thermometers remain inside the chicken while it cooks. This allows you to monitor the temperature without opening the oven. However, they may be affected by oven heat and are less precise than instant-read types.
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Digital thermometers provide easy-to-read temperature displays. Many feature alarms and presets for different foods. They tend to be more accurate than dial thermometers.
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Probe thermometers use a wire probe connected to a remote monitoring unit. This allows checking chicken temp without opening the oven.
No matter the type, calibrating the thermometer first is essential for accuracy.
Where to Insert the Thermometer Probe
Choosing the right location to check internal temperature is key. Follow these guidelines:
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For a whole chicken, insert the probe into the thickest part of the thigh, taking care to avoid bone.
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For chicken breasts, aim for the thickest section, away from any bones or fat deposits.
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For bone-in parts like thighs or legs, probe the thickest area near the bone but not touching it.
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For ground chicken, insert the probe halfway into the thickest burger or portion.
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For thin cuts like chicken wings, insert the probe through the side of the meatiest area.
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For rolled or stuffed pieces, aim for the center without hitting any filling.
Placing the thermometer correctly ensures an accurate reading. Avoiding bone is key, as it conducts heat differently than the meat.
How to Insert the Thermometer
Once you’ve identified the optimal location, follow these steps:
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Clean and sanitize the probe if needed between uses to prevent cross-contamination.
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Insert the probe deep into the meat, at least 1⁄2 to 3⁄4 of an inch. It should reach the geometric center.
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Avoid inserting it at an angle. Go straight down into the meat for best results.
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Leave the probe in place for 15-20 seconds until the reading stabilizes before recording the temperature.
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Clean the probe again after use, especially if checking the temp of raw chicken.
Interpreting the Temperature
There are a few things to look for when reading chicken’s internal temperature:
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It must reach the USDA-recommended minimum temp of 165°F (74°C). Higher temperatures are acceptable.
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White meat like breasts can be taken up to 170°F for tender, juicy results.
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Dark meat like thighs and legs can go up to 175-180°F since they stay moister.
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If multiple pieces are cooking, check each one in the thickest spot.
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Let the temperature stabilize before removing from the heat source.
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Allow the chicken to rest 5-10 minutes before serving, as the temp may rise another 5-10 degrees.
Why Technique Matters
There are a few common mistakes people make when taking the internal temperature of chicken:
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Inserting the probe too shallowly so it doesn’t reach the center.
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Positioning it near bone, which conducts heat faster than meat.
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Measuring in thin parts that cook more quickly than thick sections.
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Not leaving it in place long enough to get an accurate stable reading.
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Forgetting to calibrate the thermometer for accuracy.
With the right technique and equipment, checking chicken’s temperature is easy. The small amount of time invested pays big dividends in terms of food safety and delicious results. Don’t rely on guesswork – use a food thermometer correctly every time.
Where to Check the Temp of a Whole Chicken
Checking the temp of a whole chicken versus other parts of a chicken is different. Therefore, it pays to know where to check the temp of the whole chicken so you can get the most accurate reading.
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 example, the breast part must have an internal temp of 162 F while the thighs or legs should read 190 F on the thermometer. 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
Does chicken need to be 165 everywhere?
➤ Chicken Thigh Temp, Leg Temp: 170°F and Higher
Dark meat (leg and thigh meat) is still safe at 165°F, but it is recommended to cook it to an internal temperature of about 170-175°F (77-79°C). The chicken’s legs are actively worked muscles, and the meat is tougher because of it.
How to check body temperature of chicken?
Also measuring deep body temperature by inserting a thermometer in the cloaca will give an accurate reading.
Can I pull chicken off at 145?
Chicken is notorious for food contamination. Hence the 165 degrees gives instant safety zone for eating. If you drop to 145 you need extended time at temperature for safety reasons but it will then be safe to eat.