How to know if chicken is cooked

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The recipe strips the nuggets of artificial preservatives and contains more recognizable ingredients like lemon-juice solids and rice starch. More than ever, customers care about where their food comes from and how it is prepared,” she said. The recipe may be changing, but the preparation and cooking process for the nuggets will stay the same. Here, the chicken is pushed into the blending room, which is essentially a giant chamber that will transport it to the blender. The meat is then dumped into the grinder.

Then the nuggets travel down the assembly line to be covered in a light batter, which is shown in the center of this photo. Every editorial product is independently selected, though we may be compensated or receive an affiliate commission if you buy something through our links. Ratings and prices are accurate and items are in stock as of time of publication. What’s the correct temperature of cooked chicken?

The answer should be pretty straightforward, but there’s a lot of confusion out there. In culinary school, times and food-safe temperatures were drilled into our heads. How long can cooked food remain unrefrigerated before it become unsafe? What are the conditions where you can defrost a chicken in water instead of the refrigerator?

How to Take the Internal Temperature of Chicken The best way to take the internal temperature of chicken is with an instant-read thermometer. In general, you want to probe the chicken in the thickest part of the meat. Make sure the thermometer isn’t touching bone or a pocket of air or fat, which can give you a faulty reading. These temperatures also apply when reheating chicken.

Chicken breast Push the tip of the thermometer into the thickest part of the breast a little more than halfway through, avoiding the bone if cooking bone-in chicken. Most times, it’s easier to go in through the top, although it’s sometimes better to go in through the side. Use your best judgment based on which presents the thickest part of the chicken breast. After the temperature stabilizes on the thermometer, slowly pull the probe back until it reaches the center of the chicken.

Chicken thighs Push the tip of the thermometer through the thickest part of the thigh towards the meat’s center. There’s a small bone that runs through the center of the thigh, so you’ll want to pull the probe back if you happen to hit it. When the temperature stabilizes on the thermometer, slowly pull the probe back to see if the temperature changes. Roast chicken With a roast chicken, you’ll want to check two temperatures: the thighs and the breasts.

Use the locations specified above and continue cooking until both locations reach the appropriate temperature. Chicken wings and chicken drumsticks It’s difficult to check the temperature on chicken wings and drumsticks. The goal is to insert a thermometer into the thickest part of the meat without touching bone, but wings don’t contain a lot of meat and drumsticks have a large bone running through the middle. If you can’t get an accurate reading, you can tell if chicken drumsticks and drumettes are finished cooking by looking at the meat on the skinny side of the leg. The meat should shrink up, and you should be able to see a lot more bone than you could when you started cooking. Exceeding this temperature can result in dry, chewy chicken.