Handle raw chicken properly, and you’ll reduce your risk of contracting a foodborne illness. Equally important is cook time. 

You must cook chicken to a safe minimum internal temperature of 165°F, which should be measured with a meat thermometer. Test internal temperature in the innermost part of the thigh and wing, as well as the thickest part of the breast. 

The color of cooked chicken is no reflection of safety. The pink color in safely cooked chicken may be a result of hemoglobin in tissues. Smoking or grilling may also cause this reaction, which occurs mostly in young birds. Only a food thermometer can accurately detect whether the minimum internal temperature has been reached. 

Many of the new-generation meat thermometers are digital, including the CDN Proaccurate Stainless Digital Thermometer ($19.99) and Taylor Digital Cooking Thermometer ($15.99), which has a built-in programmable timer. 

Our Chronological Coverage 

  1. Most Chicken Producers’ Safeguards “Inadequate”
  2. Agriculture Department Slow on Campylobacter Test
  3. Handle Chicken Safely