Whether you’re baking, oven-roasting, smoking, or frying, we’ve got the correct temperature tips to help you find success in cooking chicken.
What Temperature to Cook Chicken To? The FDA Food Code recommends cooking chicken to 165°F (74°C). But the pasteurization of chicken is actually a function of both temperature and time. If you can hold your chicken at 145°F (63°C) for 8.5 minutes, you can achieve the same bacterial reduction as at 165°F (74°C). In his book, Kenji López-Alt…
The not-so-secret hope of my heart whenever anyone says, “come watch the game at my place this weekend,” is that there will be wings. Not just some wings, either. Lots of wings. Wings—preferably plenty of flats!—with blue cheese dressing for dipping. Sadly it doesn’t often happen, and I think the reason is that many people…
What are you having for dinner tonight? Chances are, it’s chicken. According to the USDA, chicken is the number one protein consumed by Americans. We eat this little bird grilled, sautéed, deep-fried, roasted, poached, skewered, in a sandwich, and in salads. And what’s not to love? Chicken is lean, inexpensive, readily available, and packed with protein….
While there are several ways you can prepare chicken for a salad (e.g. grilling, baking, pan searing and poaching), we’ve found that your best bet for achieving tender, white and juicy chicken is a technique that mimics sous vide.
If you’ve ever been on the receiving end of a crispy chicken leg whose insides look like a bloody mess, there’s no need to throw out the entire batch. As long as the bird was brought to an internal temperature of 165°F (73°C) for at least 15 seconds, it’s safe to eat.
Any seasoned grill master (brave enough to fire up the pit in the dead of winter) can tell you how difficult it is to get accurate temperature measurements in cold weather.
