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 uses this principle along with the principle of carryover cooking in large masses of meat to achieve succulent, perfectly safe results at a dramatically lower pull temp. To learn the necessary thermal secrets, keep reading.
The Food Safety Culprit: Salmonella
Verifying the internal temperature of chicken is particularly important given the threat of salmonella bacteria in poultry. Why is there so much concern with this particular bacteria? Salmonella is a very hardy bacteria. It lives in the temperature range of 35-117°F (2-47°C) which is beyond what most other common food bacteria can tolerate. According to the CDC, 1 in 6 Americans gets sick from foodborne illness each year, and about one million of those cases can be attributed to salmonella.
Proper cooking and refrigeration temperatures when dealing with chicken are critical to avoid foodborne illnesses.
Food Safety is About Temperature and Time
The FDA Food Code suggests cooking chicken to 165°F (74°C) to be sure all bacteria is killed and safe to eat. This temperature is suggested because at 165°F (74°C) the chicken achieves a 7-log10 reduction—meaning that 99.99999% of the bacteria present are destroyed—instantaneously: a foolproof rule to follow for safety. Salmonella isn’t anything to be trifled with, and 165°F (74°C) is indeed the temperature to target if preparing food for individuals at higher risk of illness (older adults, pregnant women, young children, and others with compromised immune systems).
Not widely known is the fact that chicken can achieve the same 7-log10 reduction at temperatures as low as 136°F (58°C) as long as that temperature is held at 136°F (58°C) for at least 63.3 minutes. As the internal temperature increases, the holding time for a 7-log10 reduction decreases.
In The Food Lab, Kenji breaks down what is going on with the protein as the internal temperature of poultry rises:
Under 120°F: The meat is still considered raw. The muscle cells are bundled up in long, thin fibers giving the meat its “grain.”
At 120°F: The protein myosin begins to coagulate, forcing out some liquid that remains within the protein sheaths at this point.
At 140°F: The remaining proteins within the muscle cells of the breast meat coagulate, forcing all of the liquid out of the cells. The coagulated proteins make the meat firm and opaque.
At 150°F: Proteins in the sheaths themselves rapidly coagulate and contract. Water that was forced out of the cells and collected within the sheaths is squeezed out of the breast meat.
Above 150°F: Muscle fibers in breast meat have become almost completely squeezed dry. Meat is dry and chalky.
160-170°F: When held in this temperature range for ten minutes, collagen in the leg meat will begin to convert into rich gelatin, keeping the meat moist and juicy even after the muscle fibers have expelled most of their liquid.
Chicken Texture at Different Temperatures
Below is a breakdown of what the texture of the breast meat of chicken will be at different pull temperatures:
140°F: Pinkish-tinged and almost translucent; extremely soft, with the texture of a warm steak; fleshy.
145°F: Pale, pale pink but completely opaque; very juicy, a little soft. This is Kenji’s favorite doneness temp.
150°F: White and opaque, juicy, and firm.
155°F: White and opaque, starting to turn a little bit stringy; bordering on dry.
160°F and higher: Dry, stringy, and chalky.
As you can see, the breast meat will become dry if taken too far above 150°F (65.5°C), while the leg meat needs to reach the temperature range of 160–170°F (71-77°C) in order for the connective tissue to dissolve into mouthwateringly rich gelatin. Knowing that salmonella has been scientifically proven to be safely eliminated at temperatures lower than 165°F (74°C), we followed Kenji’s recipe for Simple Whole Roast Chicken to the finest detail, including the 145°F (63°C) pull temperature.
Tracking the Cook
Using ThermaData Temperature Loggers, we placed thermocouple needle probes in four locations: the standard recommended location at the deepest point in the breast avoiding bone (the lowest temperature found in the chicken), one in the breast toward the shoulder, another closer to the top of the breast about 1/2” below the skin, and the last probe in the center of the thigh. The data loggers enable us to see how all the temperature gradients rise over time as the lowest temperature reaches our pull temperature, and monitor the carryover cooking through a 30-minute rest to be sure it stays at or above 145°F (63°C) for at least 8.5 minutes.
Thermal Tip:
Your chicken is only as safe as the lowest temperature found in the breast meat. Use an instant-read digital thermometer like a Thermapen® to find the lowest temperature to spot-check once the 145°F (63°C) alarm sounds.
Food Safety Tip: Don’t Rinse
Rinsing a raw chicken will cause tiny droplets of contaminated water to spray all around your kitchen increasing the risk of spreading bacteria through cross-contamination. Pat the chicken dry with paper towels, but don’t rinse it!
Should I Truss My Chicken?
Trussing—the act of tying up the bird’s legs before cooking—is an oft-recommended but totally pointless exercise. It has the opposite effect of what you want for a bird, effectively shielding the inner highs and thereby making the slowest-to-cook part cook even more slowly. Chickens and turkeys should always be left as nature intended them: with their legs wide open, to allow for maximum heating via convection.
The graph above shows the temperature changes at various points in the whole chicken as measured by our ThermaData Temperature Loggers. You can see exactly how the internal temperatures increased during the cook. The red horizontal line represents our pull temperature of 145°F (63°C). The most dramatic rises in temperature were, unsurprisingly, in the thigh and the outer breast meat which were most directly exposed to the hot air in the oven. Neither of those areas saw a temperature increase during the rest. Rather, you can see how they began to cool immediately once the inside breast meat reached 145°F (63°C) and the chicken was removed from the oven.
Most importantly, we found that the coolest breast meat (the internal reading above) did NOT cool when the chicken was removed from the oven. See how the purple line above continues to rise from 145°F (63°C) to a maximum temperature of 155°F (69°C) during the resting period—the most dramatic temperature increase due to carryover cooking during the rest.
It is important to note that this continuous rise in internal temperature after the chicken was removed from the oven is due to the significant mass of the whole chicken being cooked. We would NOT expect to see such carryover cooking in a single chicken breast, for example.
The thigh’s peak temperature, as shown above, of 200°F (93°C) occurred as the internal breast meat reached our pull temp, resulting in a gradient variance of 55°F (30.5°C) between the coolest and hottest parts of the chicken! Many different temperatures occurring in the same roast chicken.
In summary, we were able to observe that with Kenji’s recommended pull temperature the chicken breast remained in the necessary thermal range above 145°F (63°C) for a full 15 minutes (more than the required 8.5 minutes for pasteurization) after pulling the chicken from the oven, making it just as safe to eat as a piece of chicken that had reached the instantaneous pasteurization temp of 165°F (74°C).
The Real Test: How Did it Taste?
Because the chicken was cooked to a lower temperature, the meat retained more moisture and the result was a juicy and succulent piece of chicken—not a dry bit to be found! Not only was the meat extremely juicy, but the measures taken with drying the meat and separating, oiling and salting the skin, made for crackling-crisp skin. Some of our very willing taste-testing subjects commented this was the best roasted chicken they’d ever tasted.
Because of personal preferences and some individuals being more susceptible to contracting illness, this cooking method may not be for everyone. But with the right tools and expert advice, you can experience better tasting roasted chicken. With the ChefAlarm and Thermapen’s precision and accuracy there is no need to question your chicken’s safety. Get roasting!
Line a sheet pan with heavy-duty foil and place a V-rack or cooling rack on the pan. Suspending the chicken above the pan is important to allow for air circulation around the entire bird.
Preheat oven to 500°F (260°C).
Remove the neck and giblets and pat the chicken completely dry with paper towels. Dry skin will be more crisp and will brown evenly.
Using your hands, separate the skin from the meat.
Apply oil both under and on top of the skin. Using oil rather than butter will yield crisper skin because butter is about 18% water, which will steam and then cool the skin as it evaporates, giving the skin a spotty appearance with soft spots as it browns.
Season on all sides with salt and pepper.
Place the chicken onto the prepared rack. Place the probe from a ChefAlarm® or another leave-in probe thermometer into the deepest part of the breast to track the lowest temperature during the cook. Set the ChefAlarm’s high alarm to 145°F (63°C).
Place the chicken in the 500°F (260°C) preheated oven and turn the oven temperature down to 350°F (177°C) as soon as the oven door is shut. Continue cooking until the high alarm sounds (cook time will be approximately 1 to 1-1/2 hours depending on the size of the bird).
Once the alarm sounds, spot-check the breast meat with an instant-read thermometer like a Thermapen to be sure the ChefAlarm’s reading is the lowest temperature (the exact location of the lowest temperature may shift during the cook). You need to verify that the lowest reading is 145°F (63°C). Check the temperature of the leg meat, as well. It should be in the perfect 170–175°F (77–80°C) range. If not, put the chicken back into the oven for a couple more minutes.
Once the final pull temp has been reached allow the chicken to rest, uncovered, for 15 minutes. This is critical. It must rest for a full 15 minutes for the full pasteurization of the meat to occur and for the chicken to be safe to eat. To be extra safe, you could use both the built-in timer function in the ChefAlarm set to 15 minutes and the low-temperature alarm feature unique to the ChefAlarm. Simply set the low-temperature alarm to 145°F (63°C) during the rest to be sure your chicken doesn’t dip below the target temperature for at least 8.5 minutes.
This is a well written article with great info and supporting links that should satisfy the biggest cooking geek. I understand and learned a lot. Thank you for the work and the great products. But, I wonder if your real goal is to get me to buy the data logger. Don’t think I can get the wife on board for that as she already thinks I have too many probes to go with the ChefAlarm. 🙂
We used the data loggers so we could graph exactly what was happening during and after cooking to be sure the chicken would really be safe to eat at Kenji’s indicated pull temperature–and it thankfully was! A ChefAlarm is definitely the ideal tool when tracking temperatures in a large piece of meat roasting in the oven. Especially with the high and low alarms, and its min max feature so you know when you’ve reached your pull temperature as well as the highest temp reached during the rest.
Thanks for this article. I learned so much: like about the pointlessness of trussing. Plus, how refreshing that we can now enjoy chicken safely without it being dry!
This article is a relief in a lot of ways! I was always concerned about getting the entire chicken to 165 degrees — making multiple temp checks of the bird to be certain. Now, however, I can be safe and prepare a great, juicy chicken. And I’m with Robin — does it work for turkey? Seems like it should.
The safe internal temperature for cooked chicken is 165F with no signs of pink. I hope no one has gotten food poisoning from following these suggestions.
For smaller quantities of chicken (like a few chicken breasts), cooking up via sous vide to a lower target temperature works wonders as well. It’s a completely different meat than what I ate for decades. Juicy, no worries, easy.
(We usually go about 150°F, then finish quickly on the stove or grill. Usually with a perfunctory temp verification with the Thermapen. Same rules though – do your homework to get proper time/temp calculations.)
Gary, just set you temperatures on your Komodo or BGE to the same temp as we used in the oven. Be sure to use your ThermoWorks tools to measure your grill surface temp, and the internal temp of your chicken.
The instructions say to Pre-heat oven to 500. Then once the chicken is put into the oven and the door is closed, lower the temp of the oven to 350.
Can I just set the vents for just 350 or do I want to pre-heat the KK at 500 ?
How long at 500 ? Don’t want to heat soak the KK for a long time as it takes a while to get the temp down.
I tried this and somehow I did something wrong as well I would like to know what to do once the chicken hits 145. I understand leaving the chicken rest at 145 at 8 minutes and let the chicken rest for 10 minutes afterwards. The question is once the chicken hits 145, is the chicken taken out ? In the directions it really doesn’t say what to do.
Thank you for your comment, and I’m sorry the instructions weren’t more clear. Yes, you remove the chicken from the oven when you confirm the lowest temperature is at least 145°F.
I learned so much from this. I never knew that you could spread contaminated water in your kitchen if you rinse your chicken. Thanks for sharing the tips, I’ll definitely have to keep them in mind.
I used this method. When the breast was at the recommended temperature for removing from the oven, the thigh wasn’t ready. Is there really any reliable way around this, for roasting, other than spatchcocking or more drastically, just cutting the chicken apart? I’ve heard of roasting on a pre-heated cast iron pan to give the dark meat a head start; I’ve heard of roasting breast-down; I don’t know if any of that is backed up by data.
Ou could follow our preferred method for turkey: let the chicken sit on the counter for a half-hour or so with a bag of ice laid on the breast. The thighs warm up a little, getting closer to room temp, while the breast stays cold. That thermal difference tracks all the way up through the cook. So if you can establish a 20°F difference at the start by icing the breast, you’ll have that difference at the end, too.
This has become my go-to chicken recipe. The skin comes out perfectly crispy and the flavor is perfect! Thank you for teaching me so much in this recipe.
Would you consider icing the breast on this also if smoking at a lower temp for awhile and then raising the temp towards the end. Similar to your turkey idea of icing them for two hours before throwing on the smoker.
One of the influential factors to the carry-over resting curves is the oven temperature (350°). Using a BBQ smoker running at 300° or 250° will most assuredly exhibit a different gradient. And because that gradient is what’s important for food safety, people need to respect the “math”😄 Glad you pointed out how individual chicken pieces will also gradient differently compared to whole birds due to their mass/total heat energy absorbed.
This is a well written article with great info and supporting links that should satisfy the biggest cooking geek. I understand and learned a lot. Thank you for the work and the great products. But, I wonder if your real goal is to get me to buy the data logger. Don’t think I can get the wife on board for that as she already thinks I have too many probes to go with the ChefAlarm. 🙂
Tom,
We used the data loggers so we could graph exactly what was happening during and after cooking to be sure the chicken would really be safe to eat at Kenji’s indicated pull temperature–and it thankfully was! A ChefAlarm is definitely the ideal tool when tracking temperatures in a large piece of meat roasting in the oven. Especially with the high and low alarms, and its min max feature so you know when you’ve reached your pull temperature as well as the highest temp reached during the rest.
Thanks!
-Kim
I”ll have to do this when my wife is someplace else, but it looks terrific to me.
Awesome! I am definitely going to give this a try on our next roasted chicken.
Can this same procedure be used for roasting turkey?
Absolutely. It is also a bird after all.
Thanks for this article. I learned so much: like about the pointlessness of trussing. Plus, how refreshing that we can now enjoy chicken safely without it being dry!
Robin has the same question I do, “Can this method be used for turkey”?
This article is a relief in a lot of ways! I was always concerned about getting the entire chicken to 165 degrees — making multiple temp checks of the bird to be certain. Now, however, I can be safe and prepare a great, juicy chicken. And I’m with Robin — does it work for turkey? Seems like it should.
The safe internal temperature for cooked chicken is 165F with no signs of pink. I hope no one has gotten food poisoning from following these suggestions.
Not quite true! We have a whole piece on chicken temperatures and doneness that is very useful here.
For smaller quantities of chicken (like a few chicken breasts), cooking up via sous vide to a lower target temperature works wonders as well. It’s a completely different meat than what I ate for decades. Juicy, no worries, easy.
(We usually go about 150°F, then finish quickly on the stove or grill. Usually with a perfunctory temp verification with the Thermapen. Same rules though – do your homework to get proper time/temp calculations.)
psiuuuu,
I couldn’t agree more! I love the sous vide cooking method. You’re guaranteed juicy meat that will never exceed its max temp.
Thanks for your comment,
-Kim
How can this be done on a Kamado, like a Komodo Kamado, Big Green Egg, or any other brand ? Would definitely like to try this.
Gary, just set you temperatures on your Komodo or BGE to the same temp as we used in the oven. Be sure to use your ThermoWorks tools to measure your grill surface temp, and the internal temp of your chicken.
The instructions say to Pre-heat oven to 500. Then once the chicken is put into the oven and the door is closed, lower the temp of the oven to 350.
Can I just set the vents for just 350 or do I want to pre-heat the KK at 500 ?
How long at 500 ? Don’t want to heat soak the KK for a long time as it takes a while to get the temp down.
Thankd.
Gary,
Just start your KK at hot as you can get it before placing the chicken and bringing the temp down.
Thanks!
-Kim
I tried this and somehow I did something wrong as well I would like to know what to do once the chicken hits 145. I understand leaving the chicken rest at 145 at 8 minutes and let the chicken rest for 10 minutes afterwards. The question is once the chicken hits 145, is the chicken taken out ? In the directions it really doesn’t say what to do.
Thank you.
Gary
Gary,
Thank you for your comment, and I’m sorry the instructions weren’t more clear. Yes, you remove the chicken from the oven when you confirm the lowest temperature is at least 145°F.
Thanks,
-Kim
I learned so much from this. I never knew that you could spread contaminated water in your kitchen if you rinse your chicken. Thanks for sharing the tips, I’ll definitely have to keep them in mind.
Rachel,
I’m so glad you found this post helpful!
Happy Cooking,
-Kim
I used this method. When the breast was at the recommended temperature for removing from the oven, the thigh wasn’t ready. Is there really any reliable way around this, for roasting, other than spatchcocking or more drastically, just cutting the chicken apart? I’ve heard of roasting on a pre-heated cast iron pan to give the dark meat a head start; I’ve heard of roasting breast-down; I don’t know if any of that is backed up by data.
Ou could follow our preferred method for turkey: let the chicken sit on the counter for a half-hour or so with a bag of ice laid on the breast. The thighs warm up a little, getting closer to room temp, while the breast stays cold. That thermal difference tracks all the way up through the cook. So if you can establish a 20°F difference at the start by icing the breast, you’ll have that difference at the end, too.
This has become my go-to chicken recipe. The skin comes out perfectly crispy and the flavor is perfect! Thank you for teaching me so much in this recipe.
Would you consider icing the breast on this also if smoking at a lower temp for awhile and then raising the temp towards the end. Similar to your turkey idea of icing them for two hours before throwing on the smoker.
Oh sure! it will help widen the temp gap between leg and breast.
One of the influential factors to the carry-over resting curves is the oven temperature (350°). Using a BBQ smoker running at 300° or 250° will most assuredly exhibit a different gradient. And because that gradient is what’s important for food safety, people need to respect the “math”😄 Glad you pointed out how individual chicken pieces will also gradient differently compared to whole birds due to their mass/total heat energy absorbed.